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+ servings
peanut butter cookies with peanut butter cups in the centre.

Vegan Peanut Butter Cup Chocolate Chip Cookies

These vegan peanut butter cup chocolate chip cookies are everything you could want from a peanut butter cookie. Made using real peanut butter with no butter, they're completely eggless and dairy-free. They also come together in one bowl and are ready in under an hour!
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings 12
Calories 331kcal


  • Mini baking cases (if making homemade peanut butter cups)


For the peanut butter cups

  • 5.3 oz vegan chocolate
  • 2.8 oz natural peanut butter

For the cookies

  • cup natural peanut butter
  • cup soft brown sugar
  • 4 tablespoons chilled canned full fat coconut milk see recipe notes
  • 2 tablespoons apple puree (unsweetened apple sauce)
  • 2 teaspoons vanilla extract
  • 1 ½ cups plain flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1.4 oz vegan chocolate chips
  • 1.4 oz vegan chocolate roughly chopped into chunks


Peanut butter cups (Make ahead of time)

  • If you're using store bought vegan peanut butter cups you can skip this step and straight to the cookies!
  • Line a mini muffin tray or ice cube tray with mini baking cases and set aside.
  • Fill a saucepan approximately ⅓ ways with water and bring to a simmer. Add the chocolate and coconut oil to a large heat resistant bowl and sit the bowl on top of the saucepan. Allow the steam to heat and melt the chocolate, ensuring that no water gets into the chocolate mixture.
  • Add 1 tsp of the melted chocolate to each bun case (or just enough to create an even layer of chocolate). Carefully swirl the melted chocolate around until it coats the bottom and outer edges of the baking cases. Place into the freezer to set for 15 minutes. Set aside the remaining chocolate for later.
  • Once the chocolate has set, add approximately one teaspoon of peanut butter into each case and top with more melted chocolate. Place back in the freezer to set for 10 minutes or longer if needed.
  • Remove the peanut butter cups from their cases and keep in the freezer until ready to use.


  • Preheat your oven to 180°C (356°F) and line the base of 2 baking trays with a sheet of parchment paper. 
  • Add the peanut butter, soft brown sugar, coconut milk, apple puree and vanilla extract to a large bowl beat together using a whisk (electric if possible). Add the flour, baking soda and salt and mix using a spatula until the ingredients stick together to form a dough. Add in two thirds of the chocolate chunks and chocolate chips and knead the mixture to evenly distribute them throughout the dough.
  • Use an ice cream or cookie scoop to measure out the cookies and place them on the lined baking trays, leaving at least 2 inches between each cookie. Top the cookies with the remaining chocolate chunks and chocolate chips (this will create lovely chocolate pools on top of your cookies).
  • Cut 6 peanut butter cups in half and press one half into the centre of each cookie.
  • Bake the cookies for 12 minutes, then remove from the oven and allow the cookies to sit on the baking tray to cool for about 5 minutes. Next carefully slide the sheet of parchment paper with the cookies off of the tray and on to a cooling rack. Cool for another 15-20 minutes until they reach room temperature before serving.


  • Chilled coconut milk: Refrigerate the can of coconut milk overnight, then use only the thick cream from the top of the can.


Calories: 331kcal | Carbohydrates: 40g | Protein: 8g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 196mg | Potassium: 177mg | Fiber: 3g | Sugar: 23g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 3mg