Step 1

Preheat oven to 350 F

Step 2

In a medium bowl, mix together all dry ingredients (flour, baking soda, baking powder, and salt) and stir to combine

Step 3

In a large bowl, mix together peanut butter and room temperature vegan butter using an electric or stand mixer (if you're peanut butter is too hard or stiff, gently heat it in the microwave for 15-30 seconds)

Step 4

Add in both types of sugar to peanut butter/butter mixture and continue to mix until combined

Step 5

Add in dairy free milk and vanilla extract and mix once more

Step 6

Add the dry ingredient mixture to the wet and mix until fully incorporated

Step 7

To make these big and thick, scoop dough balls of 3 tbs and place onto a parchment lined baking sheet (I used my medium cookie scoop and scooped 2 balls per cookie and combined them into 1 giant ball)

Step 8

Using a fork, gently press a crisscross pattern on the top of the cookies. As you press they will flatten a bit, but make sure they're still relatively thick

Step 9

Bake in preheated oven for 15-18 minutes, or until edges are firm and bottoms are golden brown

Step 10

Allow to cool on pan for 5-10 minutes, then transfer to wire cooling rack to finish cooling (or eat while they're warm!)

Step 11

Enjoy!