Cooking
Eggless Peanut Butter Chocolate Chip Cookies
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These Eggless Peanut Butter Chocolate Chip Cookies are the perfect mix of two classic favorites—peanut butter and chocolate! Every bite is bursting with rich peanut butter flavor and melty chocolate chips, making them impossible to resist. Plus, they’re super easy to whip up with simple ingredients you probably already have in your pantry, and no chilling time is required. And since they’re egg-free, they’re perfect for anyone with egg allergies or if you’re just out of eggs but still want to bake something delicious. If you love peanut butter, you’ll be making these cookies all the time!
Oriana’s Thoughts On The Recipe
These Eggless Peanut Butter Chocolate Chip Cookies are a dream come true for anyone who can’t decide between a peanut butter cookie and a chocolate chip cookie—why choose when you can have both? Every bite is packed with rich, peanut buttery goodness and melty chocolate chips. Trust me, once you taste them, you’ll be hooked!
What I also love about this recipe is how simple it is. With just a handful of pantry staples, you can whip these cookies up in no time. And because they’re egg-free, they’re perfect if you have egg allergies in your family or just ran out of eggs but still want to bake something delicious.
If you are eating with a peanut allergy as well, like us, to make these cookies peanut-free all you need to do is use a peanut-free peanut butter spread. My favorite to make cookies is WOWBUTTER; it is the closest taste and texture to real PB. I do not suggest using natural style or oily spreads.
The texture is another win. These cookies come out soft and chewy, with just the right amount of crispness around the edges. They stay moist for days—though they rarely last that long around here! It’s seriously one of those recipes you’ll keep coming back to, especially if you’re a peanut butter lover like me!
What I Love About This Recipe
- Simple Ingredients, Easy to Make: No fancy ingredients here! Just everyday pantry staples like flour, sugar, and peanut butter.
- Egg-Free and Adaptable to be Peanut-Free, too: This recipe is egg-free, so if you have egg allergies or just don’t have eggs on hand, this recipe has you covered. Also, if you are dealing with a peanut allergy as well, like us, to make these cookies peanut-free, all you need to do is use a peanut-free peanut butter spread. My favorite cookie recipe is WOWBUTTER; it is the closest taste and texture to real PB. I do not suggest using natural style or oily spreads.
- No chilling time is required: Unlike many cookie recipes that need extra time in the fridge, these cookies are ready to bake right away, meaning you’ll have warm, gooey, peanut buttery goodness in no time.
- The Best of Both Worlds: Peanut butter cookies mixed with chocolate chip cookies? Yes, please! These cookies combine two classics into one perfect treat, giving you the nutty richness of peanut butter and the melty sweetness of chocolate chips all in one bite.
- Soft and Chewy: These cookies bake up perfectly soft and chewy, with just a hint of crispness at the edges. The combination of peanut butter and chocolate chips makes them practically melt in your mouth.
Potential Recipe Challenges & Pro Tips
- Cookies spreading too much during baking: These cookies do not tend to spread a lot; if yours are spreading too much, your butter was probably too soft.
· Pro Tip: Bake a test batch first. If the cookies spread more than you’d like, pop the remaining dough in the fridge for at least 30 minutes before baking the next batch. Chilling the dough will help the cookies hold their shape, keeping them thick and chewy.” - Overbaking: These cookies are meant to be soft and chewy, but leaving them in the oven too long can dry them out.
· Pro Tip: Check the cookies at the 10-12 minute mark. They should be golden on the edges and just set in the middle. They’ll continue to firm up as they cool.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: Provides structure to the cookies.
- Baking Soda: This helps the cookies rise and create a light texture. Note: Be sure it’s fresh for the best results.
- Salt: Enhances the sweetness and flavor of the peanut butter and chocolate.
- Butter: Adds richness and moisture to the cookies.
- Granulated Sugar & Brown Sugar: A mix of both sugars creates the perfect balance of sweetness and chewiness.
- Peanut Butter: The star ingredient! Creamy peanut butter works best here, but if you like a little crunch, you can use chunky peanut butter. Note: To make peanut-free cookies use a peanut-free peanut butter spread. My favorite cookie recipe is WOWBUTTER; it is the closest taste and texture to real PB.
- Cream Cheese: This helps replace the eggs and adds a bit of richness and softness to the cookies.
- Vanilla: Enhances all the other flavors and gives a warm, sweet aroma to the cookies.
- Semi-Sweet or Dark Chocolate Chips: These add that gooey chocolate goodness! Note: You can use either semi-sweet or dark chocolate, depending on how sweet you like your cookies.
Food Allergy Swaps
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Peanut-Free: To make these cookies peanut-free, all you need to do is use a peanut-free peanut butter spread. My favorite cookie recipe is WOWBUTTER; it is the closest taste and texture to real PB. I do not suggest using natural style or oily spreads. Please keep in mind that Wowbutter contains soy.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Mix Dry Ingredients
Combine flour, baking soda, and salt in a bowl. Set aside.
Step 2 – Cream Butter and Sugars
Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter, granulated sugar, and brown sugar for 30-45 seconds to break it down a little. Add peanut butter, cream cheese, and vanilla; then beat on high until combined. Scrape down the sides and bottom of the bowl as needed.
Step 3 – Add Dry Ingredients
Add dry ingredients and mix until incorporated. With the mixer running on low speed, add the chocolate chips; mix until evenly distributed, about 1 – 2 minutes. The dough will be thick and slightly soft.
Step 4 – Scoop Out The Cookies
Use a cookie scoop (I used a scoop with a 2 tablespoon capacity – 50 g each approx.) to measure the cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. At this point, you can bake the cookies immediately or refrigerate them for up to 2 days.
