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    Home » Recipes » Easy Vegan Cookies

    Vegan Peanut Butter Chocolate Chip Cookies

    Published: Oct 13, 2023 · Modified: Jun 1, 2025 by Megan Calipari · This post may contain affiliate links · 1 Comment

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    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!

    Vegan Peanut Butter Chocolate Chip Cookies on a cooling rack.

    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!

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Variations
    • Instructions
    • Recipe FAQs
    • Expert Tips
    • Looking for More Vegan Dessert Recipes?
    • 📖 Recipe
    • 💬 Comments

    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

    Ingredients for making this recipe in small bowls on a linen cloth.

    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

    Butter, brown sugar and peanut butter creamed together in a large mixing bowl.

    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.

    Non-dairy milk and vanilla added into the peanut butter mixture.

    Step 2. Next, add the non-dairy milk and vanilla and mix on low until smooth and creamy.

    Chocolate chips and chopped peanuts added to the cookie dough.

    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.

    Cookie dough scooped onto a cookie sheet topped with more peanuts and chocolate chips.

    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

    How should I store these Vegan Peanut Butter Chocolate Chip Cookies?

    Place the cookies into an airtight container and store at room temperature for up to 4 days.
    Or, freeze for up to 1 month.

    What kind of peanut butter is best for cookies?

    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.

    A Vegan Peanut Butter Chocolate Chip Cookie with a bite taken out of it on a linen cloth.

    Looking for More Vegan Dessert Recipes?

    • A slice of Vegan Banana Bread on a white plate on a linen coth.
      Vegan Banana Bread
    • A scoop of cherry crisp with frozen cherries on a small plate topped with a scoop of ice cream.
      Cherry Crisp (with Frozen Cherries!)
    • A blackberry hand pie with puff pastry cut in half to show the the interior.
      Blackberry Hand Pies with Puff Pastry
    • Cinnamon Roll Focaccia drizzled with sweet vanilla glaze in a cast iron pan.
      Cinnamon Roll Focaccia

    If you tried this Vegan Peanut Butter Chocolate Chip Cookies recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!

    📖 Recipe

    A Vegan Peanut Butter Chocolate Chip Cookie with a bite taken out of it.

    Vegan Peanut Butter Chocolate Chip Cookies

    Megan Calipari
    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!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 20 minutes mins
    Cook Time 15 minutes mins
    Total Time 35 minutes mins
    Course Dessert
    Cuisine American
    Servings 20 Cookies
    Calories 199 kcal

    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.

    Notes

    Be sure to use natural creamy peanut butter for this recipe. The kind that you need to stir!
    These cookies bake up nice and soft, so be sure to allow them to cool on the baking sheet for about 5 minutes before transferring them to a wire rack.
    Store in an airtight container at room temperature for up to 4 days or freeze up to 1 month.

    Nutrition

    Serving: 1CookieCalories: 199kcalCarbohydrates: 23gProtein: 3gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gCholesterol: 0.4mgSodium: 136mgPotassium: 119mgFiber: 1gSugar: 14gVitamin A: 226IUVitamin C: 0.2mgCalcium: 22mgIron: 1mg
    Tried this recipe?Let us know how it was!
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    Reader Interactions

    5 from 2 votes (2 ratings without comment)

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    Hi, I'm Megan! I'm a trained pastry chef who is passionate about creating vegan desserts and meals for everyone. My recipes use simple ingredients and methods to create delicious results.

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