Recipe + Photos by April Viar
These Chocolate Chip Peanut Butter Cookies are the best mix of crispy and chewy. They’re easy to make and are a fun snack for anytime of the day. Whether you’re sharing them with friends or keeping them all to yourself, these cookies are sure to hit the spot.
Serving: 16 big cookies
INGREDIENTS
- 2 1/2 cup all purpose flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 tsp cornstarch
- 1 tsp salt
- 2/3 cup cane sugar
- 3/4 cup packed brown sugar
- 10 oz vegan chocolate chips
- 1/2 cup Skippy Certified Vegan Creamy Peanut Butter
- 2/3 cup vegetable oil
- 1/2 cup soy milk
- 2 1/2 tsp vanilla extract
- 1 tsp white vinegar
DIRECTIONS
- In a large bowl, combine all the dry ingredients and mix thoroughly. In a separate bowl, whisk together the wet ingredients. Pour the wet mixture into the dry ingredients, stirring until fully incorporated. Fold in the chocolate chips and work the dough by hand until well combined.
- Preheat the oven to 350F. Line a sheet pan with parchment paper. Using an ice cream scoop (about 3 tablespoons) portion out the dough and place the scoops on the sheet pan, spacing them 2 inches apart. Gently flatten the cookie dough slightly.
- Bake for 12 to 14 minutes or until the edges are golden. Allow the cookies to cool on a baking rack for 5 to 10 minutes before serving.
