It’s Vegan MoFo Day IX already! I am so impressed by all the amazing recipes and formidable camaraderie taking over the blogosphere. One thing I’ve been particularly enjoying is discovering so many new blogs and bloggers! Don’t forget to visit the Vegan MoFo Blogroll and spread the love!
Now for the cookies!
These are really like big thumb print cookies, but bigger is better, right? As far as cookies go, I’m thinking yes!
These are a healthier peanut butter cookie baked with a big ‘ole slob of ganache in the middle – what could be better? These make a lot, like 3 dozen, so get ready to share!
Peanut Butter Cup Cookies
3 to 3.5 cups whole wheat pastry flour (milling is very different here, so start with 1 cup and add more as needed.)
1 1/2 tsp baking powder
generous pinch salt
1/2 cup brown sugar (plus a little extra for rolling)
1/2 white sugar
2 tbsp canola oil (this might not be necessary, depending on your peanut butter)
1 tsp vanilla extract
3/4 cups natural peanut butter (chunky is fine)
3/4 cups non-dairy milk
about 1/2 cup ganache
A quick note about the ganache. If you use the recipe here you’ll end up with just enough left for making some Chocolate Hazelnut Spread (recipe coming soon!), but please use any kind your little heart desires, ok?
Like two baking sheets with parchment paper and set aside.
Combine the flour, baking powder and salt in a large bowl. Mix the remaining ingredients in a small bowl until smooth. Stir the liquid ingredients into the flour mixture and stir until just mixed (too much mixing makes for gummy cookies). This is a thickish/dryish dough, so if yours is too liquid to handle, add a little more flour until the right consistency is reached.
Now for the fun part – roll the dough into balls, a bit bigger than a walnut. (Like two walnuts?) Roll it in the brown sugar (this is optional), then place it on the baking sheet. Flatten it a little, then move on to the next one. When all the dough has been rolled, you’ll need to make little holes in each cookie – the easiest way is just to wet your index and poke a hole. Like so:
Now put them in the fridge for about 45 minutes to an hour. While they are chilling, you can make your ganache, have a cup of tea and read a few blogs. When that’s done, you’ll need to fill them with chocolate. My method is to use one of Guppy’s old aspirin plungers, but you could use a spoon or whatever. Before you start, pre-heat your oven to 165°c/325°f, then get to work!
Now it’s time to bake! They’ll bake for about 20 minutes, depending on how thick/flat they are. When they’re done, leave them to cool on the baking sheets, that way, they’ll brown a little more on the bottoms without burning the chocolate.
They look fantastic! Of course, pair chocolate with. . . anything and it’s great. And make it chocolate ganache? Swoon!
Gorgeous cookies! I ❤ peanut butter and ganache.
Whoa ganache! This is a serious modification of the jam thumbprint cookie. Love it!
i’ve only come to appreciate my love for ganache in the past year. i think these would rock my little tummy. and i’m totally stoked about the hazelnut spread – i’d gladly make extra ganache for that recipe!
Mmmm! You are spreading the ganache love around the world wide web this week! I hope you and Guppy enjoyed snacking on these beauties!
peanut butter + ganache + cookies = swooooooon! sweet jeebus, yummah!, fo ‘sho! your peanut butter cup cookies look absolutely adorable and so super delicious, Shelly! wow! one of my favorite things to do is take a dollop of peanut butter & mix it up with some powdered sugar – then i top the sugary glob off with chocolate chips. peanut butter and chocolate were meant to be together!!!!
everything looks great.
Is this what you were baking while you and Guppy were rocking out in the kitchen?
These cookies would make my brother very happy. He likes nothing more than chocolate and peanut butter commingling.
This is the best idea for a thumbprint cookie that I’ve ever seen!
I was excited about these by just reading the post title. Yummy yummy yummy!
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These cookies look delicious! I love how the cooked ganache seems to take the texture of chocolate pudding… Yum!
I am sending this recipe home in the hopes that they will be waiting for me when I get off work!
LazySmurf – Please let me know if it works, ok?
That is my kind of cookie, most definitely. Reading new blogs has been the best part of Vegan MoFo! Yours is one of the new ones to make its way into my reader permanently. Looking forward to reading more!
Thank you, Sarah! Very sweet of you indeed.
Healthier peanut butter cookies!!I think I love you. OK so I loved you anyway but I love you even more now and those cookies need to be in mah tummy.
(healthier means you can eat twice as many by the way)
I just thought you’d be happy because they weren’t made with pumpkin!!! And you *better* love me!!