Soft, fluffy, melt-in-your-mouth peanut butter cookies embedded with a gooey chunk of chocolate and with hints of ginger and nutmeg.
These are essentially peanut butter blossoms, but without the Hershey’s Kiss…because honestly a higher quality chocolate is where it’s at. Of course, you can use a Kiss. Up to you!
These Chocolate Peanut Butter Cookies are ultra fluffy, soft, and really do melt in your mouth.
The trick to making these cookies extra moist is the added moisture content in the batter. Moisture comes from the vegan butter, peanut butter, brown sugar (molasses is highly hygroscopic), applesauce, and milk. Many liquidy components here, but that’s key.
Don’t be intimidated by the slightly long ingredient list. The cookies are extremely simple and easy to make!
I highly recommend not swapping out any of the ingredients. There is a reason why I test this to make sure the ingredients and measurements are correct, so substitute/eliminate at your own risk.
These cookies contain…
vegan butter, peanut butter, brown sugar, cane sugar, applesauce, milk, and vanilla extract for the wet ingredients.
all-purpose flour, baking soda and powder, ginger, nutmeg, and salt for the dry ingredients.
And of course, chocolate of your choice! I used Theo Chocolate’s gingerbread chocolate.
If you’re looking for more holiday cookies to add to your list this year, here are some of my favorites:
Double Chocolate Peppermint Cookies
Chewy White Chocolate Peppermint Cookies
Peanut Butter Pecan Chocolate Chip Cookies
These Chocolate Peanut Butter Cookies are…
- Soft, fluffy, and moist
- Nutty, slightly spicy, and sweet
- Simple and easy
- Oh so delicious (seriously…addicting)
Soft, fluffy, melt-in-your-mouth peanut butter cookies embedded with a gooey chunk of chocolate and with hints of ginger and nutmeg.
- ½ cup room temperature vegan butter
- ½ cup creamy peanut butter
- ½ cup brown sugar
- ¼ cup cane sugar
- ¼ cup unsweetened applesauce
- 2 tbsp non-dairy milk
- 2 tsp vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp ground ginger
- ¼ tsp ground nutmeg
- ¼ tsp salt
- ½ cup cane sugar
- 1 dark chocolate bar, cut into small pieces (see images above)
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Preheat the oven to 350°F. Line a baking sheet with a silicone baking mat or parchment paper.
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In a large bowl, use a handheld mixer or back of a fork to cream together butter, peanut butter, and sugars until smooth. Whisk in applesauce, milk, and vanilla extract until combined.
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Add flour, baking soda and powder, spices, and salt. Stir well until a soft dough forms. Take a 2 tbsp cookie scoop to portion out dough and roll each portion into a smooth ball. Pour ½ cup sugar into a bowl. Roll each cookie dough ball into the sugar to coat. Place on baking sheet. Press a piece of chocolate into the center of each cookie.
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Bake for 14-15 minutes until light golden brown. Allow cooling on the baking sheet for 5 minutes before transferring to a wire cooling rack.
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