Updated Recipe. Here it is, friends! My favourite flavour combination all baked up in a golden delicious cookie. These vegan peanut butter chocolate chip cookies are buttery, thick and utterly delicious.
Recipe adapted from New York Times Cooking.
This recipe was originally posted August 19, 2020 and updated December 20, 2021 with an amended recipe, process images and recipe tips.
Can you feel the excitement in the air? These vegan peanut butter chocolate chip cookies are the bee's knees and her elbows too.
Reasons to Make These Peanut Butter Cookies
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, I've eaten a lot of cookies - to share these peanut buttery cookies.
Ingredients and Substitutions
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.
Softened vegan butter. I have adjusted this recipe to use softened vegan butter. Don't worry - you don't need to cream it with a mixer. A whisk will do. You can also use slightly melted and cooled pure or refined coconut oil.
Sugars.This recipe uses both granulated and brown sugar. Granulated sugar helps cookies spread while brown sugar gives a delicious caramel flavour.
Milk. I use soy milk in most of my baking but you can use any dairy-free milk. I've even used water in this recipe and it worked great!
Vanilla. Use a good quality vanilla extract for a rich, deep flavour.
Flour. All-purpose to make things simple
Baking soda. Baking soda is generally used to create chewier cookies, that's why we are using it here.
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 the peanut butter and butter (or softened coconut oil) together in a large bowl until smooth. Stir in the sugars, vanilla extract and milk/water and combine until smooth.
Step 2: Sift in the flour, baking soda and fine salt.
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 13-15 minutes. Remove from the oven and press the cookies down gently with a spatula if they are still domed. Sprinkle with sea salt flakes.
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.
A Note on Cookie Spreading
Peanut butter in cookie recipes prevents normal spreading and humidity can also play a part. If the cookies don't spread enough during baking, gently press them down with a spatula after removing them from the oven. You will get all those gorgeous cracks!
- 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. Depending on the consistency of your peanut butter, you may need to add more milk to help bind the cookies.
- Remove your butter from the fridge and allow it to come to around the same temperature and consistency as the peanut butter. If you are using coconut oil, you will want to melt it slightly and allow it to cool.
- These cookies are more delicate than regular chocolate chip cookies because of the peanut butter. Allow them to cool and set before moving them after baking.
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 Recipe
- 1 cup peanut butter creamy (not natural peanut butter)
- ⅓ cup + 1 tbsp vegan butter softened to the same consistency as the peanut butter | you can substitute for softened coconut oil
- ½ cup raw caster sugar or regular granulated sugar
- ½ cup brown sugar
- 2 teaspoon vanilla extract
- 3 tablespoon soy milk or almond or oat milk or even water
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup chocolate chips or chunks!
- salt flakes to top after baking
- Preheat the oven to 170°C (338°F) fan or 190°C (375°F) conventional and line a few baking trays with baking paper.
- Whisk the peanut butter and butter together in a large mixing bowl until combined. Stir in the sugars, vanilla and milk until combined and smooth.
- Sift the flour, baking soda and salt in to the wet ingredients and stir together until just combined. Depending on the consistency of your peanut butter, you may need to add more milk to help bind the cookies - as much as a ¼ cup more.
- 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 12-15 minutes My happy place is around 13 minutes when the outer cookie is golden but the centre is still a little soft. The cookies will continue to cook and firm up after they are removed from the oven.
- If the cookies are still domed when they come out of the oven - humidity and the peanut butter play a part here - gently press the cookie down with the back of a spatula.
- Sprinkle the cookies with sea salt flakes 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. If using coconut oil, allow it to cool to room temperature before making the cookie dough. It will absorb better and be less greasy.
Recipe Notes Peanut butter in cookie recipes prevents normal spreading and humidity can also play a part. If the cookies don't spread enough during baking, gently press them down with a spatula after removing them from the oven. You will get all those gorgeous cracks! 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.