Have you ever heard of Reese’s Peanut Butter Cups? If so, you should be desperate to try this delicious recipe! These cookies are highly recommendable; great fun, easy to make, have a short cooking time and are a dream to devour.
Vegan brethren, have no fear! For you can share the delights of this scrumptious combination of flavours by following the carefully devised vegan recipe below.
For best results, please follow the step-by-step guide and, most importantly, enjoy!
Makes (approx.) 24 cookies.
-1/2 cup canola oil
-1 cup sugar
-1/4 cup pure maple syrup
– 3 tablespoons non-dairy milk
-1/2 teaspoon pure vanilla extract
– 1 ½ cups plain flour
-1/3 cup unsweetened cocoa powder
-2 tablespoons black unsweetened cocoa powder or the same amount of the other cocoa powder if you cannot use both
PEANUT BUTTER FILLING
-3/4 cup natural salted peanut butter, crunchy or smooth, whichever you would most enjoy
-2/3 cup powdered icing sugar
-2 – 3 tablespoons non-dairy milk
-1/4 teaspoon pure vanilla extract
HOW TO PREPARE THESE VEGAN DELIGHTS
Preheat oven to 350 degrees F/180 degrees C
STEP ONE: MAKING THE DOUGH
In a large bowl, mix the oil, sugar, maple syrup, non-dairy milk and vanilla extract together until the consistency is lovely and smooth. Sift in your flour, your concoction of cocoa powder plus the salt and baking soda for good measure.
Continue mixing until you have formed a moist, doughy substance.
STEP TWO: MAKING THE FILLING
In a separate bowl, beat together the peanut butter, powdered icing sugar, 2 or 3 tablespoons of non-dairy milk, and vanilla extract with a hand mixer to obtain a firm yet moist texture.
If the dough is crumbling and dry, add the remaining tablespoon of non-dairy milk. On the other hand, if the dough is too wet, add some extra powdered icing sugar.
STEP THREE: SHAPING THE COOKIES
Now, my vegan friend, it is time to shape the cookies. You need to firstly line two baking trays with parchment paper.
Make the centre filling by rolling the peanut butter dough into 24 balls. In order to keep the balls at fairly equal sizes, try dividing the whole thing in half, then each part in half again and roll each section into six.
Take a generous tablespoon of chocolate dough and flatten it so that it is quite thin and will be able to fold around a ball of peanut butter.
Place a ball of peanut butter onto your flat cookie dough, fold the dough around the ball, roll the whole thing into a ball, put it onto the baking tray and gently flatten.
STEP FOUR: BAKING THE COOKIES
Place the cookies roughly 2 inches apart on the baking tray.
Bake in the oven for just 10 minutes.
When ready, remove the trays from the oven and leave to stand for at least 5 minutes. If desired, cookies may be placed on wire racks to continue cooling.
Store in a tightly covered container.
Lastly, if you like to enjoy your cookies warm as though they have just been taken out of the oven, you could warm them in the microwave for 10-12 seconds prior to serving.
Food Blogs wishes to thank Rachel Moran for treating us to her fab food article. Rachel is a community blogger @FoodBlogUK and loves cooking up tasty treats.
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