For me, the ultimate cookie is crispy on the outside, yielding to a satisfying chew on the inside. This should not be confused with just a soft cookie. It should resist your bite a little and take a few moments to break down in your mouth as it provides burst of flavor with every chew. In contrast, soft cookies tend to be great on the first bite and disintegrate into nothingness soon after, often leaving you feel like you’re chewing on sweet dust. I’m a huge fan of peanut butter but I find the texture of peanut butter cookies to too often fall into the soft-only or even worse, the crumbly camp. If you scale back on their precious peanut butter they retain their chewy qualities but also quickly turn into regular cookies with just a hint of peanut butter flavor. I set out to find the optimum combination of decadent chewiness while keeping a peanut butter punch as intense as possible (and tossing in chocolate chips for good measure). This tightrope walk is extremely dangerous in that it causes you to eat way too many test cookies as you perfect your recipe.
Building an optimal Peanut Butter Chocolate Chip Cookie
Find more Peanut Butter recipes on Veganbaking.net
Vegan Peanut Butter Chocolate Chip Cookie Recipe
1) Prepare the egg replacer mixture and line your baking sheets
2) Whisk together the dry ingredients
3) Whisk together the flavor building ingredients
4) Build the cookie dough
5) Bake the vegan cookies to perfection
Get a price on the Baking Sheet I Recommend at Amazon.
Average user rating from: 9 user(s)
Peanuts and choc chips - what's not to like? Everyone who has eaten the batch I just made has been suitably impressed. The texture was superb and I didnt find them too sweet - but I think I only put 1 cup of sugar in... sometimes I just accidentally miss things out of recipes.... lol. The guy who does these recipes is a bit of a genius - if you have a spare day to do the prep work you should totally do the vegan croissants....
Great recipe - thank you for sharing! Made perfect, beautiful cookies on the first try. I made them exactly as directed along with my regular chocolate chip recipe, and these were better! Love. Thank you!
These really are outstanding! After trying a vegan Alfredo sauce recipe last night that was miserably disgusting and disappointing (not one of yours, just to be clear) this is such a lovely surprise! But even without that terrible experience so fresh, these would be wonderful. I halved the recipe, and also used whole wheat flour for half of the flour. Plus, I did reduce the sugar just by a bit because it was easier to measure half of 1.5 cups of sugar rather than 1 3/4 (plus I thought it would be fine given guyfriday's review and my similar tendency to like things on the less sweet side. These turned out perfectly after 17 minutes (my cookie balls were on the big side) - perfect caramelized crunchiness on the bottom, and chewy in the middle. Really just perfect, probably the best peanut butter cookies I've had, and definitely the best I've ever made (vegan or not)! Thank you!!
Good, but way too sweet!
This cookie has an excellent texture, but if you're not a fan of super super sweet desserts, feel free to cut the sugar down to 1 1/4 cup!
After doing a quick google search I clicked on your website and boy am I glad I did. These are the best PB chocolate chip cookies I have ever had! Thank you for sharing the recipe :)
I don't normally write reviews but I just had to comment on how good these are! My husband and I couldn't stop eating them. I ran out of peanut butter, so I used half almond butter and half peanut butter. The batches that came out best were the ones that I baked for 15 min. The ones left I longer were more crunchy than chewy. Thanks for such a great recipe!
I just found your website last evening and these peanut butter cookies are the first recipe I tried. Just took them out of the oven and can't stop eating them!!! They are better than any other pb cookie I've ever had - even those loaded with butter! You are a genious, Mattie!! Thank you so much for sharing your recipes and kitchen science. I intend to try many, many more of your recipes!!
I substituted 1 cup oat flour and 1/2 + 2TBS rice flour for the flour in this recipe, and the cookies turned out great. The dough was soft, not thick (probably because of the oat flour), so I made them like drop cookies and shortened the baking time to about 10 minutes.
I tried these out, and found them to be "pretty good". I think the chewiness was the best quality. A little crunch on the outside with a healthy chew. It's not really a big deal, but I had a hard time keeping the chocolate chips in the dough when making balls. They kept falling out, the dough looked slick rather than sticking to them. thanks for sharing!!!