Vegan chocolate peanut butter cookies loaded with chocolate and peanut butter flavor! Top them with melted chocolate and crushed peanuts for the most delicious cookies ever.
If you love both chocolate and peanut butter then this will be your new favorite cookie. The flavors of chocolate and peanut butter are perfectly balanced and simply delicious.
We based the recipe on our gorgeous vegan peanut butter cookies, keeping the wonderful texture and flavor of a peanut butter cookie but packing in the chocolate flavor too.
And of course if you love chocolate cookies then you’ll go crazy for our fabulous double chocolate vegan chocolate cookies. For more chocolate and peanut butter try our vegan no bake cookies. Want to just eat straight cookie dough? Then you’ll love our edible vegan cookie dough.
How To Make Vegan Chocolate Peanut Butter Cookies
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
- Add vegan butter and brown sugar to the bowl of your stand mixer and cream them together until smooth.
- Add peanut butter and vanilla extract and mix in.
- Now add all purpose flour, cocoa powder, baking soda and salt and mix in with a spoon into a thick cookie dough.
- Add soy milk and mix in.
- Break off pieces of the dough and roll them into balls. Place them evenly on a parchment lined baking tray.
- Flatten with a fork.
- Bake at 350°F for 12 minutes.
- Allow them to cool and firm up directly on the tray.
- When the cookies are completely cool, add vegan chocolate and coconut oil to a microwave safe bowl and microwave in 30-second intervals until melted and smooth.
- Drizzle the melted chocolate over the cookies with a teaspoon and immediately sprinkle crushed peanuts.
Ingredient Notes
Peanut Butter. The best type of peanut butter to use in these cookies is the smooth, salted, commercial style brands of peanut butter.
If you use a natural peanut butter then make sure it’s stirred very well so that there is no separation of the oil and the peanut butter. Separation of oil and peanut butter could cause the recipe to not work out well.
Soy Milk. We use a little soy milk in this recipe. You can use a different non-dairy milk if you prefer.
Melted chocolate drizzle and crushed peanut topping. This is entirely optional but recommended. It makes these cookies look awesome and gives them some pizzaz!
Recipe Tips
Cookie dough texture. This is a thick batter that you should be able to easily roll into balls. If your dough is too dry or crumbly to easily roll into balls then add a little more non-dairy milk, only as much as needed so that you can roll it into balls.
Flatten the cookies with a fork before baking. This way we don’t have to worry about whether they’ll spread or not. Just flatten them slightly with a fork and the rest will happen while they bake.
Make Them Gluten-Free
I have had great success making vegan cookies gluten-free by simply switching the regular flour for a gluten-free all purpose flour blend.
I haven’t tested it with these cookies so far but I think it would work great. Make sure it’s a blend though and not a single type flour. One of our favorite gluten-free flours is Bob’s Red Mill Gluten Free All Purpose Baking Flour.
Storing and Freezing
Keep your cookies stored in an airtight container at room temperature for up to a week. They can also be stored in an airtight container in the fridge.
They are also freezer friendly for up to 3 months. Thaw overnight in the fridge.
More Vegan Cookies
- Vegan Chocolate Chip Cookies
- Vegan Peanut Butter Chocolate Chip Cookies
- Vegan Peanut Butter Blossoms
- Vegan Red Velvet Cookies
- Vegan Sugar Cookies
- Vegan Butter Cookies
- Vegan Almond Butter Cookies
Did you make this recipe? Be sure to leave a comment and rating below!
Vegan Chocolate Peanut Butter Cookies
Ingredients
- ½ cup Vegan Butter (113g)
- 1 cup Light Brown Sugar (200g)
- 1 Tbsp Vanilla Extract
- 1 cup Peanut Butter (250g) Smooth, Salted
- 1 cup All Purpose Flour (125g)
- ½ cup Cocoa Powder (43g) Unsweetened
- 1 tsp Baking Soda
- ¼ tsp Salt
- 1 Tbsp Soy Milk
Topping:
- ¾ cup Vegan Chocolate or Chocolate Chips (131g)
- 1 tsp Coconut Oil
- ¼ cup Roasted Salted Peanuts (37g) Crushed
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
- Add the vegan butter and brown sugar to the bowl of your stand mixer and cream them together until smooth.
- Add the peanut butter and vanilla extract and mix in.
- Now add the all purpose flour, cocoa powder, baking soda and salt and mix in with a spoon into a thick cookie dough.
- Add the soy milk and mix in.
- Break off pieces of the dough and roll them into balls. Place them evenly on a parchment lined baking tray. Flatten slightly with a fork.
