Ultimate Peanut Butter Cookies

These one bowl, thick & soft Ultimate Peanut Butter Cookies are so easy to make and super yummy!  They are vegan as well, because there are no eggs and no butter involved.  So we have vegan, dairy-free, gluten-free and sugar-free options are available for you to bake up this chewy peanut butter cookie recipe and have in your paws in less than 30 minutes!!

Dip baked peanut butter cookies in your favorite chocolate for the holidays for a festive touch!

Thick & Soft Ultimate Peanut Butter Cookies. I ❤️You!

If you like this type of cookie {Thick & Soft} we're hitting pay-dirt, because there is definitely gold in them thar hills peanut butter cookies!

It really doesn't matter to me...whether peanut butter cookies are crispy, thin, thick, soft, moist, chewy or even if it's raw cookie dough!  I'm a peanut butter lover and when it comes to peanut butter cookies, I am not fickle!  Super yummy!!

What We Love About This Peanut Butter Cookie Recipe! 

• First off, this is a very easy cookie recipe to make!  {love the easy!}
• They only take a few minutes to prep and then...delicious soft homemade chewy peanut butter cookies from SCRATCH.  This peanut butter cookie recipe makes the softest, chewiest cookies, just what we wanted!
• These stay nice and thick, but remain even softer and chewy after 4 to 5 days.
• They are just the perfect balance of sweet and salty.  Surprisingly, there are no eggs or butter needed, so if you make these with almond milk instead of cow's milk, they will also be veganized!
• These soft peanut butter cookies are great on their own, but this peanut cookie recipe can be used as a base for adding in m&m's, reese's cups, chocolate chips and so much more!
• Most of these ingredients can be found in your pantry and fridge, so you use easy, basic pantry items.
• And, you could also freeze them and take them out as you need...which in my case, didn't even make it to the freezer!  So, maybe you need to make a DOUBLE batch?

Ingredients You Need

Peanut Butter Cookie Recipe

• peanut butter (most peanut butters are vegan, but check label to make sure. creamy, crunch, natural (or almond butter, or if allergic to nuts, use sunbutter instead, if wanting to cut down on sugar, find a low sugar, healthy peanut butter)
• granulated sugar, for sugar-free use Lakanto monkfruit sugar
• almond milk , soy, oat or milk of choice
• vanilla extract
• all-purpose flour or for gluten-free cookies, use 1–1 gluten free flour like Bob's Red Mill
• baking soda
• salt

For Chocolate Dipped Cookies

• 2 cups chocolate chips, we used dairy-free chocolate chips or melts, or any kind of chocolate chips will work, even if you aren't vegan.

How to Make Thick Peanut Butter Cookies 

 Peanut Butter Cookies

1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
2. Using a mixer, in a large bowl, add peanut butter and sugar and mix until creamy.
3. Mix in the milk and vanilla until incorporated.
4. Add the flour, baking soda and salt and continue mixing until mixed well. Dough will be thick.
5. Using a medium scoop (1.5 tablespoons) scoop out cookie dough mounds onto baking sheet and place the mounds of dough about 2 ½ inches apart on a baking sheet. Using the back of a fork, use a fork to flatten down as thick as you would like them.
6. Optional: Sprinkle with sugar
7. Bake: Place in the oven and bake for 10 – 12 minutes, baking 13-14 minutes will give you a crisper cookie.
8. Let cool a few minutes, then transfer cookies to wire rack to cool.

For Chocolate Dipped Cookies

1. Once cookies are cooled, melt chocolate chips or chunks in microwaveable bowl and microwave every 30 seconds and stir and repeat 30 seconds and stirring, until melted. Approx 2 to 2 ½ minutes.
2. Dip one of the sides of the cookie into the chocolate or drizzle on top and place on parchment paper for chocolate to set.

Peanut Butter Cookie Tips for Storing & Freezing

Storing Vegan Peanut Butter Cookies

• Cookies can be stored in an airtight up to a week at room temperature. To keep longer, store in the refrigerator for up to 2 weeks.

Freezing Vegan Peanut Butter Cookies

• Freezing peanut butter cookies, let cookies cool completely, then store cookies in a freezer safe container with parchment paper between the layer of cookies. Cookies will keep for up to 2 months. Let thaw in the fridge or on the counter.
• Freezing peanut butter cookie dough.  Roll the dough into balls as directed, then place on cookie sheet and freeze for 15 to 30 minutes. Place frozen dough balls in a freezer bag or freezer safe container for up to 2 months. When ready to bake, place frozen dough balls on a lined baking sheet and bake for 2 – 5 minutes more that the recipe directs.

Check out How To - Baking Perfect Cookie Tips! for more great tips for the baking the best cookies!

If you're a peanut butter stalker like me, you'll fall head over heels in love with these intensely, chewy peanut buttery, vegan Peanut Butter Cookies with a nice, cold glass of milk. Simply delicious!! 

 Want More Peanut Butter Love?

• Soft & Creamy Peanut Butter Fudge
• Peanut Butter Butterscotch Cookies
• Peanut Butter Cup Explosion Cookies
• “Phenomenal” Milk Chocolate Chip Peanut Butter Cookies
• Easy Microwaveable Buckeye Fudge
• 3 Ingredient Peanut Butter Cookies
• Chocolate Macadamia Cookies

Peanut Butter Cookies

Kim Lange

Enjoy these one bowl delicious Thick Soft 'Ultimate' Peanut Butter Cookies! No eggs or butter with vegan, gluten-free & sugar-free options!

4.56 from 9 votes

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Course Dessert

Servings 20 Cookies

Calories

Ingredients

  

1x2x3x

Peanut Butter Cookies

• 1 cup peanut butter for sugar-free use sugar-free peanut butter option or Sunbutter for nut allergies.
• 1 cup sugar can use Lakanto monkfruit for sugar-free option
• ⅓ cup almond milk or milk of choice
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour or 1–1 gluten free flour like Bob's Red Mill for gluten free option
• 1 teaspoon baking soda
• ¼ teaspoon salt

For Chocolate Dipped

• 2 cups chocolate chips or melts

Instructions

 

Peanut Butter Cookies

• Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
• Using a mixer, in a large bowl, add peanut butter and sugar and mix until creamy.
• Mix in the milk and vanilla until incorporated.
• Add the flour, baking soda and salt and continue mixing until mixed well. Dough will be thick.
• Using a medium scoop (1.5 tablespoons) scoop out cookie dough mounds onto baking sheet and place the mounds of dough about 2 ½ inches apart on a baking sheet. Using the back of a fork, use a fork to flatten down as thick as you would like them.
• Optional: Sprinkle with sugar
• Bake: Place in the oven and bake for 10 – 12 minutes, baking 13-14 minutes will give you a crisper cookie.
• Let cool a few minutes, then transfer cookies to wire rack to cool.
• Store: Cookies can be stored in an airtight up to a week at room temperature. To keep longer, store in the refrigerator for up to 2 weeks.
• To freeze: Let cookies cool completely, store in freezer safe container up to 2 months.

For Chocolate Dipped:

• Once cookies are cooled, melt chocolate chips or chunks in microwaveable bowl and microwave every 30 seconds and stir and repeat 30 seconds and stirring, until melted. Approx 2 to 2 ½ minutes.
• Dip one of the sides of the cookie into the chocolate or drizzle on top and place on parchment paper for chocolate to set.

Notes

No eggs need for this, these are amazing!

Keyword classic cookies, cookies, gluten free, peanut butter, peanut butter cookies, sugar-free, vegan

Tried this recipe?Let us know how it was!