These Eggless Peanut Butter Chocolate Chip Cookies are soft, chewy, and tender, with the right amount of crispiness around the edges! The cookies are the perfect treat that will satisfy your peanut-y, salty, sweet, and chocolaty cravings in one.
Making these Eggless Peanut Butter Chocolate Chip Cookies is easy with only pantry staples. Each bite is loaded with rich peanut butter flavor and melting chocolate chips. If you can not decide between chocolate chip cookies and peanut butter cookies, have these cookies to enjoy both flavors.
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Delicious Eggless Peanut Butter Chocolate Chip Cookies
These eggless peanut butter chocolate chip cookies have the best of both worlds: chocolate chip cookies and peanut butter cookies!
The best part is that the recipe is simple and easy to make with only pantry staples. Also, no chilling of the dough is required.
These cookies are egg-free, but no egg replacer is needed. They are soft and creamy and stay tender for days! The cookies are packed with peanut butter flavor and chocolate chips.
The cookies are not dense or heavy, but they have melt-in-the-mouth interiors. Adding less flour does the trick and keeps the cookies soft and tender. So, measuring the ingredients correctly is essential, as adding more flour will make the cookies dry and crumbly.
Why You Will Love These Cookies
- These Peanut Butter Chocolate Chip Cookies are loaded with peanut butter flavor.
- They are soft, chewy, and tender for days, with the right amount of crispiness around the edges.
- These cookies are easy to make with only pantry staples.
- They are irresistible, and each bite is packed with chocolate chips.
- The cookies will satisfy all your salty, sweet, peanut-y, and chocolaty cravings at once.
- Chilling the dough is not required, and the cookies will be ready in less than 30 minutes.
- Peanut Butter Chocolate Chip Cookies are eggless, and there is no need for an egg replacer.
Ingredients and Notes
- All-Purpose Flour: I have used unbleached all-purpose flour and recommend using the same.
- Cornstarch: Adding cornstarch makes the cookies soft and tender. If you do not have cornstarch, replace it with all-purpose flour.
- Baking Soda: Baking soda helps make Eggless Peanut Butter Chocolate Chip Cookies soft and chewy and helps them spread while baking.
- Salt: It provides a great contrast to the sweetness of the cookies.
- Butter: Use unsalted butter, which must be softened to room temperature. Creaming butter and sugar is also very important for light and tender cookies.
- Peanut Butter: Peanut butter is the star ingredient of the recipe. Use creamy peanut butter; do not use natural peanut butter for this recipe.
- Sugar: I used light brown sugar and granulated sugar.
- Vanilla: Use pure vanilla extract for the best flavor.
- Milk: Adding a tablespoon of milk makes the dough moist.
- Chocolate Chips: I have added semi-sweet chocolate chips. But instead, you can also add chocolate chunks. If you like, add dark chocolate for a more intense chocolatey taste.
How To Make Peanut Butter Chocolate Chip Cookies
- Preheat the oven to 350°F (180°C).
- Line the baking sheet with parchment paper or a silicone mat.
- Combine the dry ingredients- flour, cornstarch, baking soda, and salt in a medium bowl.
- In a stand mixer fitted with a paddle attachment, beat the butter, brown sugar, and granulated sugar on medium to high speed until well combined.
- Add peanut butter and vanilla, and beat again at medium to high speed until light and fluffy, for about 2 minutes.
- Scrape down the sides and bottom of the bowl as needed.
- Turn the mixer to low.
- Add the dry ingredients and milk and mix until thoroughly combined, but do not overmix.
- Add the chocolate chips and mix until incorporated.
- Use a medium cookie scoop or a spoon to portion out equal amounts of dough.
- Roll the dough in your hands to make cookie balls, and place them 2 inches apart on the prepared baking sheet.
- Gently press down on each ball to slightly flatten them.
- Stick more chocolate chips on tops if you prefer.
- Bake until the cookies are set and firm around the edges but still soft in the middle, 12-14 minutes.
- The cookies will continue to set upon cooling, so do not overbake.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes.
