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    Home » Cookies

    Vegan Peanut Butter Chocolate Chip Cookies

    Published: May 12, 2018 Updated: Feb 21, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Vegan Peanut Butter Chocolate Chip Cookies

    Thick and delicious vegan peanut butter chocolate chip cookies! Rich and decadent and loaded with peanut butter flavor and chocolate chunks. 

    Vegan Peanut Butter Chocolate Chip Cookies in a stack against a dark background.

    Vegan peanut butter chocolate chip cookies – it’s all right there in the name isn’t it? All the reasons why you just want to go and make a batch of these fabulous cookies right now!

    These cookies are packed with peanut butter flavor, because what’s a peanut butter cookie without some super delish peanut butter flavor.

    And then of course I went big with the chocolate chips, actually chocolate chunks!

    I packed them full of chocolate chunks (chopped up vegan chocolate) so you get nice fat chunks of chocolate in the cookies.

    These cookies are large and in charge! They’re thick, packed with peanut butter flavor and richness. They have slightly crispy edges, they’re beautifully browned on top, almost a little crumbly, but definitely not too much.

    These cookies are based on my crunchy vegan peanut butter cookies recipe and if you happen to have some vegan butter, sugar, peanut butter, all purpose flour, vanilla, salt, baking soda, non dairy milk and vegan chocolate lying around, then you have all you need to throw together a batch of these cookies that will make your cookie dreams come true!

    Vegan Peanut Butter Chocolate Chip Cookies in a stack on colorful paper.

    How To Make Vegan Peanut Butter Chocolate Chip 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 white granulated sugar to the bowl of your stand mixer and cream them together.
    • Add peanut butter and vanilla extract and mix them in.
    • In a separate bowl, add all purpose flour, baking soda and salt and mix together.
    • Then add the dry ingredients in with the wet and mix into a crumbly dough.
    • Add soy milk and mix again until it forms a cookie dough.
    Batter for Vegan Peanut Butter Chocolate Chip Cookies in a white mixing bowl with a wooden spoon.
    • Add vegan chocolate chunks (chopped up vegan chocolate) or vegan chocolate chips.
    Batter for Vegan Peanut Butter Chocolate Chip Cookies in a white mixing bowl with a wooden spoon.
    • Mix them into the cookie dough.
    Mixing up the cookie dough for Vegan Peanut Butter Chocolate Chip Cookies in a white mixing bowl with a wooden spoon.
    • Break off pieces of the dough and roll them into balls. Place them evenly onto a parchment lined baking tray. Aim to get 20 cookies out of the batch.
    Vegan Peanut Butter Chocolate Chip Cookies rolled into balls on a baking tray and ready to go into the oven.
    • Bake at 375°F for 12-15 minutes until the tops are golden brown.
    • Let the cookies cool down and firm up directly on the tray.
    Vegan Peanut Butter Chocolate Chip Cookies on a baking tray straight out of the oven.
    • Enjoy with a big glass of non-dairy milk for a delicious treat. These are so filling it’s almost like a meal!
    Vegan Peanut Butter Chocolate Chip Cookies in a stack against a dark background.

    Recipe Tips

    Cookie dough consistency. Depending on the brand of vegan butter you use and/or the brand of peanut butter you use, how much non dairy milk you add in at the end might be a little flexible.

    I used 3 Tablespoons to get my cookie dough to the consistency you see here, you might need to use a tiny bit less. Some brands of peanut butter are oilier/have a higher water content, and the same goes for certain brands of vegan butters, so just bear that in mind. You want the cookie dough to be a consistency that easily rolls into balls but isn’t too wet.

    The cookies will firm up as they cool. When the cookies come out the oven they will be browned on top but they will look very soft in the middle, this is okay. They will firm up as they cool. Leave them on the baking tray to cool and don’t try to move them until they’ve cooled and firmed up.

    Flatten with a fork if you want a crunchier cookie. When I made my original peanut butter cookie recipe that these are based on, I flattened the cookies out with a fork before baking (and I also rolled the balls in sugar first), I did neither of those things for these cookies.

    I did test a batch of these cookies rolled in sugar and flattened with a fork and it resulted in an all round (more even) crunchier cookie, so it’s about what you prefer. Both are great in my opinion, so it’s nice to have both options.

    Vegan Peanut Butter Chocolate Chip Cookies in a stack against a dark background.

    Make Them Gluten-Free

    If you’d like to make these cookies gluten-free then switch the all purpose flour for a gluten-free all purpose baking blend. This simple switch works great.

    Vegan Peanut Butter Chocolate Chip Cookies lying in a row on colorful paper.

    Storing and Freezing

    Keep them covered at room temperature where they will stay fresh for up to a week! They are also freezer friendly for up to 3 months. Thaw them in the fridge.

