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Peanut Butter Cup Cookies

These delicious cookies are filled with rich, peanut-y flavor and little morsels of mini peanot cups!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Dessert
Cuisine: American dessert
Keyword: Cookie, Peanut Butter
Servings: 28
Calories: 94kcal
Author: Jackie of Vegan Yack Attack


  • 1 Neat Egg 1 tablespoon Neat Egg powder+2 tablespoons warm water
  • 1 cup whole wheat pastry flour
  • 1 cup unbleached all-purpose flour
  • 1/2 cup powdered peanut butter
  • 1 teaspoon baking soda
  • 1/2 teaspoon sea salt
  • 1 cup organic cane sugar
  • 1/2 cup coconut oil melted
  • 1/4 cup non-dairy milk
  • 2 teaspoons vanilla extract
  • 2.8 oz. package Mini Peanut Cups chopped


  • Preheat oven to 350F and line two baking sheets with parchment paper.
  • Mix the Neat Egg together and set aside to gel.
  • Sift the flours, powdered peanut butter, baking soda and salt together in a large mixing bowl.
  • In a small mixing bowl, whisk together the sugar, coconut oil, non-dairy milk, vanilla extract and Neat Egg, until combined.
  • Fold the wet mixture into the flour mixture until they are combined, with no dry spots. After combined, fold in the chopped mini peanot cups.
  • Scoop the dough onto the parchment paper-lined baking sheets in heaping 1 tablespoon-sized mounds, about 2" apart, then flatten slightly.
  • Bake for 10-12 minutes, or until the bottoms become golden around the edges. Cool on a cooling rack for at least 5 minutes before serving.