Why are my peanut butter cookies flat?

If you used butter instead of shortening and the butter was soft when you went to use it, you may find that your cookies don’t turn out as fluffy or tall as they do with shortening. Using cold butter or shortening helps to keep your cookies from going flat during the baking process.

How do I make this recipe vegan?

Swap the eggs out to make this recipe vegan. You'll need to mix up 2 flax eggs, which would be 2 teaspoons ground flax seed + 6 tablespoons water.

How do you keep homemade cookies soft?

After you’re done baking cookies, you can keep them nice and soft by keeping your cooled cookies stored inside of an airtight container like a Ziploc bag.

Peanut Butter Chocolate Chip Cookies (DF, Vegan)

Peanut Butter Chocolate Chip Cookies

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5 from 1 review

These easy homemade peanut butter chocolate chip cookies are soft and chewy. Made from scratch using shortening, these fluffy cookies are the ultimate simple recipe you’ll come back to over and over again for the best tasting results. #peanutbutterchocolatechip #dairyfree #cookierecipe

Author: Melissa Belanger
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes
Yield: 40 cookies 1x
Category: Desserts
Method: Baking
Cuisine: American

Ingredients

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2½ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
¼ teaspoon coarse salt
1 cup shortening or butter*
1 cup peanut butter
1 cup brown sugar
¾ cup granulated sugar
2 eggs
1 1/2 cup semi-sweet chocolate chips

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Instructions

Preheat oven to 350F (180C).
In a bowl, whisk the flour, baking soda, baking powder and salt to combine.
In a large bowl with an electric mixer, beat the butter on medium speed until light and fluffy – about two minutes.
Add peanut butter and continue beating on medium until combined and fluffy – about a minute.
Add the sugars.
Beat the mixture on medium for a few more minutes.
Add the eggs and beat until combined.
Slowly add the dry ingredients to the mixer bowl on low speed – about a 1/2 cup at a time – scraping sides as needed until everything has been incorporated.
Add the chocolate chips to combine.
Scoop the dough into balls – about 2 tablespoons worth
Place cookies on a parchment lined baking sheet about 2 inches apart.
Bake for 10-11 minutes (cookies should be fully set but still soft). Adjust your baking time if necessary for your oven.
Transfer baked cookies to a cooling rack a few minutes after removing from the oven.

Notes

To make these vegan peanut butter cookies, replace the eggs with 2 teaspoons ground flax seed + 6 tablespoons of water. Mix in a small bowl and allow the flax egg to thicken before adding to the recipe.

Nutrition

Serving Size:
Calories: 177
Sugar: 14.6 g
Sodium: 79.1 mg
Fat: 11.1 g
Saturated Fat: 3.5 g
Carbohydrates: 18.5 g
Fiber: 1 g
Protein: 2.7 g
Cholesterol: 9.3 mg

Find it online: https://www.simplywhisked.com/peanut-cookies/