    Vegan Peanut Butter Chocolate Chip Cookies in a stack of three, the top one with a bite taken out.

    More Delicious Vegan Cookies

    1. Vegan Chocolate Cookies
    2. Vegan Oatmeal Cookies
    3. Vegan Chocolate Chip Oatmeal Cookies
    4. Vegan Peanut Butter Blossoms
    5. Vegan Snickerdoodles
    6. Vegan Thumbprint Cookies
    7. Vegan Almond Butter Cookies
    Vegan Peanut Butter Chocolate Chip Cookies stacked up, the top two broken in half to show the centers.

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

    Vegan peanut butter chocolate chip cookies in a stack.

    Vegan Peanut Butter Chocolate Chip Cookies

    Thick and delicious vegan peanut butter chocolate chip cookies! These rich and decadent vegan cookies are crispy on the edges, soft in the centers and loaded with peanut butter flavor and chocolate chunks.
    4.94 from 58 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: 223kcal
    Author: Alison Andrews

    Ingredients

    • ½ cup Vegan Butter (112g)
    • 1 cup White Granulated Sugar (200g)
    • 1 cup Smooth Salted Peanut Butter (250g)
    • 1 Tablespoon Vanilla Extract
    • 1 ½ cups All Purpose Flour (188g)
    • 1 teaspoon Baking Soda
    • ½ teaspoon Salt
    • 3 Tablespoons Soy Milk or other non-dairy milk
    • 1 cup Vegan Chocolate Chips or Chunks (175g)
    Prevent your screen from going dark

    Instructions

    • Add the vegan butter and white sugar to the bowl of your stand mixer and cream them together until smooth. Then add in the peanut butter and vanilla and mix together until well combined.
    • In a separate bowl mix together the flour, baking soda and salt. Then add the dry ingredients in with the wet ingredients and mix in with a spoon until you reach a thick crumbly dough. If at this stage you are able to mix it into a cookie dough, so that you have a proper cookie dough instead of a crumbly dough, then you may not need to add any soy milk, but if you have crumbly dough, then you need the soy milk. This usually depends on the moisture content of your brand of vegan butter and/or peanut butter.
    • Add in the soy milk, only as much as needed to get to a thick cookie dough (as pictured) that is able to roll into balls. We used all 3 tablespoons.
    • Add in your chocolate chips or chunks and mix in.
    • Preheat the oven to 375°F (190°C).
    • Roll into big balls and place onto a parchment lined baking tray. Aim for around 20 cookies from your batch, a couple more or less is fine.
    • Bake for 12-15 minutes until the tops are golden brown. The middles will still be very soft, this is fine, they will firm up as they cool.
    • Let the cookies cool and firm up on the baking sheet before moving them.

    Notes

    1. Any good tasting vegan chocolate can be chopped up into chunks and used for this recipe. Otherwise use vegan chocolate chips.
    2. An alternate baking method is to flatten the balls slightly with a fork before baking, this allows for more even baking which results in a crunchier cookie. The version above results in more crispy edges with a softer center. Both versions are very delicious, so you might want to try both ways! It’s always an option to roll the balls in sugar as well. If you do want to roll them in sugar, around ¼ cup of white granulated sugar (50g) is perfect for rolling.
    3. If your cookies don’t spread in the oven then you can flatten them with a fork as soon as they come out of the oven still soft and warm. 
    4. Keep them covered at room temperature where they will stay fresh for up to a week! They are also freezer friendly for up to 3 months. Thaw them in the fridge.

    Nutrition

    Serving: 1Cookie | Calories: 223kcal | Carbohydrates: 22g | Protein: 4.5g | Fat: 13.2g | Saturated Fat: 4.2g | Sodium: 214mg | Fiber: 0.9g | Sugar: 12.8g
    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. Katie says

      December 31, 2022 at 4:29 am

      Delicious! I googled this recipe last minute and it’s amazing!!5 stars

      Reply
    2. Kim Letteer says

      June 28, 2022 at 11:57 pm

      These are the BEST cookies we’ve ever had. SO GOOD!! Thank you for an amazing recipe.5 stars

      Reply
      • Alison Andrews says

        June 29, 2022 at 1:09 pm

        Thanks so much Kim!

        Reply
    3. Komal says

      April 07, 2022 at 7:00 pm

      I have made these cookies maybe 10 times since finding this recipe and everytime I am shocked by how amazing they turn out! Especially for someone who is not really a very good baker in general. these cookies are easy to make but taste like they took me two days to make! My friends, family and co-workers love them so much! Thank you for the amazing recipe!!5 stars

      Reply
      • Alison Andrews says

        April 08, 2022 at 10:24 am

        That’s so awesome Komal, thank you so much!

