This Vegan Peanut Butter Chocolate Chip Cookies recipe is easy to make and yields thick and soft cookies. You won't be able to eat just one!
I LOVE peanut butter desserts. Whether its my Vegan Peanut Butter Cake, Gluten Free Peanut Butter Blondies or even my Vegan Peanut Butter Oat Cookies I love it all.
I think I love peanut butter desserts so much because the saltiness of the peanut butter balances the sweetness. And I'm a sucker for sweet and salty baked goods.
These Vegan Peanut Butter Chocolate Chip Cookies are the perfect balance of sweet and salty. And, peanut butter and chocolate is one of the best-ever flavor combinations. So, let's get into the cookies.
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Ingredients
Natural Peanut Butter: Be sure to use creamy natural peanut butter for this cookie 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 used chocolate chips inside the cookies and then topped each cookie with a big chunk of chocolate. You can either skip topping the cookies, or top with a few chocolate chips.
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.
Instructions
This Vegan Peanut Butter Chocolate Chip Cookies recipe is super easy to make. Here is how:
First, cream the vegan butter and brown sugar together.
Then, add the peanut butter and stir until combined.
Next, add the non-dairy milk and vanilla and stir until the mixture is homogenous.
Now, add the flour, baking powder, baking soda and salt and stir just until the dough forms.
Then, add the chocolate chips and stir to distribute.
Finally, scoop the cookies, press them down lightly, top with optional chocolate chunks and bake!
Expert Tips
These cookies are super soft! So, allow them to cool for 5 minutes on the cookie sheet before transferring them to a cooling rack.
Storage
To store, place these Vegan Peanut Butter Chocolate Chip Cookies in an airtight container and keep at room temperature for up to 4 days.
Or, freeze for up to a month.
Looking for More Cookie Recipes?
Vegan Biscoff Cookie Butter Stuffed Sugar Cookies
📖 Recipe
Vegan Peanut Butter Chocolate Chip Cookie
Equipment
- 1 Large Mixing Bowl Or stand mixer with paddle attachment
- 1 Rubber Spatula
- 1 Baking Sheet
- Measuring Cups and Spoons
Ingredients
- 8 tablespoon Vegan Butter, Softened
- 1 Cup Brown Sugar, lightly packed
- ⅔ Cup Natural Creamy Peanut Butter
- ¼ Cup Non-Dairy Milk
- 1 tsp Vanilla Extract
- 2 Cup All-Purpose Flour
- 1 teaspoon Baking Powder
- ¼ tsp Baking Soda
- ¼ tsp Kosher Salt half this amount if using table salt
- 1 Cup Semi-Sweet Chocolate Chips
- Chocolate Chunks for Topping optional
Instructions
- Preheat oven to 325* F. Line a baking sheet with parchment.
- In a large bow with a wooden spoon or in a stand mixer fitted with a paddle attachment, cream 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.⅔ Cup Natural Creamy Peanut Butter, ¼ Cup Non-Dairy Milk, 1 teaspoon Vanilla Extract
- Add flour, baking power, baking soda and salt and stir just until the cookie dough forms.2 Cup All-Purpose Flour, 1 teaspoon Baking Powder, ¼ teaspoon Baking Soda, ¼ teaspoon Kosher Salt
- Add chocolate chips and stir just until they are distributed.1 Cup Semi-Sweet Chocolate Chips
- Using a ⅓ cup measure, scoop 5 portions of dough onto the lined baking sheet. Roll each dough ball between your palms to make a ball. Gently press the balls down so they are about 1" thick discs, and top them with a chocolate chunk. See picture above for reference.Chocolate Chunks for Topping
- Bake at 325* for 19-22 minutes turning the tray half way through. Let the cookies cool on the tray for 5-7 minutes before moving them to a wire rack to cool completely. Repeat with remaining cookie dough.
Notes
Nutrition
Let me know how you liked this recipe!
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