If you love the combination of chocolate and peanut butter, these vegan chocolate peanut butter crinkle cookies are about to become your new favorite treat. Imagine a soft, dark chocolate cookie with crisp edges, coated in a snowy layer of powdered sugar that crackles beautifully as it bakes. Now imagine that inside is a creamy peanut butter center that melts slightly into the warm cookie, giving you the perfect chocolate–peanut butter bite every time. These cookies are rich, indulgent, and surprisingly easy to make.
This cookie dough comes together in minutes with simple vegan ingredients and no complicated techniques. Applesauce acts as the binder, oil provides moisture without heaviness, and cocoa powder delivers deep chocolate flavor. The peanut butter filling adds both texture and sweetness while keeping the cookie soft and balanced. If you’ve been looking for vegan holiday cookies, chocolate peanut butter desserts, crinkle cookie variations, or easy vegan gifts from the kitchen, this recipe checks every box.
Why You’ll Love These Vegan Chocolate Peanut Butter Crinkle Cookies
These cookies are special for so many reasons:
They’re soft in the center with crisp edges. The texture contrast makes each bite feel decadent.
The powdered sugar coating gives that classic bakery-style crinkle effect. When the cookies expand in the oven, the sugar cracks apart to form a gorgeous cracked top.
The filling stays creamy. Because the peanut butter mixture is tucked inside the cookie dough, it bakes into a soft, candy-like center.
The flavor is perfectly balanced. The dark chocolate cookie isn’t overly sweet, so the powdered sugar and peanut butter filling shine.
They’re vegan and soy-free. No butter, eggs, or dairy needed, yet the cookies taste just as rich as traditional versions.
And most importantly, they taste like a peanut butter cup in cookie form.
Ingredients You’ll Need To Make The Vegan Chocolate Cookies
- 1/3 cup (77ml) neutral oil
- 1/3 cup (77ml) unsweetened applesauce
- 1/2 cup (105g) brown sugar
- 5 tbsp (63g) granulated sugar
- 1 tsp (5ml) vanilla extract
- 6 tbsp (30g) cocoa powder
- 1 cup + 6 tbsp (165g) all-purpose flour
- 1/2 tsp (3g) baking soda
- 1/2 tsp (3g) salt
Peanut Butter Filling
- 1/2 cup (125g) creamy, unsalted peanut butter
- 3 tbsp (24g) powdered sugar
- 1/4 tsp (2g) salt
Additional
- Powdered sugar for rolling
How to Make Vegan Chocolate Peanut Butter Crinkle Cookies
1. Prepare the oven. Preheat your oven to 325°F (160°C). Line your baking sheets with parchment paper.
2. Mix the wet ingredients. In a large bowl, add the oil, brown sugar, granulated sugar, applesauce, and vanilla extract. Beat with a hand mixer on low for about two minutes. The mixture should become well emulsified and slightly creamy.
3. Add the cocoa powder. Beat the cocoa powder into the wet ingredients until smooth and fully combined.
4. Add the dry ingredients. Stir in the flour, baking soda, and salt until the dough becomes thick. It should be soft but very dense, easy to shape without crumbling.
5. Prepare the peanut butter filling. In a small bowl, mix together the peanut butter, powdered sugar, and salt until a smooth dough forms. Roll 18 small balls, about 1 teaspoon each. Set aside.
6. Divide the chocolate dough. Scoop heaping tablespoon portions of the chocolate dough, about 18 equal pieces. Roll each portion into a ball, then press your thumb into the center to make a small well.
7. Fill the cookies. Place one peanut butter ball inside each chocolate dough well. Wrap the chocolate dough around it, sealing it completely. Roll gently to form smooth balls.
8. Coat in powdered sugar. Add about a quarter cup of powdered sugar to a small bowl. Shake each cookie ball gently in the sugar to create an even coating.
9. Bake. Place the cookies on your prepared baking sheet, keeping at least two inches (5 cm) between each one. Bake for 12 minutes. The cookies should be firm at the edges but soft in the center.
10. Cool. Allow the cookies to cool on the baking sheet for at least five minutes before transferring them to a cooling rack.
These cookies are best stored in an airtight container at room temperature for up to three days. Because of the powdered sugar coating, they don’t freeze well.
Tips for the Best Vegan Crinkle Cookies
Use neutral oil. Oils like canola, sunflower, or vegetable oil give the best texture and flavor. Avoid coconut oil, which can solidify when mixed with applesauce and cause uneven moisture pockets.
Applesauce consistency matters. If your applesauce is very thick or homemade, thin it with 1 or 2 tablespoons of non-dairy milk or water to ensure proper mixing.
