These Double Chocolate Peanut Butter Core Cookies are fudgy on the outside, creamy in the middle, and completely vegan. Basically, a peanut butter cup and a brownie had a cookie baby. You probably have most of the ingredients on hand and can whip these up when the mood strikes. If you’re a peanut butter and chocolate fan like me then read on!
Why you’ll love them:
- Double chocolate with Dutch cocoa + chocolate chips!
- Creamy peanut butter core in every bite.
- No eggs, no dairy, but still rich and chewy.
- Easy to make and freezer-friendly.
- Crowd-pleaser for vegans and non-vegans alike!
What you’ll need:
- Dutch-processed cocoa, is treated with an alkaline solution resulting in a darker color, a milder, sweeter flavor, and a reduced bitterness compared to natural cocoa powder. You can use natural, but the flavor of Dutch process is superior in my opinion and worth the investment if you bake. I have one in my Amazon store at the link at the bottom of the recipe if you can’t find one locally near you.
- Vegan butter and vegetable shortening. I prefer stick style butter as it contains less water than a buttery spread and is denser and better for baking. Vegetable shortening, with its higher melting point, helps cookies maintain their shape and prevent excessive spreading, while butter contributes to a richer, more buttery flavor. This combo keeps them chewy for days!
- Peanut butter. You can use your favorite whether it’s natural or conventional, chunky or creamy. We’re also adding a bit of sweetness as it is a cookie after all and I used brown sugar but you could use powdered or cane sugar if you prefer.
- Chocolate chips. I prefer semisweet or bittersweet or sometimes I use a combo of both!
Tips and variations:
- Use almond or sunflower butter for a peanut-free version.
- Make sure to chill the dough for at least an hour before baking.
- Use a 1 1/4” ice cream scoop for uniform balls of dough. You’ll need to make a well in the first ball to add the peanut butter filling then another that you’ll flatten and add to the top and seal gently around the edges.
- Add a sprinkle of flaky salt to the top right when they come out of the oven. It heightens all the flavors!
- Make vegan ice cream sandwiches with these!
- The dough balls and baked cookies both freeze beautifully. You can even reheat a cookie for 10 seconds in the microwave to get that gooey center like they were just baked!
These Double Chocolate Peanut Butter Core Cookies aren’t just vegan—they’re downright decadent. They’ll satisfy chocolate lovers, peanut butter fans, and anyone who loves a sweet surprise tucked inside a chewy cookie. Make a batch. Or two. You won’t regret it!
Double Chocolate Peanut Butter Core Cookies
18
servings20
minutes12
minutesRich. Gooey. Irresistible. And totally vegan!
Ingredients
8 tablespoons vegan butter, room temp (1 stick)
1/2 cup pure vegetable shortening
1/2 cup granulated cane sugar
1 cup light-brown sugar, firmly packed
2 tablespoons finely ground flax meal
1/4 cup water, room temperature
1 teaspoon coconut oil or plain vegetable oil
2 teaspoons pure vanilla extract
2 cups all-purpose flour
1/2 cup Dutch processed cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon Kosher salt (see notes)
1 cup semisweet chocolate chips
1/2 cup peanut butter plus 1/4 cup brown sugar
Flaky salt to finish, optional
Directions
- In the bowl of an electric mixer fitted with the paddle attachment or in a large bowl using a hand mixer, beat the vegan room temp butter, shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes scraping down the sides at least once during mixing. Make the flax eggs by adding the flax meal to the water and oil and whisk to combine. Let sit for a minute to thicken then add to the sugar mixture with the vanilla, and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap, and chill until firm, about 1 hour.
- In a small bowl, using a rubber spatula, stir together peanut butter and the 1/4 cup light-brown sugar and set aside.
- Preheat the oven to 350° and line row cookie sheets with parchment paper or silicone mats.
- Using a 1 1/4-inch scoop or heaping tablespoon, drop balls of dough onto prepared baking sheets about 2 inches apart. Make a thumbprint in the center of each cookie then fill the indent with 1/2 teaspoon peanut-butter mixture then top with a second scoop of dough, and carefully mold dough over the edges to cover peanut butter filling.
- Bake for 12 minutes (add flaky salt as soon as they come out of the oven if using) and let cool on the sheet for five minutes before moving to a wire rack to cool or eat warm for maximum gooeyness—or store for later (if they last that long).
Recipe Video
Notes
- I prefer stick or block style vegan butter as it’s denser.
- I like natural peanut butter but you could use conventional style, chunky or creamy. For a nut free version you could use sunflower butter.
- Dutch process cocoa powder is richer with a more intense flavor and color. You could use natural cocoa but it won’t be as rich in flavor.
- I use Diamond Crystal kosher salt. It’s softer in flavor than most salts and tastes less “salty” so if you’re using regular table salt, you can reduce the amount to half a teaspoon.
Did you make this?
Tag @bigboxveganeats on Instagram and hashtag it #bigboxvegan
Pin this recipe!
Follow @bigboxvegan on Pinterest
Like Big Box Vegan on Facebook!
Follow us on Facebook
