Soft and chewy peanut butter cookies made three ways.

Sometimes you just want a cookie variety without having to do all the work. With my peanut butter cookie base you can make three different types of cookies without all the hassle. I’ve made a plain peanut butter cookie, a chocolate and peanut butter cookie and lastly a peanut butter and jelly cookie. These cookies have a strong peanut butter flavor so even the plain ones are delicious!

Here’s what you will need

Full recipe with measurements in recipe card below

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Ground flax seed and water- This makes a flax “egg,” the flax gets activated with water and becomes gelatinous like an egg. It will become our binder.
All purpose flour
Baking soda
Salt
Vegan butter- I prefer to use the vegan butter sticks when I bake because they already have the measurements on the stick. You can use it 1:1 in place of dairy butter. A stick of vegan butter is 1/2 cup.
Natural peanut butter- I prefer to use natural peanut butter that has no added sugar so that way I know just how sweet my cookies will be.
Granulated sugar
Brown sugar
Non-dairy milk- I used almond milk, but oat, soy, coconut etc. should work just fine.
Vanilla extract
Vegan chocolate- I melted vegan chocolate chips and then piped the chocolate into the center. If you want to use a vegan circular candy you can do that as well.
Raspberry seedless jelly– Or any another type of jelly or jam you’d like.

Here’s how to make them

First create your flax “egg” by combining the ground flax seed and water in a small bowl. Stir and then let sit for at least 5 minutes.
Next to a medium size bowl add flour, salt and baking soda. Once mixed set aside.
To an electric mixer cream together the softened vegan butter, peanut butter, brown sugar and granulated sugar. Once the mixture is light and fluffy looking mix in the flax “egg,” vanilla extract and non-dairy milk. Once mixed, slowly add flour a little at a time, making sure to mix between each addition of flour. Cover bowl with plastic wrap and refrigerate dough for 30 minutes.
Preheat oven to 375℉ and prepare a baking sheet with parchment paper or a heat resistant silicon baking mat. Next pour between 1/4-1/2 cup granulated sugar into a small bowl.
Using a tablespoon scoop out cookie dough and roll the dough in-between your hands until you get a smooth ball. Roll the cookie dough in the granulated sugar and then place on the prepared baking sheet. Making sure to leave about 2 inches in-between each cookie.
Bake for 9-11 minutes or until cookies are ever so slightly golden in color. See cookie sections for next step

For plain peanut butter cookies

Once the cookies are done use the back of a fork to flatten the cookies just enough so they are no longer puffed up. Let cookies sit on the cookie sheet for 3-5 minutes before moving them onto a cooling rack to finish cooling all the way.

For peanut butter and jelly cookies

Scoop jelly into a bowl and whisk the jelly until smooth. Whisking the jelly will help it be easier and smoother to work with.
Once the cookies come out of the oven use the back side of a teaspoon and press into the cookies to create a rounded center. Let the cookies sit for 3-5 minutes on the cookie sheet before moving them to a cooling rack.
While the cookies are still warm pour the jelly into a piping bag and pipe jelly into the rounded center. OR carefully spoon jelly into the center of the cookies. Let cookies cool completely so the jelly can set before moving to an airtight container.

For peanut butter and chocolate cookies

Once the cookies come out of the oven use the back side of a teaspoon and press into the cookies to create a rounded center. Let the cookies sit for 3-5 minutes on the cookie sheet before moving them to a cooling rack.
Once cookies are cooled all the way, melt some vegan chocolate. Using a piping bag, a plastic bag with the tip cut off, or a spoon, add chocolate into the circular center of the cookies.
Let chocolate set all the way before moving to an airtight container.

If you are looking for more holiday dessert recipes I think you will love these Vegan White Chocolate Cranberry Cookies, this Vegan Apple Crisp, and these Vegan Peanut Butter Spider Cookies.