The best double chocolate chip peanut butter cookies. They’re sweet, indulgent and addictive!
My love affair with cookies continues and I’m super excited to share these double chocolate chip and peanut butter cookies with you!
If there are two ingredients that are popular for a reason, it’s peanut butter and chocolate. It is SO good. Especially in a cookie!
These cookies are really simple to make, you can have fresh cookies in 20 minutes. Not only will your house smell amazing but your belly will be very happy too.
I tested these a few ways, peanut butter mixed in with the cookie dough, with and without cocoa powder and with the peanut butter swirled on top.
The peanut butter in the cookie dough made them too dense and tasted better with peanut butter swirled on top. The cocoa powder and chocolate chips made them even more decadent and if a cookie is meant to be anything – it’s decadent!
They still taste good without cocoa powder, so if you don’t have any you can definitely leave it out, just add an extra 20g of flour to replace the cocoa powder.
For the chocolate chips, I used half vegan milk chocolate and half dark chocolate. I found this mix added the right amount of sweetness without being too rich. Some vegan white chocolate would also be yummy!
I prefer to use bars of chocolate and cut them up but if you can find some vegan chocolate chips you can use them too. I find a good quality bar of dark chocolate beats the taste of chocolate chips.
Chocolate chips often have extra ingredients added to them to help them keep their shape and so you don’t always get that gooey melty chocolate which I love.
You can find vegan milk chocolate chips and bars in Sainsbury’s free from section. They’re reasonably priced and great for baking.
If you’re looking for something a bit more special, iChoc is my favourite vegan chocolate, but it is a little pricier.
You’ll want to use an unsweetened peanut butter for these, the cookies are already sweet enough. I used Whole Earth Foods smooth peanut butter, use your favourite.
If you try these with any other kind of nut butter, I’d love to know how they turned out!
I like to sprinkle each cookie with a bit of sea salt. The combination of sweet and salt always works on cookies, especially with the peanut butter.
I’m off to get my way through 10 of these cookies, I’ve already had some for breakfast. I think it’s going to be a cookie for breakfast, lunch and dinner day!
For more vegan cookies you may enjoy these:
As always if you make these double chocolate chip peanut butter cookies be sure to leave me a comment, rate this recipe and tag me on Instagram. I love seeing all your photos of my recipe recreations!
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Double Chocolate Chip Peanut Butter Cookies
The most decadent, sweet and moreish double chocolate chip and peanut butter cookies. They're vegan, ready in 20 minutes and begging for you to make them!
Ingredients
- • 115g vegan butter
- • 200g light brown sugar
- • 1 tsp baking powder
- • 1 tbsp arrowroot/cornstarch
- • 1 tbsp water
- • 180g plain flour
- • 1 tsp vanilla essence
- • 3 tbsp / 25g cocoa powder
- • 50g vegan milk chocolate
- • 50g dark chocolate
- • 3 heaped tbsp unsweetened smooth peanut butter
- • Sea salt
Instructions
- Preheat the oven to 180C/350F and line two baking sheets with parchment paper.
- Cream the sugar and butter in a bowl with an electric mixer until it is creamy and soft.
- Mix the arrowroot and water in a cup and then add to the bowl along with the vanilla essence and stir.
- Sift the baking powder and flour into the bowl, and fold. Then sift in the cocoa powder and stir. You may find it easier to use your hands to mix.
- If you are using chocolate bars, cut into chocolate chip sized chunks and add. Stir so they are evenly distributed.
- Using your hands, divide the mixture in half, and then half again so that you have 4 equal parts. Then divide each part into 4 golf sized balls. You should make 16 in total.
- Place them onto the baking paper making sure to leave enough room for each to spread. Gently push them down.
- Place 1/2 tsp of peanut butter on top of each cookie and with a cocktail stick gently swirl into the cookie.
- Place in the oven for 10-12 minutes. They may still look soft and gooey in the middle but don't be tempted to leave them in longer. They will set when cooling and give that perfect gooey texture inside.
- Sprinkle each cookie with some sea salt.
- For best results eat on the same day but they will keep for 2-3 days in an airtight container.
Notes
To make these without cocoa powder, sub for 20g extra flour.
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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 199Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 16mgSodium: 134mgCarbohydrates: 26gFiber: 1gSugar: 16gProtein: 3g
