You’ll love these eggless peanut butter cookies. 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 these cookies are made without eggs!
Take dry ingredients (flour, baking powder, baking soda and salt) in a bowl. Whisk it until everything is incorporated well. Keep it is aside.
In another bowl, take softened butter. Add both (white and brown) sugar. 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).
Add milk and peanut butter. Again beat it until everything is well combined. Scrap the sides and bottom of the bowl using a spatula and make sure everything is mixed properly.
Add dry flour mixture to wet. 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.)
Shaping, Making Criss-Cross Pattern & Baking:
Preheat the oven to 375°F (190°C) for at least 10 minutes.
Line two cookie trays with parchment paper or a silicone mat.
Now scoop a tablespoon size of chilled dough using a cookie scoop. Roll and make a smooth ball.
Arrange the balls on the prepared tray a few inches apart.
Mark and flatten the cookie slightly using a fork. Make another mark in opposite direction and flatten slightly. If cookie balls look too soft then you can chill again before baking.
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.
Video
Notes
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 eggless peanut butter ookies 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.
Storage:
Cookies stay fresh for 2-3 days at room temperature in an airtight container.
You can store the cookie dough in the refrigerator for up to 3 days (make sure the plastic wrap touches the dough so it doesn’t dry out).
Freeze the cookie balls for up to 3 months. Bake as directed by adding a minute to the baking time.