Vegan Brown Butter Peanut Butter Chocolate Cookies
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Recipe Intro From myportuguesemother
Brown butter + peanut butter + chocolate = match made in heaven. Made in just 1 bowl, these crispy-edged, gooey-centered vegan cookies are nutty, salty and sweet. If you’re feeling adventurous, swap an equal amount of tahini for the peanut butter!
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Recipe Card
ingredients
- 1/2 cup vegan butter
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1/4 cup plant-based milk
- 2 tablespoons peanut butter
- 1 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegan chocolate chips
Method
Step 1
Preheat to 350°. Over medium heat, cook the vegan butter, swirling often, until butter foams, about 3-4 minutes. Allow it to cool for 1 minute, then transfer to a large heatproof bowl.
Step 2
Add both sugars and whisk. Add in the milk and peanut butter and whisk again until incorporated and no lumps remain.
Step 3
Switch to a rubber spatula, and fold in all the dry ingredients. Lastly, fold in the chocolate chips. Cover the bowl with plastic wrap and chill it for 30 minutes.
Step 4
After 30 minutes, use a 3-tablespoon size cookie scoop to portion the dough on a parchment-lined baking sheet. Bake for 10-12 minutes (it is important not to over-bake these cookies). Halfway through baking, or when the cookies have puffed, bang the tray to create a delicious crinkle effect. Remove from oven once cookies have firm edges but are still slightly underdone in the center. Carefully transfer cookies to a cooling rack until set, about 3-5 minutes.