- Then, transfer them to a cooling rack and let them cool completely before serving.
Storing Suggestions
Store the Eggless Peanut Butter Chocolate Chip Cookies at room temperature in an airtight container for one week.
Baking Tips For Peanut Butter Chocolate Chip Cookies
Measuring: For the perfect cookies, correctly measure the flour and other ingredients. Use the kitchen scale for the best result. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
Butter: Butter should be softened to room temperature before being beaten with sugars. Cold butter prevents the cookies from spreading, and warm butter makes them flat.
Peanut Butter: I used creamy and smooth peanut butter, but you can also use crunchy peanut butter. However, do not use natural peanut butter.
Milk: We need only a tablespoon of milk to combine the dough, so measure it correctly. If the dough does not come together even after adding milk, add 1-2 teaspoons more.
Chocolate Chips: I have added semi-sweet chocolate chips, but you can add chocolate chunks instead. You can add dark or milk chocolate chips instead of semi-sweet chocolate chips.
Baking: Do not overbake the cookies. Bake them for only 12-14 minutes. After baking, the cookies will be very soft in the center, but let them cool down on the baking sheet for 5 minutes, and they will be set upon cooling.
More Eggless Cookies
Recipe Card
Eggless Peanut Butter Chocolate Chip Cookies
Ingredients
- ¾ cup (90g) all-purpose flour
- 1 tablespoon (8g) cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¼ cup (57g) unsalted butter softened to room temperature
- ¾ cup (190g) creamy peanut butter
- ½ cup (100g) light brown sugar
- 6 tablespoon (75g) granulated sugar
- 2 teaspoon vanilla extract
- 1 tablespoon (15ml) milk
- 1 cup (170g) chocolate chips (semi-sweet or dark)
Instructions
- Preheat the oven to 350°F (180°C). Line the baking sheet with parchment paper or a silicone mat.
- Combine the dry ingredients- flour, cornstarch, baking soda, and salt in a medium bowl.
- In a stand mixer fitted with a paddle attachment, cream the butter, brown sugar, and granulated sugar on medium to high speed until well combined.
- Add peanut butter and vanilla, and beat again at medium to high speed until light and fluffy, for about 2 minutes. Scrape down the sides and bottom of the bowl as needed.
- Turn the mixer to low. Add the dry ingredients and milk and mix until thoroughly combined, but do not overmix. Add the chocolate chips and mix until incorporated.
- Use a cookie scoop or a large spoon to portion out equal amounts of dough. Roll the dough in your hands to make cookie balls, and place them 2 inches apart on the prepared baking sheet. Gently press down on each ball to slightly flatten them.
- Bake until the cookies are set and firm around the edges but still soft in the middle, 12-14 minutes. Cookies will continue to set upon cooling, so do not overbake.
- Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, transfer them to a cooling rack and let them cool completely before serving.
Storing Suggestions
- Store the Eggless Peanut Butter Chocolate Chip Cookies at room temperature in an airtight container for one week.
Notes
- Measuring: For the perfect cookies, correctly measure the flour and other ingredients. Use the kitchen scale for the best result. If using the cup method, fluff your flour with a spoon and then spoon it into a measuring cup. Then, level it off with a knife.
- Butter: Butter should be softened to room temperature before being beaten with sugars. Cold butter prevents the cookies from spreading, and warm butter makes them flat.
- Peanut Butter: I used creamy and smooth peanut butter, but you can also use crunchy peanut butter. However, do not use natural peanut butter.
- Milk: We need only a tablespoon of milk to combine the dough, so measure it correctly. If the dough does not come together after adding milk, only then, add 1-2 teaspoons more.
- Chocolate Chips: I have added semi-sweet chocolate chips, but you can also add chocolate chunks or dark or milk chocolate chips.
- Baking: Do not overbake the cookies. Bake them for only 12-14 minutes. After baking, the cookies will be very soft in the center, but let them cool down on the baking sheet for 5 minutes, and they will be set upon cooling.
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