Vegan Double Chocolate Peanut Butter Skillet Cookie Recipes

VEGAN CHOCOLATE PEANUT BUTTER COOKIES

Vegan Chocolate Peanut Butter Cookies image

Vegan chocolate peanut butter cookies loaded with chocolate and peanut butter flavor! Top them with melted chocolate and crushed peanuts for the most delicious cookies ever.

Provided by Alison Andrews

Time 27m

Number Of Ingredients 12

Ingredients

1/2 cup Vegan Butter ((113g))
1 cup Light Brown Sugar ((200g))
1 Tbsp Vanilla Extract
1 cup Peanut Butter ((250g) Smooth, Salted)
1 cup All Purpose Flour ((125g))
1/2 cup Cocoa Powder ((43g) Unsweetened)
1 tsp Baking Soda
1/4 tsp Salt
1 Tbsp Soy Milk
3/4 cup Vegan Chocolate or Chocolate Chips ((131g))
1 tsp Coconut Oil
1/4 cup Roasted Salted Peanuts ((37g) Crushed)

Steps:

Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper. Set aside.
Add the vegan butter and brown sugar to the bowl of your stand mixer and cream them together until smooth.
Add the peanut butter and vanilla extract and mix in.
Now add the all purpose flour, cocoa powder, baking soda and salt and mix in with a spoon into a thick cookie dough.
Add the soy milk and mix in.
Break off pieces of the dough and roll them into balls. Place them evenly on a parchment lined baking tray. Flatten slightly with a fork.
Bake for 12 minutes. Allow them to cool and firm up directly on the tray.
When the cookies are completely cool, add the vegan chocolate or chocolate chips and coconut oil to a microwave safe bowl. Microwave in 30-second intervals, bringing it out to stir every 30-seconds until melted and smooth.
Drizzle the melted chocolate over the cookies with a teaspoon and sprinkle the crushed peanuts on top.

Nutrition Facts : ServingSize 1 Cookie, Calories 233 kcal, Sugar 12.3 g, Sodium 200 mg, Fat 15.5 g, SaturatedFat 4.9 g, Carbohydrate 21 g, Fiber 2.2 g, Protein 4.9 g

VEGAN DOUBLE CHOCOLATE-PEANUT BUTTER SKILLET COOKIE

Vegan Double Chocolate-Peanut Butter Skillet Cookie image

I love baking and always feel badly that my vegan daughter can't eat a lot of what I make. She and I worked together to come up with this chocolate-peanut butter skillet cookie. It's super chocolaty and rich, and is much easier to cook it in one batch in a skillet than scooping on multiple cookie sheets.

Provided by jaybu

Categories Desserts Cookies Chocolate Cookie Recipes

Time 1h5m

Yield 12

Number Of Ingredients 12

Ingredients

1 cup all-purpose flour
½ cup unsweetened cocoa powder
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons water
1 tablespoon dry egg replacer (such as Bob's Red Mill®)
½ cup vegan butter, softened
½ cup white sugar
½ cup packed light brown sugar
1 teaspoon vanilla extract
1 (10 ounce) package vegan chocolate mini chips (such as Enjoy Life®)
¼ cup creamy peanut butter

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Whisk flour, cocoa, baking soda, and salt together in a medium bowl.
Combine water and egg replacer in a small bowl. Mix well and let sit until thickened, about 1 minute.
Cream vegan butter, white sugar, and brown sugar together in the bowl of a stand mixer until light and fluffy, about 3 minutes. Mix in egg replacer and vanilla. Gradually mix in dry ingredients until combined. Fold in chocolate chips.
Transfer 1/2 of the dough into a well seasoned 10-inch cast iron skillet. Press down with your fingers to distribute evenly over the bottom of the skillet. Spread peanut butter over the dough. Press remaining dough on top of the peanut butter; it's okay if some peanut butter is poking through.
Bake in the preheated oven until top is firm to the touch and dry and edges have started to pull away from the sides of the skillet, 35 to 40 minutes.
Remove from the oven and let cool for 15 to 20 minutes before slicing; cookie will firm up as it cools.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 41.6 g, Fat 20.2 g, Fiber 4.9 g, Protein 4.7 g, SaturatedFat 8.4 g, Sodium 256.7 mg, Sugar 17.9 g

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