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    Home » Vegan Recipes

    Vegan Peanut Butter Cup Cookies

    Published Dec 12, 2019 · Updated Jul 5, 2022 · 2 Comments

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    This post may contain affiliate links which won’t change your price but will share some commission. See my disclosure policy.

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    Mind-blowing vegan peanut butter cup cookies!

    A stack of vegan peanut butter cup cookies.

    Vegan Peanut Butter Cup Cookies

    Peanut butter lovers...meet the cookie of your dreams!

    These cookies are a twist on the traditional peanut butter blossom cookies, where a Hershey's kiss is pressed into a peanut butter cookie.

    But why stop with the peanut butter goodness at the cookie?! Let's double it up and press a peanut butter cup into a peanut butter cookie and create the ultimate experience.

    These are the perfect cookies to bring a cookie exchange or gift to others (along with classic vegan chocolate chip cookies and these carrot cake sandwich cookies.)

    Vegan butter and peanut butter mixed together to make cookies.

    The first step to making these cookies is mixing together water and ground flaxseed to create a vegan "egg". Set the mixture aside for about 10 minutes, or until the texture is gelatinous.

    In the meantime, mix together the peanut butter and softened vegan butter in a large bowl until well combined. Mix in granulated sugar, brown sugar, vanilla extract, and the flax egg. Lastly, mix in the flour and baking soda.

    Peanut butter cookie dough in a bowl.
    A ball of peanut butter cookie dough.

    Cover and chill the cookie dough in the fridge for about 45 minutes. Chilling the dough will help prevent the cookies from flattening out too much while baking.

    Roll the cold dough into balls (about 2 tablespoons worth of dough each.) Space out on a parchment-lined cookie sheet. Bake for 10 minutes.

    Remove from the oven and let the cookies cool for about 5 minutes. Then, press a peanut butter cup into the middle of each cookie. The cookies will crack around the edges, which is okay and expected.

    Leave the cookies on the baking sheet (as they are still too warm to handle without falling apart) and place them in the fridge to cool so the peanut butter cups don't totally melt.

    Vegan peanut butter cup cookies on a wire rack.

    Once the cookies are cooled, you can remove them from the fridge and store them at room temperature in a sealed container.

    This recipe makes about 18 cookies.

    Mini Vegan Peanut Butter Cups?!

    My favorite brand of mini vegan peanut butter cups - and the only ones I have ever found - are Justin's. I have found these at just about every grocery store near me, including Kroger, Target, and Whole Foods. They come in both milk chocolate and dark chocolate flavors. The dark chocolate is vegan.

    A stack of three peanut butter cup cookies, with a bite taken off the top one.

    Did you enjoy this recipe? Please leave a comment and a ⭐ star review below!

    Here's a recipe for regular vegan peanut butter cookies!

    Still want delicious cookies, but don't want to turn on your oven? Try these peanut butter chocolate Vegan No-Bakes!

    Stack of peanut butter cookies

    Vegan Peanut Butter Cup Cookies

    Karissa Besaw
    Delicious vegan peanut butter cup cookies!
    5 from 3 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 10 mins
    Chill time 45 mins
    Total Time 1 hr 10 mins
    Course Dessert
    Cuisine Vegan
    Servings 18 cookies
    Calories 209 kcal

    Ingredients
      

    • 1 tablespoon ground flaxseed
    • 3 tablespoons water
    • ⅔ cup creamy peanut butter
    • ½ cup softened vegan butter
    • ½ cup granulated sugar
    • ½ cup brown sugar
    • 2 teaspoons vanilla extract
    • 1¼ cup all-purpose flour
    • 1 teaspoon baking soda
    • 18 vegan mini peanut butter cups like Justin's brand

    Instructions
     

    • Mix together the ground flaxseed and water to make a "flax egg". Set aside for 10 minutes.
    • In a large bowl, mix together the peanut butter and softened butter until combined. Mix in the sugar, brown sugar, vanilla, and the flax egg. Finally, mix in the flour and baking soda.
    • Chill the dough in the fridge for at least 45 minutes.
    • Preheat the oven to 375°F. Line a baking sheet with parchment paper.
    • Roll the cookie dough into balls, about 2 tablespoons each.
    • Place the balls about 2 inches apart on a baking sheet.
    • Bake at 375°F for 10 minutes.
    • Remove from oven and let cool for 5 minutes.
    • Press a peanut butter cup into the center of each cookie.
    • Place the cookie tray in the fridge for 30 minutes to stop the PB cups from completely melting.
    • Store at room temperature.

    Video

    Notes

    This recipe was adapated from Sally's Baking Addiction.

    Nutrition

    Calories: 209kcalCarbohydrates: 24gProtein: 4gFat: 11gSugar: 16g
    Tried this recipe?Let us know how it was!

    More Vegan Recipes

    • Garlicky Sautéed Green Beans
    • Vegan Chicken and Dumplings
    • Vegan Blueberry Pie
    • Vegan Sugar Cookies
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    About Karissa

    Hey! I’m happy you’re here! My name is Karissa and I’ve been cooking up delicious vegan food since going vegan in 2016. Not vegan and just want to eat more plants? We don't judge - everyone is welcome in our kitchen. Read more...

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      Recipe Rating




    1. Tamra Carley says

      September 22, 2020 at 5:32 pm

      5 stars
      Hi--this recipe looks delicious but, the Justin's milk chocolate peanut butter cups contain milk. How is this vegan?

      Reply
      • Karissa says

        September 23, 2020 at 4:28 pm

        Their dark chocolate peanut butter cups are vegan. Ingredients: organic dark chocolate (organic evaporated cane sugar, organic cacao beans, organic cocoa butter, organic soya lecithin [emulsifier]), organic peanuts, organic cane sugar, organic peanut flour, organic palm oil, organic vanilla powder (organic vanilla extract, organic vanilla ground, organic vanilla absolute), sea salt, organic soy lecithin

        Reply

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