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Servings: 24
Calories: 183kcal
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
Here are my top tips for getting these cookies just right every time:
Use natural peanut butter carefully: If you use natural peanut butter instead of creamy, the dough might be oilier or drier depending on the brand, so adjust the soy milk as needed.
Chill the dough if it's too soft: If your kitchen is warm or the dough feels sticky, put it in the fridge for 15–20 minutes before scooping so the cookies hold their shape better.
Customize with extra flavors: Swap 2 tablespoons of the flour for cocoa powder to make them taste richer and more brownie-like, or fold in ½ cup chopped roasted peanuts along with the chocolate chips for intense peanut flavor and a satisfying crunch in every bite.
Press them down if they stay domed: Some batches puff up and stay round, so gently flatten them with a spatula right after baking for that classic cookie look.
Don't skip the sea salt: It cuts through the sweetness and makes the peanut butter and chocolate flavors pop.
Store properly: Keep the cookies covered in an airtight container at room temperature for up to a week. To freeze, place them on a baking sheet for 1 hour before transferring to a freezer bag or container so they don't stick together. Freeze for up to 3 months, thaw, and serve.
Nutrition
Calories: 183kcal | Carbohydrates: 20g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Sodium: 340mg | Potassium: 80mg | Fiber: 1g | Sugar: 8g | Vitamin A: 187IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg
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