Vegan Peanut Butter Chocolate Chip Cookies

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

5 from 2 votes

Vegan Peanut Butter Chocolate Chip Cookies

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!

Prep Time20

Cook Time15

Total Time35

Course: Dessert

Cuisine: American

Diet: Vegan, Vegetarian

Servings: Cookies

Calories: 199kcal

Author: Megan Calipari

Cost: $4

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