Soft Peanut Butter Chocolate Chip Cookies (Vegan)
Is there a better combo than peanut butter and chocolate? These soft peanut butter chocolate chip cookies are the cookie upgrade you didn’t know you needed. Start with a classic chocolate chip cookie, make it irresistibly soft and tender, then add just the right amount of peanut butter. They’re incredibly easy to make, completely dairy- and egg-free, and perfect for an easy weekend bake or to share at your next gathering.
What you will need:
Peanut butter and chocolate are a match made in heaven, and these cookies prove it. They’re super easy to whip up, with ingredients you can grab at any local grocery store. If you love soft batch cookies, these are a must-try.
Ingredients:
- all-purpose flour
- baking powder
- baking soda
- cornstarch
- plant based butter
- peanut butter
- vanilla extract
- light brown sugar
- plant based yogurt
- dairy free semi-sweet chocolate chips
How to:
These cookies are a breeze to make, so let’s dive right in. In a small bowl, combine the flour, baking powder, baking soda, and cornstarch. Whisk the dry ingredients until fully blended, then set the bowl aside.
In a medium bowl, combine the butter, peanut butter, and brown sugar. Beat with a handheld mixer on medium-high speed for about 2 minutes, until the mixture is light, fluffy, and creamy. Add the yogurt and vanilla extract, then mix again on medium-high speed for another minute or until everything is well blended.
Add the dry ingredients to the wet ingredients and blend at medium-low to medium speed just long enough to incorporate the flour. Toss in the semi-sweet chocolate chips and blend at medium-low speed until the chips are well incorporated.
Chill the cookie dough in the refrigerator while preheating the oven to 350°F. Line two cookie sheets with parchment paper. Once the oven is ready, take the dough out and scoop heaping, rounded tablespoons for each cookie. Roll each scoop between your palms to smooth it, then place it on the prepared sheets. For a little extra sweetness, press a couple of extra chips into each dough ball if you like.
Bake the cookies for about 12 minutes, or until they’re set and lightly golden. Let them cool on the pan for 10 minutes before moving them to a cooling rack. Once they’ve cooled to room temperature, store them in an airtight container at room temperature. You can also freeze them in an airtight container and grab one or two at a time for a sweet treat.
Alright, let’s get started. Please make, bake and enjoy!
Soft Peanut Butter Chocolate Chip Cookies (Vegan)
Ingredients
- ¾ cup (90 grams) all-purpose flour
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tbsp cornstarch
- ½ cup (100 grams) light brown sugar
- 3 tbsp (42 grams) plant based butter -room temperature
- 3 tbsp (50 grams) peanut butter
- 4 tbsp (60 grams) plant based yogurt – room temperature
- 1 tsp vanilla extract
- ¼ cup (60 grams) semi-sweet chocolate chips +extra for the tops of the cookies
Instructions
- To a small bowl, add the flour, baking soda, baking powder and cornstarch – whisk to combine and set the bowl aside.
- To a medium bowl, add the butter, peanut butter and brown sugar. With a handheld mixer, blend at medium to medium-high speed until light and fluffy -about 2 minutes.
- To the sugar mixer, add the vanilla extract and yogurt. Continue blending at medium to medium-high speed for another minute or until well combined.
- Add the dry ingredients to the wet ingredients. Blend at medium speed just until the flour is combined. Toss in the semi-sweet chocolate chips and blend at medium speed just long enough incorporate the chips.
- Place the cookie dough in the refrigerator. Preheat the oven to 350F and line 2 cookie sheets with parchment paper.
- Remove the dough from the refrigerator once the oven reaches temperature and begin scooping the cookies. Each cookie is a heaping, rounded tablespoon of dough. Scoop the dough ball, roll it between your palms to smooth it out and place it on a prepared cookie sheet. Repeat for all 12 cookies.
- Bake the cookies for 12 minutes or until set and lightly golden brown.
- Let the cookies rest on the pan for 10 minutes before transferring them to a cooling rack.
- Store the cookies in an airtight container at room temperature.