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.
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.