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    Home » Cookies

    Vegan Chocolate Peanut Butter Cookies

    Published: Dec 11, 2020 Updated: Jun 28, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Vegan Chocolate Peanut Butter Cookies

    Vegan chocolate peanut butter cookies loaded with chocolate and peanut butter flavor! Top them with melted chocolate and crushed peanuts for the most delicious cookies ever.

    Vegan chocolate peanut butter cookies in a stack.

    If you love both chocolate and peanut butter then this will be your new favorite cookie. The flavors of chocolate and peanut butter are perfectly balanced and simply delicious.

    We based the recipe on our gorgeous vegan peanut butter cookies, keeping the wonderful texture and flavor of a peanut butter cookie but packing in the chocolate flavor too.

    And of course if you love chocolate cookies then you’ll go crazy for our fabulous double chocolate vegan chocolate cookies. For more chocolate and peanut butter try our vegan no bake cookies. Want to just eat straight cookie dough? Then you’ll love our edible vegan cookie dough.

    Cookies stacked up on a plate.

    How To Make Vegan Chocolate Peanut Butter Cookies

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Add vegan butter and brown sugar to the bowl of your stand mixer and cream them together until smooth.
    Collage of two photos showing vegan butter and sugar added to stand mixer and creamed together.
    • Add peanut butter and vanilla extract and mix in.
    Collage of two photos showing peanut butter and vanilla added to stand mixer and mixed in.
    • Now add all purpose flour, cocoa powder, baking soda and salt and mix in with a spoon into a thick cookie dough.
    Two photo collage showing dry ingredients added to wet and mixed into a cookie dough.
    • Add soy milk and mix in.
    Two photo collage showing non-dairy milk added to cookie dough and mixed in.
    • Break off pieces of the dough and roll them into balls. Place them evenly on a parchment lined baking tray.
    • Flatten with a fork.
    Two photo collage showing cookie dough rolled into balls and then flattened with a fork.
    • Bake at 350°F for 12 minutes.
    • Allow them to cool and firm up directly on the tray.
    • When the cookies are completely cool, add vegan chocolate and coconut oil to a microwave safe bowl and microwave in 30-second intervals until melted and smooth.
    • Drizzle the melted chocolate over the cookies with a teaspoon and immediately sprinkle crushed peanuts.
    Collage of two photos showing baked cookies on a parchment lined baking sheet and then decorated.

    Ingredient Notes

    Peanut Butter. The best type of peanut butter to use in these cookies is the smooth, salted, commercial style brands of peanut butter.

    If you use a natural peanut butter then make sure it’s stirred very well so that there is no separation of the oil and the peanut butter. Separation of oil and peanut butter could cause the recipe to not work out well.

    Soy Milk. We use a little soy milk in this recipe. You can use a different non-dairy milk if you prefer.

    Melted chocolate drizzle and crushed peanut topping. This is entirely optional but recommended. It makes these cookies look awesome and gives them some pizzaz!

    Cookie leaning up against a stack of cookies.

    Recipe Tips

    Cookie dough texture. This is a thick batter that you should be able to easily roll into balls. If your dough is too dry or crumbly to easily roll into balls then add a little more non-dairy milk, only as much as needed so that you can roll it into balls.

    Flatten the cookies with a fork before baking. This way we don’t have to worry about whether they’ll spread or not. Just flatten them slightly with a fork and the rest will happen while they bake.

    A stack of vegan chocolate peanut butter cookies.

    Make Them Gluten-Free

    I have had great success making vegan cookies gluten-free by simply switching the regular flour for a gluten-free all purpose flour blend.

    I haven’t tested it with these cookies so far but I think it would work great. Make sure it’s a blend though and not a single type flour. One of our favorite gluten-free flours is Bob’s Red Mill Gluten Free All Purpose Baking Flour.

    Cookies stacked up on a plate.

    Storing and Freezing

    Keep your cookies stored in an airtight container at room temperature for up to a week. They can also be stored in an airtight container in the fridge.

    They are also freezer friendly for up to 3 months. Thaw overnight in the fridge.

    Vegan chocolate peanut butter cookies in a stack with the top cookie broken in half.