        Reply
    4. Bree says

      March 26, 2022 at 7:52 pm

      These are my absolute favorite cookies, vegan or otherwise. They are addictively good. Love the strong peanut butter flavor. I make them all the time for myself and family and friends.5 stars

      Reply
      • Alison Andrews says

        March 28, 2022 at 10:50 am

        Yay! Thanks so much Bree!

        Reply
    5. Laura says

      March 20, 2022 at 5:20 pm

      Another amazing loving it vegan recipe!!! Simple yet completely delicious.5 stars

      Reply
      • Alison Andrews says

        March 23, 2022 at 9:08 am

        Thanks so much Laura!

        Reply
    6. Krystal says

      February 11, 2022 at 2:03 am

      These cookies are the BEST! Everyone in my family loved them. I only added 1 Tbsp soy milk, then rolled into balls and chilled for several hours and baked after dinner.

      Thanks for all that you do and sharing your recipes with the world. Your blog is my go-to anytime I am looking for a recipe. Our absolute fave is the chocolate cake donuts! And these cookies are a very close second!5 stars

      Reply
      • Alison Andrews says

        February 11, 2022 at 9:31 am

        Thanks so much for the wonderful comment Krystal! So happy you love these cookies (and the donuts!). xoxo

        Reply
    7. Kirsten says

      January 18, 2022 at 3:28 am

      Fantastic recipe, as always! Loving it Vegan is my go-to site for baking! I have tried probably well over a dozen different recipes and each has come out just perfectly! Thank you!5 stars

      Reply
      • Alison Andrews says

        January 18, 2022 at 9:31 am

        Thank you so much Kirsten! 🙂

        Reply
    8. Lisa says

      January 17, 2022 at 9:40 pm

      Super and stunning and gorgeous and oh so very more ish… I could go on!! 😋😋
      I didn’t have white sugar, so used brown, I also used crunchy peanut butter instead of smooth (I don’t keep smooth). Best cookies I’ve ever made and will take great delight in making them for friends and family over time. No one will believe they are vegan. Super recipe, thank you! Oh ps my husband ate 4 in a single sitting…5 stars

      Reply
      • Alison Andrews says

        January 18, 2022 at 9:30 am

        That is so awesome to hear Lisa, thank you so much for the wonderful comment and review!

        Reply
    9. Emmy says

      December 08, 2021 at 7:06 pm

      Hi there!
      Thank you for consistently providing solid vegan baking recipes. I’m wondering, can I substitute oil for the vegan butter? And, can I substitute the white sugar for any other type of sweetener, liquid or not?

      Reply
      • Alison Andrews says

        December 09, 2021 at 12:14 pm

        Hi Emmy, so glad you like the recipes! Coconut oil can work as as swap for vegan butter, I don’t like it as much as I think the texture changes a bit, but it’s the only oil that can work in place of vegan butter. In the case of sugar, you could use coconut sugar but a liquid sweetener would throw off the ingredient balance.

        Reply
    10. Natalie says

      November 26, 2021 at 6:45 pm

      My go to cookie to take to a potluck or party! And it’s highly requested too. So delicious!!5 stars

      Reply
      • Alison Andrews says

        November 27, 2021 at 12:36 pm

        Awesome! Thanks so much Natalie!

        Reply
    11. Ana says

      November 17, 2021 at 7:50 am

      This recipe nailed it. Definitely not missing anything with these.
      Changes: I used crunchy pb so I used a bit more to ensure I had enough oil, and all I had was country crock’s plant butter (which is a dryer vegan butter) so I did need the few tbs of almond milk 🙂

      Love love love them!!5 stars

      Reply
      • Alison Andrews says

        November 17, 2021 at 10:59 am

        So happy to hear that Ana! Thanks so much for sharing and the great review!

        Reply
    12. Angela says

      November 08, 2021 at 5:39 pm

      I’m NOT vegan, I made this recipe for a vegan friend, and omg these cookies are to die for! No one would ever know they are vegan. This recipe has really opened my eyes to a whole new way of life….seriously! Just amazing!5 stars

      Reply
      • Alison Andrews says

        November 09, 2021 at 10:59 am

        That’s so awesome Angela! Thanks for the wonderful review!

        Reply
    13. Sue Aylesworth says

      October 08, 2021 at 7:28 pm

      Just made these today. I reduced the sugar to 3/4 and that was the only change I made. Big cookies! But we’re up to the task. Taste is good and texture too. I’ll be making these again.5 stars

      Reply
      • Alison Andrews says

        October 09, 2021 at 9:48 am

        Hahaha, yes they are nice and large! Thanks so much for the great review!

        Reply
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