Chocolate Chip PB Shortbread Cookies with Mushrooms and Soy Sauce

Makes 16 Cookies

These cookies are buttery, comforting, and so easy to make. While soy sauce replaces salt in the dough, the mushrooms add a fun textural element, and the creamy decadence of the peanut-butter-chocolate combination rounds out this funky treat!


¼ cup vegan butter, room temp. (½ a stick)

½ cup white sugar

½ cup dark brown sugar, packed

¼ cup peanut butter of choice

2 tbsp applesauce

1 tablespoon vanilla

2 teaspoons low sodium soy sauce (tamari)


¼ cup sliced mushrooms


1¼ cup white flour


2 teaspoons baking powder

 ¼ cup vegan chocolate chips


Start by adding mushrooms to a blender or food processor, pulsing into tiny pieces.


In a large bowl, cream together butter and sugars. Then whisk in the remaining wet ingredients, including mushrooms.


To the bowl, add flour and baking powder, mixing with a wooden spoon until all ingredients are well incorporated, and a thick dough has formed. Gently fold in the chocolate chips.


Chill dough in the refrigerator for 15-30 minutes while you preheat your oven to 350 degrees Fahrenheit, and grease or line 2 standard cookie sheets.


Using a mini ice cream scoop or any other method, scoop balls of dough onto the trays 1-2 inches apart. Flatten and round the balls to desired thickness and shape before baking because they won’t spread much.


Bake cookies for 15-20 minutes, or until they have browned slightly on the edges, and the tops are golden. If using 2 oven racks, swap trays halfway through. Don't worry if cookies are a little soft when you take them out of the oven, they firm up quite a bit once cool.


Let cookies cool on pans for 10 minutes before transferring to cooling racks, then enjoy! Store in an airtight container at room temperature for up to 5 days.


Just a little disclaimer about this odd cookie combo: this was made as an April Fool’s Day recipe, so I had to try something a little weird!


For a standard chocolate pb shortbread cookie, simply omit the mushrooms and soy sauce (maybe also throw in a pinch of salt if using unsalted peanut butter).


Especially if you’re not using natural peanut butter, these cookies will be less dense/more fluffy than your standard shortbread, but still just too rich and buttery not to be considered shortbread! That said, if you’re looking to go a bit more typical, I might recommend substituting 2 tbsp (half) of the peanut butter for plant butter, then using natural nut butter for the remaining 2 tbsp because of its higher oil content. Just know that all this will yield a slightly less peanut buttery cookie.


Since these cookies are shortbread-like, feel free to shape them into squares instead of circles! For this, I recommend rolling out the dough, then cutting shapes with a cookie cutter, knife, or any other sharp edge.


If using soy sauce in place of tamari, use only 1 tsp. Substitute the second for plant milk or water.

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