I know you’re probably tired of seeing peanut butter posts from me, but you’re going to have to learn to live with it, because if you’ve learned anything yet from this blog, it’s that I love that crazy nut (it’s very a-peanut-ling 😉 Ugh, that was terrible, even for me), so if you hate it, you’re just going to have to try and behave like a Mexican who hates cilantro (which, if I were Mexican would be 110% percent me. Why oh why do people have such a love affair with soap flavour being added to their dishes? I mean, when I invite people over for dinner from now on, should I wash my dishes but “accidentally on purpose” leave some soap residue behind? Because apparently (depending on your source) anywhere from 80-95% of the the population would absolutely love it if I did that:
“…most cilantro haters are people with a shared group of olfactory-receptor genes, called OR6A2, that pick up on the smell of aldehyde chemicals. Aldehyde chemicals are found in both cilantro and soap.”
Clearly your taste buds are dead if this is you. Alternatively, you swore a lot as a kid and had your mouth washed out with soap, and the flavour just makes you all nostalgic for your childhood. No? None of those things? Hmmm….clearly y’all just have problems then. And/or I have superior tasting genes 😉 ). There’s nothing you can do, it’s unavoidable, so just embrace it and come over to the dark side.
I think weirdly my own personal hesitation on doing peanut butter based posts now is that that I’ve done so many, it’s actually becoming more and more difficult to come up with a peanut butter based pun. That of course won’t stop me, but I’m just saying, it’s a challenge. Also, in case it wasn’t super super apparent by my obviously doctored to look more peanut buttery photos, my intention with these cookies was for them to come out of the oven with a veritable lava stream of ooey gooey peanut butter (*swoon*). Alas, as much as I tried to underbake them so the center would look just the way I’d envisaged, it wasn’t meant to be 🙁 . Flavour-wise it was spot on and just how I wanted it, and the center was nice and soft, but the goo just wasn’t there 🙁 (Perhaps I should rechristen these cookies Gilbert “Goo”frey? 😉 ).
To make these a bit more texturally fun (and also because I’m still deeply entrenched in my secret love affair with these caramelized Rice Krispies – sorry Kevin, I didn’t intend for you to find out this way 😉 ), I opted to include in my peanut buttery center some deliciously sweet and crispy caramelized cereal (seriously dudes, make extra of this stuff and sprinkle it on everything. Sweet, savoury, I truly cannot imagine anything that these wouldn’t improve the taste and texture of. Mmmmm….caramelized Rice Krispie-infused saurkraut….OK, maybe I found the food item with which these wouldn’t be so great. Although, I haven’t actually tried this, so the jury’s still out on that one. It could become the next big food craze. Move over cake pops, there’s a new kid in town….crispy-krauts? Sauer-caramel? The name might need some work 😉 ).
You need to get back on track Amber, you’ve deviated way too far from the topic at hand here (possibly as far as Sauerkraut loving-Germany, so you may have to switch languages in this post if you keep this up).
What seriously takes these cookies over the top? I mean, do they really need more? Caramelized Rice Krispies, loads of peanut butter inside a chocolate cookie? How about we also incorporate some chocolate chunks and roll that puppy in granulated sugar? Sheer decadence.
The Peanut(penal) code might need to be adjusted to deal with this deliciousness (Ugh Amber, just stop *disappointed head shake*)
Yield: 2.5 dozen cookies
Crispy Peanut Butter Filling:
- 1/2 cup non-dairy milk
- 1/4 cup vegan white chocolate chips
- 1/3 cup + 1 tablespoon peanut butter
- 1 tablespoon powdered peanut butter or icing sugar
- large pinch sea salt
- 1 cup carmelized Rice Krispies*
- 2 tablespoons maple syrup
- 1/2 cup brown sugar
- 1 1/2 cups Rice Krispies cereal
- 1/4 teaspoon sea salt
- 3/4 cup vegan butter
- 3/4 cup + 3 tablespoons brown sugar
- 1 teaspoon vanilla
- 3 tablespoons coffee liqueur (or strong brewed coffee would work for a non-alcoholic version)
- 1 1/4 cups flour
- 1/3 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/4 cup chopped chocolate (or chocolate chips/chunks)
- 1/4 cup can sugar (optional)
Directions Crispy Peanut Butter Filling:
- Make caramelized Rice Krispies – in a small saucepan or skillet over medium-high heat melt the maple syrup and brown sugar together. Bring to a boil. Boil, without stirring for about 5 minutes. Remove from heat and pour in the cereal and salt, stirring until cereal is all coated in caramel.
- Transfer cereal mixture to a wax or parchment lined baking sheet to cool while you prepare the peanut butter filling.
- Place non-dairy milk in a small, microwave-safe bowl and microwave until it just starts to bubble (about a minute did it for me). Remove from the microwave and add white chocolate chips to the milk. Allow to sit for a couple of minutes then stir until white chocolate is fully melted and dissolved. Stir in peanut butter, peanut butter powder (or icing sugar) and salt.
- Make sure your caramalized rice cereal is crushed up into fairly small pieces (I added mine to a freezer bag and rolled over it a bunch of times with a rolling pin. If your’s is in fairly small pieces already, then no need to do this).
- Stir 1 cup of caramalized rice cereal into peanut butter mixture and place this mixture in the freezer for at least an hour.
- Remove from freezer and roll into small teaspoon sized (~1 inch) balls, and return to the freezer while preparing cookie dough.
- In a large bowl, beat together vegan butter and brown sugar until creamy and fully combined. Add in vanilla and coffee liqueur and mix in.
- In a separate medium sized bowl, sift together flour, cocoa powder, baking soda and salt.
- Slowly add to wet ingredients, mixing on low until fully mixed in. Stir in chocolate.
- Wrap dough in plastic wrap and refrigerate for about an hour.
- Preheat oven to 350F.
- If using, place 1/4 cup cane sugar in a small bowl and remove crispy peanut butter balls and cookie dough from the freezer and fridge.
- Taking approximately a tablespoon of dough, form the dough around a peanut butter ball and roll in sugar if desired.
- Place on cookie sheet and press dough lightly with the bottom of a sugar dusted glass to flatten slightly.
- Bake for 12 minutes, or until edges are just set. Remove from oven and allow to cool completely.
- Store at room temperature to keep the centers soft.