Easy Eggless Peanut Butter Cookies

The Best Easy Peanut Butter Cookies Without Eggs!

These Easy Eggless Peanut Butter Cookies boast a thick, soft texture with a melt-in-your-mouth center. They’re everything you want in a peanut butter cookie and more! Unlike some cookie recipes that require chilling the dough, these cookies can be baked right away. That means you can have warm, freshly baked cookies on your table in under 30 minutes. And everything you need is likely already in your pantry. Prepare yourself for a burst of peanut flavor in every bite. These cookies are loaded with that rich, nutty taste we all adore. These cookies are the epitome of indulgence.

Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down). Quick and Easy: Let’s face it, we’re all busy, right? These cookies are so quick and easy to make that you’ll enjoy freshly baked cookies in under 30 minutes! Simple Ingredients: Everything you need is probably already in your pantry – Only 10 ingredients! No Chilling Needed: This recipe does not require chilling. Just mix the dough, scoop, and bake. It’s that simple! They’re Sooo Soft: Imagine sinking your teeth into a warm, soft cookie with a melt-in-your-mouth center. That’s what you get with these cookies. Classic Criss-Cross Design: Is there anything more adorable than the criss-cross pattern on top of peanut butter cookies? It’s like a little love note baked right in. Plus, it helps the cookies bake evenly, so it’s both cute and functional! Incredible Texture: These cookies have a slightly crispy edge, a soft and tender center, and a crumbly exterior. Bursting with Peanut Butter Flavor: If you’re a peanut butter fan (who isn’t?), you’ll love these cookies. They’re packed with that rich, nutty flavor that peanut butter lovers adore.

All-purpose flour: Provides structure to the cookies. Make sure to measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients. Baking soda and baking powder: Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free. I usually use the Clabber Girl brand, and though the ingredients state aluminum, I’ve never noticed an aluminum aftertaste. Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend halving the amount. Creamy peanut butter: It is the star of the show, giving the cookies their unmistakable peanut flavor and rich texture. Read tips below to make peanut-free peanut butter cookies. Butter: Adds moisture and richness to the cookies. I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe. Granulated sugar and brown sugar: For this recipe, you will need regular white granulated sugar o caster sugar, and brown sugar. Combining both sugars will help the cookies have the perfect texture with a deeper caramelized flavor. Cream cheese: Adds tenderness to the cookies and enhances the flavor. Use the full-fat version that comes in blocks. Vanilla extract: Provides a warm, aromatic flavor that complements the peanut butter. Reach for pure vanilla instead of imitation for optimal flavor. Even better, try homemade vanilla extract!

Peanut-Free Peanut Butter Cookies

To make peanut-free peanut butter cookies, you only need to use a peanut-free peanut butter spread. My favorite is WOWBUTTER; it has the closest taste and texture to real peanut butter. However, if using Wowbutter, the cookies will be slightly dryer. You can also use other peanut-free butter, such as almond butter or sunflower butter, but the texture will change. The cookies spread a bit more and are somewhat sandier/crumblier.

Process Overview: How To Make Classic Peanut Butter Cookies Without Eggs Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Whisk the flour, baking soda, baking powder, and salt together in a medium bowl. Set aside.

Step 2 – Cream Butters and Sugars Together

Using an electric hand mixer or a stand mixer, cream the peanut butter, sugars, cream cheese, and vanilla at medium speed until light and fluffy, for about 5 minutes. Beat in the milk. Scrape down the sides and bottom of the bowl as needed.

Step 3 – Add Mix Ingredients

Reduce the speed to low and gradually beat in the flour mixture; mix until combined.

Step 4 – Rolls and Coat

Shape tablespoonfuls of the dough into balls, about 2 tablespoons of dough each. Place the remaining sugar into a bowl. Roll cookie dough into balls in the sugar and place them 2 inches apart on the prepared baking sheets. Use a fork to make a crisscross indent on top of each cookie. Pro-Tip: Reshape the cookies! After flattening the balls with a fork, use your fingers to reshape the edges into thicker/taller discs, because the thicker the disc, the thicker the baked cookie.

Step 5 – Bake

Bake, one baking sheet at a time, for 8 to 10 minutes, or until very lightly browned on the sides. The centers will look very soft. Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely

Food Allergy Swaps

Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of butter and cream cheese, use vegan butter and vegan cream cheese. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks and Violife Just Like Cream Cheese Original. Check out my favorite dairy-free substitutes here.

Measure accurately: Baking is a science, so be sure to measure your ingredients accurately for the best results. Room temperature ingredients: Make sure your butter and cream cheese are at room temperature for easier mixing and better incorporation into the dough. Don’t overmix: Mix the dough until just combined. Overmixing can lead to tough cookies. Uniform size: Use a cookie scoop or tablespoon to ensure your cookies are the same size for even baking. Reshape the cookies: After flattening the balls with a fork, use your fingers to reshape the edges into thicker/taller discs, because the thicker the disc, the thicker the baked cookie. Cooling: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set properly.

Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend. Peanut-Free: To make peanut-free peanut butter cookies, you only need to use a peanut-free peanut butter spread. My favorite is WOWBUTTER; it has the closest taste and texture to real peanut butter. However, if using Wowbutter, the cookies will be slightly dryer. You can also use other peanut-free butter, such as almond butter or sunflower butter, but the texture will change. The cookies spread a bit more and are somewhat sandier/crumblier.

Variations & Additions

Peanut Butter and Jelly Thumbprints: Make an indentation in the center of each cookie and fill with your favorite jam or jelly before baking. Peanut Butter Blossoms: Press a chocolate kiss into the center of each cookie immediately after removing them from the oven. Check out my Eggless Peanut Butter Blossom Cookies recipe. Chocolate Chip Peanut Butter Cookies: Fold in a cup of chocolate chips into the dough for an irresistible chocolatey twist. You can also add peanut butter chips.

Storing and Freezing Instructions

To store, keep the cookies in an airtight container at room temperature for up to 7 days. Freeze Baked Cookies: If you want to freeze them, place the cooled cookies in a single layer on a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag or container and store them for up to 3 months. Thaw at room temperature before enjoying. Freeze Unbaked Cookie Balls: Cookie dough balls that haven’t been coated in sugar can be frozen successfully for up to 3 months. When ready to bake, allow the frozen dough balls to sit at room temperature for 30 minutes. Roll them in sugar, create a crisscross pattern with a fork, and bake for another minute. There’s no need to thaw them completely beforehand. Make Ahead: You can make the cookie dough and chill it in the refrigerator for up to 3 days.

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