Peanut Butter Patties

Well, just as in the case of the caramel delites, this vegnews recipe had some serious issues.  Unlike the aforementioned cookie, however, these worked out just fine!

Basically, we had to add liquid to all three components (cookie, peanut butter, and chocolate) it order for it to make sense at all.  We used no cookie press, electric mixer, or microwave, the only outcome of which was (I think) slightly thicker cookies that took much longer to bake.  Finally, we ended up painting rather than dipping into the chocolate-- even with the extra margarine and soymilk, it was so thick (an issue with the chocolate also in thin mints and the caramel in caramel delites).  We used the leftover chocolate on strawberries.

But these were delicious.  And unlike most cookies, the staler they got, the more they resembled the original Girl Scout delicacy.

Peanut Butter Patties

(from vegnews)

Ingredients

For the cookie base:

1 c vegan margarine

1/2 c sugar

2 1/4 c flour

1/4 tsp ground flaxseed

1 tsp vanilla

1/2 tsp salt

1 TB applesauce

2 TB vanilla soymilk

additional soymilk

*

For the peanut butter filling:

1 c powdered sugar

1/2 c smooth natural peanut butter

1/8 tsp salt ONLY if peanut butter is unsalted

additional soymilk

*

For the chocolate coating:

1 10-oz bag vegan chocolate chips

additional soymilk and margarine

Instructions

1. Preheat oven to 400 degrees. In a medium bowl, blend margarine and sugar until creamy. Add flour, flaxseed, vanilla, salt, applesauce, and soymilk, and blend until dough is smooth, adding soymilk as necessary to get it to form a dough.
2. Form dough into small balls and flatten to about 1-in diameter and 1/4-to-1/2-in height.  Place on a parchment-lined baking sheet and bake 6-12 minutes until slightly golden around edges/bottom.  Remove and cool. 
3. For the peanut butter filling, in a large bowl, mix powdered sugar and peanut butter (and salt if using unsalted PB).  Add a drizzle of soymilk if necessary.  With your hands, use roughly 1 TB of mixture to form small balls and gently press on top of each cookie.
4. In a double boiler or microwave, melt chocolate chips.  Thin with soymilk and margarine as needed.  Coat cookies in chocolate by "painting" on chocolate or by dropping cookies into chocolate and fishing them out.
5. Chill cookies in refrigerator for an hour or until chocolate is fully dry.  Makes about 3 dozen cookies.