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.
Great recipe! I did change a few things tho based on trial and error, added a 3rd less sugar, nearly doubled the amount of milk, and froze them for an hour, they came out prefect! Didn’t crumble just had to push them down right after they came out with a fork (wipe down fork in between cookies to stop chocolate mess) and left them on baking try to set, cooked for 12mins at 375°
Awesome! So glad they came out great! Thanks for sharing Lily!
I just made these and they are delicious! I’m just wondering if it’s possible to freeze them?
So glad they’re delicious Eve! Yes they are freezer friendly!
These are the greatest chocolate chip cookies I ever tried (including non vegan) and I have sampled many…I used only 2/3 of the sugar and added a small amount of salted peanuts. Thanks for sharing! I look forward to baking these again.
Thanks so much Asiram!
Just made these and used 3/4 cup of sugar instead of the full cup and these are super delicious!
I just made these yesterday. They taste very good, but they’re a slightly strange consistency. When you go to pick one up, a part of the cookie sticks to your fingers, and they’re a bit crumbly. I don’t blame the recipe for this – I’m actually trying to figure out what I did wrong. I didn’t add the milk because the dough seemed to be the consistency I’d expect of dough, so maybe that’s where I went wrong? Or maybe this is a sign I should have baked them more or less? I know I’m the problem here, and I want to make these again because they were easy and tasty, but I want to improve on my performance. Any idea what would cause the issue I am describing? Thanks for your help!
Hi Amy, it does sound as if they may have been a little dry. I would try them with the added non-dairy milk and see how you go! 🙂
Thank you! Doing that now!
It’s my 10th time making these…maybe more…
I need to just save your recipe so I don’t have to find it every time. No one else has a recipe to match. I love these cookies.
Thank you so much for posting this and becoming a house staple over here!
That’s awesome! Thanks so much Danielle!
Absolutely love this recipe!! I divided into two batches – baking one batch just as balls and another flattened with a fork. Enjoyed it chewy and crispy. Thank you for such a detailed post.
So happy to hear that Madhuri!
Well deserving of the five star rating! This recipe is fast, easy, and uses simple ingredients. I added half a cup of semi-sweet chocolate chips and a dash of cinnamon and reduced the sugar to 2/3c and they turned out divine! Adding to my arsenal of go-to recipes!
Wonderful! Thanks so much Silvia!
Hi! Mine didn’t melt at all, they stayed as rolled balls, any ideas why? I used Gluten free flour thou, I kept checking the oven, when I saw they werent melting I took them out close to 12 min in and pushed them with a spoon, they turned out great, used them as scoops and filled them with all kinds of toppings, thanks for the recipe!
Hi Marian, this can happen if the dough is very cold when they go into the oven, then they don’t spread as well, but you can just press down with a fork when they’re still warm from the oven if this happens. 🙂
These cookies were phenomenal! I added a little less sugar and swapped out a little milk for vegan cream cheese. They did spread beautifully and we are seriously enjoying them.
Awesome! Thanks Courtney!
Hi Alison, i am looking forward to baking these cookies, how long can they be stored for after baking? thank you
Hi Louise, up to a week in an airtight container at room temp. 🙂
Sidenote: I used crunchy peanut butter and it worked great 🙂
Made half a batch of these today to use up some dark chocolate. My mum just walked in with her eyes popping out of her head and declaring them “truly wonderful”. Probably a new staple recipe for me!
Wonderful Lily! Thanks so much for sharing!
I have made these at least 5 times! They are delicious and my kids love them.
Thanks so much Meg!
These cookies were delicious! The only feedback I would give is to add a little more plant-based milk so that the dough is slightly sticky. I made them by only adding the necessary amount to make them into dough balls and they never flattened in the oven so I had to flatten them myself with a fork. They were also a little on the dry side. When I made them again with more milk they did flatten and were moister though! Also, I did use turbinado sugar instead of white sugar so that may have factored into why my cookies turned out the way they did the first time. Overall, great recipe, and I will use it again!
Thanks for sharing Bethany!
Could you sub the white sugar for coconut palm sugar or brown sugar?
Yes that should be fine.
Our family loves this recipe!
Awesome! Thanks so much Susann!