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    Marbled Peanut Butter Chocolate Cookies

    Published: October 23, 2018. Last Updated: September 15, 2020 by: Ginny McMeans

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    Close up view of marbled cookies stacked in a green and white polka dot bowl.

    Marbled Peanut Butter Chocolate Cookies woven with chocolate make these cookies a dream come true. Easy to make with swirls of melted chocolate. A cookie lover's favorite.

    Close up view of marbled cookies stacked in a green and white polka dot bowl.

    It is amazing how many cookie varieties there are in the world. So many times the ingredients are quite similar and the cookies turn out so different.

    I have a cookie recipe collection that fills a huge recipe box. I mean this recipe box has drawers and levels! It's a collection that I started when I was very young.

    I have some of moms, many are in my handwriting and some are recipes that have been cut out of magazines and newspapers and stuck on 3x5 cards. Yes, that's how old the collection is. 3x5 cards!

    Fast forward to now.

    Overhead photo of a bowlful of cookies against a chocolate brown cloth.
    Jump to:
    • 🥘 Ingredients
    • 📖 More pb cookies
    • 🥣 Helpful tools
    • 💭 Can you Freeze them
    • 📋 Recipe
    • 📋 Recipe

    We were thinking of putting our house up for sale so I started packing some things that I thought I wouldn't need right away. That included all of those cookie recipes.

    I mean I couldn't bake until I got an oven again so the recipe boxes all went in a storage garage. I marked them clearly but away they went.

    Guess what? We ended up not listing our house. I miss those recipes so much.

    I know what I am going to be doing in the next month or so. Looking for and digging through those boxes!

    I'm glad I have this Marbled Peanut Butter Chocolate Cookies Recipe to share with you though.

    Its newly created and a keeper!

    A bowlful of cookies is sitting in front of a jar of chocolate chips and a glass of dairy free milk.

    🥘 Ingredients

    • Dairy-free butter - makes the peanut butter even creamier and tastier.
    • Creamy peanut butter -
    • 1 egg substitute - my favorite is chia seed/flour eggs
    • Dairy-free semi-sweet chocolate chips - are the perfect match for peanut butter.
    • All-purpose flour - is needed to give the cookie dough thickness.
    • Organic sugar - is used as a sweetener and also to roll the dough balls in before baking.
    • Maple syrup - adds even more sweetened goodness.
    • Baking powder - is the leavening agent.
    • Vanilla extract - gives just that hint of extra depth of flavor.

    📖 More pb cookies

    • How can I resist sharing some delicious and easy cookie recipes with you that I already have on the blog?
    • If you like peanut butter you'll love these! Maple Peanut Butter Cookies have been a classic in our family for years. One of the first cookie recipes I ever made. Want a peek?
    Overhead view of a swirl white plate filled with cross-hatched designed cookies.
    • You don't even have to turn on the oven for these No Bake Chocolate Peanut Butter Cookies.  The flavor will knock your socks off.
    • You might as well make some fabulous cookies that just happen to be the Healthiest Peanut Butter Cookies.

    🥣 Helpful tools

    If you have an electric mixer then that takes a lot of the work out of cookies. Hand mixers work great too.

    Electric or by hand something you'll need for sure is the measuring cups and spoons. This set has both and lots of sizes.

    You can't beat a great set of stainless steel baking sheets.

    💭 Can you Freeze them

    Why, yes you can!

    IF FREEZING:

    • After they have cooled you may freeze them in any of the methods shown in my article Preparing Food for the Freezer.
    • They defrost quickly so it really doesn’t take any planning. Just put them on a plate for an hour or two and enjoy.
    • Another bonus for these cookies is that you can freeze the dough before baking. Just pop out a tray full, or more, defrost and bake when you are ready for a treat.
    A green polka dot oval bowl is holding a big batch of cookies with marbled chocolate showing.

    📋 Recipe

    📋 Recipe

    A green polka dot oval bowl is holding a big batch of cookies with marbled chocolate showing.

    Marbled Peanut Butter Chocolate Cookies

    Ginny McMeans
    Marbled Peanut Butter Chocolate Cookies woven with chocolate make these cookies a dream come true. 
    5 from 6 votes
    Print Save Saved
    Prep Time 20 mins
    Cook Time 8 mins
    Total Time 32 mins
    Course Dessert
    Cuisine Cookies
    Servings 36 Cookies
    Calories 88 kcal

    Ingredients
     
     

    • ½ cup dairy free butter
    • ½ cup creamy peanut butter
    • 1 egg substitute, my favorite is chia seed/flour eggs
    • ½ cup dairy-free semi-sweet chocolate pieces
    • 1 ¼ cups all purpose flour
    • ½ cup sugar
    • ¼ cup maple syrup
    • 1 teaspoon baking powder
    • ½ teaspoon vanilla extract
    • extra sugar for rolling

    Instructions
     

    • Preheat oven to 375°.
    • In a large mixing bowl beat the dairy free butter and peanut butter at medium speed for about 20 seconds - until smooth.
    • Mix your non dairy egg according to package directions. I use a chia egg which is 1 Tablespoon chia flour and 3 Tablespoons water. To make the flour you need to grind chia seeds to a fine meal. The flour keeps perfectly in the freezer for future use. Set the prepared egg aside.
    • Melt the chocolate and set aside to cool a bit.
    • Add ¾ cup flour to the peanut butter mixture.
    • Add the sugar, maple syrup, prepared egg substitute, baking powder and vanilla.
    • Beat until combined.
    • Add the remaining flour and beat well.
    • Remove the beater and drizzle the melted chocolate over the batter. Lightly swirl in the chocolate with a wooden spoon so that there are streaks of chocolate.
    • Roll into 36 balls and then roll in sugar.
    • Put in the refrigerator for about 30 minutes.
    • Place on an ungreased baking sheet about 2 inches apart.
    • Slightly flatten the balls with the bottom of a glass.
    • Bake at 375 degrees for 7-8 minutes.
    • Cool on a wire rack.

    Nutrition

    Serving: 2CookiesCalories: 88kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 38mgPotassium: 45mgSugar: 6gCalcium: 12mgIron: 0.3mg
    Tried this recipe?Let us know how it was!
    Vegan in the Freezer snowflake
    • Two photos on top of each other with differn=ent angles of cookies filling a green polka dot bowl.
    • A bowlful of cookies is sitting in front of a jar of chocolate chips and a glass of dairy free milk.
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      Recipe Rating




    1. Monica | Nourish & Fete

      November 11, 2017 at 5:19 am

      5 stars
      These sound delicious, just the perfect simple combo of flavors, and I love that they can be baked ahead, or frozen as dough. So perfect for getting ahead of the holiday baking crush!

    2. Julia

      November 11, 2017 at 5:57 am

      5 stars
      These wold be perfect with my afternoon cuppa! Hope you find those recipes soon 🙂

    3. Marie - Not Enough Cinnamon

      November 11, 2017 at 6:20 am

      5 stars
      Like you say, I've always been fascinated by how such similar ingredients can yield to such different cookies depending on the quantities and how you bake them. It's crazy! But anyways, these cookies look amazing – I wish I could have one or two right now!

    « Older Comments

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    For years I dabbled in cooking vegan food, but since I became a mom it has become more important for me than ever. What I’m after is a great collection of healthy and not time-consuming vegan recipes that make the whole family look forward to meals together.

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