This Vegan Peanut Butter Chocolate Chip Cookies recipe is easy to make and yields cookies with a lightly crisp edge and a super chewy interior. They are the perfect balance of salty and sweet. And I guarantee you won't be able to eat just one!
I love peanut butter desserts because of the balance of salty and sweet. And you can tell I love peanut butter because I have so many recipe options! I have recipes for cakes like my Vegan Peanut Butter Cake to blondies like my Gluten Free Peanut Butter Blondies, and even Vegan Peanut Butter Oat Cookies!
And these Vegan Peanut Butter Chocolate Chip Cookies are a classic. They are super chewy and have a crisp edge, and they are packed with chocolate chips and big peanut butter flavor. And they are easy to make and require absolutely no chilling!
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Why You'll Love This Recipe
- This recipe uses basic, easy-to-find ingredients.
- And you don't need to chill the dough!
- These Peanut Butter Chocolate Chip Cookies are dairy-free and vegan, so anyone can enjoy them.
- They are backed with big peanut butter flavor and plenty of chocolate chips.
- And most importantly, they are absolutely delicious!
Ingredients
Natural Peanut Butter: Be sure to use creamy natural peanut butter for this recipe. My top recommendation is Teddie, if you can find it. If not, I recommend Smuckers.
Vegan Butter: I love Soy-Free Earth Balance Buttery Sticks or Country Crock Plant Butter Sticks.
Non-Dairy Milk: Any non-dairy milk will work here!
Chocolate Chips: I really like dark chocolate chips for my vegan peanut butter chocolate chip cookies, but use what you like.
Variations
If you prefer white chocolate, swap the regular chocolate chips out for white chocolate chips!
Or if you're not a chocolate fan at all, try my Vegan Peanut Butter Banana Cookies.
And if you are looking for gluten-free options, make my Gluten-Free Peanut Butter Cookies!
Instructions
Step 1. In a large bowl using a hand mixer or in a stand mixer fitted with the paddle attachment, cream non-dairy butter and brown sugar until light and fluffy.
Then, add the peanut butter and mix on low until combined.
Step 2. Next, add the non-dairy milk and vanilla and mix on low until smooth and creamy.
Step 3. Then, add the flour, baking soda and salt and mix to form the cookie dough.
Next, add the chocolate chips and chopped peanuts and stir to distribute.
Step 4. Use a 3-tablespoon cookie scoop to scoop the dough onto a parchment-lined baking sheet, leaving at least 3 inches of space between each cookie.
Top each cookie with a sprinkle of chopped peanuts and a few additional chocolate chips, then bake in a 350°F oven for about 15 minutes.
Repeat with the remaining cookie dough.
Recipe FAQs
Place the cookies into an airtight container and store at room temperature for up to 4 days.
Or, freeze for up to 1 month.
I love natural, creamy peanut butter for cookies. It has the most peanut flavor because there is nothing else in it!
Expert Tips
Allow the cookies to cool for 5 minutes on the cookie sheet before transferring them to a cooling rack.
Don't overmix the dough! Mix just until the cookie dough comes together, then stop. Overmixed dough can cause your cookies to be tough instead of soft.
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📖 Recipe
Vegan Peanut Butter Chocolate Chip Cookies
Equipment
- 1 Large Mixing Bowl
- 1 Hand Mixer or Stend Mixer wirth Paddle Attachement
- 1 Rubber Spatula
- 1 Baking Sheet
- Measuring Cups and Spoons
- 1 3 Tablespoon Cookie Scoop
Ingredients
- 8 tablespoon Vegan Butter, Softened
- 1 Cup Brown Sugar, lightly packed
- ½ Cup Natural Creamy Peanut Butter
- 3 tablespoon Non-Dairy Milk
- 1 tsp Vanilla Extract
- 1 ⅓ Cups All-Purpose Flour
- ½ tsp Baking Soda
- ¼ tsp Kosher Salt half this amount if using table salt
- ¾ Cup Chocolate Chips
- ⅓ Cup Chopped Roasted Peanuts
Instructions
- Preheat the oven to 350* F. Line a baking sheet with parchment.
- In a large bowl with a hand mixer or the bowl of a stand mixer fitted with a paddle attachment, cream the vegan butter and brown sugar until well combined and fluffy.8 tablespoon Vegan Butter, Softened, 1 Cup Brown Sugar, lightly packed
- Add peanut butter and stir until just combined. Then, add non-dairy milk and vanilla and stir until combined once more.½ Cup Natural Creamy Peanut Butter, 3 tablespoon Non-Dairy Milk, 1 teaspoon Vanilla Extract
- Add flour, baking soda, and salt, and stir just until the cookie dough forms. Next, add chocolate chips and chopped peanuts and stir just until they are distributed.1 ⅓ Cups All-Purpose Flour, ½ teaspoon Baking Soda, ¼ teaspoon Kosher Salt, ¾ Cup Chocolate Chips, ⅓ Cup Chopped Roasted Peanuts
- Use a 3-tablespoon cookie scoop to scoop about 8 mounds of cookie dough onto a parchemnt-lined baking sheet. Be sure to leave about 3" of space between each cookie.
- Top each cookie dough mound with a sprinkle of chopped peanuts and a few extra chocolate chips if desired, then bake in a 350* F oven for 13-16 minutes, or until the cookies are golden around the edges.
- Allow the cookies to cool on the cookie sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with the remaining cookie dough.
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