High Altitude Peanut Butter Chocolate Chunk Cookies

30 Aug 2022

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Peanut butter cookies Photo: Photo: Sarah Ottino

Recipe for Peanut Butter Chocolate Chunk Cookies by Sarah Ottino


1 cup of creamy smooth peanut butter

3/4 cup of white granulated sugar

3/4 cup of unsweetened almond milk

2 tsp of vanilla extract

1 1/4 cup of all purpose flour

1/8th tsp of baking soda

1/4 tsp of salt (optional - omit if using salted chocolate)

1/4 cup (2oz) of chocolate chunks (I used 3/4 of a Beyond Good Sea Salt & Nibs Chocolate Bar)


Preheat your oven to 345° F.

Combine the peanut butter, sugar, almond milk, and vanilla in a large mixing bowl.

Using a large spoon or electric mixer, mix them until evenly combined.

Add 1/2 cup of the flour, baking powder, and salt. Mix into the wet ingredients.

Add the rest of the flour and mix until it's just combined.

Gently fold in the chocolate chunks.

Take a small scoop of the cookie dough and roll it into a ball, about 1 inch in diameter.

Flatten the ball into a cookie shape, about 1/4 inch thick. These rise but do not spread out much, so it's important to form them into the desired shape.

Place the cookie dough on a greased baking sheet.

(Optional: bake one test cookie first to see how they turn out before making the rest).

Repeat with the rest of the dough until you have 9-12 cookies on the baking sheet.

Bake for 8-9 minutes on the middle rack of the oven.

Remove from the oven and let the cookies rest for 1 minute on the baking sheet.

Use a spatula to transfer the cookies over to a cooling rack.

Repeat with the rest of the cookie dough until all the cookies are baked.

Let them cool for a few minutes on the drying rack before enjoying.


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