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Author Notes: I first encountered this cookie during a holiday open house at a home decor store over ten years ago. Along with the holiday decorations were trays and trays of wonderful cookies. I asked the owner for the recipes as I had personally sampled nearly every single cookie on the trays and was so very impressed. He said they were his mother's cookies and would have to check with her. A few minutes later, he returned with his mother in tow and a grateful offer of her recipes in hand. I thanked her profusely. I must have passed the cookie-sharing-worthy test. This cookie originally was a non-vegan Chocolate Covered Cherry Cookie. Now that I am vegan, I have had to modify several "old stand-by" cookie recipes. Some have worked, some have not. I did not have maraschino cherries on hand so I modified this recipe quite a bit, converting it not only into a different cookie, but also making it vegan. The cookie portion is as moist and chewy and tasty as I originally rembered it--the added peanut butter and ganache takes it over the top. —VeganThyme
Chewy Chocolate Cookie with Peanut Butter Kisses
- 1 1/4 cups unbleached all-purpose flour
- 1/3 cup cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup 1 Earth Balance Vegan Stick
- 1 cup sugar
- 1 Ener-G Egg Replacer Egg
- 2 tablespoons water
- 1 1/2 teaspoons pure vanilla extract
- 1/4 cup natural creamy peanut butter
Vegan Chocolate Ganache
- 1/2 cup vegan chocolate chips
- 1/4 cup soy milk
- 2 tablespoons pure maple syrup
- 1 tablespoon powdered sugar * (optional)
- Preheat oven to 350. Line a cookie sheet with parchment paper. (Bake one batch at a time--this recipe makes two batches, about 18 cookies). Mix 1 1/2 teaspoon of Ener-G Egg Replacer with 2 tablespoons warm water in a small bowl, whisking well, then set aside. Mix the dry ingredients together in a medium bowl: flour, cocoa, salt, baking powder and baking soda and set aside. In a large bowl, mix the butter and sugar together with a hand mixer until fluffy. Add mixed Ener-G Egg Replacer and pure vanilla extract and mix until creamy. Add the dry ingredients in thirds with a large spoon to the wet ingredients--use your hand to mix until it all comes together. (Note: If you over mix, your cookies will turn out hard.) Now, shape the dough into 1" balls. Place on cookie sheet. Now, take your pinky and punch a little hole into the center of each ball--no need to go through the entire cookie. Just a hole to hold the peanut butter. Take the peanut butter and place in a zip lock baggie. Cut a hole on one end and (tying the other end with a twistie to keep it from coming out all over your hand)--dab each hole with about a teaspoon of peanut butter. Bake for 8 minutes. (They may seem a bit undercooked, this is okay, they will continue to bake on the cookie sheet as they cool.) Remove from oven and set aside. Meanwhile, make your ganache (which can be put on the cookies while they are warm, it will settle into a firm topping as cookies cool). Take a spoon and dip into the ganache and just hold it over each cookie and drizzle with ganache--allow a little bit of the peanut butter to peek out. Let cookies cool completely and store in an airtight container.
- This recipe was entered in the contest for Your Best Chocolate Cookie
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