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the inside of a chocolate cookie cup filled with peanut butter

Vegan Peanut Butter Chocolate Cookie Cups

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  • Author: Jenna Barnard
  • Total Time: 45 minutes
  • Yield: 12 cookie cups


These delicious vegan cookie cups are made with rich and soft chocolate cookies that are filled with peanut butter and baked in a cupcake tin. They’re the best way to enjoy chocolate and peanut butter in one!


  • 1/2 cup (110g) Miyoko’s European-style cultured unsalted vegan butter, room temp
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) light brown sugar, packed
  • 1 flax egg*
  • 2 tsp vanilla extract
  • 1 1/2 cups (195g) all purpose flour
  • 1/2 cup (45g) dutch processed cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 tbsp water
  • 3 oz vegan dark chocolate, chopped
  • 3/4 cup creamy peanut butter**
  • Flaky sea salt, for sprinkling on top


  1. Preheat the oven to 350F.
  2. In a medium sized bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl using a hand or stand mixer with the paddle attachment, mix together the butter and sugars until smooth and well combined. About 2 minutes on medium-high speed.
  4. Mix in the flax egg and vanilla to combine.
  5. Pour in the dry ingredients and mix on low-medium speed. About halfway through, mix in the two tablespoons of water. This will take the dough from dry and crumbly to smooth and soft.
  6. Prepare a cupcake tin by spraying each cavity with some nonstick spray and lightly dust the inside with cocoa powder.
  7. Press one tablespoon of dough into the bottom of each cavity. Try to shape it with a slight lip around the edge.
  8. Scoop a scant 1 tbsp of peanut butter in the center of each one.
  9. Cover the tops of each cookie with another tablespoon of dough. Press it into a disk and lay it on top of the peanut butter. Gently press the edges the seal the cookie cups shut.
  10. Press in a few chunks of chopped chocolate onto each cookie cup. Bake for 15-17 minutes.
  11. Allow the cookies to cool in the pan for about 20 minutes, then run a knife around the edges to pop them loose. Transfer to a cooling rack and sprinkle the tops with a pinch of sea salt.
  12. Enjoy slightly warm or at room temperature.


*FLAX EGG – Combine 1 tbsp ground flaxseed + 2 1/2 tbsp water in a small dish. Let it sit for about 5 minutes before use.

**CREAMY PEANUT BUTTER – I suggest using a classic no stir peanut butter for this recipe as this will bake the best. Natural peanut butter can also be used, it’s just a bit messier. I suggest using a heaping 1 tsp instead of 1 tbsp. Also know that the cups may cave in the middle when using natural peanut butter, but are perfectly fine to eat!

  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
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