Easy Vegan Peanut Butter Chocolate Chip Cookies

5 from 9 votes

These decadent cookies have the perfect combination of peanut butter and chocolate. They are chewy, delicious, and a family favorite.

Prep Time15

Cook Time11

Total Time26

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 164kcal

Preheat oven to 350°. Prepare a baking sheet by lining it with parchment paper.
In a stand mixer, or in a large mixing bowl with a hand mixer, cream together the peanut butter, brown sugar, and white sugar.
Add in the non-dairy milk and vanilla extract. Mix well.
Add in the flour and baking soda and mix until well combined.
Mix in the chocolate chips with a rubber scraper, wooden spoon, or with your hands. I find it easiest to use my hands.
Roll the dough into balls and place on prepared baking sheet. Use a fork to gently press down on the dough balls. If any chocolate chips fall out, just push them back in.
Bake in the preheated oven for 11 minutes. Take the baked cookies out of the oven and let them rest for around 3 minutes on the baking sheet.
Transfer to a wire rack to cool completely. Store leftover cookies in an airtight container at room temperature for up to 4 days.

There are A LOT of chocolate chips in these cookies as that's how my family prefers them. You can always add less to get even more peanut butter flavor. Just make sure the chocolate chips are well dispersed throughout the dough.

Don't skip the rest time when the cookies are done baking. They will be very soft and need a few minutes to firm up.