Once upon a time, in a decade far, far away, I lived in Seoul, South Korea and taught English to elementary school students. From late night fire pit BBQs (a pre-vegan throwback) to precarious scooter commutes, Korea pushed me out of my comfort zone on a daily basis. My decision to move across the world alone forced me to push through loneliness, embrace adventure, and develop a permanent appreciation of the unknown. It also taught me about my deep love for peanut butter.
I expected to miss family and friends, but I wasn’t prepared for my deep longing for peanut butter and the inability to find it in Seoul. When my parents first visited, they dutifully packed a jar. It lasted less than two hours. Not a good idea, folks. Not a good idea at all. But my commitment to peanut butter is deep and unconditional, and, fortunately, over the years, I’ve found more balanced ways to enjoy it. I present to you my latest vehicle for consumption: this extra delicious vegan peanut butter chocolate chip cookie recipe. If you eat the whole batch in one sitting, please know that Plant & Vine will never judge.
This rich and decadent peanut butter and chocolate chip combo is nothing short of incredible. Achieving the main tenet of inspiring cookiedom, these vegan cookies are crispy on the edges and soft in the center. I was inspired by a fellow blogger, Loving it Vegan’s cookie recipe and wanted to make a similar cookie myself. I’m so glad I did.
how do you make vegan peanut butter chocolate chip cookies?
Simply combine your wet ingredients (vegan butter, sugar, peanut butter, and vanilla extract) in one bowl, and mix your dry ingredients in another. Fold the dry ingredients into the wet ingredients, add a little almond milk as needed, roll into big balls of cookie dough, and pop them in the oven for about 15 minutes. Vegan cookie bliss awaits.
what should I pair with these delicious vegan peanut butter dreamboats cookies?
Great question. If you want to be super traditional, have a cold glass of milk or soy milk or almond milk or whatever non-dairy drink you fancy. If you want to really have some fun, pair these cookies with a glass of wine. Yup, I said it. Wine. Dessert just got a lot more fun. Keep on scrolling for some wine pairing ideas.
Got cookies on the brain? Check out these vegan sugar cookies, vegan snickerdoodles, and vegan chocolate chip cookies. If you make these vegan peanut butter chocolate chip cookies, leave a comment, rate the recipe, take a picture, and tag it #plantandvine on Instagram.
vegan peanut butter chocolate chip cookies and wine pairings
Cookies and wine is all about being decadent. So be decadent we shall. Go for a soft red wine, with rich but soft tannins like a Merlot, or stick with a dessert wine so you don’t run the risk of your wine tasting bitter because of the sweetness of the cookies. Here are some ideas to get you started:
- Merlot: if you’re not in the mood for a sweet wine, Merlot is a good choice. It’s a luscious red with soft tannins that will provide some nice structure to your drink without being overly grippy or astringent.
- Suggested Regions: Paso Robles or Napa Valley, California
- Sauternes: this sweet white wine from Bordeaux is produced from grapes that have experienced Noble Rot. This sounds gross but Noble Rot helps grapes concentrate their sugar. In lay person speak, it makes the wines luscious, sweet, and deliciously nectar-like.
- Suggested Regions: Sauternes, France
- Madeira: if you want to branch out, Madeira will pair well with the nuttiness of the peanut butter. It’s sweet and strong, with almond flavors. It deliberately oxidized as it ages which further contributes to the complexity.
- Suggested Regions: Madeira Island. Look for “Malmsey”, which is the richest, sweetest style.
If you’re interested in learning more about how to pair wine with vegan recipes, check out my wine pairing and vegan wine guides. Or, if you’ve already got a bottle and need the scoop on how to decant wine, check out the best wine decanters.
Vegan Peanut Butter chocolate Chip Cookies
Rich and decadent vegan peanut butter chocolate chip cookie recipes. These will disappear quickly.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: Vegan, Dessert, American
Ingredients
- 1/2 cup vegan butter
- 1 cup white sugar
- 1 cup smooth salted peanut butter
- 1 tablespoon vanilla extract (I used a Bourbon vanilla extract)
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon Salt
- 2-4 tablespoons almond milk (or other non-dairy milk)
- 6 ounces vegan chocolate chips
Instructions
- Preheat oven to 375 F.
- Add the vegan butter and sugar to a large mixing bowl. Using an electric mixer, cream them together. It’s ok if the butter is a little chunky. Add in the peanut butter and vanilla and mix together until combined.
- In a separate bowl, mix together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix in with a spoon by hand, until it becomes a thick, crumbly dough. If your dough is crumby, add 1 tablespoon of almond milk at a time, until dough is proper cookie dough that is easily molded. I added between 4 and 5 tablespoons of almond milk to my dough in order to get this consistency. If your dough is perfect from the start, you don’t need to add the almond milk – it’s purely for getting the right dough consistency.
- Add in your chocolate chips and mix until evenly dispersed.
- Line baking sheet with parchment paper. Roll dough into big balls and place on baking sheet. The recipe will make about 20 cookies. Do your best to make sure most of them make it to the oven.
- Bake for 15-18 minutes until the tops are golden brown. They will look soft in the middle, which is the desired texture, and. will firm up as they cool.
- When golden brown, remove from oven. Let the cookies cool about 5-10 minutes on baking sheet or cooling wire rack before serving.
- Store in an airtight covered container once completely cool. Will hold for 4-5 days.
Notes
*Recipe is a guide. Adapt as desired.
Keywords: vegan cookies, vegan peanut butter chocolate chip cookies, peanut butter cookies
I don’t remember where I heard this, but someone said that it is common to dip cookies in wine in France. I have MANY mixed feelings about this lol. Part of me is like YEAH! Then I think, that could be gross, then I think there has to be better booze for dunking lol. But perhaps that might spark some inspiration for a new cookie recipe for the blog ^__~ Although I did recently make a cookie with vermouth, which is half wine. They were pretty tasty!