    More Vegan Cookies

    1. Vegan Chocolate Chip Cookies
    2. Vegan Peanut Butter Chocolate Chip Cookies
    3. Vegan Peanut Butter Blossoms
    4. Vegan Red Velvet Cookies
    5. Vegan Sugar Cookies
    6. Vegan Butter Cookies
    7. Vegan Almond Butter Cookies

    Did you make this recipe? Be sure to leave a comment and rating below!

    Vegan chocolate peanut butter cookies in a stack.

    Vegan Chocolate Peanut Butter Cookies

    Vegan chocolate peanut butter cookies loaded with chocolate and peanut butter flavor! Top them with melted chocolate and crushed peanuts for the most delicious cookies ever. 
    5 from 11 votes
    Print Pin Rate
    Course: Cookies, Dessert
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 20
    Calories: 233kcal
    Author: Alison Andrews

    Ingredients

    • ½ cup Vegan Butter (113g)
    • 1 cup Light Brown Sugar (200g)
    • 1 Tbsp Vanilla Extract
    • 1 cup Peanut Butter (250g) Smooth, Salted
    • 1 cup All Purpose Flour (125g)
    • ½ cup Cocoa Powder (43g) Unsweetened
    • 1 tsp Baking Soda
    • ¼ tsp Salt
    • 1 Tbsp Soy Milk

    Topping: 

    • ¾ cup Vegan Chocolate or Chocolate Chips (131g)
    • 1 tsp Coconut Oil
    • ¼ cup Roasted Salted Peanuts (37g) Crushed
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside. 
    • Add the vegan butter and brown sugar to the bowl of your stand mixer and cream them together until smooth. 
    • Add the peanut butter and vanilla extract and mix in. 
    • Now add the all purpose flour, cocoa powder, baking soda and salt and mix in with a spoon into a thick cookie dough.
    • Add the soy milk and mix in. 
    • Break off pieces of the dough and roll them into balls. Place them evenly on a parchment lined baking tray. Flatten slightly with a fork. 
    • Bake for 12 minutes. Allow them to cool and firm up directly on the tray.
    • When the cookies are completely cool, add the vegan chocolate or chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted and smooth. 
    • Drizzle the melted chocolate over the cookies with a teaspoon and sprinkle the crushed peanuts on top. 

    Notes

    1. Peanut Butter. The best type of peanut butter to use in these cookies is the smooth, salted, commercial style brands of peanut butter. If you use a natural peanut butter then make sure it’s stirred very well so that there is no separation of the oil and the peanut butter. Separation of oil and peanut butter could cause the recipe to not work out well. 
    2. Soy Milk. You can use a different non-dairy milk if you prefer. If your dough is too dry or crumbly to easily roll into balls then add a little more non-dairy milk, only as much as needed so that you can roll it into balls. 
    3. Make them gluten-free. If you want to make these gluten-free then try it with a gluten-free all purpose blend in the same quantity as the regular flour. Make sure it’s a blend though and not a single type flour. We haven’t tested this recipe as gluten-free but based on other recipes I think it will work well. One of our favorite gluten-free flours is Bob’s Red Mill Gluten Free All Purpose Baking Flour. 
    4. Storing and Freezing: Keep your cookies stored in an airtight container at room temperature for up to a week. They can also be stored in an airtight container in the fridge. They are also freezer friendly for up to 3 months. Thaw overnight in the fridge. 
    5. Nutritional information includes the melted chocolate and crushed peanut topping. 

    Nutrition

    Serving: 1Cookie | Calories: 233kcal | Carbohydrates: 21g | Protein: 4.9g | Fat: 15.5g | Saturated Fat: 4.9g | Sodium: 200mg | Fiber: 2.2g | Sugar: 12.3g
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Mariane says

      March 21, 2022 at 5:38 pm

      Absolutely Delicious !!!! Must try !5 stars

      Reply
    2. Kristina says

      December 28, 2021 at 7:14 am

      These were awesome and so easy to make. Great for that craving! Thanks for such simple, straight forward recipes and instructions Alison!5 stars

      Reply
      • Alison Andrews says

        December 30, 2021 at 9:56 am

        So happy to hear that Kristina! Thanks a million!

