Vegan Peanut Butter Cup (Chunk) Cookies

You officially have the secret ingredient for many, many delicious recipes. It is my homemade peanut butter cups (chunks) recipe posted here:

  • Homemade Peanut Butter Cups (or Chunks)
  • I bullet pointed all the possibilities of where you can add these delicious treats in that post BUT what kind of monster would I be if I didn’t at minimum include a cookie recipe with simple ingredients you can use them in? This is one that I sold thousands upon thousands of when I had my own bakery. It is a good base cookie recipe for most cookie recipes you throw add in’s into (ex: chocolate chips, nuts, sprinkles, etc) and it is one of the best ones to have with a piping hot cup of your beverage of choice (mine is black coffee or a double espresso). The sweet and salty and natural peanut butter combo is one that you absolutely NEED to have a few frozen cookie dough balls in your icebox to bake at a moments notice (or eat raw…I know I am not the only one). This is definitely a crowd pleaser (unless of course someone in your group has a peanut allergy…but there is no stopping you if you switch out the nut butter for sunflower or even tahini!).

    Move out of the way non vegan Reese’s Cups from the grocery store, we don’t need you!

    Vegan Peanut Butter Cup (Chunk) Cookie

    Prep Time10 minutes
    Freezer Time1 hour
    Servings: 24

    Ingredients

    • 2 tsp flaxmeal
    • 55 g water
    • 225 g Earth Balance Buttery Spread (room temperature)
    • 270 g evaporated cane sugar
    • 325 g brown sugar (or sub coconut sugar)
    • 580 g All Purpose Flour
    • 1 ½ tsp baking powder
    • 1 tsp Himalayan pink sea salt
    • ½ tsp baking soda
    • 2 tsp pure vanilla extract (not imitation)
    • 1 batch Peanut Butter Cups (or Chunks) (see link listed above)
    • Kosher Salt (to top cookie)

    Instructions

    • Preheat oven to 350F. Line bottom of sheet pan with parchment paper or use a silicone liner.
    • Make flax egg by combining flaxmeal plus water and vanilla. Let sit for ten minutes.
    • In a stand mixer, insert paddle & cream sugars and buttery spread on medium speed until well incorporated and fluffy. Add flax egg & mix until well combined.
    • In the same bowl, place a sifter over the butter mixture & start adding all dry ingredients to the sifter. Sift the dry ingredients through to the wet and then use low speed to incorporate until it is thoroughly combined. This should not take longer than a minute of mixing & use a rubber spatula to check the sides and bottom of bowl.
    • Incorporate your add ins (peanut butter cups or chunks) and mix briefly until combined.
    • Use cookie scoop to prep cookie dough balls and level off the cookie with your hand or the side of the mixing bowl. Place cookie balls onto sheet pan, flatten slightly, wrap with plastic wrap and place in freezer until frozen.
    • Take sheet tray out of freezer, make sure cookies are separated in rows at least 2 inches from each other. You can bake 1 or all cookies, depending on how many you need for your circumstances! Add a pinch of salt to each cookie top prior to baking.
    • Bake for 13-15 minutes until desired light or golden brown color. 13 for more gooey & soft, 15 for more cooked through & chewy. Let cool for at least 10 minutes and move to a wire rack to cool completely. Enjoy warm or gobble up later stored in airtight container!

    Notes

    *Warning: This cookie can also be the sandwich ends of a delicious ice cream sandwich.  My mouth is watering thinking about it.

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