I made a ton of these at Christmastime last year, and to say they were a huge hit would be an understatement. So I figured they'd do well at the intermission bake sale at my daughter's play this weekend. The original recipe comes from the PPK, but I made a few changes to make them even more rockstar.
The Cookie
1/4 cup peanut oil
1/4 cup olive oil
1 cup brown sugar
1/4 cup maple syrup
3 Tbsp almond milk
1/2 tsp vanilla
1 cup AP flour
1/2 cup white whole wheat flour
1/3 cup + 2 Tbsp cocoa
1 Tbsp instant coffee
1/2 tsp baking soda
1/4 tsp salt
Mix wet ingredients. Then add dry ingredients. Mix well. Transfer to a container (I prefer a square shallow one, so I can score the dough into 24 pieces when it's firm). Put in the fridge for at least 30 minutes.
The Filling
3/4 cup peanut butter
2/3 cup confectioner's sugar
2 Tbsp almond milk
1/4 tsp vanilla
Whisk all ingredients. Transfer to a container (a square shallow one also), and put in the fridge for at least 30 minutes.
As mentioned above, cut each container of dough into 24 pieces after it comes out of the fridge.
Preheat oven to 350.
Roll each cookie dough piece into a ball and flatten in the palm of your hand. Put a ball of the filling in the center of this, and then enrobe the cookie dough around it. Don't worry if it cracks - it's uber forgiving.
Roll between your palm a bit so that it's in ball form and place on a lined sheet pan. Put 12 cookies on one pan at a time.
Bake for 10 minutes.
Remove from oven and let rest on the pan for 5 minutes before transferring to a cooling rack.
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