Vegan Peanut Butter Chocolate Chip Cookies
These soft and chewy vegan peanut butter chocolate chip cookies are everything that you’ve been looking for in a cookie. They’re easy to make in 1 bowl with everyday ingredients, bake up in just ten minutes, and are simply delicious!
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Why make this recipe
These cookies have all the goodness of a classic peanut butter cookie with added chocolate chips for that irresistible chocolate and peanut butter combo. If you want to elevate a plain vegan chocolate chip cookie with some peanut butter flavor, this is the recipe for you!
Ingredients and substitutions
- Vegan Butter – A high-quality vegan butter that comes in a stick will give you the best results with your cookies. You can use the stick version of my homemade vegan butter, Earth Balance sticks, Country Crock plant-based sticks, or Miyoko. If you don’t have any of these, you can use Earth Balance tub butter or even coconut oil. You want to avoid cheap brands of margarine that have too much water content in them.
- Organic Brown Sugar – (the organic sugar is vegan) You can also use coconut sugar or Sucanat. These sugars have molasses in them and give you a softer cookie and great flavor. You can also use white granulated sugar or half white and half brown.
- Peanut Butter – I usually use an all-natural creamy peanut butter in these cookies, but you can also use crunchy peanut butter.
- Vanilla Extract – for flavor.
- Flour – I use regular all-purpose flour in these cookies, but you could also use whole wheat flour or a grain-based gluten-free flour mix.
- Cornstarch – this is the key to making soft cookies! Just a little cornstarch produces an amazing texture. You can use potato starch as well. Swap out the cornstarch with more wheat flour if you want a crunchy cookie.
- Baking Soda – This makes your cookies rise and give them a chewy texture. (There is no need for baking powder in this recipe.)
- Salt – you can reduce the amount, but don’t leave it out completely or the cookies will taste very bland. You may also want to sprinkle the tops with some coarse salt or flaky sea salt.
- Vegan Chocolate Chips – you can use any brand of vegan chocolate chips that you want. You can find Enjoy Life brand at many major grocery stores or there are many other brands that are unexpectedly vegan like Trader Joe’s semi-sweet chocolate chips or the Belgian dark chocolate chunks from Aldi.
Helpful tools
- An electric mixer is helpful but not required. (You can mix it with a wooden spoon if you don’t have a mixer, you just need to stir it a lot.)
- Cookie sheet for baking your cookies.
How to make vegan peanut butter cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
Step 1 – Take your butter out of the fridge about 1 hour before baking to allow it to come to room temperature or place it in the microwave for about 10-15 seconds to warm it a little.
Step 2 – Preheat your oven to 375° F (190° C).
Step 3 – With an electric mixer, cream the butter and brown sugar for 1 minute until fluffy. Then add 1 cup of peanut butter, and 1 tablespoon of vanilla extract, and mix for an additional minute. Then add the plant milk and mix for about 30 more seconds.
Step 4 – Turn off the mixer, add the flour, cornstarch, baking soda, and salt, and mix on low until a thick dough is formed.
Step 5 – Add 1/2 cup of vegan chocolate chips and stir well.
Step 6 – Use a 1-tablespoon cookie scoop to spoon balls of cookie dough onto an ungreased cookie sheet.
Step 7 – Bake at 375° F (190° C) for 8-10 minutes until they have flattened and are just slightly brown. They will still look pretty soft and doughy, but that’s okay, they will firm up when cooled.
Step 8 – Allow cooling for about 5 minutes on the cookie sheet before moving to a flat surface or a cookie rack.
Pro Tips
- Measure carefully! Even small changes to the measurement can make a big change in the outcome of your cookies.
- Your dough should be firm and hold its shape when spooned onto the cookie sheet.
- If you want a firmer, crispier cookie, replace the cornstarch with 1 tablespoon of whole wheat flour.
- Make sure your butter is soft before you start. You can also use melted butter if you wish, but it will give you a chewy fudgy texture like in my fudgy vegan chocolate cookies.
Storage the cookies
- Countertop – Store the vegan peanut butter chocolate chip cookies in a sealed container for up to 3 days on the countertop or 1 week in the refrigerator.
- Freezer – freeze the cookies in an airtight container for up to 3 months. Thaw by keeping it at room temperature for a few hours.
More vegan cookies
I love baking cookies and I have a ton of vegan cookie recipes on my site, but here are a few of my family’s all-time favorites.
- Vegan Oatmeal Cookies
- Vegan Whole Wheat Chocolate Chip Cookies
- Easy Vegan Sugar Cookies
- Vegan Shortbread Cookies
- Dairy-Free Butter Cookies
- Vegan Snickerdoodles
- Vegan Raspberry Blondies
Vegan peanut butter chocolate chip cookies recipe
Vegan Peanut Butter Chocolate Chip Cookies
Ingredients
Wet ingredients
- 1/2 cup vegan butter, (one stick)
- 1 cup vegan brown sugar
- 1 cup peanut butter
- 1/4 cup plant milk
- 1 tablespoon vanilla
Dry ingredients
- 1 1/3 cup all-purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegan chocolate chips
Instructions
- Take your butter out of the fridge about 1 hour before baking to allow it to come to room temperature or place it in the microwave for about 10-15 seconds to warm it a little.
- Preheat your oven to 375° F (190° C).
- With an electric mixer, cream the butter and brown sugar for 1 minute until fluffy. Then add 1 cup of peanut butter, and 1 tablespoon of vanilla extract, and mix for an additional minute. Then add the plant milk and mix for about 30 more seconds.
- Turn off the mixer, add the flour, cornstarch, baking soda, and salt, and mix on low until a thick dough is formed.
- Add 1/2 cup of vegan chocolate chips and stir well. (At this point you can chill the dough and bake up to 3 days later.)
- Use a 1-tablespoon cookie scoop to spoon balls of cookie dough onto an ungreased cookie sheet.
- Bake at 375° F (190° C) for 8-10 minutes until they have flattened and are just slightly brown. They will still look pretty soft and doughy, but that’s okay, they will firm up when cooled.
- Allow cooling for about 5 minutes on the cookie sheet before moving to a flat surface or a cookie rack.
Notes
- Your dough should be very firm and hold its shape when spooned onto the cookie sheet.
- If you want a firmer crispier cookie, replace the cornstarch with 1 tablespoon of all-purpose flour.
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The tips you’ve given here, the cheaper margarine in particular, explains so much about my cookies being moody… the vegan stick butter, makes them so much better! I can not wait to try your butter recipe! My kids love PB cookies, what a treat! Thanks again!