Frosted Peanut Butter Cookies (Vegan)
This peanut butter cookie is incredibly soft and has a delightfully creamy peanut butter buttercream frosting. This bake is simple, delicious, and free of eggs and dairy.
This one is for the peanut butter lovers. These cookies are wonderfully soft, filled with creamy peanut butter, and topped with a light and airy peanut butter buttercream. A tender cookie that isn’t overly peanut buttery and has just the right amount of sweetness. They take 10 minutes to prepare and 12 minutes to bake. This one checks all the boxes—quick, easy, and absolutely delicious.
What you will need:
Peanut butter is an absolute must for these yummy cookies. I used creamy but feel free to use chunky to add a little crunch. I added a little cornstarch to this recipe, so make sure you have some on hand. All the ingredients are basic pantry items that can easily be found at your local grocery store.
- all purpose flour
- plant based butter with salt
- peanut butter
- cane sugar
- coconut sugar
- vanilla extract
- cornstarch
- baking powder
- baking soda
- plant based milk
How to:
Preheat your oven to 350°F and prepare two cookie sheets by lining them with parchment paper. To a small bowl, add the flour, baking soda, baking powder, and cornstarch. Whisk the ingredients to combine and set the bowl aside.
To a medium bowl, add the room temperature butter, cane sugar, coconut sugar and peanut butter. With a hand held mixer, cream the ingredients on medium speed for two minutes. Add the milk and vanilla extract to the peanut butter mixture, and continue blending on medium speed for 30 seconds to 1 minute. Next, add the dry ingredients to the wet ingredients and blend with the hand mixer on medium speed just until no flour is visible and everything is well combined.
Scoop approximately 2 tablespoon-sized balls of cookie dough, roll the dough balls between your palms to smooth them out, and place them on the prepared cookie sheets. Flatten each dough ball to form a thick disc. Bake the cookies for 11 to 13 minutes; mine baked perfectly at 12 minutes. Allow the cookies to cool on the pan for 5 to 10 minutes before transferring them to a cooling rack. The cookies are ready to frost once they have cooled to room temperature.
While the cookies are cooling, you can prepare the buttercream. To the bowl of a stand mixer, add the room temperature butter and the peanut butter. Using a balloon whisk attachment, cream the butter and peanut butter together on high speed for 3 minutes. Next, add the powdered sugar to the creamed mixture and blend on high for an additional minute. Then, add the cold heavy cream and vanilla extract, continue blending on high for another 3 minutes.
Once the buttercream is ready, fill a piping bag fitted with your choice of tip. Pipe an even amount of frosting onto each cookie. If desired, you can decorate the cookies with a little shaved chocolate, although this step is optional. Store the cookies in an airtight container at room temperature.
Alright, let’s get started. Please make, bake and enjoy!
Frosted Peanut Butter Cookies (Vegan)
Ingredients
Peanut Butter Cookies
- 4 tbsp / 56 grams plant based butter with salt – room temperature
- 1 cup + 6 tbsp / 165 grams all purpose flour
- 2 tbsp cornstarch
- ¼ tsp baking powder
- ⅛ tsp baking soda
- 4 tbsp / 50 grams cane sugar
- 4 tbsp / 50 grams coconut sugar
- 1 tbsp vanilla extract
- 4 tbsp plant based milk – room temperature
- 4 tbsp / 66 grams peanut butter
Peanut Butter Buttercream
- 2 cups + 2 tbsp / 255 grams powdered sugar
- 1 stick / 113 grams plant based butter with salt – room temperature
- 4 tbsp / 66 grams peanut butter
- 2 tbsp plant based heavy cream – cold
- 2 tbsp vanilla extract
- optional – shaved chocolate for decoration
Instructions
Peanut Butter Cookies
- Pre-heat the oven to 350F and line 2 cookie sheets with parchment paper.
- To a small bowl, add the flour, baking soda, baking powder and cornstarch. Whisk well to combine and set the bowl aside.
- To a medium bowl, add the butter, peanut butter and both sugars. With a hand mixer, on medium speed, blend the ingredients together for 2 minutes. Add the milk and vanilla extract to the peanut butter mixture and continue blending on medium speed for another 30 seconds to a minute.
- To the wet ingredients, add the dry ingredients; blending with the hand mixer on medium speed just until no more flour is seen and all ingredients are well incorporated.
- Scoop roughly 2 tablespoon size cookie dough balls, roll them between your palms to smooth them out and place them on the prepared cookie sheets. Flatten each dough ball to a thick disc. Bake the cookies for 11 to 13 minutes, mine came out perfect at 12 minutes.
- Allow the cookies to cool on the pan for 5 to 10 minutes before transferring them to a cooling rack. The cookies are ready to be frosted once they cool to room temperature.
Peanut Butter Buttercream
- To the bowl of a stand mixer, add the room temperature butter and peanut butter. With a balloon whisk attachment, cream the butter and peanut butter together on high for 3 minutes. To the creamed butter/peanut butter, add the powdered sugar and continue blending on high for another minute. Add the cold heavy cream and vanilla extract and continue blending on high for another 3 minutes.
- Fill a piping bag, fitted with the tip of your choice, with the buttercream. Pipe equal amounts of frosting over each cookie. I decorated the cookies with a little shaved chocolate, this step is optional.Store the cookies in an airtight container at room temperature.
