Chewy Peanut Butter Chunk Cookies
April 18, 2023
Chewy Peanut Butter Chunk Cookies
These melt-in-your-mouth cookies are perfectly chewy, filled with peanut butter flavor, and satisfy any sweet & salty craving. They are just nine, simple ingredients!
Ingredients
- ½ cup vegan butter I like Miyoko’s Creamery brand
- 1 cup coconut sugar
- 1 cup smooth natural peanut butter
- 1 tablespoon vanilla
- 1 ½ cups Gluten Free 1-1 All-Purpose Flour I like Bob’s Red Mill brand
- 1 teaspoon baking soda
- ½ teaspoon sea salt
- 3 Tablespoons non-dairy milk
- 1 cup vegan peanut butter cups chopped
Instructions
- Add the vegan butter and sugar to the bowl of your stand mixer and cream them together until smooth. Then add in the peanut butter and vanilla and mix together until well combined.
- In a separate bowl mix together the flour, baking soda and salt. Then add the dry ingredients in with the wet ingredients and mix in with a spoon until you reach a thick crumbly dough. If at this stage you are able to mix it into a cookie dough, so that you have a proper cookie dough instead of a crumbly dough, then you may not need to add any milk, but if you have crumbly dough, then you need the milk. This usually depends on the moisture content of your brand of vegan butter and/or peanut butter.
- Add in the milk, only as much as needed to get to a thick cookie dough (as pictured) that is able to roll into balls. We used all 3 tablespoons.
- Add in your chopped vegan peanut butter cups and mix in.
- Preheat the oven to 375°F.
- Roll into big balls and place onto a parchment lined baking tray. Aim for around 20 cookies from your batch, a couple more or less is fine.
- Bake for 12-15 minutes until the tops are golden brown. The middles will still be very soft, this is fine, they will firm up as they cool.
- Let the cookies cool and firm up on the baking sheet before moving them.
