Dairy Free,  Dessert,  Recipe,  Vegan,  Vegetarian

Double Peanut Butter Stuffed Pretzel Chocolate Chip Cookies (Vegan)

I’m trying to find the right words for describing these cookies and I keep coming up blank because they are beyond words!


These cookies are seriously one of the most addictive things I’ve made to date. My brothers kept comparing them to nutter butters because the center is so full of peanut buttery goodness and when you bite into it you kind of just wanna dance, you know what I’m sayin’?

Oh, and I also just had the thought (Hey, IΒ do have those from time to time believe it or not), these would be perfect for Father’s day which I just realized is right around the corner.

You guys, I’ve been terrible about keeping up with holidays recently. I had all of these intentions to do awesome stuff for mother’s day and even some red, white, and blue stuff inspired by Memorial day (obviously the whole world doesn’t celebrate that but it’s still a fun theme to work with no matter where you live). I’ve been totally spacing lately though and I got wrapped up in other stuff. Just say it, I’m a major loser-head and a cotton-headed-ninnymuggins.

I’m cool with that, I’ll just be over here drowning my guilt in cookies if you want to join me!

Double Peanut Butter Stuffed Pretzel Chocolate Chip Cookies

If you thought a chocolate chip cookie couldn't get any better.....think again. These are like a crunchy, salty, sweet, peanut buttery explosion!

Prep Time 30 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings 32 cookies

Ingredients

Peanut Butter Truffle:

  • 1 3/4 cups powdered sugar
  • 1/2 cup natural peanut butter
  • 1/4 cup coconut cream
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Cookies:

  • 3/4 cup 1 1/2 sticks Miyoko's "butter" (or any dairy free butter), cut into pieces
  • 3 tablespoons coconut cream *see note
  • 3 tablespoons applesauce or pumpkin puree
  • 1 cup brown sugar packed
  • 1/2 cup organic granulated sugar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons vanilla extract
  • 2 1/4 cups all purpose flour
  • 1 1/2 cups dairy free semi-sweet chocolate chips or chopped chocolate
  • 1 cup crushed snack pretzels about 2 cups before crushing/chopping + about 32 whole ones for topping cookies

Instructions

  1. First make the truffle center. Stir peanut butter and coconut cream together in a large mixing bowl or stand mixer. Add vanilla, salt, and powdered sugar and beat until combined. Scrape into a bowl or container, cover, and place in freezer for about 30 minutes while you make the cookie dough.

  2. Pre-heat oven to 350 degrees F (180 C). Cream butter and sugars together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add coconut cream and applesauce; beat until well combined. Add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition but just until combined. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Stir in chocolate until combined.

  3. After it has been close to 30 minutes remove truffle mix from freezer and use a small spoon to scoop out little teaspoon sized balls then roll quickly between your palms before it becomes too warm, then place on a plate or tray. You should end up with about 32 balls. Cover plate with plastic and place in freezer.
  4. Now while those are getting cold, remove dough from fridge and roll into medium sized, about 1 1/2 tablespoons, balls and place about 2 inches apart on parchment or silicone lined baking sheets. (If you have OCD about these things you can match the number of dough balls to how many truffles you have, or you can obviously just eat the extra!)

  5. When the truffles have been in the freezer for about 25 minutes, preheat the oven to 350 degrees F (180 C) and remove them from freezer.
  6. Take a dough ball and flatten into a disk, then place a truffle in the center and gently shape dough around it and roll between your palms. Place cookie back on tray, top with a pretzel, and push down slightly then repeat with all cookies and bake for 7 - 9 minutes until the edges start to brown. Remove and cool for at least 5 minutes before stuffing your face!

Recipe Notes

*If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.

 

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