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Thick + Soft Peanut Butter Chocolate Chip Cookie

Prep Time 20 mins
Cook Time 20 mins
Course Dessert
Cuisine American
Servings 10 Jumbo Cookies


  • 8 tablespoon Dairy Free Butter, Softened I used Earth Balance Soy-Free Buttery Sticks
  • 1 Cup Granulated Sugar
  • 1 tablespoon Molasses
  • Cup Natural Creamy Peanut Butter
  • 1 tablespoon Ground Flax
  • 2 tablespoon Water
  • 1 tsp Vanilla
  • 1 ¼ Cup All-Purpose Flour
  • ½ teaspoon Baking Soda
  • ¼ tsp Baking Powder
  • ¼ tsp Salt
  • 1 Cup Semi-Sweet Chocolate Chips
  • Flakey Sea Saly for Sprinkling (optional)


  • Preheat oven to 325* F. Line a baking sheet with parchment.
  • In a small bowl, combine ground flax, water and vanilla. Mix and set aside.
  • In a large bow with a wooden spoon or in a stand mixer fitted with a paddle attachmentl, combine dairy-free butter, sugar and molasses. Cream well.
  • Add peanut butter and flax egg to the creamed mixture and stir until just combined. Dont' over mix here!
  • Add flour, baking soda, baking power and salt and stir until just combined.
  • Add chocolate chips and stir just until they are distributed.
  • Using a ⅓ cup measure, scoop 5 portions of dough onto the lined baking sheet. Since these cookies are big, 5 is how many I bake at a time. Roll each dough ball between your palms to make a ball. Gently press the balls down just so they don't roll around- see picture above for reference.
  • Sprinkle the dough balls with a bit of flakey sea salt (optional).
  • 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.
  • Store in an airtight container at room temperature for up to 4 days or freeze up to 1 month.
Keyword Apple dessert, Cookies, Easy Baking, Peanut Butter Cookies, Peanut Butter Recipes