Vegan Peanut Butter Cup Cookies
These rich, decadent vegan peanut butter cup cookies are an absolute delight. Bake up a batch of these superb treats that are sure to impress.
Why you’ll love these Vegan Peanut Butter Cup Cookies
- Satisfies cravings: The ideal combination of sweet, salty and nutty.
- Easy to make: The dough can be whipped up as quickly as these vegan peanut butter cookies. Bake the cookie dough in muffin tins, then press in mini peanut butter cups to finish.
- Great for any occasion: The perfect treat to pack for picnics and especially good as a sweet homemade gift.
Key Ingredient Notes
- Peanut butter: The consistent, smooth texture of no-stir creamy peanut butter combines easily with cookie dough. Natural peanut butter makes the cookies dryer as they contain less oil and more peanuts. Popular brands like Jif and Skippy are vegan-friendly and ideal for making these cookies.
- Mini peanut butter cups: Some brands, like Reese’s, are not vegan as they contain dairy. Choose a vegan or dairy-free brand such as Justin’s.
- Vegan butter: Use sticks or a block of salted vegan butter or margarine rather than spreadable tubs.
- Vegan egg replacer: You can buy vegan egg placers like Ener-G or make your own. See notes at the end of the recipe for other options.
- Sugars: Use granulated white and light brown sugars for the best flavor and texture. The brown sugar adds a caramel flavor and helps keep the cookies moist.
How To Make Vegan Peanut Butter Cup Cookies
- Set a rack in the middle of the oven and preheat it to 350°F (180°C). Grease two 12-cup mini muffin tins with non-stick cooking spray. Place the peanut butter cups on a plate in the freezer. Unwrapping and preparing them enables quick assembly once the cookies are out of the oven.
- Add the peanut butter and vegan butter to a large bowl and mix with a spoon or electric mixer until well blended.
- Add the sugars and mix until light and fluffy. Mix in the vegan egg and vanilla.
- Sift the flour, baking powder and baking soda to avoid clumping and gradually mix into the peanut butter mixture. Form a dough, adding plant-based milk if the mixture is too dry.
- Make equal portions of cookie dough and form them into balls.
- Bake for 10 to 12 minutes or until the top of the cookies is matte and begins to crack. Remove the tin from the oven and allow it to cool slightly for 2 minutes.
- Gently press a frozen peanut butter cup into each cookie. Do this while they are still warm to minimize cracking.
- Allow the chocolate to cool and set before removing the cookies from the tins. Once cooled, place the muffin tin in the freezer to help set the chocolate.
Storage Tips
The cookies stay moist in an airtight container at room temperature for four days. Always allow cookies to cool completely before storing them.
You can freeze baked cookies in freezer bags or containers for up to a month.
To help them keep their shape and stop them from sticking together, wrap them in plastic wrap or freeze them on a tray before transferring them to the bags.
More Chocolate Cookie Recipes
- Vegan Double Chocolate Chip Cookies
- Vegan Peanut Butter Blossoms
- Vegan Chocolate Crinkle Cookies
- Vegan M&M Cookies
- Vegan White Chocolate Macadamia Nut Cookies
- Vegan White Chocolate Cranberry Cookies
- Vegan S’mores Cookies
Vegan Peanut Butter Cup Cookies
Calories:145
Servings: 15 cookies
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These rich, decadent vegan peanut butter cup cookies are an absolute delight. Bake up a batch of these superb treats that are sure to impress.
Recipes: For more accuracy, use Metric measurements & measuring spoons.
How To Measure Baking Ingredients Correctly
Ingredients
- ¼ cup (60 g) creamy peanut butter, no-stir; not natural peanut butter
- ¼ cup (55 g) vegan butter or margarine, stick or block, not unsalted
- 3 tablespoons (40 g) granulated cane sugar
- 3 tablespoons (30 g) light brown sugar, packed
- 1 vegan egg, See Notes for options
- 1 teaspoon vanilla extract
- 1¼ cups (150 g) unbleached all-purpose flour, spooned and leveled
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 2 teaspoons oat milk, or other plant-based milk
- 15 vegan mini peanut butter cups
Instructions
- Set a rack in the middle of the oven and preheat it to 350°F (180°C). Grease two 12-cup mini muffin tins with non-stick cooking spray. Unwrap the peanut butter cups and place them on a plate and in the freezer.15 vegan mini peanut butter cups
- Add the peanut butter and vegan butter to a large bowl and mix with a spoon or electric mixer until well blended.¼ cup (60 g) creamy peanut butter ,¼ cup (55 g) vegan butter or margarine
- Add the granulated sugar and brown sugar and mix until light and fluffy. Mix in the vegan egg and vanilla.3 tablespoons (40 g) granulated cane sugar ,3 tablespoons (30 g) light brown sugar ,1 vegan egg ,1 teaspoon vanilla extract
- Sift the flour, baking powder and baking soda in a medium bowl. Gradually mix it into the peanut butter mixture. Add the plant-based milk or more if needed to form a dough.1¼ cups (150 g) unbleached all-purpose flour ,¼ teaspoon baking soda ,¼ teaspoon baking powder ,2 teaspoons oat milk
- Use a tablespoon to make 15 equal portions of cookie dough. Form the dough into balls, then place them in the muffin tins.
- Bake for 10 to 12 minutes or until the top of the cookies is matte and begins to crack. Remove the tin from the oven and allow it to cool slightly for 2 minutes.
- Gently press a frozen peanut butter cup into each cookie. Allow the chocolate to cool and set before removing the cookies from the tins. You can also place the cooled, room-temperature muffin tin in the freezer to help set the chocolate.
Notes
Egg replacer options:
- Store-bought vegan egg replacer for 1 egg (e.g., Ener-G or Bob’s Red Mill) mixed with water as directed.
- 1 tablespoon tapioca starch mixed with 2 tablespoons aquafaba.
- 1 tablespoon ground flax or chia seeds mixed with 2 tablespoons warm water. Set aside for 5 minutes until cooled and thickened (makes chewier cookies).
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Nutrition Facts
Vegan Peanut Butter Cup Cookies
Serving Size
1 cookie
Amount per Serving
Calories
145
% Daily Value*
Fat
7
g
11
%
Saturated Fat
2
g
13
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
0.4
mg
0
%
Sodium
93
mg
4
%
Potassium
64
mg
2
%
Carbohydrates
18
g
6
%
Fiber
1
g
4
%
Sugar
9
g
10
%
Protein
3
g
6
%
Vitamin A
5
IU
0
%
Vitamin C
0.02
mg
0
%
Calcium
23
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.