These cookies are loaded with texture and flavor from soft bits of white and dark chocolate chips to crunchy pecans. They are perfectly chewy and soft and are the ultimate holiday treat.
If you’re a fan of loaded cookies I think you will be a fan of these ones.
These cookies are studded with gooey white and dark chocolate chips and chopped walnuts. They are nutty in flavor from the peanut butter and soft and chewy in texture from dark brown sugar.
If you’re planning on making a cookie box for some loved ones this season I highly recommended adding a batch or two of these.
To make these completely vegan sub the white chocolate chips for vegan white chocolate chips, such as these ones.
You may also substitute the peanut butter with another nut butter, such as almond, cashew, or sunflower (nut-free).
I highly recommend to not swap out the vegan butter, brown sugar, and all-purpose flour. Substitutions will not yield the same results.
These cookies are super simple to make.
Start off by creaming together the vegan butter, peanut butter, and sugars until combined. Whisk in the vanilla extract and non-dairy milk.
Add the flour, baking soda and powder, and salt. Use a spatula or wooden spoon to combine until a soft dough forms. Fold in chopped walnuts, and white and dark chocolate chips.
Take approx. 2 tbsp dough at a time and roll into a smooth ball. Place on a lined baking sheet evenly spread apart. Bake for 14-15 minutes until tops are a light golden brown. Allow the cookies to cool on the baking sheet for 2 minutes until transferring to a wire cooling rack.
If you’re looking for other mouthwatering cookie recipes I suggest checking out these on my blog:
Double Chocolate Peppermint Cookies
Pumpkin Chocolate Chip Cookies
These Peanut Butter Walnut Chocolate Chip Cookies are…
- Soft and chewy
- Crunchy and bursting with chocolate chips and walnuts
- Simple and easy
- Oh so delicious
These cookies are loaded with texture and flavor from soft bits of white and dark chocolate chips to crunchy pecans. They are perfectly chewy and soft and are the ultimate holiday treat.
- 4 tbsp room temperature vegan butter
- ½ cup creamy peanut butter
- ½ cup packed dark brown sugar
- ¼ cup cane sugar
- 2 tsp vanilla extract
- 5 tbsp non-dairy milk
- 1 ¼ cups all-purpose flour
- ¾ tsp baking soda
- ¼ tsp baking powder
- ¼ tsp salt
- ⅔ cup chopped walnuts
- ⅓ cup dark chocolate chips
- ⅓ cup white chocolate chips
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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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To a large mixing bowl, use a handheld mixer or back of a fork to cream together butter, peanut butter, and sugars until smooth and combined. Whisk in vanilla extract and non-dairy milk. Add flour, baking soda and powder, and salt. Combine until a soft dough forms. Fold in walnuts, and dark and white chocolate chips.
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Take 2 tbsp of dough at a time and roll into a ball. Place on prepared baking sheet evenly spread apart. Bake for 14-15 minutes or until tops are light golden brown. Allow cooling on the baking sheet for 2 minutes before transferring to a wire cooling rack.
