I had clipped this cookie recipe out of a magazine a couple of years ago and have been wanting to veganize it or a while...last night I finally found the time to finally give it a go. They were well worth waiting for! It's not a healthy recipe by any means but I suppose most cookies aren't. These cookies are all about moderation! :)
Magic Middle Cookies
1 1⁄2 cups all-purpose flour
1⁄2 cup unsweetened cocoa
1⁄2 teaspoon baking soda
1⁄4 teaspoon salt
1⁄2 cup granulated sugar (plus more for dipping)
1⁄2 cup firmly packed brown sugar
1⁄2 cup earth balance or vegan margarine, softened
1 cup creamy peanut butter, divided
1 teaspoon vanilla extract
1 ener-g egg replacer
3⁄4 cup powdered sugar
1. Preheat oven to 375°. Whisk together first 4 ingredients in a medium-size mixing bowl. In a separate bowl, beat together granulated and brown sugars, margarine, and 1⁄4 cup peanut butter until light and fluffy. Add vanilla and egg replacer, beating to combine. Stir in dry ingredients, blending well. Set dough aside.
2. Stir together remaining 3⁄4 cup peanut butter and powdered sugar until smooth. With floured hands, roll mixture into 26 (1-inch) balls.
3. Break off about 1 tablespoon cookie dough; make an indentation in center with thumb, and press 1 peanut butter ball into indentation. Wrap dough up and over filling, pressing to seal; roll cookie to smooth it out. Repeat for each cookie.
4. Dip top of each cookie in granulated sugar, and place 2 inches apart on lightly greased baking sheets. Use greased bottom of drinking glass to flatten each cookie to about 1⁄2 inch thick.
5. Bake cookies at 375° for 7 to 9 minutes or until set. Let cool on wire rack.
Adapted from a recipe in Cottage Living, March 2006