Vegan Peanut Butter Chocolate Chip Cookie

5 from 2 votes

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!

Prep Time20

Cook Time20

Total Time40

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cookies

Calories: 451kcal

Cost: $4

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.

Be sure to use natural creamy peanut butter for this recipe. The kind that you need to stir!

These cookies bake up really 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.