Peanut Butter Chocolate Chip Cookies
Add Preferred SourceWhen you bite into Peanut Butter Chocolate Chip Cookies, the edges are golden and slightly crisp while the centers stay soft and chewy. The peanut butter keeps them tender, while the chocolate stays melty and rich. A light sprinkle of flaky sea salt brings out all the flavors. You’ll want to eat them warm straight from the oven.
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I make these for after-school snacks, cookie exchanges, bake sales, and family gatherings when I want something that’s a total crowd-pleaser. They’re easy to make and share, way cheaper than store-bought, and taste so much better. Perfect for potlucks, holiday baking, or wrapping up as gifts. Store in an airtight container at room temperature for up to a week or freeze for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Peanut Butter Chocolate Chip Cookies
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll show you how to make the best cookies that are bursting with chocolate and peanut butter flavor in every bite, with just one bowl and a few easy steps.
Mix the Wet Ingredients
Mix the peanut butter and butter together in a large mixing bowl until smooth and creamy with a hand mixer. You can use Jif, Skippy, or any peanut butter brand of your choice.
Add the white sugar, brown sugar, vanilla extract, and soy milk, then mix until fully combined. The mixture should look thick and glossy, with no streaks of butter remaining.
Add the Dry Ingredients
Sift the all-purpose flour, baking soda, and salt into the bowl using a fine mesh sieve. Stir until just combined; overmixing will make the cookies tough, so stop as soon as you don’t see any dry flour.
If the dough feels too dry or crumbly, add a little more soy milk, one teaspoon at a time, until it holds together when you press it.
Fold in the Chocolate Chips
Add the chocolate chips and fold them into the dough with a silicone spatula. You can use semi-sweet chocolate chips for a deeper, slightly bitter chocolate flavor that balances the sweetness of the granulated sugar.
Use a cookie scoop to portion the cookie dough evenly, then roll into dough balls and place them on two cookie sheets lined with parchment paper, about 2 inches apart. The spacing gives them room to spread without merging into one giant cookie.
Bake Until Golden
Bake one cookie sheet at a time for 12–15 minutes in a preheated oven at 375°F. This makes sure even baking and gives you more control over texture. I usually pull them at 13 minutes for soft centers with golden edges.
If your cookies stay domed after baking, gently press them down with the back of a spatula while they’re still hot; they’ll flatten slightly and develop those pretty crackled tops.
Add Sea Salt and Cool
Sprinkle sea salt flakes on top right after they come out of the oven so the flakes stick to the warm cookies. Let them cool on the tray for at least 15 minutes before transferring to a wire rack to cool completely.
They’ll firm up as they cool, so don’t worry if they seem soft at first. Repeat with the remaining dough, then serve them slightly warm or at room temperature. Enjoy!
Ingredients
- 1 cup creamy peanut butter
- ½ cup vegan butter
- ½ cup white sugar
- ½ cup brown sugar
- 2 teaspoons vanilla extract
- 3 tablespoons soy milk
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup vegan chocolate chips
- Sea salt flakes for topping
Instructions
- Preheat the oven to 375°F (180°C). Line two baking trays with parchment paper.
- In a large bowl, whisk together the peanut butter and vegan butter until smooth and creamy. Add the white sugar, brown sugar, vanilla extract, and soy milk. Mix until fully combined.1 cup creamy peanut butter, ½ cup vegan butter, ½ cup white sugar, ½ cup brown sugar, 2 teaspoons vanilla extract, 3 tablespoons soy milk
- Sift the all-purpose flour, baking soda, and salt into the bowl. Stir until just combined—do not overmix. If the dough feels too dry, add a little more soy milk until it holds together.1½ cups all-purpose flour, 1 teaspoon baking soda, ¼ teaspoon salt
- Fold in the vegan chocolate chips. Scoop or roll the dough into balls and place them on the trays, about 2 inches apart.¾ cup vegan chocolate chips
- Bake one tray at a time for 12–15 minutes. For soft centers, bake for about 13 minutes, until the edges are golden.
- If the cookies stay domed after baking, gently press them down with the back of a spatula.
- Sprinkle sea salt flakes on top and let the cookies cool for at least 15 minutes.Sea salt flakes
- Repeat with the remaining dough. Serve warm or at room temperature.
Notes
Nutrition
How to Store Leftovers
Keep the cookies in an airtight container at room temp for up to a week. They’ll stay soft and chewy. For longer storage, flash-freeze them on a tray until frozen solid before freezing them in a freezer-safe container or bag for up to 3 months.
If you skip flash-freezing, stack them with parchment paper between layers so they don’t stick together. When you’re ready to eat them, thaw overnight in the fridge or at room temp for like 30 minutes, or warm them in the microwave for about 10–15 seconds.
What to Serve With Peanut Butter Chocolate Chip Cookies
They’re perfect with a cold glass of milk, especially if you dunk them while they’re still warm. I also love pairing them with vanilla ice cream or a hot cup of coffee for an afternoon snack. The warm cookies with cold ice cream create an amazing contrast.
You can set them out alongside fresh fruit like strawberries or sliced apples since the sweetness of the cookies balances the tartness beautifully. For a richer treat, sandwich two cookies together with vanilla frosting or chocolate hazelnut spread in the middle. They’re also wonderful crumbled over yogurt parfaits or served with hot chocolate on cozy afternoons.
More Easy Recipes for You to Try at Home
You’ll enjoy these other easy vegan cookies that are perfect for sharing and snacking.
