These Vegan Peanut Butter Chocolate Chip Cookies are so creamy and delicious! Crisp edges, ooey gooey centers, and rich chocolate peanut butter flavors throughout make these the absolute best. Easily whip them up with a handful of ingredients for a treat that everyone will love!
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These tasty treats are similar to classic peanut butter cookies, but loaded with chocolate, because who doesn’t love chocolate?! The end result tastes so much like a chocolate peanut butter cup!
They are such a wonderful dessert to gift to others, bring to parties, or to enjoy on casual family nights. You can enjoy them with a big glass of plant milk or pack them into lunch boxes.
And, baking them is about as easy as it gets, as well.
Simply cream together the wet ingredients with the sugars before folding everything else in. There is no need to chill the cookie dough, and they are ready to come out of the oven in almost no time!
These chocolate chip peanut butter cookies are also very freezer-friendly. In fact, I like to sneak a few into the freezer with every batch I bake. They are the perfect answer to those sweet-tooth cravings.
Another plus about these homemade cuties is that they are quite versatile, too. You can swap the peanut butter for any other nut butter, and fold in some nuts for a crunchy bite.
For more decadent vegan cookie recipes, be sure to check out my Banana Bread Cookies, S’mores Cookies, Pumpkin Chocolate Chip Cookies, Red Velvet Cookies, and Cranberry Oatmeal Cookies.
And if you like to use rich, high-protein nut butters in your recipes, you will love my Chocolate Peanut Butter Protein Bars, Date Snickers, and Thai Noodle Salad!
Reasons To Love This Recipe!
- Can be gluten-free
- It’s the best, no-fail recipe!
- So quick and easy to whip up
- They are eggless and dairy-free
- Uses just a handful of ingredients (8)
- Ingredients are common and easy to find
- Higher in protein because of the peanut butter
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Ingredients and Substitutions
- Peanut Butter – Use your favorite creamy peanut butter or any other smooth nut butter. Use less plant milk if yours is drippy. In this recipe, I prefer the kind of peanut butter that doesn’t require stirring. If yours is unsalted, add 1/8 teaspoon to the cookie dough.
- Chocolate – Use vegan semi-sweet or dark chocolate chips. Another option is to use a chopped-up chocolate bar. A few vegan chocolate brands that I like include Enjoy Life and Hu.
- Vegan Butter – Any plant-based butter works for a deliciously buttery flavor.
- Sugars – A combination of cane and brown sugar creates the perfect taste and texture. I highly recommend using both and keeping the ratio as is because this is what helps create crisp edges with soft centers. Look for the kinds that say “vegan” or “organic” to ensure they are vegan.
- Plant Milk – Any dairy-free milk is great here. I like oat, soy, or almond here.
- Vanilla – Just a little pure vanilla extract adds warmth while enhancing the incredible flavors of the cookies.
- Flour – All-purpose flour creates a soft cookie texture. A 1-to-1 gluten-free flour replacement will work nicely here.
- Baking Soda – This encourages the cookies to spread out a little while also helping them to turn a slight golden hue.
How To Make Vegan Chocolate Chip Peanut Butter Cookies
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Use a hand mixer or fork to beat the vegan butter, peanut butter, both sugars, plant milk, and vanilla together. Do this until it looks airy and fluffy.
Gently, stir in the flour and baking soda. Then, fold in the chocolate chips.
Scoop the dough, roll it into balls, and slightly press each one down into a thick disc before adding a few more chocolate chips on top.
Bake them for just 8-10 minutes and enjoy!
Tips For Success
- Mix in 1/8 teaspoon of salt if your peanut butter is unsalted.
- Measure the flour by spooning it into the measuring cup and then scraping off the top with a flat edge.
- Add more plant milk if the dough is too firm, as the consistency of peanut butter and vegan butter can vary from brand to brand.
Variation Ideas
- Sprinkle in some ground cinnamon and nutmeg for a cozy fall flavor.
- Add a pinch of flaky sea salt on top as soon as they come out of the oven.
- Try these cookies with other types of nut butter, such as almond or cashew.
- Enjoy them with a spoonful of strawberry jam for the most ridiculously delicious PB&J dupe.
- Roll the cookie dough balls in some sugar before baking them for an even more divine treat.
- Swap out some or all of the chocolate chips for chopped nuts or chopped vegan peanut butter cups.
Storage
Cover the cookies and store them at room temperature for 3 days, in the refrigerator for 1 week, or in the freezer for 3 months. Enjoy them cold, heated up in the microwave, or as is!
I hope you loved this recipe! If you try it, please let me know what you think with a rating and comment below. Your feedback really supports my blog and is helpful to other readers! 🙂 You can stay updated on my latest recipes by following me on Pinterest and joining my Email List.
Peanut Butter Chocolate Chip Cookies
Bonnie – Serene Trail
Equipment
- Mixer
- large, lined cookie sheet
Ingredients
- 1/2 cup vegan butter, softened, (110g)
- 2/3 cup cane sugar, (134g)
- 1/3 cup brown sugar, (70g)
- 1/2 cup creamy peanut butter, salted, (125g)
- 1 tbsp plant milk
- 1/2 tbsp vanilla extract
- 1 1/4 cup all-purpose flour, (150g)
- 1/2 tsp baking soda
- 3/4 cup chocolate chips, + more for toppings, (120g)
Instructions
- Preheat your oven to 350°F (180°C) and line 2 large cookie sheets with parchment paper.
- Add the vegan butter, cane sugar, brown sugar, peanut butter, plant milk, and vanilla to a large mixing bowl. Beat them together for 2-3 minutes or until the mixture looks airy and fluffy.
- Gently stir in the flour and baking soda until it's mostly combined. Then, fold in the chocolate chips.
- Scoop out cookie dough portions that are about 2 tablespoons in size. Roll them into balls, place them about 2 inches apart from each other, and slightly press them down.
- Bake them for 8-9 minutes. They may seem underdone at first, but will continue to cook and set when they are out of the oven. Let them cool down for 15 minutes and enjoy!
Video
Notes
- Mix in 1/8 teaspoon of salt if your peanut butter is unsalted.
- Measure the flour by spooning it into the measuring cup and then scraping off the top with a flat edge.
- Add more plant milk if the dough is too firm, as the consistency of peanut butter and vegan butter can vary from brand to brand.
Nutrition
The nutritional information provided is an estimate from third-party calculations.
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