Thursday, June 18, 2009

Vegan Peanut Butter Tagalongs

Ok, these are seriously amazing. I found the recipe online and even though the recipe isn't vegan, the only things to veganize were switching Earth Balance for the butter and replacing milk with soy or nut milk. So, if you liked the Girl Scouts Peanut Butter Tagalongs or if you just like peanut butter and you like chocolate and you like them together, you really need to make these.

For the Cookies:
1 cup Earth Balance (or other vegan margarine), soft
1/2 cup sugar
2 cups all purpose flour
1/4 tsp baking powder
1/2 tsp salt
1/2 tsp vanilla extract
2 tbsp soymilk or nut milk

Preheat oven to 350F.

In a large mixing bowl, cream together butter and sugar. Mix in flour, baking powder and salt at a low speed, followed by the vanilla and milk. The dough should come together into a soft ball.

Take a tablespoon full of dough and flatten it into a disc about 1/4-inch thick. Place on a parchment-lined baking sheet and repeat with remaining dough. Cookies will not spread too much, so you can squeeze them in more than you would for chocolate chip cookies.

Bake cookies for 11-13 minutes, until bottoms and the edges are lightly browned and cookies are set. Immediately after removing cookies from the oven, use your thumb or a small spoon to make a depression in the center of each cookie.

Cool for a few minutes on the baking sheet then transfer to a wire rack to cool completely.

For the Filling

1 1/2 cups creamy peanut butter
3/4 cup confectioners’ sugar*
generous pinch salt
1/2 tsp vanilla extract
about 8-oz semisweet chocolate

In a small bowl, whisk together peanut butter, confectioners’ sugar, salt and vanilla. When the mixture has come together, heat it in the microwave (again in short intervals, stirring frequently), until it is very, very soft. Working carefully with the hot filling, transfer it to a pastry bag (or plastic bag with the tip cut off) and pipe a generous dome of the filling into each cookie’s “thumbprint”.

Chill cookies with filling for 20-30 minutes, or until the peanut butter is firm.

Melt the chocolate, make sure to keep it warm, so it remains fluid while you work.

Dip chilled cookies into chocolate, let excess drip off, and place on a sheet of parchment paper to let the cookies set up. The setting process can be accelerated by putting the cookies into the refrigerator once they have been coated.

Makes about 3-dozen

*You might need slightly less sugar if you’re using the conventional peanut butter, as it tends to be a bit sweeter. Taste the filling before using to make sure you like the sweet/savory balance.

Original recipe posted here.

1 comment:

♥ ♥ ♥ said...

thanks for sharing this recipe. i stumbled upon it a couple weeks ago, and have now made two batches. the first one didn't turn out so good (i think i missed an ingredient or something?), they looked weird, but tasted good. but the second batch was awesome! i didn't completely cover them in chocolate, just drizzled it on top. my family and friends loved them! (i put a photo on my blog if you're interested in seeing them) thanks again! <3