- 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
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.
Add both sugars and whisk. Add in the milk and peanut butter and whisk again until incorporated and no lumps remain.
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.
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.