Recipes. Who owns them? Is your family recipe for oatmeal cookies so unique to your family that you can call it an original? Or have you just grown up eating that oatmeal cookie (which probably came from the recipe on the back of an oatmeal box with a few minor tweaks) for so long that, in your mind, it’s your family’s oatmeal cookie?I see no problem with the latter scenario. Just like you can’t sing a song that’s never been sung, you also can’t bake a cookie that’s never been baked.
When I saw these vegan peanut butter filled chocolate cookies on Vegan Gal’s blog, I immediately bookmarked them. Vegan Gal admittedly confesses to forgetting where she first spotted the recipe. One of her commenters attributes it to My Sweet Vegan.
I googled the cookie and also found the recipe (vegan and non-vegan versions) in many places. Some trace it back to the classic punk vegan cookbook Soy, Not Oi!, a zine published before the ambitious young author of My Sweet Vegan was probably even born. One even attributed the non-vegan recipe (identical, save for an egg) to Better Homes and Gardens.
I'm not sure anyone can take credit for this recipe. Just like the oatmeal cookie, the peanut butter filled chocolate cookie has probably been floating out there for some time.
All I know is that if everyone’s baking these cookies, they must be good! They are.
Vegan Peanut Butter Filled Chocolate CookiesMakes about 26 cookies
1 1/2 cups flour
1/2 cup cocoa powder
1/2 teaspoon baking soda
1/2 cup margarine
1/2 cup sugar
1/2 cup brown sugar
1/4 cup soy milk
1/2 cup powdered sugar
1/2 cup peanut butter
1/3 cup chocolate chips
- Mix flour, cocoa powder, and baking soda in a bowl.
- In a separate bowl, cream together the margarine, sugar, and brown sugar. When combined, mix in the soy milk.
- Add the flour mixture to the wet ingredients and mix.
- In a separate bowl, mix the powdered sugar and peanut butter with a spoon or your hands.When ingredients are incorporated, add the chocolate chips and knead further with your hands to incorporate the chocolate chips.
- Line a baking sheet with parchment paper.
- Take about a 2 or 3 tablespoons of the chocolate dough in your hand, and roll into a ball.Flatten the ball on the parchment paper to form a disk. Take a pinch or about 1 teaspoon of the peanut butter mixture and place in the center of the disk. Fold the edges of the disk up and over the peanut butter, pressing the seams together. Place the cookie seam-side down on the parchment paper to bake.
- Bake for 8-12 minutes in a preheated 350° oven.
31 comments:
delish!
so i must say yours look even more scrumptious! :)
but wasn't it so much fun to roll the little balls and make them?
Oh my.......
Lauren - Actually, I kinda liked the look of yours better. You seemed to have gotten more peanut butter in the middle.
The wacky thing about recipes and copyrights is that you can use exactly the same ingredients and change the directions slightly, and it becomes "yours." It's an important fact to know, especially if you intend on publishing a cookbook someday.
Really enjoyed visiting your blog today.
omg..these were heavenly..perfectly chocolately and peanutty goodness. i must have done something wrong because i ended up with more peanut filling than i needed. i had some trouble wrapping the chocolate fully around - so had a couple of pb cracks - but it was so good it doesn't matter. the consistency is wonderful - thick but so light! thank you :)
sawhster - I had too much peanut butter filling, too. I maybe used 2/3 of what the recipe made.
I also made a version of these and they are absolutely divine. I generally only whip them up for special occasions, but man, they have impact! Here's a link to mine:
http://theadventuresofsuperwife.com/?p=116
:) SuperWife
i confess, i made a double batch with 2 fillings. one with cashew butter - no complaints :). and for those who love the sweet-salty thing, one with tahini and a strong dash of kosher salt - wow.
thanks - you made my day.
i made these cookies for ladies' night and they were a hit...my batch only came to about 16 because i like enormous, size of your head cookies, they were amazing!! my roommates loved them and couldn't get enough, thanks for the recipe, i was waiting for a good filled cookie one and i got it!
I tried it and I like it !