- Bake for 12 minutes. Allow them to cool and firm up directly on the tray.
- When the cookies are completely cool, add the vegan chocolate or chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted and smooth.
- Drizzle the melted chocolate over the cookies with a teaspoon and sprinkle the crushed peanuts on top.
Notes
- Peanut Butter. The best type of peanut butter to use in these cookies is the smooth, salted, commercial style brands of peanut butter. If you use a natural peanut butter then make sure it’s stirred very well so that there is no separation of the oil and the peanut butter. Separation of oil and peanut butter could cause the recipe to not work out well.
- Soy Milk. You can use a different non-dairy milk if you prefer. If your dough is too dry or crumbly to easily roll into balls then add a little more non-dairy milk, only as much as needed so that you can roll it into balls.
- Make them gluten-free. If you want to make these gluten-free then try it with a gluten-free all purpose blend in the same quantity as the regular flour. Make sure it’s a blend though and not a single type flour. We haven’t tested this recipe as gluten-free but based on other recipes I think it will work well. One of our favorite gluten-free flours is Bob’s Red Mill Gluten Free All Purpose Baking Flour.
- Storing and Freezing: Keep your cookies stored in an airtight container at room temperature for up to a week. They can also be stored in an airtight container in the fridge. They are also freezer friendly for up to 3 months. Thaw overnight in the fridge.
- Nutritional information includes the melted chocolate and crushed peanut topping.
Absolutely Delicious !!!! Must try !
These were awesome and so easy to make. Great for that craving! Thanks for such simple, straight forward recipes and instructions Alison!
So happy to hear that Kristina! Thanks a million!
These are so delicious and quick to make! Love the touch of cocoa powder
These cookies are delicious! I was a bit alarmed because mine were very soft out of the oven, I baked them for 15 minutes thinking they weren’t cooked yet, but I also didn’t want them to burn so took them out even though they were still soft. But they firm up completely as they cool down so now I know for next time! And the icing + chopped peanuts definitely make them better. This is the third recipe I try from your website and it was another success, so I’m hooked! Thank you!
Awesome Charlotte, so glad you enjoyed them! Yes cookies are always super soft straight out of the oven, that’s just perfect. 🙂
This is a mistake on my part obviously so I’m giving 5 stars still while asking this question.
When I made these, they never firmed up properly and stayed soft and crumbly, barely holding together. This always happens when I bake cookies (even back when I wasn’t vegan) and I can’t figure out why not find a solution on the web. Any ideas why? Thanks for sharing, I love your recipes!
Hi Ash, hmmm, I’m not sure! Is there any chance you’re using too much flour? The best way to measure if you’re using cups only is to spoon and level – spoon the flour into your measuring cup and then level off the top, don’t scoop it or pack it into the cup. OR if you have a food scale, weigh it out instead. And then also not sure if you’re substituting the flour, but if so, that could be the reason as some kinds of flour (like rice flour, almond flour) behave very differently to wheat flour.
Hi Alison, your recipes look very enticing???? quick question, can I replace vegan marge for vegan butter
Yes that’s great!
Hi I don’t understand what’s the diffrence between vegan homemade butter and coconut oil because most used ingreadients in butter is coconut oil.Also In my country nobody really don’t sell vegan butter or any plantbase butter.So can I use in coconut oil instead of vegan butter for all of the dessert recpies?
Coconut oil is 100% fat whereas homemade vegan butter incorporates other ingredients. You can try coconut oil in place of vegan butter with varying results.
Amazing! I didn’t think I’d care for these cookies since I’m not a fan of chocolate cookies. I was only baking them for my husband who loves chocolate and peanut butter cookies, But these have became one of my favorite. Melt in your mouth and the perfect mix of chocolate and peanut butter. Also looks pretty 😉 I didn’t have salted/roasted peanuts. Used my bland, raw peanuts but added coarse salt after drizzling the chocolate and then added the crushed peanuts and it was A+++
Thank you
That’s wonderful Catie! Thanks so much for the great review!
We only have natural unsalted PB, how much salt should we add to compensate?
You could add an extra 1/8-1/4 tsp or not. I don’t think it would have to be compensated for.
About the Vegan Chocolate Peanut Butter Cookies… I’ve made them twice already:) Each time, they have come out perfect ~a melt-in-your-mouth quality:)
Wonderful! Thanks so much Jamie!
Just wondered about the vanilla, is that a typo or is it really a TBSP?
It is really a tablespoon. 🙂
I literally made these cookies the minute I got your email and OMG they are AMAZING! We are all addicted and can’t stop eating them, lol!
Yay Jenn! Thanks so much!