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.
Amy says
Fantastic recipe, the only substitutions I made were using coconut oil instead of vegan butter, and maple syrup instead of vanilla extract. I only made those substitutions b/c I ran out out of those ingredients.
Alison Andrews says
Thanks so much Amy!
Seeja Rai says
Can I know if the oven temperature is 190 for fan oven or would it be different?
Alison Andrews says
Hi Seeja, no fan ovens are different. If you want the equivalent of 190°C in a fan oven, you would set it to 170°C.
Amy says
Can I use oil instead of butter?
Alison Andrews says
Coconut oil should work okay, but that’s the only one.
Amy says
Thank you so much for the recommendation. The cookies came out fantastic. The only other substitution I made was I used maple syrup instead of vanilla extract.
Alison Andrews says
Awesome! Thanks for sharing Amy!
Malia says
Hi, I love this recipe and I have made it 2 times. I am curious if I put them on the tray as balls will they melt down like yours? Because I have tried that once, and I ended up forking them down as I wasn’t sure if they would flatten out naturally. Thank you
Alison Andrews says
Hi Malia, yes they should spread on their own. But there is no big difference in the outcome whether you help it along or not. So it’s also fine to slightly flatten them with a fork first.
Samantha S says
Would the cooking time be the same if I were to make this into a cookie cake instead of individual cookies?
Alison Andrews says
It would depend on the thickness, if it’s a bit thicker it may need more cooking time. I would just keep an eye on it and when it’s browned on top, I would call it done.
Gab says
This recipe looks so good! Is there anyway that I could substitute the vegan butter with anything else since vegan butter is usually out of stock and very hard to come by where I live? 🙁
Alison Andrews says
Hi Gab! Some people use coconut oil as a sub for vegan butter, though I haven’t made these cookies that way. Our homemade vegan butter works great for baking if you have those ingredients on hand.
Claudia says
Hello! I’m about to make this recipe, it looks delicious! How do you think the results would be if I use brown sugar instead of white?
Alison Andrews says
I think it would be fine! There would be a slight difference in texture but nothing huge.
Kim! says
These were 10/10, best cookies ever y’all!
Alison Andrews says
Thanks Kim!
C Dickson says
Loved the chocolate cookies and the peanut butter cookies, so I am ready to try the Vegan oatmeal cookies now!!
SImple to make, loved by all in the family, who don’t even know they are vegan!
Gia says
So for this recipe I used whole wheat flour and coconut oil instead of what’s said. I did the same for the chocolate chip recipe and those came out great. However, for this recipe the cookies ended up having a crumbly texture. Even after letting them cool they still were crumbly. I ended up not adding milk because the dough was smooth enough to roll into a ball, it did hold together. I know sugar does not dissolve in oil so maybe if I do this recipe again with the milk it’ll come out right. Less crystallized. I’m just making this disclaimer that if anyone substitutes the ingredients for the ones I used just know it might end up crumbly even if it seems dough-y enough.
Alison Andrews says
It can always be a risk to swap out ingredients. What works in one recipe may not work in another. The best results will always come from following the recipe, experimenting is fine, but results will be variable. 🙂
Gia says
I ended up freezing them and it was so good! Almost like a reeeses pieces filling. My whole family loved them!
Alison Andrews says
Oh awesome! Thanks for sharing!
Samantha says
Is there any way I can use crunchy peanut butter?
Alison Andrews says
You can! It will change the texture ever so slightly, but you can. 🙂
Margo says
These cookies are the best peanut butter cookies ever yum the only thing I did was substitute dates for the sugar then they were perfect without the sugar high.
Alison Andrews says
Awesome, thanks for sharing Margo! 🙂
sandra says
I used melted coconut oil, added a half cup small rolled oats and a couple extra tbsps. of cashew milk ( to compensate for the oats) and the recipe turned out great, chose to bake them as balls and love the softer centre. Thanks for the great recipe 🙂
Alison Andrews says
Awesome! Thanks Sandra! 🙂
Jodi says
These sound and look marvelous! Do you think I could use 1/2 cup of coconut oil (room temperature) instead of the vegan butter?
Alison Andrews says
Hi Jodi, it should work fine to do that. 🙂
Simon says
they are really like crack.. no s*it hahaha
Alison Andrews says
Hahaha! 🙂