Peanut Butter Bombs


Preparation info

  • Makes

    12 to 14

    • Difficulty


Appears in

Sweet Vegan Treats: 90 Recipes for Cookies, Brownies, Cakes, and Tarts

Sweet Vegan Treats

By Hannah Kaminsky

Published 2019

  • About

They may look like plain old chocolate cookies from the outside, but one bite will reveal an explosion of rich, crunchy peanut butter! Seriously satisfying, like a peanut butter cup in cookie form, these are perhaps the only bomb that I can condone making.


Peanut Butter Filling

  • ¼ cup crunchy peanut butter
  • cup confectioners’ sugar
  • 1 teaspoon unsweetened nondairy milk


    Preheat your oven to 350°F (175°C) and line two baking sheets with silicone baking mats or parchment paper.

    In a small bowl, combine all the ingredients for the filling and stir well. It should have a crumbly consistency, but still hold together when pressed. Once everything is fully incorporated, set aside.

    In your mixer, cream together the butter, peanut butter, and both sugars. Mix in the yogurt, nondairy milk, and vanilla, and continue beating until smooth. In a separate bowl, combine the flour, cocoa powder, baking soda, and salt. Slowly add these dry ingredients into the wet, being careful not to overmix.

    The dough may be rather sticky at first. If you have trouble shaping it, let it rest in the refrigerator for about 30 minutes, or try moistening your hands slightly before handling.

    For each cookie, roll about a tablespoon of dough into a ball and press it down flat onto your silicone baking mat or parchment paper. Line the cookies up 3 x 3 on your two baking sheets, with plenty of room in between. Drop a rounded teaspoon or so of your peanut butter filling into the center of each, and top with another flattened round of dough. Be sure to cover the whole dollop of filling, pressing the edges together, making sure that the two pieces form a complete seal all around the cookie. Bake for 8 to 12 minutes, until the cookies no longer appear shiny on top. Remove the cookies from the oven and allow them to cool on the baking sheet.