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.
Ingredients
- ¼ cup creamy peanut butter no-stir; not natural peanut butter
- ¼ cup vegan butter or margarine stick or block, not unsalted
- 3 tablespoons granulated cane sugar
- 3 tablespoons light brown sugar packed
- 1 vegan egg See Notes for options
- 1 teaspoon vanilla extract
- 1¼ cups 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 creamy peanut butter, ¼ cup 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 granulated cane sugar, 3 tablespoons 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 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).