Soft Peanut Butter Chocolate Chip Cookies (Vegan) (Edit recipe)

85 recipes
|
22 followers

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.

Share

Save

Original Recipe

PREP TIME

15 minutes

COOK TIME

12 minutes

INGREDIENTS

10

Serves: 12

Ingredients

.75 cup All Purpose Flour
.25 tsp Baking Powder
.25 tsp Baking Soda
.5 Tbsp Cornstarch
.5 cup Light Brown Sugar
3 Tbsp Plant-Based Butter, -room temperature
3 Tbsp Creamy Peanut Butter
4 Tbsp Almond Milk Yogurt, -room temperature (any plant-based yogurt will work)
1 tsp Vanilla Extract
.25 cup dairy free semi-sweet chocolate chips

Get Recipe Ingredients

Buy Ingredients on the FoodSocial Market

Shop over 3500 products from unique and independent, creator-curated brands

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

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.

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	117
Fat:	5 g
Carbohydrates:	17 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	52 mg
Fiber:	0 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.