Peanut Butter Chocolate Pillows

Source: saved recipe (Google Drive)

Makes 2 dozen cookies.

Ingredients

Chocolate dough

• 1/2 cup canola oil
• 1 cup sugar
• 1/4 cup pure maple syrup
• 3 tbsp non-dairy milk
• 1/2 tsp vanilla extract
• 1 1/2 cups all-purpose flour
• 1/3 cup unsweetened Dutch-processed cocoa powder
• 2 tbsp black unsweetened cocoa (or more Dutch-processed cocoa)
• 1/2 tsp baking soda
• 1/4 tsp salt

Filling

• 3/4 cup natural salted peanut butter, crunchy or creamy
• 2/3 cup confectioners’ sugar
• 2-3 tbsp soy creamer or non-dairy milk
• 1/4 tsp vanilla extract

Directions

1. In a large mixing bowl, combine the oil, sugar, maple syrup, non-dairy milk, and vanilla extract; mix until smooth. Sift in the flour, cocoa powders, baking soda, and salt. Mix to form a moist dough.
2. Make the filling: beat together the peanut butter, confectioners’ sugar, 2 tbsp of soy creamer, and vanilla extract to form a moist but firm dough. Add more milk if too dry, or a little more powdered sugar if too wet.
3. Preheat oven to 350°F. Line baking sheets with parchment paper.
4. Roll the peanut butter dough into 24 balls for the centers. Scoop a generous tablespoon of chocolate dough, flatten into a disc, and place a peanut butter ball in the center. Fold the chocolate dough up and around the filling and roll into a smooth ball. Repeat with the remaining dough. Gently flatten if desired (not required).
5. Place the dough balls on the lined sheets about 2 inches apart and bake for 10 minutes.
6. Let the cookies rest on the sheet for 5 minutes before moving to a wire rack to cool completely.
7. Store in a tightly covered container. Warm in the microwave for 10-12 seconds before serving if desired.