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Close up of a batch of chocolate peanut butter cup cookies.

Vegan Chocolate PB Cup Cookies

Erin
Highly addictive and dangerously delicious these vegan chocolate pb cup cookies are going to be a show stopper to any event you bring them to this holiday season.
Course Dessert
Cuisine Vegan
Servings 48 cookies

Ingredients
  

  • 2 tbsp flaxseed meal (5 tbsp water to combine)
  • ¾ cup vegan butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • cup chocolate peanut butter*
  • cup creamy peanut butter
  • 2 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp salt
  • cups flour
  • 1 cup vegan mini chocolate chips**
  • 1 cup vegan candy coated chocolates***
  • 1, 8oz bag vegan peanut butter cups****

Instructions
 

  • Preheat the oven to 350°F. Prepare the flax egg in a small bowl by whisking together the flaxseed meal with 5 tbsp water. Set aside for 10 minutes to thicken.
  • In the bowl of a stand mixer (or in a large bowl with a hand mixer) cream together softened vegan butter, sugar, brown sugar, chocolate peanut butter and peanut butter.
  • Add flax eggs and vanilla. Mix until just combined.
  • In a seperate bowl combine flour, baking soda, and salt. Whisk to combine then ⅓ at a time add to the wet ingredients stirring until just combined.
  • Fold in vegan chocolate chips and vegan candy covered chocolates.
  • Scoop a tbsp sized amount onto a cookie sheet and slightly flatten down. Make sure that cookies are about 2 inches apart to allow room for spreading during baking.
  • Bake for 10 minutes. While cookies are baking, roughly chop the vegan mini peanut butter cups.
  • Remove cookies from the oven and quickly top with chopped peanut butter cups. Let the cookies cool on the cookie sheet for 5 minutes before transfering to a cooling rack.

Notes

*I used this brand.
** I used this brand.
***I used this brand.
****I used this brand.
Keyword holiday baking, peanut butter, vegan candy coated chocolates