I’m keeping this one short and sweet, and curiously non-vegan! I had a good run of vegan recipes here at Gastromony (I enjoyed this Vegan ‘Cheese’ Sauce) but it’s time to throw an egg into the mix! Actually, these tasty Peanut Butter & Chocolate Stuffed Cookies would work fine without egg so feel free to try the recipe even if you’re vegan. Just throw in some chopped dark chocolate instead of milk choc too.
So why short and sweet? I’ve been busy settling my beautiful children into a new year of school, especially my son who has started high school and needed to get used to being more organised. I kinda needed to get used to it too! No more late nights as I need to be up a fraction earlier to sort the lad out.
I also had a bit of surgery done last month (nothing serious) which was surprisingly a breeze in terms of recovery. I pretty much went back to my usual routine the day after. I paid close attention to eating well for the weeks afterwards; choosing foods that are anti-inflammatory such as pineapple, broccoli, salmon and spinach. I also reduced my sugar and caffeine intake which has finally also helped to move some Christmas weight along.
I decided to make these Peanut Butter & Chocolate Stuffed Cookies to stem my cravings for sweetness. There’s brown sugar in the cookie dough but otherwise rice malt syrup is my key sweetener here. Of course, there are sweet hits of milk chocolate here and there to make up for the lack of sugar.
For fail-safe Choc Chip Cookies, I follow the recipe by Chef Elizabeth Falkner (Demolition Desserts). I normally use butter with this cookie dough recipe but I substituted half with Nuttlex this time. I don’t think there’s a lot of reduction in cholesterol or fat in doing that but since the cookie still came out tasting really good, it’s certainly an option. The dough is easier to handle, if that’s a benefit ;)
Of course, the hero of this cookie is the big dose of peanut butter in the centre. For the filling, I made a mixture of peanut butter, oats and rice malt syrup to reduce the fat. This isn’t necessary if you’re not worried about fat content, but I operate on the theory that you can have twice as much if you halve the fat ;)
Peanut Butter & Chocolate Stuffed Cookies
- 100g rolled oats, milled (Speed 10 for 3 seconds)
- 50g milled rolled oats
- 60g smooth peanut butter
- 80g milk or dark chocolate, chopped
- 100g fat (I used 50g of butter, 50g margarine)
- 100g sweetener (I used 30g brown sugar and 70g rice malt syrup)
- 1 egg
- pinch of salt
- ½ tsp vanilla
- ½ tsp baking powder
- ½ tsp baking soda
- 200g flour
- 50g milled rolled oats
- For the filling, combine milled roll oats, peanut butter and choc chunks in the TMX bowl or similar food processor and blend until well combined (Speed 4 for a few seconds will do). Transfer to bowl and set aside.
- For the dough, combine the butter/margarine and the sugar/syrup in the TMX bowl on Speed 4 for 5 seconds.
- Add egg and combine well on Speed 3 for a few seconds again.
- Add all dry ingredients and combine together on Speed 4 for 5 seconds.
- Transfer dough to a bowl, cover and allow to chill for an hour.
- Pre-heat oven to 160C/320F (fan forced) or 180C/340F. Prepare a baking tray with baking paper.
- Prepare a 3cm wide ball of dough (all butter dough may need to warm up for handling first). Create a well or hole in the dough ball and place as much peanut butter filling in as possible. Seal over the filled hole with surrounding dough and place on the baking tray, flattening the ball down as much as possible.
- Lay cookies out with at least 2cm of space between them and bake for 16 minutes until golden.
- Remove cookies from oven. Allow to cool for five minutes and then transfer to wire rack.