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1 Bowl Vegan Dark Chocolate Peanut Butter Cup Cookies


  • Author: Gabrielle
  • Prep Time: 2hrs
  • Cook Time: 10mins
  • Total Time: 25 minute
  • Yield: 8 Cookies 1x

Ingredients

Scale

 

 


Instructions

  1. Place peanut butter cups in the freezer. Freezing the cups allows you to chop them more evenly and ensure that don’t melt as fast once placed.
  2. In a large bowl, whisk together the sugar, brown sugar, salt, and melted butter until combined.
  3. Whisk in room temp non-dairy milk and vanilla, until all sugar has dissolved and the batter is smooth.
  4. Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix.
  5. Chop the chilled peanut butter cups and fold in 1/2 of them leaving the rest to place on top of the cookies post bake. I recommend putting them back in the freezer to use when topping the cookies so they’ll hold their shape better.
  6. Cover and chill the dough in the fridge for 2hrs.
  7. Preheat oven to 350°F (180°C).
  8. Make 1 ice cream scoop of batter and place on a baking sheet lined with parchment paper.
  9. Bake for 10-13 minutes or until the edges just begin to brown. remove from heat and allow to cool for 2 mins, then place the remaining peanut butter cups on top. Allow to cool for 10-15, then place on cooling rack to fully cool. (if your cups on the cookies start to lose their ridges once placed, place in the fridge)

 

 

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