Step 5 – Bake
Place the cookie balls evenly spaced, about 2 inches apart, on your prepared cookie sheet. Bake for 12 – 14 minutes, until barely golden brown around the edges but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool.
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops—this is only for looks!
- Measure Carefully! Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard
Variations & Additions
- Peanut Butter Cup Cookies: For an extra peanut butter kick, add mini peanut butter cups or peanut butter chips to the dough!
- Nutty Addition: Stir in chopped peanuts or pecans for a little crunch.
Storing and Freezing Instructions
Storing: Keep the cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy, so you can enjoy them all week long!
Freezing: To freeze, scoop the dough into balls and freeze them on a baking sheet until solid. Once frozen, transfer the dough balls to a freezer-safe bag and store them for up to 3 months. When you’re ready to bake, simply add a couple of extra minutes to the baking time.
Frequently Asked Questions
Yes! Crunchy peanut butter adds a bit of texture and works just as well in this recipe.
Absolutely! Just swap the butter and cream cheese for dairy-free alternatives.
Read my suggestions above in my “Food Allergy Swaps” section.
Definitely! You can freeze baked cookies in an airtight container for up to 3 months. Just thaw them at room temperature when you’re ready to enjoy.
Recipe Card
Eggless Peanut Butter Chocolate Chip Cookies
These Eggless Peanut Butter Chocolate Chip Cookies are the perfect mix of two classic favorites—peanut butter and chocolate! Every bite is bursting with rich peanut butter flavor and melty chocolate chips, making them impossible to resist. Plus, they’re super easy to whip up with simple ingredients you probably already have in your pantry, and no chilling time is required. And since they’re egg-free, they’re perfect for anyone with egg allergies or if you’re just out of eggs but still want to bake something delicious. If you love peanut butter, you’ll be making these cookies all the time!
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
-
Combine flour, baking soda, and salt in a bowl. Set aside.
-
Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter, granulated sugar, and brown sugar for 1 minute to break it down a little. Add peanut butter, cream cheese, and vanilla; then beat on high until combined. Scrape down the sides and bottom of the bowl as needed.
-
Add dry ingredients and mix until incorporated. With the mixer running on low speed, add the chocolate chips; mix until evenly distributed, about 1 – 2 minutes. The dough will be thick and slightly soft.
-
Use a cookie scoop (I used a scoop with a 2 tablespoon capacity – 50 g each approx.) to measure the cookie dough. Roll each portion into a smooth ball and place it on a cookie sheet or large plate. At this point, you can bake the cookies immediately or refrigerate them for up to 2 days.
-
Place the cookie balls evenly spaced, about 2 inches apart, on your prepared cookie sheet. Bake for 12 – 14 minutes, until barely golden brown around the edges but still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool.
-
Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. While the cookies are still warm, I like to press a few more chocolate chips into the tops—this is only for looks!
Storing: Keep the cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy, so you can enjoy them all week long!
Freezing: To freeze, scoop the dough into balls and freeze them on a baking sheet until solid. Once frozen, transfer the dough balls to a freezer-safe bag and store them for up to 3 months. When you’re ready to bake, simply add a couple of extra minutes to the baking time.
Food Allergy Swaps:
- Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. I also like Doves Farm Freee Gluten-Free All-Purpose Flour, but this blend does not contain xanthan gum, so you need to add 1/4 teaspoon of xanthan gum per cup (140 g) of gluten-free flour blend.
- Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Use vegan butter instead of dairy butter. Many brands are available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. For the cream cheese, I like to use Violife Just Like Cream Cheese Original.
- Peanut-Free: To make these cookies peanut-free, all you need to do is use a peanut-free peanut butter spread. My favorite cookie recipe is WOWBUTTER; it is the closest taste and texture to real PB. I do not suggest using natural style or oily spreads. Please keep in mind that Wowbutter contains soy.
Potential Recipe Challenges & Pro Tips:
- Cookies spreading too much during baking: These cookies do not tend to spread a lot; if yours are spreading too much, your butter was probably too soft.
· Pro Tip: Bake a test batch first. If the cookies spread more than you’d like, pop the remaining dough in the fridge for at least 30 minutes before baking the next batch. Chilling the dough will help the cookies hold their shape, keeping them thick and chewy.” - Overbaking: These cookies are meant to be soft and chewy, but leaving them in the oven too long can dry them out.
· Pro Tip: Check the cookies at the 10-12 minute mark. They should be golden on the edges and just set in the middle. They’ll continue to firm up as they cool.
Extra Recipe Tips For Success:
- Measure Carefully! Especially with baking, precise measurements ensure the best results. I highly recommend using a kitchen scale.
- Don’t over-mix your cookie dough, or you will end up with dense cookies.
- For evenly sized cookies (better for baking), use a small spring-loaded ice cream scoop to spoon out the dough.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours. The muffins are done when a toothpick inserted in the center comes out clean.
- Bake the cookies until they are JUST golden around the outside. The cookies might still look a little raw in the center, but once they cool, they will be perfect. Let the cookies cool on the baking sheets for just a few minutes, around 2. If you leave the cookies on the baking sheets for too long, they will continue cooking, and they will be hard
Variations & Additions:
- Peanut Butter Cup Cookies: For an extra peanut butter kick, add mini peanut butter cups or peanut butter chips to the dough!
- Nutty Addition: Stir in chopped peanuts or pecans for a little crunch.
Calories: 284kcalCarbohydrates: 29gProtein: 4gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.3gCholesterol: 21mgSodium: 197mgPotassium: 134mgFiber: 1gSugar: 20gVitamin A: 246IUCalcium: 27mgIron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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Oriana Romero
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