September 10, 2018
Issue 10 2018
Cool Beans

Chocolate peanut butter stuffed cookies

As we near the end of the year, we all need a bit of a pick-me-up to get us through hand-ins and exams. My suggestion is chocolate peanut butter-stuffed cookies. The process of making these decadent morsels will put your mind at ease and the flavour will make the stress disappear (temporarily at least). These are vegan-friendly as well.


- 1 ¾ cup all-purpose flour

- ½ cup cocoa powder (I use Cadbury)

- ¼ powdered sugar

- ¾ tsp baking powder

- ¼ tsp baking soda

- ½ tsp salt

- ½ cup dairy-free margarine (I use Olivani)

- 1 cup packed brown sugar

- ½ cup granulated sugar

- ½ peanut butter

- ½ apple sauce

- ½ tsp vanilla extract

- Sea salt flakes to garnish


In a small bowl, combine peanut butter and powdered sugar until it forms a paste. Use a teaspoon and dollop even amounts of the mixture onto a tray lined with baking paper and freeze until firm enough to handle. Pre-heat oven to 170C, and line another tray with baking paper. Whisk together flour, cocoa powder, baking powder, baking soda and salt in another bowl and set aside. In a large bowl, beat the margarine and sugars together until fluffy and lighter in colour. Combine apple sauce and vanilla extract and mix until smooth – the apple sauce may cause curdling, but all will be fine. Create evenly-sized balls of dough. Split the ball in half, flattening one half in the palm of your hand. Place a dollop of the peanut butter filling onto the flattened dough and top with the other half. Make sure to seal the filling in properly, and place onto the prepared tray. Sprinkle with salt to taste before putting them into the oven to cook for 11 to 12 minutes. Remove from oven and let cool. Enjoy!