Ingredients
Chocolate Dough:
1/2 cup oil
1 cup sugar
1/4 cup maple syrup
3 Tbsp non-dairy milk
1/2 tsp vanilla
1 1/2 cups flour
1/3 cup unsweetened dutch processed cocoa powder
2 Tbsp black unsweetened cocoa or more dutch processed cocoa powder
1/2 tsp baking soda
1/4 tsp salt
Filling:
3/4 cup natural salted peanut butter, crunchy or creamy style
2/3 cup powdered sugar
2-3 Tbsp non-dairy milk
1/4 tsp vanilla
Instructions
In a large mixing bowl combine oil, sugar, maple syrup, milk and vanilla and mix until smooth. Sift in flour, cocoa powder(s), baking soda and salt. Mix to form moist dough.
Make the filling. In a another mixing bowl beat together peanut butter, powdered sugar, 2 Tbsp milk and vanilla to form a moist but firm dough. If peanut butter is too dry, stir in remaining Tbsp of milk. If dough is too wet knead in a little extra powdered sugar.
Preheat the oven to 350. Line a baking sheet with parchment paper.
Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll into a smooth ball between your palms. Place on the waxed paper about 2 inches apart and repeat with remaining balls. If desired, gently flatten the cookies a little.
Bake for 10 minutes.
Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.