26 cookies seems really high to me based on the directions, we ended up with 9, and they weren't even that big. I had lots of the peanut butter filling yet, we weren't sure how thick to make the chocolate. Next time we'll roll them out thinner, and put more peanut butter in them. Delicious cookies! I made these for a bunch of carnivores, who say they don't like soy milk and vegan food at all, and they loved them. After I told them, they were surprised! Thanks for the recipe, I'll be making these again and again!
samantha- My couple dozen cookies were about 2 inches in diameter when all said and done -- just small little cookies.
As soon as I saw the pics I knew I had to make them. OMG!!! How incredibly delicious they are! Perfectly sweet and salty. I didn't add the sugar and chocolate chips to the PB because I wanted that saltiness in the middle. If you reading this haven't made them yet, please go ahead and bake them!!!!
wow! looks yummy. i'm gonna try to make this yummy cookies today. thanks for the recipe!
Your entire site as a whole, love it!
The recipes you post, love them!
I've now made the chocolate peanut butter and jelly cupcakes (I had a ton of homemade strawberry marmalade so opted for that in lieu of cherry preserves) and these cookies..
Oh these cookies! I made one batch and actually only had a tiny teaspoon size remainder of the peanut butter. They turned out amazing!! This recipe will now be a fixture in my little folder of recipes!!
Next up, the sweet potato biscuit..
Do you think it is possible to make these cookies gluten-free by simply substituting the 1 1/2 cup of flour with 1 1/2 cup of almond flour? or would i need to do something else to the recipe?
i am making cookies for my vegan friends, but they prefer gluten-free foods, and i really love this recipe.
Justin Dean - Never made them gluten free. Give it a whirl and let us know how it goes.
These are fantastic! I had just the right amount of peanut butter mixture for the cookies - though I did use a little more than 1 tsp. per cookie. This yielded 18 cookies for me.
I didn't have any Earth Balance on hand, so I used about 1/3 c. canola oil instead. I also added vanilla extract to the chocolate batter & the peanut butter filling. So good! A great crowd-pleaser.
why was our batter so sticky? We had to refrigerate the dough about 8 million times! but still delicious...
Emily Bones - No idea why your batter was sticky. I've made this recipe a few times and never had that problem.
Emily - mine was super sticky too, but they tasted good! I just put plain peanut butter in the middle - less sugar that way. Or I would use agave. I also put a sprinkle of coarse salt on top MMM! And made them really flat.
I just made these with garbanzo bean flour (gluten free!) and they were great!
At first I was nervous because the chocolate dough was REALLY sticky and I had a hard time molding them to get the peanut butter in, and kind of just rolled them together messily and hoped for the best.
The "beany" flavor of the flour was noticeable in the batter, but not at all in the finished cookie.
Great recipe!
I just made these - I used Almond Milk instead of Soy, they are so yummy! Thanks!
Incredible. Although I agree with other posters- it was difficult to construct these cookies and they did not turn out as pretty as yours did, they were INCREDIBLE, and totally worth the effort. I'm so glad I stumbled upon this recipe! Thank you!
really good even with some substitutions.
1-used all white flour instead of some brown b/c I didn't have brown.
2-used chocolate soymilk b/c that's what I had and I figure more chocolate can't hurt.
3-lightly greased pan b/c I don't have parchment paper.
4-added a few more Tbsp of flour to make dough easier to work with.
They were great but made fewer cookies than planned b/c I kept eating the dough.
these were so amazing. my dough was sticky as well (I used Earth Balance - don't know if that makes a difference) but I just put them together as best I could.
I didn't add choc chips to PB as I didn't have any dairy free ones.
Came out awesome!
Thank you for sharing...will be making these again and again.
OH.
MAN.
Guess who just made these and can't stop eating them? This is terrible.....terribly delicious!
I used Earth Balance margarine, and I think I had everything to the perfect consistency, but then against my better judgement I added the last bit of dry mix to wet, and it was just a teeny bit too chunky to roll easily - probably my fault! In any case, they came out looking like cute little volcanoes.
For the filling, I didn't have powdered sugar, so I used honey equal to the amt of peanut butter, and threw in a little flax seed.
And did I mention I can't stop eating them!?
Cant wait to try these
Just made these...Yum. Ours were a bit sticky too but we rolled them in some organic cane sugar first and that helped. I had leftover PB so I probably should have put more in the middle of the cookie...I got 24 cookies exactly. They were very good. I hope to blog about it soon. I will link to your site for readers to get the actual recipe.
Very yummy, worth the time!
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