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Parve
Easy
3 Hours, 20 Minutes
Diets 
This recipe is dedicated to our new daughter-in-law Malki, who’s a real peanut butter fan. With peanut butter starring in every component of this cookie, it’s bursting with creamy goodness in every bite. Go ahead and indulge! But be aware — they’re addictive!
1 and 1/2 cups flour (whole wheat pastry, such as Shibolim Whole Wheat Blend, is fine)
scant 1/2 cup sugar
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick, or 100 grams) trans- fat-free margarine, room temp (I used Earth Balance)
1/2 cup Gefen Natural Peanut Butter
1/4 cup light corn syrup
1 tablespoon soy milk
mini chocolate chips
2 cups Gefen Confectioners’ Sugar
2 heaping tablespoons Gefen Natural Peanut Butter
1/2 teaspoon coffee, dissolved in 1/4 cup warm water
melted chocolate (optional)
Combine flour, sugar, baking soda, and salt in the bowl of a mixer. Add margarine, cut into cubes, and peanut butter, and mix until it forms crumbs. Stir in corn syrup and soy milk. Mix well.
Form into a round log. Wrap in Gefen Parchment Paper and refrigerate for a few hours, or even overnight.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius). Unwrap dough and cut into thin slices, using a straight, sharp knife.
Arrange half the slices on a baking sheet lined with parchment paper. Top each slice with a drop of chunky peanut butter and sprinkle with a few mini chocolate chips. Close with a second cookie slice, and press the edges together with your fingers to seal.
Bake for 12 minutes or until lightly browned. Cool slightly before glazing.
Combine confectioners’ sugar, peanut butter, and dissolved coffee in a small bowl until smooth. Place in a ziplock bag and make a tiny hole in the corner with a toothpick. Drizzle all over cookies.
Melt a small amount of chocolate in a ziplock bag in the microwave. Make a hole in the corner as above and drizzle lightly over peanut butter glaze.
Photography: Hudi Greenberger
Food Styling: Janine Kalesis
Assisted by Simmy Horwitz
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