If peanut butter sets your heart aflutter, you’ll swoon for these cookies! They’re great to bake for the holidays, to take to work, or to bring to a friend who needs a pick-me-up. They’re meant to be a little chewy, so keep an eye on them as they bake so you can pull them out of the oven before they start to brown. Everyone’s oven is a little different, so depending on yours and the size of your cookies, you may need to adjust the cooking time accordingly.
Yield: 24 cookies
Prep time: 30 minutes | Cook time: 14 minutes | Total time: 44 minutes
You’ll need: an electric mixer
½ cup vegan butter, softened at room temperature
¾ cup packed light brown sugar
¼ cup granulated sugar, plus additional ¼ cup for topping
¾ cup crunchy peanut butter
¼ cup unsweetened applesauce
1 teaspoon vanilla extract
1½ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon cornstarch
Up to 2 tablespoons plant-based milk (any variety)
1. Preheat the oven to 350 degrees F. Line baking sheets with parchment paper or a silicone mat.
2. In a large bowl, whip together the vegan butter, brown sugar, and granulated sugar with an electric mixer until light and fluffy.
3. Add the peanut butter, applesauce, and vanilla extract and mix until fully combined.
4. Sift in the flour, baking soda, and cornstarch and mix until combined.
5. If the mixture is too dry and crumbly, add 1 to 2 tablespoons of plant-based milk and mix until combined. The dough should be thick and should stick together like Play-Doh when you press it with your hands.
6. Pour ¼ cup of granulated sugar into a small bowl. Roll the dough into 1-inch balls and dip each into the sugar, rolling gently to fully coat. Place the balls 2 inches apart on the prepared baking sheet. Using a fork, press each ball twice to flatten slightly and create a crisscross design atop each cookie.
7. Bake for 12 to 14 minutes, making sure to remove the cookies from the oven before they’ve browned. Allow to cool to room temperature on the baking sheet for 20 minutes before enjoying. The cookies will firm up once they’ve cooled to room temperature.
Tester Tip: “I like using chunky turbinado sugar instead of granulated sugar for added crunch!” —Heather B.
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