Thick and delicious vegan peanut butter chocolate chip cookies! Rich and decadent and loaded with peanut butter flavor and chocolate chunks.
Vegan peanut butter chocolate chip cookies – it’s all right there in the name isn’t it? All the reasons why you just want to go and make a batch of these fabulous cookies right now!
These cookies are packed with peanut butter flavor, because what’s a peanut butter cookie without some super delish peanut butter flavor.
And then of course I went big with the chocolate chips, actually chocolate chunks!
I packed them full of chocolate chunks (chopped up vegan chocolate) so you get nice fat chunks of chocolate in the cookies.
These cookies are large and in charge! They’re thick, packed with peanut butter flavor and richness. They have slightly crispy edges, they’re beautifully browned on top, almost a little crumbly, but definitely not too much.
These cookies are based on my crunchy vegan peanut butter cookies recipe and if you happen to have some vegan butter, sugar, peanut butter, all purpose flour, vanilla, salt, baking soda, non dairy milk and vegan chocolate lying around, then you have all you need to throw together a batch of these cookies that will make your cookie dreams come true!
How To Make Vegan Peanut Butter Chocolate Chip Cookies
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add vegan butter and white granulated sugar to the bowl of your stand mixer and cream them together.
- Add peanut butter and vanilla extract and mix them in.
- In a separate bowl, add all purpose flour, baking soda and salt and mix together.
- Then add the dry ingredients in with the wet and mix into a crumbly dough.
- Add soy milk and mix again until it forms a cookie dough.
- Add vegan chocolate chunks (chopped up vegan chocolate) or vegan chocolate chips.
- Mix them into the cookie dough.
- Break off pieces of the dough and roll them into balls. Place them evenly onto a parchment lined baking tray. Aim to get 20 cookies out of the batch.
- Bake at 375°F for 12-15 minutes until the tops are golden brown.
- Let the cookies cool down and firm up directly on the tray.
- Enjoy with a big glass of non-dairy milk for a delicious treat. These are so filling it’s almost like a meal!
Recipe Tips
Cookie dough consistency. Depending on the brand of vegan butter you use and/or the brand of peanut butter you use, how much non dairy milk you add in at the end might be a little flexible.
I used 3 Tablespoons to get my cookie dough to the consistency you see here, you might need to use a tiny bit less. Some brands of peanut butter are oilier/have a higher water content, and the same goes for certain brands of vegan butters, so just bear that in mind. You want the cookie dough to be a consistency that easily rolls into balls but isn’t too wet.
The cookies will firm up as they cool. When the cookies come out the oven they will be browned on top but they will look very soft in the middle, this is okay. They will firm up as they cool. Leave them on the baking tray to cool and don’t try to move them until they’ve cooled and firmed up.
Flatten with a fork if you want a crunchier cookie. When I made my original peanut butter cookie recipe that these are based on, I flattened the cookies out with a fork before baking (and I also rolled the balls in sugar first), I did neither of those things for these cookies.
I did test a batch of these cookies rolled in sugar and flattened with a fork and it resulted in an all round (more even) crunchier cookie, so it’s about what you prefer. Both are great in my opinion, so it’s nice to have both options.
Make Them Gluten-Free
If you’d like to make these cookies gluten-free then switch the all purpose flour for a gluten-free all purpose baking blend. This simple switch works great.
Storing and Freezing
Keep them covered at room temperature where they will stay fresh for up to a week! They are also freezer friendly for up to 3 months. Thaw them in the fridge.
More Delicious Vegan Cookies
- Vegan Chocolate Cookies
- Vegan Oatmeal Cookies
- Vegan Chocolate Chip Oatmeal Cookies
- Vegan Peanut Butter Blossoms
- Vegan Snickerdoodles
- Vegan Thumbprint Cookies
- Vegan Almond Butter Cookies
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Peanut Butter Chocolate Chip Cookies
Ingredients
- ½ cup Vegan Butter (112g)
- 1 cup White Granulated Sugar (200g)
- 1 cup Smooth Salted Peanut Butter (250g)
- 1 Tablespoon Vanilla Extract
- 1 ½ cups All Purpose Flour (188g)
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 3 Tablespoons Soy Milk or other non-dairy milk
- 1 cup Vegan Chocolate Chips or Chunks (175g)
Instructions
- Add the vegan butter and white sugar to the bowl of your stand mixer and cream them together until smooth. Then add in the peanut butter and vanilla and mix together until well combined.
- In a separate bowl mix together the flour, baking soda and salt. Then add the dry ingredients in with the wet ingredients and mix in with a spoon until you reach a thick crumbly dough. If at this stage you are able to mix it into a cookie dough, so that you have a proper cookie dough instead of a crumbly dough, then you may not need to add any soy milk, but if you have crumbly dough, then you need the soy milk. This usually depends on the moisture content of your brand of vegan butter and/or peanut butter.
- Add in the soy milk, only as much as needed to get to a thick cookie dough (as pictured) that is able to roll into balls. We used all 3 tablespoons.
- Add in your chocolate chips or chunks and mix in.
- Preheat the oven to 375°F (190°C).
- Roll into big balls and place onto a parchment lined baking tray. Aim for around 20 cookies from your batch, a couple more or less is fine.
