Indulge in the nutty and flavorful goodness of these eggless peanut butter cookies. This recipe is perfect for those who have egg allergies or prefer to avoid using eggs in their baking. These cookies are soft and chewy on the inside with a slightly crispy exterior. With simple pantry ingredients, you can whip up these delightful treats in no time. Enjoy them as an afternoon snack or serve them at a party, these cookies will surely be a hit among both kids and adults alike.
Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup milk
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, peanut butter, brown sugar, granulated sugar, and vanilla extract until well combined and creamy.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms. If the dough seems crumbly, add the milk and mix again until well incorporated.
- Using a cookie scoop or spoon, portion out the dough and roll into 1-inch balls. Place the balls onto the prepared baking sheet, leaving some space between each cookie as they will spread while baking.
- Using a fork, gently press down on each cookie ball to create a crisscross pattern on top.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, store in an airtight container for up to a week.
- Enjoy these delicious eggless peanut butter cookies as a tasty treat!
