"Really Good" Peanut Butter Cookies

These cookies are based off of a recipe from allrecipes.com, and were originally named "Peanut butter cookies IX." 

Boring.

I made them for our Sunday school class and the kids loved them! Aaron and I were big fans as well, and this recipe is worthy enough to be added to our vault. I asked Aaron what we should rename them and his suggestion was, "Really good peanut butter cookies."

Well, there ya have it folks, really good peanut butter cookies. 
Don't be afraid by 100% whole wheat; Aaron lacked faith in my healthy flour, but was pleasantly surprised that there is virtually no difference between all-purpose and whole wheat flour (at least in this recipe).

"Really Good" Peanut Butter Cookies

1/2 cup butter, softened
1/2 cup brown sugar
1/3 cup white sugar
3/4 cup peanut butter
1 egg (I used chia seeds in this recipe, click here for directions)
1 teaspoon vanilla extract
1 cup whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup rolled oats
1 cup semisweet, milk, or white chocolate chips (white chocolate chips are divine)

1. Preheat the oven to 375 degrees F (190 degrees C).
2. In a large bowl, cream together the butter, brown sugar, white sugar and peanut butter until smooth. Beat in the egg and vanilla. Combine the flour, wheat flour, baking soda and salt; stir into the peanut butter mixture. Finally, mix in the oats and chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets.
3. Bake for 8 minutes in the preheated oven, or until edges are golden. Remove from cookie sheets to cool on wire racks. 

*I used chia seeds in this recipe. For cookies I usually use 1 1/2 tbsp ground chia seeds + 4 1/2 tbsp water per egg called for in recipe.

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Peanut Butter Chocolate Pillows

 *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

Filling:

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.

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