1 Bowl Vegan Dark Chocolate Peanut Butter Cup Cookies
Hello & Happy Thursday!!
If there is one flavor everyone typically gravitates toward, it’s peanut butter. Oddly I’m one of those people that doesn’t do a lot of peanut butter concepts. I have a handful of staples that I love and that’s it! That being said, with an infatuation with the 1 bowl cookies, I knew we had to do a peanut butter cookie!
Since the traditional peanut butter cups are milk based, I loved the idea of using dark chocolate mini cups to make the cookies. You could also makes some from scratch by taking a few extra steps if desired, but we’re going for effortless.. and the 1 Bowl Vegan Dark Chocolate Peanut Butter Cup Cookies were born!
I ended up making these cookies 2x just for fun as I wanted to create this cookie while still preserving the cup ridges we all know and love. If you bake them, you lose them. If you put them on top too soon, you lose them lol. However, if you wait a few minutes, and pop in the fridge perhaps, you can still capture that amazing peanut butter cup aesthetic!
What’s great about these cookies? Everything! It’s my staple 1 bowl cookie recipe, has notes of butter, has a soft yet crispy texture, packed with rich chocolate and peanut butter flavor, can easily be made in bulk, perfect for any season, requires no beating of butter and sugar, no flax eggs, and is just such a staple cookie!
If you love all things peanut butter or crave an effortless cookie, you have to try these new 1 Bowl Vegan Dark Chocolate Peanut Butter Cup Cookies!
Why this recipe is great:
Quick
Easy
No beating of butter and sugar
Features vegan peanut butter cups
Packs tons of chocolate + Peanut Butter
Perfect for any season
No flax eggs needed
1 Bowl Vegan Dark Chocolate Peanut Butter Cup Cookies
- Total Time: 0 hours
- Yield: 8 Cookies 1x
Ingredients
- 1/2 cup white sugar
- 3/4 cup light brown sugar
- 1 teaspoon salt
- 1/2 cup butter, melted (or refined coconut oil)
- 1/4 cup non-dairy milk
- 1 teaspoon vanilla extract
- 1 1/2 cups flour, sifted
- 1/2 teaspoon baking soda
- 1 bag Justins Dark Chocolate PB Mini Cups, chopped
Instructions
- Place peanut butter cups in the freezer. Freezing the cups allows you to chop them more evenly and ensure that don’t melt as fast once placed.
- In a large bowl, whisk together the sugar, brown sugar, salt, and melted butter until combined.
- Whisk in room temp non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
- Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
- Chop the chilled peanut butter cups and fold in 1/2 of them leaving the rest to place on top of the cookies post bake. I recommend putting them back in the freezer to use when topping the cookies so they’ll hold their shape better.
- Cover and chill the dough in the fridge for 2hrs.
- Preheat oven to 350°F (180°C).
- Make 1 ice cream scoop of batter and place on a baking sheet lined with parchment paper.
- Bake for 10-13 minutes or until the edges just begin to brown. remove from heat and allow to cool for 2 mins, then place the remaining peanut butter cups on top. Allow to cool for 10-15, then place on cooling rack to fully cool. (if your cups on the cookies start to lose their ridges once placed, place in the fridge)
- Prep Time: 2hrs
- Cook Time: 10mins
