Easy No-Egg Peanut Butter Cookies: A Classic Treat Made Simple
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About Easy No-Egg Peanut Butter Cookies: A Classic Treat Made Simple
Craving a warm, melt-in-your-mouth peanut butter cookie? These incredibly easy egg-free cookies deliver a perfectly chewy texture and irresistible peanut butter flavor, all with a delightful crunch from chopped peanuts.This simple recipe is a guaranteed crowd-pleaser, perfect for satisfying your sweet tooth any time of day. Imagine the satisfying crunch with each bite!Enjoy these irresistible treats dunked in a cold glass of milk or savor them as a delightful standalone snack. Get ready to bake a batch you won't be able to resist!
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Recipe Time & More
Prep1 hour 30 minutes
Cook30 minutes
Total2 hours
Ingredients
Dry Ingredients
- 175 gm All-Purpose Flour
- 0.5 tsp Baking Powder
- 0.5 tsp Baking Soda
- 0.125 tsp Salt
Wet Ingredients
- 100 gm Butter softened, unsalted
- 100 gm Sugar granulated
- 90 gm Sugar brown, light
- 100 gm Regular Peanut Butter
- 1 tsp Vanilla Extract
Topping
- 15 gm Peanuts chopped
Instructions
How to make eggless peanut butter cookie dough
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures the dry ingredients are evenly distributed for a consistent cookie texture.
- In a separate large bowl, beat the softened unsalted butter with an electric mixer on low speed for 30 seconds. This helps aerate the butter.
- Add the granulated sugar and light brown sugar to the butter. Cream together on high speed for 1-2 minutes until light and fluffy. This creates a smooth base for the cookies.
- Stir in the peanut butter and vanilla extract until the mixture is smooth and well combined.
- Gently fold the dry ingredients into the wet ingredients using a spatula, mixing until just combined. Be careful not to overmix, as this can make the cookies tough. Refrigerate the dough for 30-60 minutes to allow it to firm up, making it easier to handle.
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper. Roll the chilled dough into small balls and place them on the prepared baking sheet. Flatten each ball with a fork, creating a criss-cross pattern. Sprinkle with chopped peanuts.
- Bake for 13-15 minutes, or until the edges are lightly golden. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Storage of these no egg cookies
- Once the cookies are completely cool, store them in an airtight container at room temperature to maintain their freshness.
How to serve chewy peanut butter cookies
- Enjoy these cookies on their own, dunked in a glass of cold milk, or as a sweet treat with a scoop of ice cream.
Recipe Notes
Good To Know
- Here is the list of cookies recipe to try:
- Christmas Cookies
- Sugar Cookies
- Oats Cookies
- Chocolate Chip Cookies with Honey
- Chocolate Chip Cookies no egg
- Molasses Cookies
- About the Author: Rajeswari Annamalai, home chef and self-taught baker, has unconditional love towards cooking since her childhood. She has done masters in computer science and led various IT projects but her passion for food and love for travelling made her taste the food across the world. Inspired by her elders, she tries various cuisines in her kitchen and her 10-year-old daughter is her biggest critic who motivates her to recreate the recipes. She loves to make recipes in a healthier way as she believes that "Happy Healthy life means happy next generation".
Expert Tips
- Chill your cookie dough for at least 30 minutes before baking. This will prevent spreading and help the cookies maintain their shape.
- Use a cookie scoop for uniform sizing, ensuring even baking.
- Don't overbake! Slightly underbaked cookies will be chewier.
Storage Instructions
- Store cooled cookies in an airtight container at room temperature for up to a week.
- For longer storage, freeze the cookies in a freezer-safe bag for up to 3 months.
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Recipe Nutrition
Calories: 1389kcalCarbohydrates: 174gProtein: 23gFat: 71gSaturated Fat: 31gPolyunsaturated Fat: 9gMonounsaturated Fat: 25gTrans Fat: 2gCholesterol: 108mgSodium: 1108mgPotassium: 510mgFiber: 5gSugar: 99gVitamin A: 1250IUCalcium: 154mgIron: 6mg
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4 Comments
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Looks so delectable! Thanks for posting.
This looks so tasty! Thank you.
This looks incredible! Thank you.
This looks delightful! Thanks for the recipe.