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Vegan peanut butter chocolate chip cookies are the perfect marriage of flavors. Loaded with peanut butter flavor and chocolate chips, this recipe brings out the best of both flavors.
Vegan peanut butter chocolate chip cookies are the perfect combination of both flavors. This recipe is loaded with tons of peanut butter and chocolate chips. I don’t think you can have too much of either ingredient. Do you?
I also have a love for these vegan chocolate muffins or scotcheroo recipe. Both have chocolate, and the scotcheroo has chocolate AND peanut butter. Did someone say yum?
Ingredients
- All-purpose flour – 2 and 1/2 cups (313g)
- Baking powder – 1 teaspoon
- Baking soda – 1 teaspoon
- Salt – 1/2 teaspoon
- Unsalted vegan butter – 1 cup (230g; 2 sticks)
- Organic or vegan sugar – 1 cup (200g)
- Light brown sugar – 1/2 cup (150g)
- Aquafaba – 6 tablespoons*
- Creamy peanut butter – 2 cups (500g)
- Vanilla extract – 1 and 1/2 teaspoons
- Vegan chocolate chips, vegan mini chocolate chips, or vegan chocolate chunks 1 and 1/2 cups (300g)
- Instead of aquafaba, you can use chia or flax seeds. Mix 2 tbsp of seeds + 6 tbsp of warm water. Let sit for 10 minutes to create a binding gel-like consistency.
Fun Fact: The first chocolate chip cookie recipe was created by Ruth Graves Wakefield in 1938. She ran the Toll House Inn in Massachusetts and added chunks of Nestle chocolate to her cookie dough, creating a sensation that would become one of the most popular cookies in America.
Directions
Step One: Prep – Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
Step Two: Combine dry ingredients – In a small bowl, combine flour, baking powder, baking soda, and salt until thoroughly combined. Set aside.
Step Three: Combine wet ingredients – In a large mixing bowl, using a hand mixer or a stand mixer fitted with a paddle attachment, cream the vegan butter, peanut butter, brown sugar, and white sugar until thoroughly combined. Add the aquafaba and vanilla extract and fully incorporate.
Step Four: Combine all ingredients – Add the dry ingredients to the large bowl with the wet ingredients. Mix them with a spatula to avoid overmixing. Lastly, mix in the chocolate chips by hand.
Step Five: Shape and Bake – Scoop up the dough and roll it into a ball using a cookie scoop or a large spoon. Place the cookie dough balls on the baking sheet, spacing each ball about two inches apart. Using the palm of your hand, gently press down on the cookie to slightly flatten it. Bake the cookies for 20 – 22 minutes or until golden. Remove cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Helpful Hint
After scooping the dough into balls and placing them on a baking sheet, store the baking trays in the refrigerator for one hour to chill the dough. This step helps to solidify the butter so the cookies hold their shape better and don’t spread as much during baking.
Expert Tips
- Peanut Butter: The right peanut butter is critical to perfect cookies. Thick and creamy or smooth peanut butter, which your mom did not want you to eat, works best when making peanut butter cookies.
- Scooper: Use a cookie scoop for cookies that are uniform in size and shape.
- Use room temperature ingredients. Before starting the recipe, allow all ingredients to come to room temperature. This step allows for everything to be uniformly mixed. I typically leave the butter out the night before; however, 2 hours before is usually enough.
- Cream the butter and sugars well. Use a hand mixer or stand mixer with a paddle attachment. Cream the butter, brown sugar, and white sugar until thoroughly combined. Don’t worry; you cannot overmix during this step.
- Use parchment paper or a silicone baking mat. Lining your baking sheet with parchment paper or a silicone baking mat helps cookies bake evenly, gives them a golden brown bottom, and is easy to remove from the sheet.
