These outrageously soft and molten vegan peanut butter chocolate chip cookies are SO easy to make with a 5 minute and no chill cookie dough! Loaded with peanut butter cups and chocolate chips and ready in just 20 minutes!

Soft Vegan Peanut Butter Chocolate Chip Cookies (Gluten free) on a baking sheet

I don’t think I have to say much about these peanut butter chocolate chip cookies because honestly, the results speak for themselves!! The magic of peanut butter and chocolate coming together in molten and gooey cookie form is truly a peanut butter cup lover’s dream.

Basically, I combined my absolute favorite classic vegan chocolate chip cookie recipe with my soft and chewy peanut butter cookies to create the ultimate cookie recipe.

They’re like my peanut butter cup cookies but even better: because we have chocolate chips and peanut butter cups throughout the cookie! Soft, chewy, and deliciously rich with molten centers and crisp edges.

massive peanut butter cookies on a baking sheet

I shouldn’t even begin to tell you how easy these cookies are…because then you won’t stop making them! As easy as my peanut butter cookie bars, but with the added step of shaping them into cookies 😉

Why you’ll love these massive chunky vegan peanut butter chocolate chip cookies:

  • Ready in 20 minutes: When I say this is the fastest cookie recipe of all time!! Seriously, you don’t even need to wait for the butter to come to room temperature! Just make the cookie dough (5 minutes) and bake the cookies (15 minutes) for peanut butter chocolate chip cookies ready in just 20 minutes!
  • No chill cookie dough: I mean, how much easier can it get?!
  • Soft, chewy, molten texture: The beauty of these cookies is that they are like a cake cookie- but not dry in the slightest. They’re super moist and tender when you bite into them, yet have that wonderfully crisp edge around, thanks to the cornstarch.
  • Loaded with chocolate and peanut butter: We’re going the extra mile and not just adding chocolate chips to the cookie dough- but full on (vegan) peanut butter cups as well!
  • Ridiculously delicious: When you combine the peanut butter and brown sugar…I mean, it’s next level. Just grab a glass of almond milk or oat milk to have beside you because you’re going to want to dip these!

Ingredients needed:

  • Flour
  • Sugar
  • Brown Sugar
  • Cornstarch
  • Dairy free yogurt
  • Peanut butter
  • Vegan butter
  • Vanilla extract
  • Chocolate chips & peanut butter cups

Where quality really matters here:

  • Peanut Butter: We really need a super creamy peanut butter here or else the cookies will have trouble spreading. I recommend using a natural peanut butter that still contains its oils or making your own super creamy peanut butter. Stick away from any peanut butters that contain palm oil or are solid at room temperature.
  • Vegan Butter: Like the peanut butter, one of the main flavors in these cookies is butter, so a high quality vegan butter is key. I recommend using Miyoko’s cultured butter. If you’re nut free, then you can swap in Vioife’s vegan butter. It works great in cookie recipes!
broken open peanut butter chocolate chip cookie

Key Tips for Making Gooey Peanut Butter Cup Cookies:

Below are step-by-step photos for how to make these amazingly rich and decadent vegan peanut butter chocolate chip cookies. But I also wanted to offer a few tips to ensure that these peanut butter cookies come out perfectly each time!

  • You don’t need to use room temperature butter: Most of my vegan cookie recipes call for vegan butter at room temperature. Here, it’s completely unnecessary! This is because when we bake with peanut butter, cookies tend not to spread as much (see our vegan peanut butter cookies!). So to help these cookies spread more like a classic cookie, we’re melting the butter first!
  • Make sure that you weigh your flour: This is recommended for both the gluten free option AND the regular option. If you have too much flour in your cookie dough, then your cookies really won’t spread!
  • Vegan egg replacements: For these peanut butter chocolate chip cookies, we’re using dairy free yogurt instead of eggs. Yogurt is my absolute FAVORITE egg replacement for cookies because the acidity will react with the baking soda, and give the cookies a little puff 🙂 However, if you’re nut free, applesauce is a GREAT alternative because applesauce also contains a touch of acidity, thanks to apples 🙂
  • You really don’t need to chill this dough: These cookies are designed to be baked immediately! This is to help our cookies spread on the baking sheet.

Can I make these vegan cookies gluten free as well?

Absolutely! I recommend swapping in King Arthur Measure for Measure gluten free flour. I used to recommend Bob’s a lot, but it’s a bit tricky since it’s not the same as all purpose flour in terms of weight. King Arthur truly measures 125 g per cup, which is the same as all purpose flour, so it’s easiest for people who use scales, like I do!

vegan peanut butter chocolate chip cookies on a baking sheet

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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!

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vegan peanut butter chocolate chip cookies on a baking sheet

20 Minute Vegan Peanut Butter Chocolate Chip Cookies (Soft & Molten!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Britt Berlin
  • Prep Time: 5
  • Cook Time: 17
  • Total Time: 22 minutes
  • Yield: 11 large cookies 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan

Description

These outrageously soft and molten vegan peanut butter chocolate chip cookies are SO easy to make with a 5 minute and no chill cookie dough! Loaded with peanut butter cups and chocolate chips and ready in just 20 minutes!


Ingredients

Scale
  • 2 1/4 cups (275 g) all purpose flour* 
  • 1 tbsp cornstarch or arrowroot starch
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp sea salt
  • 1 cup (226 g) unsalted vegan butter, melted
  • 2/3 cup (150 g) creamy peanut butter
  • 3/4 cup (150 g) light brown sugar
  • 1/2 cup (100 g) organic granulated sugar
  • 1/3 cup (85 g)  dairy free yogurt, room temperature
  • 1 tsp vanilla extract
  • 1 cup (170 g) vegan chocolate chips
  • Optional: vegan peanut butter cups

Instructions

  1. Prep: Preheat the oven to 350F, and line two medium baking sheets with parchment paper. Measure out all ingredients.
  2. Make the dough: Whisk together the vegan butter, peanut butter, brown sugar, and granulated sugar until completely combined. Then add in the yogurt and vanilla extract, and whisk until completely combined. Add in the flour, cornstarch, baking powder, baking soda, and sea salt, and use a silicone spatula to fold the flour into the wet ingredients JUST until combined. Be careful not to over mix.
  3. Add in the mix-ins: Add in the chocolate chips and optional chopped peanut butter cups,  and fold into the dough.
  4. Bake: Use a medium cookie scoop to scoop two cookie dough balls, and roll them together (alternatively, you can use a large cookie scoop to scoop just one!). Repeat and space the cookies about 3″ apart on the baking sheet (you should get about 5-6 cookies on one baking sheet). Repeat for the remainder of the cookie dough, yielding 11 large cookies. Bake in the oven for 15-17 minutes, or until the edges are lightly golden.
  5. Enjoy! Remove the cookies from the oven, and allow them to cool for 5 minutes on the baking sheet (this allows the cookies to set because they are very soft at first! They will set and be able to be picked up after a few minutes). Enjoy!

Notes

Gluten Free: Swap in King Arthur Measure for Measure Gluten Free Flour for gluten free vegan peanut butter chocolate chip cookies.