My daughter made these once. They were amazing! From "Vegan Cookies Invade Your Cookie Jar"

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Name: Peanut Butter Chocolate Pillows
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 24
Cuisine: Vegan
Ingredients: 1/2 cup canola oil; 1 cup sugar; 1/4 cup pure maple syrup; 3 tbs nondairy milk; 1/2 tsp pure vanila extract; 1 1/2 cups all-purpose flour; 1/3 cup unsweetened cocoa powder; 2 tbs black cocoa powder or more regular cocoa powder; 1/2 tsp baking soda; 1/4 tsp salt; 3/4 cup natural salted peanut butter, crunchy or creamy; 2/3 cup powdered sugar; 2 to 3 tbs soy creamer or nondairy milk; 1/4 tsp pure vanilla extract

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INGREDIENTS

For the Chocolate Dough
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tbs nondairy milk
1/2 tsp pure vanila extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 tbs black cocoa powder or more regular cocoa powder
1/2 tsp baking soda
1/4 tsp salt
For the Filling
3/4 cup natural salted peanut butter, crunchy or creamy
2/3 cup powdered sugar
2 to 3 tbs soy creamer or nondairy milk
1/4 tsp pure vanilla extract

Servings

INSTRUCTIONS

Make the peanut butter filling: In another mixing bowl, use a hand mixer to beat together peanut butter, powdered sugar, 2 tablespoons of the soy creamer, and vanilla to form a moist but firm dough. If peanut butter dough is dry and crumbly (natural peanut butters have varying moisture contents), stir in the remaining tablespoon of nondairy milk. If dough is too wet knead in a little extra powdered sugar.

Preheat oven to 350 F. Line two baking sheets with parchment paper.

Shape the Cookies:

Create the centers of the cookies by rolling the peanut butter dough into twenty-four balls (try dividing dough in half then each part in half again and roll each portion into six balls). Scoop a generous tablespoon of chocolate dough, flatten into a thin disc, and place a peanut ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll into a smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining dough. If desired gently flatten cookies slightly, but this is not necessary.

Place the dough balls on lined baking sheets about 2-inches apart and bake for 10 minutes. Remove the sheet from the oven and let the cookies stand for 5 minutes before moving them to wire racks to complete cooling. Store cookies in tightly covered container. If desired, warm cookies in microwave for 10 to 12 seconds before serving.

NOTES

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Peanut Butter Chocolate Pillows

For the Chocolate Dough
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tbs nondairy milk
1/2 tsp pure vanila extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 tbs black cocoa powder or more regular cocoa powder
1/2 tsp baking soda
1/4 tsp salt
 For the Filling
3/4 cup natural salted peanut butter, crunchy or creamy
2/3 cup powdered sugar
2 to 3 tbs soy creamer or nondairy milk
1/4 tsp pure vanilla extract

In a large mixing bowl, combine oil, sugar, maple syrup, nondairy milk, and vanilla and mix until smooth. Sift in flour, cocoa powder, black cocoa powder if using, baking soda, and salt. Mix to form a moist dough.
Make the peanut butter filling: In another mixing bowl, use a hand mixer to beat together peanut butter, powdered sugar, 2 tablespoons of the soy creamer, and vanilla to form a moist but firm dough. If peanut butter dough is dry and crumbly (natural peanut butters have varying moisture contents), stir in the remaining tablespoon of nondairy milk. If dough is too wet knead in a little extra powdered sugar.
Preheat oven to 350 F. Line two baking sheets with parchment paper.
Shape the Cookies:
Create the centers of the cookies by rolling the peanut butter dough into twenty-four balls (try dividing dough in half then each part in half again and roll each portion into six balls). Scoop a generous tablespoon of chocolate dough, flatten into a thin disc, and place a peanut ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll into a smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining dough. If desired gently flatten cookies slightly, but this is not necessary. 
Place the dough balls on lined baking sheets about 2-inches apart and bake for 10 minutes. Remove the sheet from the oven and let the cookies stand for 5 minutes before moving them to wire racks to complete cooling. Store cookies in tightly covered container. If desired, warm cookies in microwave for 10 to 12 seconds before serving.

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Nutrition

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Serving Size: 1 Serving (21g)
Recipe Makes: 24 Servings

Calories: 102
Calories from Fat: 65 (64%)

Amt Per Serving		% DV

	Total Fat 7.2g	10 %
	Saturated Fat 2.8g	14 %
	Monounsaturated Fat 3g
	Polyunsanturated Fat 1.1g
Cholesterol 17.9mg		6 %
Sodium 133.4mg		5 %
Potassium 27.2mg		1 %
Total Carbohydrate 8.6g		3 %
	Dietary Fiber 0.4g	2 %
	Sugars, other 8.2g
Protein 1.2g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 102

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