Vegan Peanut Butter Chocolate Chip Cookies

Cream vegan butter (0.5 cup) and white granulated sugar (1 cup) in a stand mixer until smooth. Then, add smooth peanut butter (1 cup) and vanilla extract (1 tbsp), mixing until well combined.

In a separate bowl, whisk together all purpose flour (1.5 cups), baking soda (1 tsp), and salt (0.5 tsp). Gradually incorporate the dry ingredients into the wet mixture using a spoon until a thick, crumbly dough forms. Adjust soy milk quantity based on dough consistency.

Add soy milk (3 tbsp) as needed to achieve a thick, pliable cookie dough that can be easily rolled into balls. (The original recipe used all 3 tbsp).

Fold in vegan chocolate (1 cup) chips or chunks until evenly distributed throughout the dough.

Preheat the oven to 375°F (190°C).

Roll the cookie dough into large balls and place them onto a parchment-lined baking tray. Aim to yield approximately 20 cookies from the batch.

Bake for 12-15 minutes, or until the tops are golden brown. The centers will still appear soft, but they will firm up as the cookies cool. Start 12m timer

Allow the baked cookies to cool completely on the baking sheet before attempting to move them.