- Bake for 12-15 minutes until the tops are golden brown. The middles will still be very soft, this is fine, they will firm up as they cool.
- Let the cookies cool and firm up on the baking sheet before moving them.
Notes
- Any good tasting vegan chocolate can be chopped up into chunks and used for this recipe. Otherwise use vegan chocolate chips.
- An alternate baking method is to flatten the balls slightly with a fork before baking, this allows for more even baking which results in a crunchier cookie. The version above results in more crispy edges with a softer center. Both versions are very delicious, so you might want to try both ways! It’s always an option to roll the balls in sugar as well. If you do want to roll them in sugar, around ¼ cup of white granulated sugar (50g) is perfect for rolling.
- If your cookies don’t spread in the oven then you can flatten them with a fork as soon as they come out of the oven still soft and warm.
- Keep them covered at room temperature where they will stay fresh for up to a week! They are also freezer friendly for up to 3 months. Thaw them in the fridge.
I browned my Ghee, so when I poured it into the mix and added the chocolate chips it made the most beautiful swirl melting the chips . I use a very raw organic chunkÿ peanut butter so it’s super thick you have to put in some work to mix in all of its natural oil but it’s worth it , I swapped the full cup of white sugar for half and then added a half of light brown sugar. the cookies are AMAZING!!!!
I swapped the flour for robins gluten free flour blend. They are honestly the best gluten free cookies I’ve ever made! You wouldn’t even know they’re gluten free. The recipe is simple and easy to follow and will definitely be a go to from now on!
That’s so great Jennifer! Thank you so much for sharing and for your amazing review!
Delicious! I googled this recipe last minute and it’s amazing!!
These are the BEST cookies we’ve ever had. SO GOOD!! Thank you for an amazing recipe.
Thanks so much Kim!
I have made these cookies maybe 10 times since finding this recipe and everytime I am shocked by how amazing they turn out! Especially for someone who is not really a very good baker in general. these cookies are easy to make but taste like they took me two days to make! My friends, family and co-workers love them so much! Thank you for the amazing recipe!!
That’s so awesome Komal, thank you so much!
These are my absolute favorite cookies, vegan or otherwise. They are addictively good. Love the strong peanut butter flavor. I make them all the time for myself and family and friends.
Yay! Thanks so much Bree!
Another amazing loving it vegan recipe!!! Simple yet completely delicious.
Thanks so much Laura!
These cookies are the BEST! Everyone in my family loved them. I only added 1 Tbsp soy milk, then rolled into balls and chilled for several hours and baked after dinner.
Thanks for all that you do and sharing your recipes with the world. Your blog is my go-to anytime I am looking for a recipe. Our absolute fave is the chocolate cake donuts! And these cookies are a very close second!
Thanks so much for the wonderful comment Krystal! So happy you love these cookies (and the donuts!). xoxo
Fantastic recipe, as always! Loving it Vegan is my go-to site for baking! I have tried probably well over a dozen different recipes and each has come out just perfectly! Thank you!
Thank you so much Kirsten! 🙂
Super and stunning and gorgeous and oh so very more ish… I could go on!! 😋😋
I didn’t have white sugar, so used brown, I also used crunchy peanut butter instead of smooth (I don’t keep smooth). Best cookies I’ve ever made and will take great delight in making them for friends and family over time. No one will believe they are vegan. Super recipe, thank you! Oh ps my husband ate 4 in a single sitting…
That is so awesome to hear Lisa, thank you so much for the wonderful comment and review!
Hi there!
Thank you for consistently providing solid vegan baking recipes. I’m wondering, can I substitute oil for the vegan butter? And, can I substitute the white sugar for any other type of sweetener, liquid or not?
Hi Emmy, so glad you like the recipes! Coconut oil can work as as swap for vegan butter, I don’t like it as much as I think the texture changes a bit, but it’s the only oil that can work in place of vegan butter. In the case of sugar, you could use coconut sugar but a liquid sweetener would throw off the ingredient balance.
My go to cookie to take to a potluck or party! And it’s highly requested too. So delicious!!
Awesome! Thanks so much Natalie!
This recipe nailed it. Definitely not missing anything with these.
Changes: I used crunchy pb so I used a bit more to ensure I had enough oil, and all I had was country crock’s plant butter (which is a dryer vegan butter) so I did need the few tbs of almond milk 🙂
Love love love them!!
So happy to hear that Ana! Thanks so much for sharing and the great review!
Thanks so much for this awesome recipe! It was simple and quick and the cookies turned out amazing. they melt in your mouth- seriously good 🙂
So glad to hear you enjoyed the recipe Kelly! Thank you so much for your awesome review!
I’m NOT vegan, I made this recipe for a vegan friend, and omg these cookies are to die for! No one would ever know they are vegan. This recipe has really opened my eyes to a whole new way of life….seriously! Just amazing!
That’s so awesome Angela! Thanks for the wonderful review!
Just made these today. I reduced the sugar to 3/4 and that was the only change I made. Big cookies! But we’re up to the task. Taste is good and texture too. I’ll be making these again.
Hahaha, yes they are nice and large! Thanks so much for the great review!