Saturday, November 20, 2010
Vegan MoFo Day 20: Peanut Butter Kisses
Peanut butter cookies with a Hershey's Kiss stuck in the middle are a holiday classic. Hershey's has come out with tons of different varieties of kisses in recent years, but unfortunately, none of them are vegan! This creates a bit of a conundrum. How can you have peanut butter kisses without the kisses?? I experimented with a bunch of different chocolates from pieces of dark chocolate bars to chocolate chips to round pieces of dark chocolate and it was a Goldilocks type problem -- this one was too hard, this one was too soft, this one was too small, that one just looked weird. Problem was solved with really cheap generic supermarket chocolate! In the candy isle, as well as in "candy they keep in produce near nuts" section of my grocery store ("Price Chopper") they have Dark Chocolate Nonpareils, what are basically gigantic Snow Caps chocolates. Not only are they accidentally vegan, they're also quite decorative as it looks like it snowed on your cookie! Sometimes they have seasonal varieties with little red white and green sprinkles for Christmas, or pastel colors for Easter. Regardless of color, they're the right size, right shape, and right thickness to make these cookies live again! Check out your local grocery store, you might be surprised! Cheap peanut butter is good in this recipe because it gives it the junky feel of the original recipe!
Peanut Butter "Kisses"
About 4 dozen Dark Chocolate Nonpareils
3/4 cup peanut butter (crunchy or creamy, your choice)
1/2 cup margarine, softened
1/3 cup dark brown sugar, packed
2 tbsp almond milk
1/4 cup nondairy yogurt, plain or vanilla flavored
1 tsp vanilla extract
1 1/2 cups all purpose flour
1/2 tsp salt
1 tsp baking soda
1. Preheat the oven to 375 degrees.
2. In a mixing bowl, cream together the margarine, peanut butter, and sugar.
3. Add the milk, yogurt, and vanilla and mix until combined.
4. Stir in the dry ingredients.
5. Roll 1 inch balls of dough and place them on a cookie sheet.
6. Bake for 8-10 minutes or until the edges are golden brown. Jam a piece of chocolate into the center of each cookie immediately after removing from the oven. Allow to cool before removing from the cookie sheet so that the chocolate can set up again.