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.
martine says
These are so good. Actually the best cookies I’ve ever had. I was expecting them to be good, but this is insane. Non vegan dad and sister say they’re the best they’ve had too.
L says
Turned out delicious!! Very moist and flavorful
Alison Andrews says
Awesome! Thanks very much! 🙂
Lynda says
Another one knocks it out of the park! Amazing!
We made this as a double batch and the only thing we changed was the flour (we had to use gf). The cookies came out soft and puffy, moist, and totally delicious.
This, right here, is why your site is my favorite. Everything I’ve made has been delicious and all of the gf options and tips are extremely helpful.
Delicious!
Alison Andrews says
That is so lovely to hear Lynda! Thanks so much for your wonderful comment and review. 🙂
H Mills says
Delicious and peanut buttery! I made mine with gluten-free flour and they still held together and were a hit!
Alison Andrews says
Wonderful! Thanks so much for sharing and the awesome review. 🙂
Toni Hahn says
Omg…the perfect cookie!!! So yummy. Came out perfect.
Alison Andrews says
Yay! So happy to hear that Toni! Thanks for the amazing review. 🙂
Elyse says
These were delicious! Direct quote from my (non vegan) friend “these are the best peanut butter cookies I’ve ever had!” They were gone in minutes!
Alison Andrews says
Awesome! That is the best compliment. Thanks so much for the wonderful review. xo
Hels says
Can self-raising flour be used instead of all purpose please?
Alison Andrews says
I think so Hels, but I haven’t tested it in this recipe. What I would do is leave off the baking soda and the salt since self raising has added baking powder and salt.
JEAN NELSON says
I had to sub 100 grams of homemade cashew butter for part of the peanut butter and added 3
Tbl. water for the vegan milk. I tested a couple of cookies and the were dry and had sort of a sandy texture. They were not good. So I added one mashed banana and 1/4 cup brown sugar
to try to moisten them. I just baked one more cookie and I think they are now pretty darn good.
Crusty on the outside and soft and moist inside. We will see how they hold up sealed in plastic overnight. It may have been due to the homemade cashew butter, but they sure didn’t end
up looking anything like your wonderful pictures.:)
Alison Andrews says
Hi Jean, as discussed in the post they may have needed more non-dairy milk. But I’m glad you found a fix for them! 🙂
Kiki says
Mine didn’t turn out as planned, was really excited to try these! They crumbled out of the oven, maybe I needed to add more milk?
Alison Andrews says
Hi Kiki, did you by any chance use a different flour other than all purpose?
Jay raj says
Thanks Sister, easy, sweet and vegan recipe
Alison Andrews says
So glad you enjoyed it, thanks for posting! 🙂
Dee K says
Should the vegan butter be softened to room temperature first?
Alison Andrews says
I don’t soften it first as I am usually using vegan butter from the tub (not sticks). If you are using sticks, then you can soften it first, or just make sure to cream it very well with the sugar first.
Hélène says
I scrolled down 10 minutes to find this comment hahahah thank you!!!
Martha Brooks says
This cookies look amazing!!! Can I use almond butter instead of peanut butter?
Can I use light brown sugar instead of white sugar to make them more chewy?
Thanks for the recipe!
Alison Andrews says
Hi Martha! Yes you can! And brown sugar instead of white would be fine too. You might also be interested in our vegan almond butter cookies, they’re not chocolate chip but they are drizzled with melted chocolate! 🙂
Jordan D says
Love these cookies! I’m wondering though, if I don’t add PB will these cookies still turn out great.. just as normal chocolate chip??
Alison Andrews says
Hi Jordan, we have a recipe for regular vegan chocolate chip cookies. Leaving out the peanut butter in these would throw out the ingredient ratios, so rather use our other recipe which is just as good! 🙂
Belle says
Hi. I made these tonight and rolled them into balls before putting into the oven but 15 minutes later they are still shape like balls. It didn’t flatten itself. What did i do wrong? I just flattened them using spoon and put back in the ovenfor 5 more minutes. What did i do wrong that it didn’t flatten itself?
Alison Andrews says
Hi Belle, if the cookie dough is still very cold when the cookies go into the oven they won’t flatten. To solve this issue, you can cream your vegan butter and sugar together for a longer time. Alternatively if you are running into this problem, just flatten them with a fork before baking.
Belle says
Alison, i did cream the butter and sugar together well. I left the butter out on my counter while i was at work so it’ll be nice and creamy when i’m ready to make the cookies. I made 20 huge balls from the recipe and when i flattened them up, they were crumbly and easily fallen apart when picked up. It tastes really good though. I will make these again and make them into smaller balls and see if they flatten.
Eric says
Amazing recipe. My friends (vegan and not) couldn’t stop themselves until the cookies were *gone*. Will make again soon!
Alison Andrews says
Wonderful to hear that! Thanks so much for the great review. 🙂
Nika says
Can you substitute the flour for almond flour thanks
Alison Andrews says
Hi Nika, I don’t think so, if you want to make it gluten-free I think a gluten-free all purpose blend would work much better. If you just want to reduce the all purpose flour, then maybe some almond flour along with some all purpose may work, but I’m not sure.