Peanut butter cookies are one of those classic treats that never really go out of style. They are simple, comforting, and always a hit.
These ones are eggless, so if you avoid eggs or just ran out of them, this recipe has you covered.
The dough comes together in just a few minutes, and you don’t need any special tools to make it work.
Once baked, these cookies turn out soft and chewy with that rich peanut butter flavor in every bite.
I love making a batch when I want something sweet without a lot of fuss. Let me show you how it’s done.
Why You’ll Love It
Deep Peanut Butter Flavor – Each bite delivers rich peanut butter flavor balanced by buttery sweetness and fragrant vanilla.
Soft, Chewy Centers – Baking until the centers look soft creates a tender, chewy texture as the cookies cool.
Golden Edges – Lightly golden edges add a delicate contrast to the soft middle, making every bite more satisfying.
Balanced Sweetness – Brown sugar adds mellow caramel notes while granulated sugar keeps the flavor bright and balanced.
Ingredient List
- 1 cup Creamy Peanut Butter
- 1/2 cup Softened Butter
- 3/4 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1/4 cup Whole Milk
- 2 tsp Vanilla Extract
- 1 1/4 cups All Purpose Flour
- 1 tsp Baking Soda
- 1/2 tsp Salt
Directions
Step 1
Preheat the oven to 350 F and line 2 baking sheets with parchment paper.
Step 2
Beat the peanut butter, butter, brown sugar and granulated sugar for 2 minutes until creamy, then beat in the milk and vanilla.
Step 3
Whisk the flour, baking soda and salt, then mix into the wet ingredients until a soft dough forms.
Step 4
Roll into 1 1/2 tablespoon balls, place on the sheets and press a crosshatch pattern into each with a fork.
Step 5
Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still look soft.
Step 6
Cool on the pan for 5 minutes, then move to a rack. The cookies firm up soft and chewy as they cool.
Tips
Use Softened Butter
Let the butter soften at room temperature until it is easy to press, but not melted or shiny. Soft butter blends properly with the peanut butter and sugars.
Melted butter can make the dough too loose, causing the cookies to spread more than expected and lose their soft, chewy texture.
Choose Creamy Peanut Butter
Use a creamy peanut butter with a smooth, thick texture. If you use natural peanut butter, stir it very well first so the oil is evenly mixed throughout.
Peanut butter with separated oil can make the dough greasy and change how the cookies spread in the oven.
Measure the Flour Carefully
Spoon the flour into your measuring cup and level the top instead of scooping directly from the bag. Too much flour will make the dough dry and the cookies firm.
Mix the flour into the wet ingredients only until no dry spots remain. The dough should be soft and easy to roll.
Try These Next
- Eggless Bakery Chocolate Chip Cookies
- Eggless Chewy Coconut Macaroons
- Eggless Fudgy & Rich Chocolate Brownies
- Eggless Soft & Chewy Sugar Cookies
- Eggless Super Moist Banana Bread
Questions You Might Have
Can I use natural peanut butter in these eggless cookies?
Yes, but use a well-stirred natural peanut butter so the oil is evenly mixed in. If the dough feels especially loose, chill it for 20 to 30 minutes before shaping the cookies.
Eggless Peanut Butter Cookies
Ingredients
Method
- Preheat the oven to 350 F and line 2 baking sheets with parchment paper.
- Beat the peanut butter, butter, brown sugar and granulated sugar for 2 minutes until creamy, then beat in the milk and vanilla.
- Whisk the flour, baking soda and salt, then mix into the wet ingredients until a soft dough forms.
- Roll into 1 1/2 tablespoon balls, place on the sheets and press a crosshatch pattern into each with a fork.
- Bake for 10 to 12 minutes, until the edges are lightly golden and the centers still look soft.
- Cool on the pan for 5 minutes, then move to a rack. The cookies firm up soft and chewy as they cool.