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How to Store These Cookies
| Location | Instructions |
|---|---|
| Counter | Store peanut butter cookies in an airtight container on the counter. The cookies will stay fresh for up to three days. |
| Refrigerator | Allow the cookies to cool to room temperature. Place in an airtight container and store in the fridge for up to one week. |
| Freezing Cookie Dough | After making a batch of cookie dough, divide it into equal parts and shape it into balls. Place the dough balls on a baking sheet in the freezer for one hour or until frozen solid. Once frozen, transfer the balls to an airtight container or ziplock bag. Store in the freezer for up to three months. |
| Freezing Baked Cookies | Place the cookies in an airtight container or a freezer bag. Store in the freezer for up to three months. Let warm up to room temperature and reheat if desired. |
FAQ
What is the best peanut butter to use when making cookies?
When finding the best peanut butter for baking, I recommend cream Skippy or Jiff. The texture is perfect for baking. I do not recommend natural peanut butter. These tend to be dry and create cookies that fall apart.
How can I tell if the cookies are done baking?
To test if the cookies are ready, lightly press down on one cookie —if your finger leaves an imprint, the cookies need to be baked a little longer.
Where can I buy vegan chocolate chips?
Target is my favorite place to buy vegan chocolate chips. They have great prices and different sizes. I have consistently found vegan chips at Target, Sprouts, and Whole Foods. My local Kroger has been hit or miss.
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Vegan Peanut Butter Chocolate Chip Cookies
Vegan peanut butter chocolate chip cookies are the perfect marriage of flavors. Loaded with lots of peanut butter flavor and tons of chocolate chips, this recipe brings out the best of both flavors.
5 from 1 vote
Print Rate
Course: All Day
Cuisine: American
Servings: 42 cookies
Prep Time: 20 minutes mins
Cook Time: 20 minutes mins
Total Time: 40 minutes mins
Equipment
1 Hand Mixer or Stand Mixer
1 cookie scooper (recommended)
Ingredients
- 2 and ½ cups (313g) All-purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- ½ teaspoon Salt
- 1 cup (230g; 2 sticks) Unsalted vegan butter
- 2 cups (500g) Creamy peanut butter
- ½ cup (150g) Light brown sugar
- 1 cup (200g) Organic or vegan sugar
- ⅓ cup + 1 tablespoon (6 tablespoons) Aquafaba
- 1 and ½ teaspoons Vanilla extract
- 1 and ½ cups Vegan chocolate chips
Instructions
Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the vegan butter, peanut butter, brown sugar, and white sugar until light and fluffy. Beat in the aquafaba and vanilla extract until well combined.
Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix, as this will make the cookies tough.
Stir in the chocolate chips.
Use a cookie scoop or large spoon to scoop the dough into balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
Gently press down on each cookie with the palm of your hand to flatten it slightly.
Bake the cookies for 20-22 minutes, or until they are golden brown and set.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
Helpful Hint –
If you have time, chill the cookies after they have been pressed down 30 minutes before baking. This helps reduce spreading.
Servings –
The number of servings is based on a small cookie scoop that is equal to 1 tablespoon. If using a larger cookie scoop, you will have smaller cookies and need to adjust the baking time.
How to Store Cookies –
| Location | Instructions |
|---|---|
| Counter | Store peanut butter cookies in an airtight container on the counter. The cookies will stay fresh for up to three days. |
| Refrigerator | Allow the cookies to cool to room temperature. Place in an airtight container and store in the fridge for up to one week. |
| Freezing Cookie Dough | After making a batch of cookie dough, divide it into equal parts and shape it into balls. Place the dough balls on a baking sheet in the freezer for one hour or until frozen solid. Once frozen, transfer the balls to an airtight container or ziplock bag. Store in the freezer for up to three months. |
| Freezing Baked Cookies | Place the cookies in an airtight container or a freezer bag. Store in the freezer for up to three months. Let warm up to room temperature and reheat if desired. |
Nutrition
Nutrition Facts
Vegan Peanut Butter Chocolate Chip Cookies
Amount per Serving
Calories
221
Calories from Fat 117
% Daily Value*
Fat
13
g
20
%
Cholesterol
12
mg
4
%
Sodium
150
mg
7
%
Carbohydrates
25
g
8
%
Fiber
1
g
4
%
Sugar
12
g
13
%
Protein
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.
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I have had a lifelong love affair with food, making it and enjoying it. I have loved cooking for my family as early as I can remember. The time, thought, and care that goes into making something for someone to enjoy is an expression of love.
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