Peanut Butter Chocolate Chip Cookies

These decadent Vegan Peanut Butter Chocolate Chip Cookies are incredibly delicious! Easily whip up a batch with a handful of simple ingredients for everyone to love.

5 from 1 vote

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Bonnie - Serene Trail

Course: Dessert

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Calories: 121kcal

Equipment

large mixing bowl
Mixer
Cookie Scoop
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.

Did you make this recipe?I'd love to hear what you think! Drop a comment below or share it on Instagram and tag me @serene.trail.