Vegan Peanut Butter Brownie Crumbl Cookies
These vegan peanut butter stuffed brownie cookies inspired by the peanut butter brownie Crumbl cookies are going to rock your world! Not too complicated yet full of flavor, and unexpectedly vegan!
- 1/2 cup softened vegan butter
- 1 cup granulated sugar
- 1 tbsp white vinegar
- 1 tsp baking soda
- 1/2 cup cocoa powder
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 3 tbsp non-dairy milk
Peanut Butter Filling
- 2 tbsp softened vegan butter
- 1/2 cup creamy peanut butter
- 2/3 cup powdered sugar
- 1 - 2 tbsp non-dairy milk
PB & Chocolate Topping
- 1/2 cup vegan chocolate chips melted
- 1/4 cup creamy peanut butter melted
Brownie Cookie Dough
Preheat oven to 350 Degrees Fahrenheit.
In a small bowl, mix together your vinegar and baking soda to create a "vinegar egg". Meanwhile, grab a large mixing bowl. Add your vegan butter, sugar, and vinegar egg. Beat until smooth. Stir in the all the dry ingredients until almost smooth - then add the non-dairy milk last just until the consistency is moist enough to form soft dough balls.
Once the dough is complete, let sit in fridge while you make your peanut butter filling.
Once dough and filling has chilled for a few moments, use a large cookie scoop to scoop 1/4 cup of cookie dough. Divide that 1/4 cup chunk of dough into a 2/3 chunk and a 1/3 chunk. Flatten the 2/3 chunk into a 1/3 inch thick disc then add some of the peanut butter filling on top. Roll out the 1/3 chunk to cover the peanut butter filling to form one big cookie that is stuffed with peanut butter.
Repeat that step until you're out of dough and pb filling. Bake at 350 F for 10-12 minutes - DO NOT OVERBAKE. Let cool COMPLETELY before handling. The cookies will harden more when they cool.
Once cookies have cooled, melt your chocolate chips and melt your peanut butter.
Spoon 1/2 - 1 tbsp of each on top of each cookie and let cool completely to "harden". Store in fridge or at room temp. Enjoy!