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Eggless Peanut Butter Chocolate Chip Cookies recipe
Soft, chewy, bakery-style peanut butter chocolate chip cookies made with simple pantry ingredients and an easy eggless dough that comes together in minutes.
Servings 12 cookies
Calories 302kcal
Ingredients
- ½ cup (113g) Unsalted Butter softened
- ½ cup (100g) Brown Sugar packed
- ¼ cup (50g) White Sugar
- ½ cup (120g) Smooth Peanut Butter
- 1 tbsp Milk
- 1 tsp Vanilla Extract
- 1 cup+ 2 tbsp (140g) All-Purpose Flour
- ½ tsp Baking soda
- ¼ tsp Salt
- ½-¾ cup Chocolate Chips
Instructions
- Beat the butter, brown sugar, and white sugar until light, fluffy, and creamy — about 10-12 minutes.
- Add peanut butter and beat again until smooth.
- Mix in the milk and vanilla.
- Sift together the flour, baking soda, and salt. Add to the wet mixture and fold gently until the dough comes together.
- Fold in the chocolate chips.
- Divide the dough into 12 tall, round balls.
- Place on a parchment-lined tray, cover with cling wrap, and refrigerate for 2 hours.
- Preheat oven to 180°C (350°F). Bake 3–4 cookies at a time for 13–15 minutes, until the edges are set but the centers look soft.
- While still warm, press extra chocolate chips on top. Cool on the tray for 10 minutes.
Notes
- All dry ingredients (flour, baking soda, salt) can be weighed together in one bowl for convenience.
- Do not overmix the dough once the dry ingredients are added; it can make the cookies flat.
- Chilling the dough is essential for thick, chewy bakery-style cookies.
- Do not place dough on a hot tray—use a fresh, cool tray for each batch.
- A pinch of sea salt on warm cookies enhances the peanut butter and chocolate flavour.
- For perfectly round cookies, swirl a larger cookie cutter around them while still warm.
Nutrition
Calories: 302kcal | Carbohydrates: 37g | Protein: 5g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 145mg | Potassium: 121mg | Fiber: 1g | Sugar: 19g | Vitamin A: 239IU | Calcium: 25mg | Iron: 0.5mg
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