Vegan Peanut Butter Chocolate Chip Cookies

42 cookies
40 min

Vegan peanut butter chocolate chip cookies are the perfect marriage of flavors. Loaded with lots of peanut butter flavor and tons of chocolate chips, this recipe brings out the best of both flavors.

An up-close view of Peanut Butter Chocolate Chip Cookies cut in half and stacked.

Vegan peanut butter chocolate chip cookies are the perfect combination of both flavors. This recipe is loaded with tons of both peanut butter and chocolate chips. I don't think you can have too much of either ingredient.

Fun Fact: The first chocolate chip cookie recipe was created by Ruth Graves Wakefield in 1938. She ran the Toll House Inn in Massachusetts and added chunks of Nestle chocolate to her cookie dough, creating a sensation that would become one of the most popular cookies in America.


How to Store Cookies

LocationInstructionsCounter Store peanut butter cookies in an airtight container on the counter. The cookies will stay fresh for up to three days.

Refrigerator Allow the cookies to cool to room temperature. Place in an airtight container and store in the fridge for up to one week.

Freezing Cookie DoughAfter making a batch of cookie dough, divide it into equal parts and shape it into balls. Place the dough balls on a baking sheet in the freezer for one hour or until frozen solid. Once frozen, transfer the balls to an airtight container or ziplock bag. Store in the freezer for up to three months.

Freezing Baked CookiesPlace the cookies in an airtight container or a freezer bag. Store in the freezer for up to three months. Let warm up to room temperature and reheat if desired.

A scattering of cookies and a spoon filled with peanut butter.


What is the best peanut butter to use when making cookies? When finding the best peanut butter for baking, I recommend cream Skippy or Jiff. The texture is perfect for baking. I do not recommend natural peanut butter. These tend to be dry and create cookies that fall apart.

How can I tell if the cookies are done baking? To test if the cookies are ready, lightly press down on one cookie —if your finger leaves an imprint, the cookies need to be baked a little bit longer.

Where can I buy vegan chocolate chips? Target is my favorite place to buy vegan chocolate chips. They have a great price and different sizes. I have consistently found vegan chips at Target, Sprouts, and Whole Foods. My local Kroger has been hit or miss.

A row of cookies in a bread pan.

Vegan Peanut Butter Chocolate Chip Cookies
Recipe details
  • 42  cookies
  • Prep time: 20 Minutes Cook time: 20 Minutes Total time: 40 min
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  • ▢ 2 and 1/2 cups (313g) All-purpose flour
  • ▢ 1 teaspoon Baking powder
  • ▢ 1 teaspoon Baking soda
  • ▢ 1/2 teaspoon Salt
  • ▢ 1 cup (230g; 2 sticks) Unsalted vegan butter
  • ▢ 2 cups (500g) Creamy peanut butter
  • ▢ 1/2 cup (150g) Light brown sugar
  • ▢ 1 cup (200g) Organic or vegan sugar
  • ▢ 1/3 cup + 1 tablespoon (6 tablespoons) Aquafaba
  • ▢ 1 and 1/2 teaspoons Vanilla extract
  • ▢ 1 and 1/2 cups of Vegan chocolate chips, vegan mini chocolate chips, or vegan chocolate chunks

Prep: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper or a silicone mat.
Combine dry ingredients: In a small bowl, combine flour, baking powder, baking soda, and salt until thoroughly combined. Set aside.
Combine wet ingredients: In a large mixing bowl, cream the vegan butter, peanut butter, brown sugar, and white sugar until thoroughly combined. Add the aquafaba and vanilla extract and fully incorporate.
Combine all ingredients: Add the dry ingredients to the large bowl with the wet ingredients. Mix them together with a spatula to avoid overmixing. Lastly, mix in the chocolate chips by hand.
Shape and Bake: Using a cookie scoop or a large spoon, scoop up the dough and roll it into a ball. Roll the ball of dough in the extra sugar (optional). Place the cookie dough balls on the baking sheet, spacing each ball about two inches apart. Using the palm of your hand, gently press down on the cookie to flatten it slightly. Bake the cookies for 20 - 22 minutes or until golden. Remove cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Helpful Hint: After scooping the dough into balls and placing them on a baking sheet, store the baking trays in the refrigerator for one hour to chill the dough. This step helps to solidify the butter so the cookies hold their shape better and don't spread as much during baking
  • Servings -
  • The number of servings is based on a small cookie scoop that is equal to 1 tablespoon. If using a larger cookie scoop, you will have smaller cookies and need to adjust the baking time.
  • How to Store Cookies -
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