It’s TIME. My favorite Fooduzzi day of the year.
Why, you may ask?
Well, if you’ve been around Fooduzzi for a while, you may recall that Fooduzzi and I share birthdays.
It’s true! Nine whole years ago today, I decided to press publish on my very first blog post.
I didn’t know what I was doing, the pictures are… there, and I didn’t know the difference between a Post and a Page. But I started.
It was (and continues to be) one of the best gifts I’ve ever given to myself. Fooduzzi has opened up so many incredible opportunities for me and has introduced me to countless amazing people. AND! It continues to allow me to do the things I love (cook, write, design, and connect with readers!).
I couldn’t be more thankful for the nine years we’ve been keeping this lil corner of the internet warm and full of vegan eats. Thank you for being here and for reading.
To celebrate our birthdays, I always publish a chocolate-peanut butter recipe. Every year.
It will always be my favorite flavor combination, and I never ever run out of ideas for combining the two. Here’s how we’ve celebrated in chocolate-peanut butter style the past nine years:
- 1st birthday: Peanut Butter Cup Muffins
- 2nd birthday: Snickerdoodle Buckeyes
- 3rd birthday: Vegan Chocolate Peanut Butter Cinnamon Rolls
- 4th birthday: Vegan Buckeye Cake
- 5th birthday: Swirled Chocolate Peanut Butter Slice and Bake Cookies
- 6th birthday: Vegan Chocolate Peanut Butter Cookie Dough Bites
- 7th birthday: Vegan Peanut Butter Cup Brownies
- 8th birthday: Vegan Chocolate Cupcakes with Chocolate Peanut Butter Ganache Frosting
- 9th birthday: Vegan Soft Chocolate Peanut Butter Cookies (today’s recipe!!)
To be completely honest, I’ve tried quite a few chocolate-peanut butter recipes these past few weeks. Some were too sweet, others weren’t flavorful enough, and a few didn’t have the right texture.
But for all of those recipe failures, I couldn’t be more tickled with what we ended up with: super soft and chewy peanut butter cookies with crispy edges, drizzled or dunked in chocolate.
Simple is sometimes best, and that’s exactly the case with this recipe today!
Ingredients are pretty standard for a vegan cookie:
- A flaxseed egg
- Vegan butter
- Brown and white sugar
- Vanilla
- All-purpose flour
- Baking soda
- Salt
To make these extra special (it’s our birthday, after all!) I decided to use vanilla bean paste, which has such a delightful, strong vanilla aroma that you can’t really get with extract. Extract will work just fine, but the paste is really delicious!
Then you can dip, dunk, or drizzle them in chocolate. I mixed some dark and semi-sweet vegan chocolate chips together, melted them down, and just had fun.
As I mentioned, the cookies are soft, so I actually like chilling them in the fridge completely before eating. I think the texture is so much better and chewier once they’ve had a chance to “set” in the fridge.
That said, if you like warm/room temp cookies, you can bake the cookies for an extra minute or two to make sure they’re completely set (while still staying pretty chewy!).
Happy birthday, Fooduzzi! I love ya to the moon and back.
PrintVegan Soft Chocolate Peanut Butter Cookies
Soft, chewy chocolate peanut butter cookies! These vegan cookies are so easy, require minimum chilling time, and are ready in about a half hour! So good.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegan
Ingredients
FOR THE COOKIES:
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- 1/2 cup vegan butter, at room temperature
- 1/2 cup no-stir peanut butter*
- 1/2 cup lightly-packed brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla bean paste/vanilla extract
- 1 cup + 3 tablespoons all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
FOR TOPPING:
- 3/4 cup vegan chocolate chips (I used a combo of dark and semi-sweet!)
- 1/2 teaspoon coconut oil (refined for no coconut flavor)
Instructions
- In a small bowl, mix your flaxseed and water (this is your flaxegg!). Set aside.
- Add vegan butter and peanut butter to a stand mixer fitted with a paddle attachment (or use a big bowl and a hand mixer!), and beat to combine for 1 minute. The mixture should get nice and fluffy. Scrape down the sides.
- Add both brown and white sugar, and beat for another 1-2 minutes, or until the mixture is cohesive and fluffy. Scrape down the sides.
- Add your vanilla bean paste and flaxegg, and beat to combine. Scrape down the sides.
- In a separate bowl, add your flour, baking soda, and salt. Whisk to combine.
- In two batches, add your flour mixture to your butter/peanut butter/sugar mixture, combining between each. Mix well, about 20 seconds, until everything is combined.
- Stick the bowl with the dough in your fridge, then preheat your oven to 350 degrees F. Line a baking sheet with parchment paper.
- Once your oven is pre-heated, take your dough from the fridge and roll them into golfball-sized balls. The dough will be sticky but workable.
- Place 8 cookie balls on your prepared baking sheet and bake for 6 minutes.
- Carefully remove the pan from the oven and bang the sheet on a heat-safe surface a couple times to get the cookies to flatten. Then bake for another 7-9 minutes (for a total of 13-15 minutes baking time)**.
- Remove from the oven and allow to cool on the baking sheet for 10 minutes, then carefully transfer the cookies to a cooling rack to cool completely.
- Meanwhile, melt your chocolate chips and coconut oil (I used a microwave with 30-second bursts). Drizzle chocolate over your cookies with a spoon, allow to set in the fridge, and enjoy!
Notes
* Use a no-stir peanut butter (not a natural one) for best results. I like the no-stir peanut butter from Trader Joe’s.
** If you like warm/room temperature cookies, bake for 15-17 minutes so that the cookies are completely set. I like underbaking and keeping them in the fridge –– they’re extra chewy this way!
Adapted from The Cookie Dough Diaries.
thanks a lot of information