This little cookie looks fancy, but it’s really very easy to make. And the combination of peanut butter and chocolate, well, it’s a classic!
3 TBLSP flour
1 TBLSP sugar
1/4 teaspoon baking powder
¼ teaspoon espresso powder
1 TBLSP cocoa powder
½ teaspoon vanilla extract
1 TBLSP vegan butter
1/2 TBLSP almond milk (you might need a dribble more if the dough is too dry)
2 TBLSP powdered sugar
1/8 teaspoon vanilla extract
2 teaspoons peanut butter (I like crunchy, but it doesn’t matter much; almond butter is also very tasty.)
1/8 teaspoon almond milk
Preheat oven to 350 degrees. Place a small amount of parchment paper on a baking sheet.
- Combine flour, sugar, baking powder, espresso, and cocoa in a small mixing bowl. (Use a cereal bowl. If the bowl is too big, you’ll be chasing the ingredients around.)
- Cream in the vanilla and butter.
- Mix in the milk. It should be a dryish dough that you can collect and squish into a ball to finish mixing in your hands. (Yep, you’re going to get your hands dirty for this one.)
- Divide the dough in two and roll each into a smooth ball. Flatten them into disks about 1/4-inch thick. Put them on the parchment for now.
- Mix together the powdered sugar, vanilla, peanut butter, and almond milk. It will make a thickish paste that you can roll into two 3/4–inch balls. There may be a little left over.
- Pick up one of your chocolate disks and lay it across the palm of your hand. Put one of the peanut butter balls in the center of the disk. Fold the edges of the chocolate disk up and around until they enclose the peanut butter ball. Roll the whole lovely dark orb between your two hands until you can’t find the seam anymore and put it back onto the parchment. Do the same with the other disk and peanut butter ball. You can flatten them slightly if you like, but they will relax in the oven, so it’s up to you.
- Bake for 10 minutes. Let them cool all the way down before you move them, or they will crumble when you try to pick them up.
Makes two medium-sized cookies.