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peanut butter cookies

Chewy Peanut Butter Cookies

September 2, 2022 by Rachael Ng Leave a Comment

These quick and easy Chewy Peanut Butter Cookies are exactly what you’re looking for. They’re made with standard pantry ingredients, come out of the oven in no time, and have the perfect moist and chewy texture. You will love them!

Chewy Peanut Butter Cookies

The perfect peanut butter cookie does exist. Chewy. Moist. And so easy. I’m telling you, these cookies are it. My perfect peanut butter cookie. They come together like a chocolate chip cookie (creaming the butter & sugars and then beating in most of the other ingredients), but they’re packed with peanut butter instead of chocolate chips. I’ve used this recipe as a base for other peanut butter recipes, and it’s a win every single time. I have no doubt you will love these chewy cookies! Happy baking!

What You’ll Need + Possible Substitutions

  • Plant-based butter creams together with the sugars and makes for a moist, buttery cookie. You can use regular butter in its place if you’re not following a dairy-free diet.
  • Light brown sugar adds sweetness and flavor. Light or dark brown sugar will work in this recipe.
  • White granulated sugar also adds sweetness. You can use a raw or unrefined cane sugar (or even low GI coconut sugar), but the gram measurement will differ (see Note 1 below recipe).
  • Peanut butter makes these peanut butter cookies! You’ll need the “natural” kind made with just peanuts, and it needs to be runny + room temperature in order to use it in this recipe.
  • Egg + egg yolk bind the ingredients together while making these cookies so chewy and delicious. I haven’t tested this recipe with any egg replacements.

Ingredients Continued…

  • Vanilla extract add flavor – don’t leave it out 😉
  • Corn starch helps make these cookies extra chewy. Arrowroot starch or tapioca starch will work as well.
  • Baking soda leavens these cookies and lends a hand to their perfect spread.
  • Salt enhances flavor.
  • All-purpose flour is the main dry ingredient. You can use a bleached or unbleached variety. If you’re looking for slightly healthier option, you can replace up to 1/2 of the all-purpose flour with a whole wheat or spelt variety like I did here.

More Peanut Butter Recipes

Chocolate Chip Peanut Butter Spelt Cookie Bars

Peanut Butter Swirl Brownie Pizza

Peanut Butter Sandwich Cookies with Whipped Ganache

Yield: 15 Cookies

Chewy Peanut Butter Cookies

Chewy Peanut Butter Cookies

Quick & easy peanut butter cookies with a deliciously chewy texture. If you're craving PB cookies then you need these!

Prep Time 20 minutes
Cook Time 30 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • 1/4 cup (58g) plant-based butter stick, softened

  • 1/2 cup (86g) light brown sugar, lightly packed

  • 1/2 cup (113g) white granulated sugar

  • 1/2 cup (128g) natural peanut butter (made with just peanuts), room temp
  • 
1 large egg + 1 large egg yolk

  • 1/2 tsp vanilla extract
  • 

1 tsp corn starch
  • 
1/2 tsp baking soda
  • 
1/2 tsp salt

  • 1 1/4 (163g) cup unbleached all-purpose flour

Instructions

  1. Preheat your oven to 350°F and line a baking sheet (or two) with parchment paper.
  2. In a large bowl, beat together the plant-based butter (or regular butter) and sugars. Beat in the peanut butter.
  3. Beat in the egg, egg yolk, and vanilla extract. Beat in the corn starch, baking soda, and salt. Finally, use a large spoon or spatula to stir in the flour until all is combined.
  4. Scoop cookies 1.5 Tbsp in size, 6-8 at a time (per baking sheet). Roll the dough balls smooth and then press each one down slightly (you can use a fork if you prefer).
  5. Bake at 350°F for 8-9 minutes. Allow the cookies to cool for 2 minutes before transferring to a cooling rack.
  6. Repeat steps 4 & 5 until all cookies are baked, making sure the baking sheet(s) is room temperature each batch. NOTE: I sprinkled my baked cookies with a bit of white sugar.
  7. Store leftover cookies in an airtight container at room temperature.

Notes

  1. Sugar: feel free to use white sugar as the recipe is written OR 1/2 cup of raw sugar (107g), unrefined cane sugar (120g), or coconut sugar (83g) in its place.