        Reply
    3. Kayla says

      October 01, 2021 at 1:33 am

      These are so delicious and quick to make! Love the touch of cocoa powder

      Reply
    4. Charlotte says

      July 23, 2021 at 12:31 am

      These cookies are delicious! I was a bit alarmed because mine were very soft out of the oven, I baked them for 15 minutes thinking they weren’t cooked yet, but I also didn’t want them to burn so took them out even though they were still soft. But they firm up completely as they cool down so now I know for next time! And the icing + chopped peanuts definitely make them better. This is the third recipe I try from your website and it was another success, so I’m hooked! Thank you!5 stars

      Reply
      • Alison Andrews says

        July 23, 2021 at 11:16 am

        Awesome Charlotte, so glad you enjoyed them! Yes cookies are always super soft straight out of the oven, that’s just perfect. 🙂

        Reply
    5. Ash says

      June 14, 2021 at 6:06 pm

      This is a mistake on my part obviously so I’m giving 5 stars still while asking this question.

      When I made these, they never firmed up properly and stayed soft and crumbly, barely holding together. This always happens when I bake cookies (even back when I wasn’t vegan) and I can’t figure out why not find a solution on the web. Any ideas why? Thanks for sharing, I love your recipes!5 stars

      Reply
      • Alison Andrews says

        June 15, 2021 at 2:54 pm

        Hi Ash, hmmm, I’m not sure! Is there any chance you’re using too much flour? The best way to measure if you’re using cups only is to spoon and level – spoon the flour into your measuring cup and then level off the top, don’t scoop it or pack it into the cup. OR if you have a food scale, weigh it out instead. And then also not sure if you’re substituting the flour, but if so, that could be the reason as some kinds of flour (like rice flour, almond flour) behave very differently to wheat flour.

        Reply
    6. Lyn says

      January 24, 2021 at 11:20 am

      Hi Alison, your recipes look very enticing???? quick question, can I replace vegan marge for vegan butter

      Reply
      • Alison Andrews says

        January 24, 2021 at 3:29 pm

        Yes that’s great!

        Reply
    7. Selene says

      December 22, 2020 at 1:26 pm

      Hi I don’t understand what’s the diffrence between vegan homemade butter and coconut oil because most used ingreadients in butter is coconut oil.Also In my country nobody really don’t sell vegan butter or any plantbase butter.So can I use in coconut oil instead of vegan butter for all of the dessert recpies?

      Reply
      • Alison Andrews says

        December 22, 2020 at 1:45 pm

        Coconut oil is 100% fat whereas homemade vegan butter incorporates other ingredients. You can try coconut oil in place of vegan butter with varying results.

        Reply
    8. Catie says

      December 21, 2020 at 11:09 pm

      Amazing! I didn’t think I’d care for these cookies since I’m not a fan of chocolate cookies. I was only baking them for my husband who loves chocolate and peanut butter cookies, But these have became one of my favorite. Melt in your mouth and the perfect mix of chocolate and peanut butter. Also looks pretty 😉 I didn’t have salted/roasted peanuts. Used my bland, raw peanuts but added coarse salt after drizzling the chocolate and then added the crushed peanuts and it was A+++

      Thank you5 stars

      Reply
      • Alison Andrews says

        December 22, 2020 at 12:10 pm

        That’s wonderful Catie! Thanks so much for the great review!

        Reply
    9. Phebe says

      December 19, 2020 at 4:36 pm

      We only have natural unsalted PB, how much salt should we add to compensate?

      Reply
      • Alison Andrews says

        December 20, 2020 at 8:58 am

        You could add an extra 1/8-1/4 tsp or not. I don’t think it would have to be compensated for.

        Reply
    10. Jamie says

      December 14, 2020 at 2:18 am

      About the Vegan Chocolate Peanut Butter Cookies… I’ve made them twice already:) Each time, they have come out perfect ~a melt-in-your-mouth quality:)5 stars

      Reply
      • Alison Andrews says

        December 14, 2020 at 10:38 am

        Wonderful! Thanks so much Jamie!

        Reply
    11. Lucy Boulton-Mills says

      December 13, 2020 at 7:14 pm

      Just wondered about the vanilla, is that a typo or is it really a TBSP?5 stars

      Reply
      • Alison Andrews says

        December 14, 2020 at 10:42 am

        It is really a tablespoon. 🙂

        Reply
    12. Jenn says

      December 12, 2020 at 11:45 am

      I literally made these cookies the minute I got your email and OMG they are AMAZING! We are all addicted and can’t stop eating them, lol!5 stars

      Reply
      • Alison Andrews says

        December 12, 2020 at 11:48 am

        Yay Jenn! Thanks so much!

        Reply

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