Mix sugars exactly as written. Brown sugar provides moisture and softness, while granulated sugar creates crisp edges. Changing the ratio will change the final cookie texture.
Use regular cocoa powder. Dutch process cocoa won’t react properly with the baking soda and will change both flavor and rise.
Coat cookies using the shake method. Instead of rolling the dough in powdered sugar with your fingers, shake each ball in a small bowl of powdered sugar. This gives cleaner, more even coverage and keeps your hands clean.
Check doneness by touch. These cookies won’t look fully set when they finish baking. As long as the edges feel firm, the centers will set as they cool.
Make sure the filling is fully enclosed. Any exposed peanut butter will leak during baking.
How to Store These Vegan Chocolate Peanut Butter Cookies
Room Temperature
Store in an airtight container for up to three days. Keep cookies in a single layer or separate layers with parchment to prevent the powdered sugar from rubbing off.
Refrigerator
Not recommended, as the powdered sugar becomes sticky.
Freezer
This recipe does not freeze well once baked. If you want to freeze them, freeze the uncoated dough balls without powdered sugar, then thaw and coat just before baking.
Troubleshooting
- If the dough cracks while shaping, your applesauce may be too thick. Add a teaspoon of oil to soften the dough.
- If the powdered sugar melts during baking, your oven may be too hot. Double-check the temperature.
- If the cookies spread too much, the dough may have been too warm. Chill for 10 minutes before shaping.
- If the peanut butter filling is dry or crumbly, your peanut butter may contain stabilizers. Add a teaspoon of oil to smooth it out.
Frequently Asked Questions
Can I use crunchy peanut butter? Yes, but the filling will be slightly textured. Smooth peanut butter gives the creamiest center.
Can I use almond or hazelnut butter instead? Yes, nut butters can be swapped easily in the filling.
Can I make these without the filling? Absolutely. Roll dough balls in powdered sugar and bake for classic vegan chocolate crinkle cookies.
Can I make them gluten free? Use a 1:1 gluten-free flour blend. The texture will be slightly softer but still delicious.
Final Thoughts
These vegan chocolate peanut butter crinkle cookies are everything a holiday or everyday cookie should be: rich, beautiful, easy to make, and filled with a sweet surprise in the center. The cracked powdered sugar coating gives them a classic festive look, while the creamy peanut butter filling adds a fun twist that makes them irresistible. They’re perfect for gifting, sharing, or enjoying warm with a cup of tea or coffee.
Vegan Chocolate Peanut Butter Crinkle Cookies
Ingredients
- 1/3 c/77ml neutral oil
- 1/3 cup/77ml unsweetened applesauce *If using a homemade apple sauce add 1-2 tbsp/15-30ml non-dairy milk or water to thin the consistency.
- ½ cup/105g brown sugar
- 5 tbsp/63g granulated sugar
- 1 tsp/5ml vanilla extract
- 6 tbsp/30g cocoa powder
- 1 cup + 6 tbsp/165g all-purpose flour
- 1/2 tsp/3g baking soda
- ½ tsp/3g salt
- ½ cup/125g creamy unsalted peanut butter
- 3 tbsp/24g powdered sugar
- ¼ tsp/2g salt
- Powdered sugar to roll cookies
Method
- Preheat oven to 325°F/160C. Line baking sheets with parchment.
- In a large bowl, combine oil, brown sugar, granulated sugar, apple sauce, and vanilla. Use a hand mixer to beat together on low speed for 2 minutes until well emulsified.
- Add in cocoa powder and beat until smooth.
- Stir in the flour, salt, and baking soda until completely incorporated. Mixture should be very thick, but still soft.
- In a small bowl, combine the peanut butter, powdered sugar, and salt. Work into a smooth dough.
- Roll teaspoon size balls (18 equal portions) of the peanut butter mixture.
- Place about ¼ cup/30g powdered sugar in a small bowl for rolling.
- Scoop heaping tablespoons/~40ml amounts of chocolate dough (divide into 18 equal pieces). Roll into balls and create a well in the center. Place one of the peanut butter balls in the center and mold the chocolate dough so it is completely enclosed.
- Roll into a smooth ball and roll in powdered sugar. Place on lined baking sheet with at least 2”/5cm between the cookies.
- Bake for 12-12 minutes until just firm on the edges. Remove from oven and allow to cool for at least 5 minutes on the baking sheet before moving to a cooling rack.
- Store at room temperature in an airtight container for up to 3 days. This cookie does not freeze well as the powdered sugar will absorb moisture and go sticky.
Notes
Private Notes
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