Cookie Dough:
1-1/2 cup flour
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 cup sugar
1/2 cup firmly packed brown sugar
1/2 cup Earth Balance, softened
1/4 cup peanut butter
1 teaspoon vanilla extract
Egg replacer equal to two eggs (I used Ener-G)
Cookie Filling:
3/4 cup peanut butter
3/4 confectioners sugar
In a small bowl combine flour, cocoa, and baking soda; blend well. In large bowl, beat sugar, brown sugar, Earth Balance, and 1/4 cup peanut butter until light and fluffy. Add vanilla extract and egg replacer; beat well. Stir in flour mixture until blended and set aside.
In a small bowl, (preferably a vintage Pyrex mixing bowl - I’m kidding! Just seeing if you’re paying attention) combine filling ingredients and blend well. Roll into one-inch balls.
For each cookie, with floured hands (I didn’t flour my hands and it worked out fine, and probably a lot less messy), shape about 1 tablespoon cookie dough around one peanut butter ball, covering completely. Place 2 inches apart on ungreased cookie sheet (I lined the sheet with parchment paper). Flatten slightly, as these cookies don’t really spread! Bake at 375 degrees for 7 - 9 minutes or until set and slightly cracked. Cool on wire racks.
My notes: I got a yield of about 18 cookies. I didn’t pre-roll the peanut butter filling balls, I just rolled out 1″ balls as I went. I used my icecream scoop for the cookie dough, rolled out one scoop and made that into two balls. I like using the ice cream scoop for consistent sizing whenever I make cookies- if they’re all close in size, they cook more evenly.
