Soft-Baked Peanut Butter Cup Cookies (Vegan + Gluten Free)

These soft and chewy peanut butter cup cookies are the ultimate peanut butter cookie recipe! With an easy eggless and dairy free peanut butter cookie dough and topped with a dairy free peanut butter cup! Easily gluten free as well!

Okay so I’m not going to lie. These might be my favorite cookie of The Banana Diaries Cookie Week.

I mean, these gluten free peanut butter cup cookies are just unreal.

Bursting with deliciously gooey peanut butter and melted chocolate, all encompassed in the most perfectly soft peanut butter cookie, these unbelievably vegan cookies rival my peanut butter cookies and peanut butter blossom cookies. 

They’re the perfect cookie to bring to any cookie exchange or Christmas party!

Key ingredients:

• Creamy peanut butter: You can make your own or use store bought. But super creamy is really the key to the ultra soft texture. Crunchy peanut butter will take away from the overall soft texture of the cookies.
• Dairy free yogurt: This is our vegan egg replacement, and so important in the overall texture of the cookie. The acidity from the yogurt will react with the baking soda, causing that slight puffiness to the dough ball. 
• Brown sugar: Along with granulated sugar, we’re also using brown sugar to add a touch of rich molasses flavor to the cookies. It also helps with the overall texture of the cookies.
• Dairy free peanut butter cups: I made these vegan peanut butter cup cookies entirely dairy free by using Justin’s dark chocolatepeanut butter cups. However, you can also make your own peanut butter cups as well!
• Room temperature vegan butter: Room temperature butter is a key ingredient to any cookie recipe, as it helps to emulsify the sugar and create a stabilized cookie dough!

Overview: How to make peanut butter cup cookies

You’ll just love how easy these soft baked and deliciously chewy peanut butter cup cookies are to make!

The dough is so quick and easy to make. Make it in either a stand mixer with paddle attachment or by hand with a hand mixer and bowl.

After you make the dough, you’ll simply chill it in the refrigerator for 30 minutes. Then you’ll use a cookie scoop or a tablespoon to form the dough balls.

Now before you place the cookie dough balls onto a baking sheet, you’ll roll them in granulated sugar. This creates an extra layer of sweetness to complement the rich dark chocolate of the peanut butter cups.

Bake the cookie dough ball without the peanut butter cups. Then wait about 5 minutes after baking before pressing the peanut butter cup on top.

Can I make these peanut butter cup cookies gluten free?

ABSOLUTELY! I love swapping out the all purpose flour with my favorite, King Arthur Measure for Measure gluten free flour. It really does do wonders. 

You’re just going to absolutely love this peanut butter cup cookie recipe! If you give them a go (or have any questions or comments), be sure to leave a comment and rating down below!

As always, I love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!

Happy cookie baking!

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

Soft Baked Peanut Butter Cup Cookies (Gluten Free and Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews

• Author: Britt Berlin
• Prep Time: 30
• Cook Time: 10
• Total Time: 40 minutes
• Yield: 12 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegan

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Description

These soft and chewy peanut butter cup cookies are the ultimate peanut butter cookie recipe! With an easy eggless and dairy free peanut butter cookie dough and topped with a dairy free peanut butter cup! Easily gluten free as well!

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Ingredients

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• 1 1/2 cups (180 g) all purpose flour, or gluten free 1-to-1 baking flour 
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp sea salt (omit if your peanut butter or vegan butter contains salt)
• 1/2 cup (113 g) unsalted vegan butter, room temperature
• 1/2 cup (100 g) granulated sugar
• 1/4 cup (50 g) brown sugar
• 3/4 cup (175 g) all-natural creamy smooth peanut butter
• 1/4 cup (60 g) dairy free yogurt, room temperature
• 1 tsp vanilla extract
• 1/2 cup (100 g) granulated sugar, for rolling
• 15 dairy-free peanut butter cups

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Instructions

1. Prep: Line a large baking sheet with parchment paper (or two medium baking sheets).
2. Make the cookie dough: Creamy together the vegan butter, sugar, and brown sugar until light and fluffy, about 3 minutes. Then add in the peanut butter, dairy free yogurt, and vanilla extract, and mix again until combined. Add in the flour,  baking powder, baking soda, and sea salt, and use a silicone spatula to fold the dry ingredients into the wet.
3. Chill the dough: Cover the bowl and chill the cookie dough for 30 minutes. While the dough is chilling, preheat the oven to 350 F.
4. Scoop: Scoop the cookie dough into 1.5 tablespoons of dough using a cookie scoop or spoon. Roll each cookie dough ball between your palms, then roll it into the extra granulated sugar for rolling. Place the cookies 2 inches apart onto a large baking sheet (or two medium ones). 
5. Bake: Bake the cookies for 8-10 minutes, or until slightly puffy and just spread.
6. Cool: Allow the cookies to cool for 5 minutes before pressing a peanut butter cup into the top.
7. Serve and enjoy! Allow the peanut butter cup to set fully on the cookies, about 15 minutes. Then serve and enjoy!

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Equipment

cookie sheet

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Notes

Gluten free: Swap in gluten free 1:1 baking flour, such as King Arthur Measure for Measure flour.

I have not personally tried these cookies with non-vegan swaps, so you may experiment if you’d like but I cannot guarantee anything!