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Peanut Butter Cookies

Classic, soft-baked cookies with a rich peanut butter flavor and satisfying texture, perfect for quick homemade desserts.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup vegan butter, softened Adds creaminess and richness to the cookies.
  • 1 cup natural smooth peanut butter Provides a delicious nutty flavor and holds everything together.
  • 1/2 cup brown sugar Adds moisture and a rich, caramel-like sweetness.
  • 1/2 cup granulated sugar Contributes to the cookie's crisp edges.
  • 1/4 cup plant-based milk Keeps the dough moist.
  • 1 teaspoon vanilla extract Enhances the overall flavor profile.
Dry Ingredients
  • 1 1/2 cups all-purpose flour Forms the structure of the cookies.
  • 1 teaspoon baking soda Helps the cookies rise slightly.
  • 1/2 teaspoon baking powder Provides additional leavening for a lighter texture.
  • 1/2 teaspoon sea salt Balances the sweetness and enhances flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened vegan butter, peanut butter, brown sugar, and granulated sugar until smooth and fluffy, about 2 minutes.
  3. Pour in the plant-based milk and vanilla extract; mix until well combined.
  4. In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.
  6. Scoop about 1 ½ tablespoons of dough, roll into balls, and place them on the baking sheet, spacing 2 inches apart. Flatten each ball with a fork to create a crisscross pattern.
Baking
  1. Bake for 10-12 minutes or until the edges are just starting to turn golden. The cookies will be soft but firm up while cooling.
  2. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Chill the dough for 15-30 minutes for thicker cookies. Store baked cookies in an airtight container for up to a week.