Last updated on January 2nd, 2023 at 07:49 am
Updated Recipe. Here it is, friends! My favourite flavour combination all baked up in a golden delicious cookie. 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
- Peanut butter and chocolate is such a wicked flavour combination, it only makes sense to put it in a cookie.
- The finished cookie is rich and peanut buttery
- They are vegan
- It's a simple recipe
- Quick to make - I amended the original recipe to cut out the chilling the dough step so these cookies are even simpler to make.
So far on this blog I've created Peanut Butter Overnight Oats, Peanut Butter Caramel and No-Bake Peanut Butter Chocolate Oat Squares. But, we are far from done.
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
- 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.
These turned out absolutely amazing and I used gluten free flour! Thank you!
Can the peanut butter be substituted with almond butter?
Hi Bela, I am so happy you enjoyed the cookies and thank you for letting me know. I appreciate it. You can swap peanut butter out for almond butter but - as the texture is different - you may need to add a touch more flour. I have a tahini chocolate chip cookie recipe that could easily be subbed for alone butter too.
Thanks again! x
I have made these twice now and they are perfect!
I add 1/4 cup of almond milk total, and natural peanut butter works out just fine. Thanks for the recipe.
Yay, Anna! Thank you for letting me know. I use the old not-so-good-for-you peanut butter 😉 but I am so glad it worked for you with natural. Win! X
Andrea e says
Sorry, but the recipe as written didn't work. Like others, I found the dough super crumbley. I had to add a bit more butter and at least 4 more Tblsp of soymilk. They stayed like little balls in the oven, so I pulled them out before they were done to quickly press them down. They turned out okay, but quite low on the sweetness scale, even for PB cookies. My husband doesn't like very sweet desserts, and he thought they were pretty good.
Thanks for the feedback, Andrea. All of the challenges you mention are addressed in the recipe and recipe notes. The peanut butter prevents spreading so you will need to press them down (which I see you did, great!) and your peanut butter consistency will affect how much milk you need. I am sorry it wasn't sweet enough for your taste. Such a shame. Cheers, Amanda.
Valentina | the baking fairy says
I was craving some nice PB chocolate chip cookies and these absolutely hit the spot! Simple to make and so yummy. The cookie dough as written was a bit too dry and crumbly for me so I added an extra splash of plant milk and it came together easily. I also got more cookies than I expected (about 30 with a single batch) but that is always a good problem to have 🙂
Oh, thanks Valentina. I am so glad you liked them - and I'm happy an extra dash of milk brought them together for you. Humidity, temperature and the consistency of the peanut butter will all play a part in how much liquid your flour absorbs - I will make an additional note of that in the recipe. Thanks for letting me know 🙂
These cookies turned out perfectly! An easy recipe to follow with just the right balance of flavour and texture. They certainly didn't last long in our house and I will definitely make these again.
Excellent cookies! Thank you. My only suggestion for improvement is to add a small amount of salt to the dough. It will really balance and enhance the flavours!
These are the best cookies I have ever made. I found it really hard to get vegan choc chips, so I melted some dark choc and mixed it in after combining everything else and it worked a treat!
Awesome Zarn! Thanks so much for letting me know - I am so happy you liked them. If you have trouble getting vegan chocolate, Lindt 70% is vegan. It might be easier for you to source. Have a great day and thanks again. 🙂
I have never had a crumblier dough. Followed steps exactly. Couldn’t even form balls to bake. Entirely a waste of time, find another recipe.
Hi Matt, how frustrating! I am sorry the recipe gave you angst. Adding a little more milk should work to bring your dough together - unfortunately the consistency of the peanut butter and the temperature of the coconut oil can play a part here. A dry dough won't form in to balls - as you know. I hope you found a recipe that worked for you.
Fantastic recipe! Cookies come out great every time
Perfect! I am so glad you like them - thanks so much Azalea. 🙂
cOCOA MANTRA says
Cookies made with delicious chocolate chips are always have large fan base among kids. Lovely recipe. Thank you. The pics also came out so nice.
Danica Kecman says
These cookies were a huge hit. I used vegan chocolate chunks and made a batch of peanut butter cookies without the chocolate as well. They were wonderful. They spread a little less if they are chilled before baking and they do need to be cooled on the pan before removing but well worth the effort. Thank you.
Hi, I just made your cookies and while the taste is incredibly spot on (YUMMY!!!), they were quite fragile. They fell apart even. (If it helps to know, the only edit i made was to use 1 cup all purpose flour, 1/2 cup wheat flour which is what i usually do with all my cookie recipes - always with success.) Any idea how i can prevent this moving forward so i can try your recipe again? Thanks so much!
Hey, Peanut. I am so glad you liked the flavour of the cookies. Now, let's see if we can sort out the crumbling issue. Whole wheat flour absorbs more liquid than all-purpose flour but it can be done as you've seen with your other recipes. Perhaps we need to add binder to the recipe if you're using wheat flour. Maybe 1 tbsp of ground flaxseed with 3 tablespoon of water, stirred and set aside for a few minutes before adding. Also, I would make sure you are using a runnier peanut butter and rolling the cookie dough balls rather than scooping? That will help to keep them together. I will need to play with the recipe with wheat flour to really work it out. But that is certainly where I would start. I might have a play too and post back here soon. Thanks so much for reaching out, Peanut. Have a great day. x
Hi Amanda, thxxx so very much for your thoughtful, helpful response. I'll try again tomorrow with the flax egg and let you know how it works out. xx
Hi Amanda, the flax egg worked superbly. YAY! What a knockout cookie! Thx so much xxxx
Awesome! That's so good. Thanks for letting me know, Peanut. I might try that myself. Have a great day and enjoy those cookies! xx