Name: Eggless Peanut Butter Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 65 min
Ingredients: 1 ¼ cups All purpose flour (Maida); ½ teaspoon Baking powder; ¾ teaspoon Baking soda; ¼ teaspoon Salt; ½ cup Unsalted butter (soften at room temperature); ½ cup White granulated sugar; ½ cup Light brown sugar; ½ cup Peanut butter; ¼ cup Milk

Jump to Recipe Pin Recipe

The BEST peanut butter cookies without eggs. They are full of peanut butter flavor and have a perfect salty, sweet flavor with a buttery, crisp yet soft chewy texture. You won’t believe that these are eggless peanut butter cookies.

You’ll Love This Cookies

Taste:
- packed with peanut butter flavor
- Buttery with a perfect balance of sweet and salty taste.
Texture: Crisp around the edges, soft and chewy in the center. You can make it crispy all the way through if baked for a little longer.

These cookies are ULTRA-easy to make with easy-to-find ingredients.
Scalable: Make a double/triple batch and freeze the cookie dough. Bake fresh as you crave.
These make a great after-school snack with a glass of milk.
The traditional criss-cross pattern on top – you know it’s peanut butter cookie by just one look.

Ingredient Notes

Ingredients used for eggless peanut butter cookies in individual bowls and spoons.

Peanut butter: There are two types of peanut butter available
1. it says ‘old-fashioned’ or ‘natural’ on the jar. This kind has like separate texture, every time you use it, you have to stir first. Not good for cookies. Just in case, you have this one hand and using it then make sure to stir it really well before using. The oil on top may make the dough soft and flat cookies.
2. It says ‘zero trans fat’ or ‘hydrogenated oil’ on the jar. Buy this kind for making cookies. You can use creamy or chunky as per your preference.
Unsalted butter: It is BEST to use unsalted, so you can control the salt in the recipe.
Light brown sugar: When you measure it, make sure to pack it lightly. You can use dark brown sugar and you’ll get a more caramel-like flavor.
All purpose flour: I prefer to use unbleached flour.
- For all my baking recipes, always spooned the flour into a measuring cup and leveled it (not scooped from the bag or container).
Milk: It can be whole milk or low-fat.

Step By Step Photo Instructions

Making The Cookie Dough:

1) Take dry ingredients (flour, baking powder, baking soda and salt) in a bowl.

2) Whisk it until everything is incorporated well. Keep it is aside.

Collage of 2 steps showing mixing dry ingredients.

3) In another bowl, take softened butter. Add both (white and brown) sugar.

4) Cream the butter and sugar until smooth using a hand mixer (or do it by hand using a wire whisk or use a stand mixer with paddle attachment).

5) Add milk and peanut butter.

6) Again beat it until everything is well combined.

7) Scrap the sides and bottom of the bowl using a spatula and make sure everything is mixed properly.

Collage of 5 steps showing creaming butter, sugar and adding mixing rest wet ingredients.

8) Add dry flour mixture to wet.

9) Mix using a spatula until it forms a loose, sticky dough. (if using chopped peanuts or chocolate chips then add at this time and fold them in using a spatula).

Cover the bowl using plastic wrap and chill into the refrigerator for at least 30 minutes. (check the dough should look firm if it is still soft then put it back into the refrigerator and chill for an hour or more as needed.)

Collage of 2 steps showing adding dry flour mixture and making a cookie dough.

Making Cookie Balls:

Preheat the oven to 375°F (190°C) for at least 10 minutes.
Line two cookie trays with parchment paper or a silicone mat.

10) Now scoop a tablespoon size of chilled dough using a cookie scoop.

11) Start rolling into a ball.

12) Make a smooth ball.

13) Arrange the balls on the prepared tray a few inches apart. Keep some gap between the cookie balls and give them enough room to expand. So they don’t touch each other.

Collage of 4 steps showing rolling cookie ball and arranging on the tray.

Making Criss-Cross Pattern & Bake:

14) Mark and flatten the cookie slightly using a fork.

15) Make another mark in opposite direction and flatten slightly. If cookie balls look too soft then you can chill again before baking.

16) You can see the criss-cross pattern while doing this if the fork starts sticking to the dough then dip the fork into granulated sugar and make the pattern.

17) Repeat the same for rest.

18) Bake into the preheated oven for 13-15 minutes. You’ll notice the slight brown edges and center is still soft. Let the cookie firm up in the pan itself and don’t get tempted to touch the cookie. After few minutes (around 5 mins) when cookies are firm enough to touch that time you can transfer them to a cooling rack and let them cool down completely.

Collage of 5 steps of making criss-cross pattern and baked cookies.

Expert Tips

Room temperature butter: Make sure to use softened butter (not melted). Please do not use the microwave to soften the butter. It makes melty, greasy butter. Softened butter is easy to beat with sugar. So remove the butter at least an hour before from the refrigerator.
Chilling the dough: Chilling the dough for 30 minutes to a few hours will help the peanut butter cookies maintain their shape, and not overly spread when cooked.
Dip the fork in sugar. To help keep the fork from sticking when you make a cross-hatch pattern on the cookies, dip the tines in a little granulated sugar between cookies.
These cookies are very soft just out of the oven. So let them cool down for a while and they will be firm enough to handle.
Peanut butter: it is best to use smooth (creamy), unsweetened and name brands like Jif, Skippy or Peter Pan. Avoid natural kind where oil is separated.

Variations

Add chopped peanuts for a crunchy texture.
Add chocolate chips into the dough to make peanut butter chocolate chip cookies.
Drizzle the melted chocolate over the baked cookies.
You can dip the baked cookies into melted chocolate or white chocolate like this chocolate dipped shortbread cookies.

Storage Instructions

At room temperature: These cookies stay fresh for 2-3 days in an airtight container.
In the refrigerator: The cookie dough stays good for up to 3 days. Make sure the plastic wrap touches the dough, so it doesn’t dry out.
In the freezer: Roll the cookies, make a criss-cross pattern and arrange them on a tray. Cover with plastic wrap and freeze. Once frozen transfer them to a freezer-safe ziplock bag or container and store them in the freezer. Cookie dough balls stay good for up to 3 months. Bake as directed, adding an extra minute to the baking time. No need to thaw.

Close up of eggless peanut butter cookies.

Check Out Other Eggless Cookies

PS Tried this eggless peanut butter cookies recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.