Yep, you read it right, I made moose tracks COOKIES!!!
I think I’ve made a liar of myself by claiming every ice cream flavor as my favorite over the years. What can I say, I’m an indecisive person, they’re all my favorite. Hello, have you seen the miscellaneousness (I can’t believe that A: that is a word and B: I just spelled it right without spell check) of this blog, it’s ridiculous. At this moment though, I think moose tracks would have to be my favorite. I know, I know, how original and spontaneous, right? Fine, it was at least my fave for a long period of time, let’s go with that.
Okay, so these beautimous cookies. I have wanted to do something inspired by moose tracks ice cream ever since we moved to Idaho when I was a teenager. It just seemed necessary after living where we literally had them walk through our yard all the time.
I’ll never forget the first time we had one walk through our yard. Two actually, a mama and baby. It was after dark and it totally freaked us out at first, because we had the doors all open from carrying in boxes and we didn’t know what was making the rustling noises outside. After that we got used to it though and we saw them a lot. My sister and I almost ran into one when we were 4-wheeling once, so scary but an awesome memory.
Yeah, so real moose tracks were always exciting but so are these! They have this thick fudge swirled through them and chunks of peanut butter cups, I used homemade but that isn’t necessary if you can buy the real thing. A little FYI though, these are not the kind of cookies that all come out picture perfect. They’re the kind that all turn out slightly different, some crunchy on the edge, some gooey, and some flat and lacey. If that’s not your thing then I’m sorry, but you’ve gotta trust me, you won’t have time to mind the individualities of these guys because you’ll be too busy eating them right out of the oven!
Peanut Butter Cup Fudge Swirl Moose Tracks Cookies (Vegan)
- 2/3 cup full-fat coconut milk
- 1/4 cup sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons coconut oil
- 1/2 cup about 75g non-dairy bittersweet chocolate, roughly chopped
- 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 cup peanut butter cups or homemade chopped into chunks
Combine sugar and coconut milk in a small saucepan and bring to a boil over medium heat. Bring the mixture to softball stage (235 F or 118 C) on a candy thermometer, stirring gently but constantly. Turn off heat and stir in salt, oil, and chocolate until very smooth then add vanilla. Set pan aside to cool while making dough.
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 peanut butter cups and line a cookie sheet with parchment. Drop large spoonfuls at a time of fudge into dough and gently fold in with a large spatula (if you want the prettiest swirls I found the best way was dividing the dough in half or thirds on this part).
Roll into golf-sized balls and place about 2 inches apart on baking sheet. Bake for 8 - 10 minutes until edges just start to turn golden brown. Remove from oven and cool for about 5 minutes before moving to cooling rack.
Remember that some of these cookies might end up flatter then others but they will still taste amazing.