These best Eggless Peanut Butter Cookies have crispy edges and fudgy centers and are loaded with yummy peanut butter flavor!
If you love peanut-butter flavored desserts, then these cookies are for you! Thin and crumbly, with crispy edges, fudgy centers, and a sprinkling of coarse sea salt, these peanut butter cookies will vanish in no time! They're simple to make and completely egg-free too.
These cookies are perfectly sweet and will satisfy all your PB cravings. They can be made with smooth or crunchy peanut butter and are perfect for kids. Other than peanut butter, all you need are a few simple ingredients, and an hour of your time.
Ingredients and Variations
These simple homemade Peanut Butter Cookies are eggless, making them this the perfect recipe for those with egg allergy or intolerance (or if you ran out of eggs!).
The Dry Ingredients - You will need flour (all-purpose flour is fine), baking soda, and a pinch of salt. For best results, weigh flour using digital kitchen scales (rather than measuring cups).
Butter - Use softened butter, ideally unsalted. Cut the butter into cubes before mixing.
Peanut Butter - the star of the show for these cookies. You can use crunchy/chunky peanut butter or smooth/creamy peanut butter. For this recipe, I used creamy peanut butter.
Sugar - For this recipe, I used light brown cane sugar. Brown sugar gives a fudgy and molasses-like flavor and taste. You can also use granulated or white sugar, or a mixture of sugars if you like.
Milk - Use semi-skimmed or whole dairy milk at room temperature.
Vanilla Extract - this is optional, but a great flavor enhancer.
Coarse Sea Salt - This is optional, but a small sprinkling after baking goes a long way in terms of taste!
Note: the cookies are thin and crispy, and spread a lot when baked. The recipe yields 24-28 cookies, depending on size.
How to Make Eggless Peanut Butter Cookies
- Prepare dry ingredients
Sift and mix your dry ingredients - flour, baking soda, and salt.
- Make peanut butter cookie dough
Beat butter and sugar in a large mixing bowl (of a stand mixer or a hand mixer) until fluffy and creamy. Scrape any ingredients from the side of the bowl using a spatula.
Add peanut butter and vanilla extract and mix to combine.
Add the dry ingredients and mix (on minimum speed) until cookie dough forms - the dough will be slightly sticky.
- Chill the dough
Cover and chill the dough for at least 30 minutes (up to overnight).
- Preheat the oven
Preheat the oven to 175°C (350F) and line a large baking tray with parchment paper (you may need more than 1 baking sheet, or you can bake these in multiple batches).
- Scoop cookie dough
Scoop chilled cookie dough using a #50 or small cookie scoop (or using a tablespoon, scooping around 23-26g [0.8 to 0.9 oz] of cookie dough for each cookie). Roll dough into a ball and place on the cookie sheet with parchment paper, leaving a 2 inch space between each one. Repeat for the remaining dough (you should have 24-28 cookie dough balls). You don't need to flatten the dough before baking.
Note: The cookies will spread a lot, so make sure you leave enough space between each cookie dough ball on the baking sheet.
Bake cookies in a preheated oven for 8-10 minutes or until sides turn slightly golden brown. Cookies will be soft when out of the oven - do not move them from the baking sheet immediately. They will harden as they start to cool. You can then transfer them to a cooling rack to continue cooling.
- Sprinkle with sea salt
Sprinkle the cookies with coarse sea salt, as desired, while the cookies are still warm.
If you want to go a step further, you can add some white, dark, or milk chocolate chips to the cookie dough (after adding dry ingredients). You can also dip or drizzle the cookies with melted chocolate after baking!
For a crunchier cookie, try adding crushed peanuts to the cookie dough, or use crunchy peanut butter.
Tips for the Best Cookies
- The best way to measure your ingredients is by using a scale. Digital kitchen scales are very accurate and cost less than a set of measuring cups.
- It's fine to underbake your cookies slightly if you like a chewy texture.
- These delicious peanut butter cookies will be very soft when just out of the oven and will harden as they cool down. If you move the cookies when they're still hot and soft, they might break apart, so let them cool down slightly before transferring them to a wire rack.
- Use large baking sheets for these cookies, as the dough spreads a lot when baking. You can also bake these in multiple batches.
Storing and Making Ahead
These cookies keep well for up to 5 days when stored in a sealed container at room temperature.
The dough can be made in advance and chilled overnight.
You can use smooth or creamy peanut butter or crunchy/chunky peanut butter. Avoid using natural peanut butter.
Yes, chilling the cookie dough controls spread. These cookies spread a lot while baking (even when cookie dough is chilled), so do not skip this step. You should chill the dough for at least 30 minutes, up to overnight.
Yes, you can prepare the cookie dough and chill it for up to 1 day in advance.
Other Cookie Recipes
Eggless Peanut Butter Cookies
- 160 g all-purpose flour (1¼ cup)
- 1 tsp. baking soda
- ¼ tsp. salt
- 112 g unsalted butter softened (½ cup)
- 200 g brown sugar (1 cup)
- ½ tsp. vanilla extract optional
- 140 g peanut butter smooth or crunchy (½ cup)
- 80 mL milk semi-skimmed or whole (⅓ cup)
- 1-2 tbsp. coarse sea salt optional
- Sift and mix flour, baking soda, and salt and set aside.
- Place softened butter and sugar in a large bowl of a stand mixer fitted with the paddle attachment. Mix on medium speed until well-combined and fluffy (1-2 minutes). Scrape any ingredients from the side of the bowl using a spatula.
- Add vanilla extract and peanut butter and mix for another minute until combined. Then, add milk and mix for another 30 seconds on medium speed.
- Slowly add the dry ingredients and mix until just combined. Do not overmix. Cookie dough should be thick and slightly sticky.
- Cover cookie dough and chill for at least 30 minutes (up to overnight).
- In the meantime, preheat the oven to 175°C (350F) and line a large baking sheet with parchment paper.
- Once chilled, scoop cookie dough using a #50 scoop (or using a tablespoon, scooping around 23-26g [0.8 to 0.9 oz] of cookie dough for each cookie). Roll dough into a ball and place on baking sheet with parchment paper, leaving a 2 inch space between each one. Repeat for the remaining dough (you may need to do this in batches).
- Bake for 8-10 minutes or until sides turn slightly golden brown. Cookies will be soft when out of the oven - do not move them from the baking sheet immediately. They will harden as they cool. Sprinkle with sea salt whilst still hot.