I had to start my day with a visit to the doctor. My throat has been hurting very badly for a couple of days and it turns out I have a terrible throat infection. This is particularly stressful because I have to fly to Bombay in a couple of days for my talk at the prestigious XIC. To make myself feel better, I decided to treat myself to a batch of eggless peanut butter cookies, that are so delish!
These eggless peanut butter cookies with chocolate chips are-
- chewy
- easy to make
- delicious
- chocolaty
- crisp on the edges
- addictive!
These eggless peanut butter cookies with chocolate chips are the best thing to happen in my kitchen for a while now. They’re so delicious and easy to bake. The cookie dough comes together in no time. The only patience testing part of making these cookies is the resting period. I rested my dough in the refrigerator overnight. I suggest you let it sit in the fridge for at least 4 hours. Please don’t skip this step otherwise the cookies will spread too much in the oven.The chocolate chips and sea salt make these eggless peanut butter cookies so great! I use callabuet chocolate in the cookies.
Also read-
WHICH CHOCOLATE TO USE FOR BAKING- COMPOUND OR COUVERTURE
BAKING WITH CHOCOLATE & WHERE TO FIND COOKING CHOCOLATE IN INDIA
How to make peanut butter cookies without eggs
You won’t believe that these cookies are eggless. This recipe does not call for any substitute for eggs like condensed milk or flax seeds. The dough comes together beautifully and bakes really well even without no eggs in the dough. How cool is that!!
Eggless peanut butter cookies ingredients
Basic, as always! This recipe calls for some very basic ingredients that are very easily available. I use creamy peanut butter for these cookies. If you like, you can also use crunchy peanut butter. The recipe also calls for corn flour and that is what makes these cookies chewy. If you like crunchy cookies more, you can simply skip the corn flour. Besides that, you need both brown and white sugar to make these eggless peanut butter cookies with chocolate chips.
I recommend using both brown and white sugar for these eggless peanut butter cookies. However, if you can’t get your hands on brown sugar, you can go ahead and use 1 cup castor sugar.
More eggless recipes-
Baking Eggless Peanut Butter Cookies with chocolate chips
Bake the cookies only until the edges of the cookies are golden-brown. They might look un-done from the center but the cookies will continue to cook once you take them out of the oven. Once you pull the cookies out of the oven, let the rest on the baking tray for 10 minutes before you lift them. The cookies will be too delicate while they’re hot. It is important for them to let the cookies cool down before you lift them. As the cookies cool down, the butter in them becomes firm and the cookies hold shape.
If you bake these eggless peanut butter cookies with chocolate chips, don’t forget to share a picture with me on my Instagram by using #BakeWithShivesh
- ½ cup (113g) butter, softened
- ½ cup (100g) castor sugar
- ½ cup (100g) light brown sugar
- 1 (5mL) teaspoon vanilla extract
- ½ cup (135g) smooth peanut butter
- 1 + ¼ cup (150g) all-purpose flour (maida)
- 1 tablespoon (12g) corn flour
- ½ teaspoon (3g) baking soda
- ¼ cup (60mL) milk
- ½ cup (88g) chocolate chunks
- sea salt, to top
- In a large bowl, beat butter with brown and castor sugar on high speed. Beat well for 5 minutes.
- Beat in the vanilla extract and the peanut butter. Mix well.
- Turn the mixer to low speed and add flour, corn flour and baking soda. The dough will be extremely thick and dry at this stage.
- Add the milk and beat until the dough comes together.
- Pop the dough into the refrigerator overnight or for at least 4 hours.
- Pre-heat the oven to 180c. On a baking tray lined with parchment paper/ silicon mat, scoop the cookie dough in equal sized balls.
- Use your fingers to gently press the dough balls to flaten them a little. Top with chocolate chips
- Bake the cookies for 12-15 minutes-only until the edges are golden-brown. Top them with sea salt
- Let the eggless peanut butter cookies sit on the baking tray for another 10 minutes before you lift them.
Hi Shivesh,
Definitely going to give a try!
Can you please suggest which brand’s brown sugar and choco chips to use?
Hi there,
Will the cookies taste different or vary in texture if i use crunchy instead of smooth peanut butter?
Hi! you can use either
Looks amazing. Thanks for sharing the recipe.
Thank youu
Can we use plain butter instead of peanut butter?
Nope, because these arepeanut butter cookies
Hey shivesh, why do you add cornflour ??…I never use to add it in my cookies….but will definitely try. pls reply.
Hi Shivesh,
Amazing eggless recipes. Looking forward to try them all. I wanted ask whether i can use the same recipe/ingredients to make eggless nutella cookies by just replacing the peanut butter with nutella? If yes, then what should be the quantity of nutella to be replaced with peanutbutter? I know that you have a separate recipe for the eggless nutella cookies but was just curious to know if i can use one dough only for 2 separate flavoured cookies. 🙂
Hello, I have not tried doing that but I don’t see why it should not work. You should definitely give it a shot 😀
Hi can I use butter paper in OTG instead of parchment papers? Are they same? Is castor sugar the same as normal powdered white sugar? And which brand of brown sugar? Can’t get any at gzabd 🙁 please do reply
Can I use butter paper in OTG instead of parchment paper? Also is castor sugar powdered white sugar?I cant find brown sugar in any stores at Ghzabd.Please let me know the brand name to be used. Thanks
Butter paper is usually not food grade. Nope, castor sugar is superfine/ breakfast sugar. powdered sugar is different. For brown sugar I use this brand called Tate & Lyle- you can look for it on big basket/ amazon also
Hey thanks..i baked these cookies..very yummy in taste but instead of being crunchy it was a bit soggy after cooling down..happens each time I bake cookies..what cud be the reason for this? I want crunchy cookies not soggy??
I buy molasses and mix it with my white sugar to make my own brown sugar. Everyone loves the way my cookies taste
Is it necessary to use sea salt at the end or can we use rock salt / regular salt?
I just like the flavor of sea salt but you can skip it completely 😀
This is a great idea. I haven’t tried this before and I’m excited to taste one with the sea salt
Hi, can I substitute all purpose flour with maida? And what should i change if u want to make them whole wheat?
Hey !
Can we use wheat flour instead of maida in what ratio it should be used?
This recipe sounds Delish!
Have you used sweetened /unsweetened peanut butter?
Hi Shivesh, Thanks for the recipe.. m looking at making this as a cookie cake layer.. can I use this recipe for a cookie cake. please do let me know. thanks.
These are just AMAZINGGG. Thank you so much for this
Which peanut butter to use unsweetened or sweet?
Your measurements in website is different from youtube, which is correct?
The recipe video and the detailed written recipes are different. Which one to follow?
You haven’t added milk to the dough in the video neither have you added the vanilla essence.
The corn flour part was mentioned.
The video says 30 minutes rest time. Recipe says 4 hours! I’m a little confused.
Hi, you have used baking powder in your video but its not mentioned in the recipe card. Is it required to use baking powder or not?
Hi, can I bake these cookies in convection oven too ?
If yes , can you pls tell me the time and temperature too.
There is no baking powder in recipe given here where as it is there in video.
Can I skip regular butter and use only peanut butter? Also can I use self raising flour that we get in the supermarket and skip baking soda?
Hey just made them today and kept it on the fridge. Can’t wait to bake them tomorrow…
Thank you for sharing the recipe!