There is a scene in one of our favorite movies, Ratatouille, in which Remy describes why he loves to cook. He explains how when one delicious food meets another, it sometimes creates something even more delicious: a new, exciting flavor – a match seemingly made in heaven. And so it is with peanut butter and chocolate; both wonderful on their own, but when paired, taste as though they were destined to be together – a culinary Romeo and Juliet.
In our cookbook, we have a veganized version of Reese’s Peanut Butter Cups that we think is pretty darn near perfect. But in this cookie recipe, we turn the peanut butter cup inside out, and put the chocolate in the middle and the peanut butter on the outside. It is inspired by one of the Christmas cookies Jennifer’s mom made every year when she was growing up. Make a batch of your own, and see why it is a tradition, once veganized, worth keeping alive.
Inside Out Peanut Butter Cup Cookies
Makes 2 dozen
- ½ cup peanut butter
- 1 cup vegan chocolate chips
- ½ cup vegan margarine (SoyGarden or Earth Balance brands)
- ½ cup peanut butter
- ½ cup vegan granulated sugar
- ½ cup vegan brown sugar (packed)
- Reconstituted Energ-G brand egg replacer powder equivalent to 1 egg (11⁄2 tsp. powder plus 2 Tbs. water)
- 1¾ cups flour (plus 1⁄4 cup more if needed, see directions)
- ¾ tsp. baking soda
- ½ tsp. baking powder
- 1⁄4 plus 1⁄8 tsp salt
- Center Filling: In a small saucepan, combine ½ cup peanut butter and chocolate chips over low heat. Melt and stir until smooth, being careful not to let chocolate burn (remove from heat when half the chips are melted, and stir continuously until the other chips melt). Set aside.
- Heat oven to 375 degrees.
- In a large bowl, combine margarine, peanut butter, granulated sugar, brown sugar and egg replacer. Blend until very smooth.
- In another bowl, combine 1¾ cups flour, baking powder, baking soda and salt, and stir to mix.
- Pour dry ingredients into wet and mix until thoroughly combined. Dough should be wet enough to shape into balls, but not so wet that it is sticky. Peanut butters that have been emulsified with palm oil tend to be more liquid than traditional peanut butters. If such a peanut butter is used, up to 1⁄4 cup more flour might need to be added in order to attain proper dough consistency.
- Shape dough into 1 inch balls, and place on a lightly greased or parchment paper lined baking sheet, 3 inches apart.
- Using your palm or the bottom of a drinking glass dipped in flour to prevent sticking, gently press each cookie into a ½ inch thick disc. Then, using the back of a spoon or your thumb, press a wide, circular hole in the center of each cookie (the hole should not go all the way through to pan).
- Drop teaspoon-sized dollops of chocolate (center filling) into each cookie’s center hole, spreading flat with a knife or the back of a spoon.
- Bake 10-12 minutes, until cookies are set, but not hard.
Allow to cool before serving.
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