Peanut Butter Chocolate Chip Cookies Recipe
These vegan peanut butter chocolate chip cookies are the bee's knees and her elbows too. They are thick, chewy and melty. With no creaming, cracking or frothing these gorgeous cookies come together with a whisk and a spoon. Fuss-free and wonderful.
Servings: 18 cookies
Calories: 215kcal
Ingredients
- 1 cup peanut butter creamy (not natural peanut butter)
- ½ cup 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
Instructions
- 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.
Notes
The original recipe has been adjusted to skip the dough chilling process and we are now using softened butter. You can also use softened coconut oil.
Coconut oil goes hard when chilled and this was affecting the dough for a few cooks. After much testing, we found we can skip the chilling step with no affect to the finished cookie.
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.
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.
Nutrition
Calories: 215kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 1mg | Sodium: 71mg | Potassium: 78mg | Fiber: 1g | Sugar: 18g | Vitamin A: 32IU | Vitamin C: 1mg | Calcium: 31mg | Iron: 1mg