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free Tagged With: best peanut butter cookies, chewy peanut butter cookies, dairy free peanut butter cookies, easy peanut butter cookies, fast peanut butter cookies, peanut butter cookies, peanut butter cookies with butter, quick peanut butter cookies

Salted Peanut Butter Marshmallow Cookies (dairy-free)

August 12, 2020 by Rachael Ng 5 Comments

These soft-baked Peanut Butter Cookies are stuffed marshmallow and topped with flakey sea salt! An easy, one-bowl recipe, you’ll have these baked up and ready to eat in no time!

Peanut Butter Marshmallow Cookies

I’ve been on a serious peanut butter kick lately. Specifically, any and all things peanut butter COOKIE. Monster cookies? Ate ’em. Peanut butter cookie bars? Done! Peanut butter cookies stuffed with marshmallow?! Say whaaaaat! Yes, my friends! These easy peanut butter cookies are irresistibly soft and stuffed with creamy marshmallow! I topped mine with sea salt to combat the sweetness of the cookie, and let’s just say, you will love these!

How to Make Peanut Butter Marshmallow Cookies

This simple recipe is of the one-bowl, no-chill variety (i.e. quick and easy!). After you mix together the cookie dough, you’ll scoop dough balls – I like to scoop mine 3 Tbsp in size for large cookies. Then you’ll roll each dough ball between your hands to smooth it, flatten it in your palm, and place half of a large marshmallow right into the middle. You’ll fold the dough up and over the mallow, shaping and smoothing the dough ball. As you place the marshmallow-stuffed dough ball onto your prepared baking sheet (seam side up!), flatten it a bit. Since there is a piece of flat marshmallow inside, you’ll only be able to flatten the dough ball so much – this is enough.

You’ll bake the cookies for around 10 minutes (maybe 11 or 12) or until the cookies have spread a bit and cracked enough for the melted mallow to begin to seep through the top. Keep an eye on your cookies as they bake, as an over-baked cookie will result in marshmallow that has totally melted and disappeared. You want to take your cookies out of the oven just as the marshmallow starts to become visible. Top each cookie with flakey sea salt (optional, of course) and voila! Impressive and delicious, soft-baked peanut butter cookies with melty pools of marshmallow!

Yield: 10 Cookies

Salted Peanut Butter Marshmallow Cookies

Salted Peanut Butter Marshmallow Cookies

Soft-baked peanut butter cookies stuffed with marshmallow and topped with flakey sea salt! These easy, one-bowl cookies are a delicious combination of nutty, sweet, and salty!

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 45 minutes

Ingredients

  • 1/2 cup natural peanut butter (the kind with just peanuts), room temp
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup coconut sugar (or raw cane sugar)
  • 1 large egg + 1 large egg yolk, room temp
  • 1/4 cup olive oil
  • 1/2 tsp vanilla extract
  • 1 tsp corn starch
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup + 2 Tbsp unbleached all-purpose flour
  • 5 large marshmallows, halved
  • Flakey sea salt to sprinkle

Instructions

  1. Preheat your oven to 325°F and line two baking sheets with parchment paper. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. In a large bowl, mix together the runny peanut butter, sugars, egg + egg yolk, oil, and vanilla until totally combined.
  3. Whisk in the corn starch, baking soda, and salt. Finally, use a large spoon to gently mix in the flour - the dough may seem dry at first but keep mixing.
  4. Scoop dough balls 3 Tbsp in size. Roll each ball, flatten in your palm, and then place half of a large marshmallow in the middle. Fold the edges of the dough up and over the marshmallow, smoothing the dough ball out. Place each dough ball seam side up on your prepared baking sheet and flatten slightly before baking.
  5. Bake at 325°F for 10-12 minutes or until the cookies begin to spread and crack and the marshmallow just starts to seep through.
  6. Top the baked cookies with flakey sea salt and allow them to cool on the baking sheet for 5 minutes. Carefully transfer the cookies to a cooling rack.
  7. Repeat steps 4-6, using the room temp baking sheet.
  8. Store leftover cookies in an airtight container at room temperature. These cookies will be softer the next day after being stored.

Notes

  • For a proper marshmallow melt, you need to use standard, non-vegan marshmallows - the kind with gelatin and corn syrup.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 238Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 56mgSodium: 305mgCarbohydrates: 26gFiber: 1gSugar: 21gProtein: 5g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Cookies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Cookies, Dairy-free Tagged With: marshmallow stuffed cookies, peanut butter cookies, peanut butter marshmallow cookies

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Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

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