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 – 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!
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.
- Add vegan chocolate chunks (chopped up vegan chocolate) or vegan chocolate chips.
- Mix them into the cookie dough.
- 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.
- 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.
- Enjoy with a big glass of non-dairy milk for a delicious treat. These are so filling it’s almost like a meal!
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.
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.
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.
More Delicious Vegan Cookies
- Vegan Chocolate Cookies
- Vegan Oatmeal Cookies
- Vegan Chocolate Chip Oatmeal Cookies
- Vegan Peanut Butter Blossoms
- Vegan Snickerdoodles
- Vegan Thumbprint Cookies
- Vegan Almond Butter Cookies
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Peanut Butter Chocolate Chip Cookies
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)
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
- Any good tasting vegan chocolate can be chopped up into chunks and used for this recipe. Otherwise use vegan chocolate chips.
- 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.
- 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.
- 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.
Nadia Mari says
These cookies are great! Crumbly, crunchy, soft…just perfect! 1,5 cups of the normal baking flour available here in Germany actually weighed 200g. Also, I used 100g soft brown sugar which needed to go. The cookies remained quite thick but still tasted divine! I’ll use 190 g flour next time and maybe a splash more milk.
Alison Andrews says
So glad you enjoyed them! It is best to go with the weight for accuracy rather than the cup measure as the cup measures can be slightly different sizes in different countries. Thanks for the great review! 🙂
Aman says
Can you change the milk to coconut, cashew or hazelnut?
And have coconut sugar instea?
Alison Andrews says
You can use any non-dairy milk and coconut sugar should work fine too. 🙂
Tania says
I absolutely love this recipe and so do my coworkers. I’ve made these multiple times. Any suggestions on how to tweak the recipe for bite size cookies? Everytime I make these, they’re gone in about 15 minutes. My coworkers eat 3-5 cookies at a time. Haha
Alison Andrews says
Hi Tania! So glad they’re such a hit! I think you could make the cookies a lot smaller without changing the recipe, just rolling the balls a lot smaller, the baking time might just reduce a bit though. Maybe try bake them for 10 minutes and then see how they’re looking.
Vivi Belle says
I am currently all out of white sugar, could I sub with 1 cup brown sugar? Thanks!
Alison Andrews says
You likely can, but it will change the texture a bit. Brown sugar has more moisture and is also ‘heavier’ than white. But it should hopefully only be a subtle change and should still hopefully work.
Aduke says
Hi Alison I’m new to your web site which I think is wonderful. So many delicious things to make! Would like to try baking your cookies but wonder would it work to use Flora dairy Free (vegan seed oil blend, more of a margarine I’m guessing than a butter) or any other vegan margarine in your recipe or do I need to find an actual vegan butter?
Thanks.
Alison Andrews says
Flora dairy free should be perfect for this. I have tried out this brand and so far it seems like it has a fairly high water content (it’s quite soft at room temperature), so you may find you need to use a bit less soy milk than the recipe suggests, but just see how it goes! All the best! 🙂
Ilhan says
Hi Alison! I’ve just made a batch of these and couldn’t roll them into balls. I used the organic meridian peanut butter and I think it might be too oily. I’ve put four in the oven to test before putting anymore in. Is there a brand you recommend to use? The butter I’m using is fine because I use it in your chocolate chunk cookie recipe ALL THE TIME and they’re always fine ( they’re my absolute favourite!) thanks!
Alison Andrews says
Hi there, were they too wet to roll into balls? If you left out the soy milk how would that be? In terms of brands, the ones that work best are the creamy smooth varieties, usually natural peanut butters that tend to separate would not work as well.
Kerri says
Mine were super greasy- I think I made them too wet with soy milk or just the combination of the vegan butter and peanut butter I used… Anyway they still turned out amazing!
Alison Andrews says
So glad they were still amazing in spite of a bit too much greasiness. It likely is too much soy milk, it has to be ‘only’ enough so that you can roll them into balls, sometimes you can get by with no added soy milk at all if your peanut butter/vegan butter are a bit oilier than others. Thanks for posting Kerri! 🙂
Valerie Fimiani says
What type of sugar do you use? From my understanding white sugar or white refined sugar is not vegan.
Alison Andrews says
Hi Valerie, it’s not true that white sugar is not vegan. There are a few companies, mainly in the USA, who still use an outdated method of refining white sugar that uses bone char. But it’s quite easy to find companies in the USA that don’t use this process. In South Africa (where we are based) this bone char processing has not been used in over 30 years. It’s important to remember that sugar is vegan, it is a plant product and it is only in some cases that it may be contaminated with bone char, if a company is still using this outdated method of refining.
Helena says
I used natural crunchy peanut butter and rum & rasin chocolate and they turned out incredible, darker than yours because of the natural pb and rum chocolate but friggin delish, I pressed them down a bit because I prefer a crunchier cookie and they were still kinda soft in the middle but I didn’t mind 🙂
Alison Andrews says
Oooh rum and raisin chocolate, I did not know this existed! Sounds sooo good! Thanks for sharing and so glad you liked the recipe! 🙂
Jason says
Great pictures! Thanks for sharing.
Alison Andrews says
Thanks! And you’re welcome! 🙂
Amanda says
I made these with gluten free flour and they are amazing! My family and I really like them.
Alison Andrews says
Great! So glad they come out well with gluten-free flour too! 🙂
Anna Andrews says
Definitely delicious!
Alison Andrews says
Indeed! 🙂
Natalie says
These cookies look so delicious! I love the tender crumbly texture – looks addictive ♥
Alison Andrews says
Thanks Natalie, they definitely are addictive! 🙂
Jodi says
Thank you for updating the recipe with the baking temperature. I was baking them at 350 and wondering why they weren’t anywhere near done at 15 min!
Thanks again they look and smell delicious.
Alison Andrews says
Sorry Jodi that was a huge oversight forgetting to put that in! I’m sure baking for a bit longer will solve the issue and I hope they are delicious! 🙂
Karen says
Oh wow! These look amazing!