Frosted Peanut Butter Cookies (Vegan) (Edit recipe)

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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.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

12 minutes

INGREDIENTS

18

Serves: 10

Ingredients

Peanut Butter Cookies

165 grams All Purpose Flour, (1 cup + 6 tbsp)
2 Tbsp Cornstarch
.25 tsp Baking Powder
.125 tsp Baking Soda
4 Tbsp Cane Sugar
4 Tbsp Coconut Sugar
1 Tbsp Vanilla Extract
4 Tbsp Oat Milk, Organic, -room tempereature (or plant based milk of your choice)
4 Tbsp Plant-Based Butter, -room temperature
4 Tbsp Creamy Peanut Butter

Peanut Butter Buttercream

255 grams Powdered Sugar, (2 cups + 2 tbsp)
8 Tbsp Plant-Based Butter, -room temperature
4 Tbsp Creamy Peanut Butter
2 Tbsp Dairy-Free Whipping Cream, -cold
2 Tbsp Vanilla Extract
1 pinch Dark Chocolate, Optional -shaved chocolate for decoration

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Peanut Butter Cookie
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.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	334
Fat:	19 g
Carbohydrates:	35 g
Protein:	3 g
Cholesterol:	0 g
Sodium:	130 mg
Fiber:	2 g
Sugars:	20 g
Sugar Alcohol:	0 g
Calculated per serving.