Eggless Peanut Butter Chocolate Chip Cookies recipe

This holiday season, these eggless peanut butter chocolate chip cookies will easily become one of the best cookies you bake — soft, chewy, and full of flavor. They’re perfect if you’re looking for easy cookie recipes for beginners or the best dessert ideas for parties.

Peanut Butter Chocolate Chip Cookies

Cookie baking is one of those quiet December traditions I truly treasure — the kind that fills the home with warmth and brings everyone together. 

Over the years, it has become a big part of my festive routine, and I always come back to simple, homemade cookies that are soft, chewy, and comforting. 

You can also explore more of my holiday favourites here, including peanut butter blossoms, eggless crinkle cookies, and Christmas butter cookies.

Ingredients

• ½ cup (113 g) unsalted butter, softened
• ½ cup (100 g) brown sugar, packed
• ¼ cup (50 g) white sugar
• ½ cup (120 g) smooth peanut butter
• 1 tbsp milk
• 1 tsp vanilla extract
• 1 cup + 2 tbsp (140 g) all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ½–¾ cup chocolate chips
• 2–3 tbsp chopped roasted peanuts (optional, for extra crunch)

Ingredient Notes:

• Butter: Unsalted butter gives you control over sweetness. Ensure it is softened for easier creaming.
• Sugars: Using both brown and white sugar gives a soft, chewy texture.
• Peanut Butter: Smooth peanut butter works best for a creamy dough.
• Dry Ingredients: In the image, all the dry ingredients — the flour, baking soda, and salt — are weighed together in the same bowl. This keeps the process simple and ensures everything is evenly combined before folding into the wet mixture.
• Chocolate Chips: Adjust the amount for a more or less chocolatey cookie.
• Optional Peanuts: Adds texture and nutty flavor, especially if serving as a festive treat.

Step by Step Instructions

In a large mixing bowl, beat the softened butter, brown sugar, and white sugar until light, fluffy, and creamy — about 8–10 minutes. This step helps create thick, chewy cookies (images 1 and 2). 

Divide the dough into 12 equal balls. Keep them tall and round for thick bakery-style cookies (image 7).

Place the dough balls on a parchment-lined baking sheet, cover the tray with cling wrap, and refrigerate for 2 hours. This helps prevent spreading and ensures a soft, chewy center.

Preheat the oven to 180°C (350°F). Arrange 3–4 cookie dough balls on cookie sheets (they spread). Bake for 13-15 minutes, or until the edges are set and the centers look slightly soft.

While the cookies are still warm, press a few extra chocolate chips on top for that classic bakery look.

Allow the peanut butter cookies to cool on the tray for 10 minutes before transferring to a wire rack.

Storage Instructions

For Baked Cookies:

• Store cooled cookies in an airtight container at room temperature for 3–4 days.
• For longer storage, place them in a container or zip bag and freeze for up to 2 months. Thaw at room temperature or warm in the microwave for 10–12 seconds for a soft, fresh-out-of-the-oven texture.

For Unbaked Cookie Dough:

• Refrigerated dough balls (after shaping) can be kept covered for up to 48 hours before baking.
• For freezing, place the shaped dough balls on a tray, freeze until firm, then store in a freezer-safe bag for up to 2 months.
• Bake frozen dough balls directly — just add 1–2 extra minutes to the baking time.

Best Tips:

• Once you add the flour mixture, switch to folding instead of beating. Over-mixing activates the gluten and can make the cookies spread too much, turning them crisp instead of soft and chewy.
• If you’re adding chocolate chunks, choose a bar you love eating on its own. For chocolate chips, a mix of milk and dark works beautifully if you don’t prefer all-dark. Couverture chocolate melts smoothly and gives the cookies that rich bakery finish.
• Don’t reuse a hot tray straight from the oven. Placing new dough balls on a warm tray will immediately soften them, causing them to spread before they even bake.
• A tiny pinch of flaky sea salt on warm cookies enhances the peanut butter and chocolate flavor, making every bite more balanced.
• For picture-perfect cookies, use a cookie cutter slightly bigger than the cookie and swirl it around while the cookies are still hot. This gives a neat, round shape.
• If you have a stand mixer with a paddle attachment, use it to cream the butter and sugars. It incorporates more air, helping you achieve that classic bakery-style thick, tender texture.
• Cookies are more consistent when the dry ingredients are measured by weight, especially flour.
• Remove the cookies when the edges are set, but the centers still look soft. They continue cooking on the hot tray, giving you that gooey, chewy middle.

Related Recipes:

1. Eggless Chocolate Chip Cookies
2. Chai Chocolate Chip Cookies
3. Dark Chocolate Espresso Chocolate Chip Cookies

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