These vegan peanut butter cookies are delicious on their own, but enter "best cookie ever" territory dipped in peanut butter chocolate ganache. They're chewy on the inside, with a soft crunch around the edges. File this one under "don't tell them it's vegan and they'll never know."
- 8 oz vegan butter (such as Miyoko's)
- 1/2 cup granulated sugar
- 1 cup dark brown sugar
- 1/2 cup creamy peanut butter
- 1 Tbsp vanilla extract
- 1 tsp ground coffee
- 6 Tbsp aquafaba
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 10 oz dairy free chocolate chips, chunks or chopped chocolate
- 1/4 cup creamy peanut butter
- up to 1/4 cup refrigerated canned coconut milk or coconut cream
1. Refrigerate can of coconut milk for at least 12 hours so the coconut cream can separate from the coconut water. Try not to move the can too much. Do NOT shake it.
2. In a medium bowl with a hand mixer or stand mixer, cream vegan butter, creamy peanut butter, granulated sugar, brown sugar, and vanilla extract. I like to beat the ingredients for 2-3 minutes to ensure the sugar and fats fully dissolve and combine. Look for a slight color change - the batter should become lighter as you whip in more air.
2. Then add aquafaba (or juice from a can of chickpeas), and beat until smooth - another 1-2 minutes.
3. In a separate bowl, combine all dry ingredients, stirring lightly. Add to wet ingredients in 3-4 parts, mixing in between. Once flour has been absorbed, stop mixing! I repeat, DO NOT over-mix the batter once the flour is in. We want to keep the gluten nice and light - not heavily kneaded like bread.
4. Scoop dough into golfball size spheres or smaller. Refrigerate for at least an hour, and up to 48 hours.
5. Meanwhile, preheat the oven to 350 F. Gently roll chilled cookie dough balls into spheres so the dough is smooth. Place 4-6 cookies onto a parchment lined baking sheet, and bake for 12-15 minutes. Keep an eye on the cookies, as baking time will depend on your oven. They're ready when the edges are JUST starting to brown. They'll continue cooking while they cool on the counter.
6. Finally, make the chocolate ganache. Combine chocolate and peanut butter in a heatproof glass bowl. Heat in the microwave in 15-30 second increments, gently stirring in between until chocolate is completely melted. Note that once 60-70% of the chocolate has melted, you probably don't need the microwave as the warm chocolate will take care of the rest of the melting. To add coconut cream, gently remove the can from the refrigerator and measure out scoops the harder cream on the top. If the cream didn't separate, it's ok to add the canned coconut milk, but take extra care to add in 1 Tbsp increments, stirring between so the ganache doesn't thin too much.
7. Once cookies are cool to the touch, dip half or a quarter of each cookie into the chocolate ganache, then place onto parchment paper to cool. To harden chocolate, refrigerate for 30 minutes.
Alternatively, for a peanut butter cookie explosion, freeze the chocolate ganache for 30 minutes, then scoop out with a melon baller. Aim for chocolate balls the size of a marble. Then gently flatten two cookie dough balls, placing the chocolate ball between them. Roll the cookie dough back into a ball, then bake.
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