These are so delicious and so simple. What I like about them is that they stay moist and almost gooey for days. So fresh and good. I hope you guys like them! (Cody said they were his favorite cookies ever!)
Dry Ingredients:
1 and 1/2 cups flour
1/2 cup baking cocoa
1/2 teas. baking soda
Wet Ingredients:
1/2 cup margarine, softened
1/2 cup sugar
1/2 cup brown sugar, packed
1/4 cup soy milk
1 teas. vanilla
Peanut Butter Filling:
1/2 cup sifted powdered sugar
3/4 cup peanut butter
Preheat oven to 350. Line a cookie sheet with parchment paper or aluminum foil.
In a small bowl sift together the flour, cocoa powder and baking soda. In a large bowl beat together margarine, sugar, brown sugar. Add milk. Beat well. Gently mix in the flour mixture about 1/3 at a time until incorporated.
For the filling combine powdered sugar and 1/2 cup peanut butter in a mixing bowl and beat until sugar is absorbed and peanut butter feels stiffer. It should be pretty solid, if it’s too oily or thin just add more powdered sugar.
Using a piece of dough a bit smaller than a golf ball flatten the dough into a disc on a piece of parchment paper or aluminum foil. Place a heaping spoonful of the peanut butter filling onto the centre of the dough. Carefully fold chocolate dough over the peanut butter ball and seal the edges. Roll dough into a ball.
Place balls and baking sheet, seam down, about one inch apart. Bake for about 8 minutes until the surface begins to slightly crack. Let cool for one minute and they will harden. While they are cooling sprinkle the tops with a bit of powdered sugar. Enjoy!
Pingback: A Vegan in DC: Part 1 « The Voracious Vegan