Eggless Peanut Butter Chocolate Chip Cookies
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.
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.
Nutrition (Approximate Values)
Calories : 194kcalCarbohydrates : 23gProtein : 3gFat : 11gSaturated Fat : 4gPolyunsaturated Fat : 1gMonounsaturated Fat : 3gTrans Fat : 0.1gCholesterol : 7mgSodium : 143mgPotassium : 102mgFiber : 1gSugar : 17gVitamin A : 80IUVitamin C : 0.002mgCalcium : 19mgIron : 0.5mg
Tried this recipe?Tag @vegehomecooking On Instagram