These quick, easy vegan peanut butter cup cookies are thick, soft, & chewy, with a peanut butter cup pressed into the middle, perfect for PB lovers!
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Why You'll Love This Recipe
Peanut butter and cookie dough are a match made in heaven. I love the combination so much I've already shared peanut butter blossoms and peanut butter and jelly thumbprint cookies. Now it's time for these easy, 1-bowl vegan peanut butter cup cookies.
Even better, making cookies using peanut butter cups is so easy. They come together quickly in one bowl with zero chilling. Simply bake the vegan cookies in a muffin pan and press a peanut butter cup into the center of each one for thick, bakery-style treats perfect for parties, cookie exchanges, holidays, and gifting.
Peanut butter lovers might also love my easy peanut butter Rice Krispie treats, chocolate peanut butter pie, or peanut butter jelly overnight oats. Or if you love cookies in general, try out these vegan s'mores cookies, red velvet crinkle cookies, or white chocolate macadamia nut cookies.
Ingredient Notes
Refer to the recipe card for the full list of ingredients, quantities, and substitutes.
- Vegan butter: Use room-temperature, unsalted block butter, not a spread. I like Miyoko's or Earth Balance.
- Sugar: A mix of white and brown sugar creates soft, chewy, flavorful cookies. Coconut sugar also works, but changes the flavor.
- Flour: I use all-purpose flour, though you could sub up to 50% with whole wheat.
- Peanut butter: Use a no-stir, smooth, creamy peanut butter (as natural PB affects cookie texture). If it's a little firm, microwave it for just 10-15 seconds. Use crunchy peanut butter for extra texture.
- Vegan peanut butter cups: I used two packs of these peanut butter cups. You can also use homemade peanut butter cups if preferred.
Recipe Variations and Add-Ins
- Vegan chocolate chips: Add high-quality semi-sweet or bittersweet chocolate chips for extra decadence.
- Flavor boosters: Try cinnamon, almond extract, or even espresso powder.
- Shredded coconut: 1-2 tablespoon adds texture.
- Flaky sea salt: To sprinkle on top for crunch and flavor.
- Drizzle: With melted vegan chocolate or extra peanut butter.
How To Make Vegan Peanut Butter Cup Cookies
Step 1: Preheat the oven to 350°F/175 °C and lightly grease or line a muffin tin.
Step 2: In a large bowl, use a hand mixer to cream the vegan butter and sugars. Stir in the applesauce, vanilla extract, and peanut butter. Stir in the flour, baking powder, baking soda, and salt until just combined into a soft dough.
Step 3: Divide the dough into 2-tablespoon portions, roll into balls, flatten slightly, and place into the muffin cups. Bake for 15-20 minutes, until the edges are set and golden.
Step 4: Immediately press a peanut butter cup down into the center of each cookie (until level). Let them cool in the pan for 10 minutes before transferring to a wire rack.
Enjoy a cookie at room temperature or microwave for a few seconds.
FAQs
Yes, you can chill peanut butter cookie dough for up to 2 days or freeze rolled dough balls for up to 3 months. Bake from frozen, adding 2-3 minutes.
Sure! Use a mini muffin tin with mini peanut butter cups, and reduce the baking time by a few minutes.
You could use sunflower seed butter and seed butter cups (or your preferred seed butter). Biscoff also works.
Pro Recipe Tips
- Measure the flour properly: Fluff it in its bag, spoon it into the measuring cup, and level with a knife to avoid dry, dense cookies.
- Don't over-mix: Over-mixing creates gummy, dense cookies.
- Don't overbake: The centers should be soft enough to press in the peanut butter cups.
- Unwrap the PB cups in advance: Have them ready before the cookies come out of the oven.
- To avoid melting vegan chocolate: Freeze the peanut butter cups before pressing them into the cookies.
- Add the peanut butter cups immediately after baking: They'll soften without completely melting.
Storage Instructions
Store: In an airtight container at room temperature for 3-4 days. Refrigeration is possible for up to a week.
Freeze: Flash-freeze on a tray, then store in a Ziplock/Stasher for up to 3 months.
More Vegan Dessert Recipes
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Peanut Butter Cup Cookies
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Equipment
Ingredients
- ½ cup vegan butter softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- ¼ cup unsweetened applesauce
- 1 teaspoon vanilla extract
- 1 cup creamy peanut butter
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 16 to 18 vegan peanut butter cups unwrapped
Instructions
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and lightly grease a muffin tin or line it if preferred.
- In a large bowl, cream together the vegan butter, brown sugar, and granulated sugar until smooth and fluffy.
- Add the applesauce, vanilla extract, and peanut butter. Mix until well combined.
- Add the flour, baking soda, baking powder, and salt. Stir until a soft dough forms. Do not overmix.
- Scoop about 2 tablespoons of dough and roll into balls. Place each ball into a muffin cup.
- Bake for 15 to 20 minutes, until the edges are set and golden.
- Immediately press one peanut butter cup into the center of each cookie.
- Allow the cookies to cool in the pan for 10 minutes before transferring to a cooling rack.
Notes
- Press the peanut butter cups in while the cookies are hot so they set properly.
- I used two packs of these peanut butter cups.
- Store in an airtight container for up to 4 days.
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