Peanut Butter Chocolate Pillows

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 *Post Punk Kitchen

I am obsessed with chocolate. 

I also love to search for--and stalk--new and interesting food blogs. 

Because of these two characteristic traits I was led to this recipe. My obsession has officially been compounded. After partaking of this marvelous treat I was desirous that my beloved should partake of it as well.  We justified our indulgence by cutting each [consecutive] cookie in half. Well, they're gone. But at least we never ate a full cookie, right? I keep telling myself that and I don't feel so fat bad.

Peanut Butter Chocolate Pillows
Adapted from The Post Punk Kitchen

Aaron Rating: **********  (8 out of 10)
Chocolate dough:
1/2 cup canola oil
3/4 cup sugar
1/4 cup pure maple syrup (honey or agave will work too)
3 tablespoons non-dairy milk
1/2 teaspoon vanilla extract
1 cup all-purpose flour + 1/2 cup WW flour
1/2 cup unsweetened dutch processed cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup natural salted peanut butter, crunchy or creamy style
2/3 cup confectioner’s sugar
2 to 3 tablespoons non-dairy milk
1/4 teaspoon vanilla extract
In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, baking soda and salt. Mix to form a moist dough.
Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of milk and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of non-dairy milk. If dough is too wet knead in a little extra powdered sugar.
Preheat oven to 350°F. Line bakings sheet with parchment paper.
Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining doughs. If desired gently flatten cookies a little, but this is not necessary.
Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.

*I used the picture from PPK website. The cookies were devoured too quickly to get an acceptable picture.


  1. These look fab. I must try them. Thanks for finding them!

  2. You're welcome! They are delicious :) Aaron and I have to mentally monitor how many we eat.