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Soft Baked Peanut Butter Cup Cookies (Vegan + Gluten Free) sliced in half

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

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!

Ingredients

Scale
  • 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

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!

Equipment

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!

Find it online: https://thebananadiaries.com/gluten-free-peanut-butter-cup-cookies/