Last updated on September 24th, 2021 at 09:11 am
Here it is, friends! My favourite flavour combination all baked up in a golden delicious cookie. Can you feel the excitement in the air? These vegan peanut butter chocolate chip cookies are the bee's knees and her elbows too. They are thick, soft and buttery. So let's do this!
This recipe was originally posted August 19, 2020 and updated August 24, 2021 with an amended recipe, process images and recipe tips.
Chocolate and peanut butter walk in to a bar. The rest is history.
Reasons to Make These Peanut Butter Cookies
Peanut butter and chocolate is such a wicked flavour combination, it only makes sense to put it in a cookie. These cookies are:
- Rich and buttery
- Slightly crumbly on the tongue like shortbread but better because they're peanut butter and chocolate!
- Quick to make - I amended the original recipe to cut out the chilling the dough step so these cookies are even simpler to make.
Now, if you can't eat peanut butter due to allergies or whatnot, I have a Vegan Tahini Chocolate Chip Cookies recipe. They are also pretty fantastic. But, today I am buzzing - it may be a little sugar buzz - to share these peanut buttery cookies.
What You'll Need | Ingredients
Peanut butter: These are not fancy or healthy cookies - use good old fashioned creamy peanut butter. In Australia you'll want a something like Bega Peanut Butter and in the US use Skippy Creamy Peanut Butter or Jif.
Sugars: This recipe uses both granulated and brown sugar. Granulated sugar helps cookies spread while brown sugar gives a delicious caramel flavour.
Coconut oil: We are using melted and cooled coconut oil here. Why? Because this cookie is simple - no creaming or beating butter. You can use pure or refined coconut oil, you can't taste either in the finished cookie.
Corn starch: Corn starch (flour) creates a slightly cakey cookie and helps to bind the biscuit.
Chocolate chips: Use vegan chocolate buds or chunks - it's up to you!
How to Make Peanut Butter Chocolate Chip Cookies
You'll find full instructions and measurements in the recipe card at the bottom of the post.
Many chocolate chip cookie recipes ask you to cream butter and sugar together and slowly add in a protein, this one doesn't. I don't feel like doing that today and I would never ask you to do something I don't want to do. These peanut butter chocolate chip cookies are simple and fuss free. We are talking Cooking Level: Easy.
To make these cookies:
Step 1: Whisk sugars, cooled coconut oil, peanut butter and vanilla in a bowl until smooth.
Step 2: Sift in the flour, salt, baking powder, baking soda and cornflour (starch).
Step 3: Stir until just combined.
Step 4: Add a truck load of chocolate chips or chunks.
Step 5 an 6: Scoop or roll the dough into balls and bake in a moderate oven for around 12 minutes.
These golden cookies emerge all thick and wonderful; crispy around the edges and soft and cakey in the middle. Bliss. And the smell, oh the smell! My house is filled with clouds of chocolate and vanilla and peanut butter. It's like being a kid again. A kid who is grown up and can eat as many cookies as I please. Served with a cold glass of oat milk, they are snack time perfection. Enjoy, x.
Recipe Tips for Success
- Using a thick creamy peanut butter works best (see ingredients section above for details). You can use crunchy or smooth, just make sure it's thick and creamy.
- Allow the melted coconut oil to cool to room temperature before making the cookie dough. It will absorb better and be less greasy.
- These cookies are more delicate than regular chocolate chip cookies. Allow them to cool and set before moving them after baking.
Why add cornflour (corn starch) to cookie dough?
Cornflour makes cookies cakier giving them a softer consistency. Source: Sally's Baking Addiction
Why use two different sugars in chocolate chip cookies?
Granulated sugar helps the cookie to spread while brown sugar gives a soft chewy bite. I love using raw caster sugar in my cookies but white granulated sugar works too.
Can I eat this cookie dough raw?
Yes and you should. One of the up sides of being vegan is no raw eggs to worry about!
Can I freeze this cookie dough?
Totally. Chill again for an hour before transferring them to a freezer-proof bag. Label the bag with the date and then you can go ahead and freeze those cookies for up to 3 months. You'll want to thaw them to room temperature before rolling and baking.
Peanut Butter Chocolate Chip Cookies
- 1 cup peanut butter creamy (not natural peanut butter)
- ½ cup coconut oil melted and cooled to room temperature
- ½ cup raw caster sugar or regular granulated sugar
- ½ cup brown sugar
- 2 teaspoon vanilla extract
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon cornflour (starch)
- 1-3 tablespoon soy milk or almond or oat milk
- ¾ cup chocolate chips or chunks!
- Preheat the oven to 177°C (350°F) fan or 197°C (386°F) conventional and line a few baking trays with baking paper.
- Whisk the peanut butter, coconut oil, sugars and vanilla together in a large mixing bowl until combined.
- Sift the flour, baking powder, baking soda and cornflour (starch) in to the wet ingredients and stir together until just combined. Add the milk a tablespoon at a time until the batter forms a thick cookie dough. How much milk you will need will depend on your peanut butter consistency. I generally find 2 tablespoons is perfect but you may find you need less.
- Fold in the chocolate chips and then either scoop the dough into balls with a small ice-cream scoop or roll it into balls with clean hands.
- Place the cookie dough balls on the prepared trays placing them around 2-inches apart. Pop the trays in the oven one at a time and bake for 10-13 minutes My happy place is between 11 and 12 minutes when the outer cookie is golden but the centre is still a little soft. The cookies will continue to cook after they are removed from the oven.
- Remove the trays from the oven and allow the cookies to cool for at least 15 minutes. Repeat with your remaining cookie dough. Serve warm or cool.
- Store in an airtight container for up to 3 days.
Weights and Measures Tablespoon and cup measures vary slightly between countries. For most recipes, the difference is negligible and doesn't affect the recipe. For baking recipes, the difference can matter. This recipe is forgiving so the difference in measures does not affect it so there is no need to convert to weights unless preferred. Exception: Japan - use the weights provided, not Japanese cups. Tips for Success Using a thick creamy peanut butter works best (see ingredients section above for details). You can use crunchy or smooth, just make sure it's thick and creamy. Allow the melted coconut oil to cool to room temperature before making the cookie dough. It will absorb better and be less greasy.
Recipe Notes Resting your cookies after baking for at least 15 minutes will allow them to firm up a little. The cookies will keep in an airtight container at room temperature for up to 3 days.