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Egg-Free Peanut Butter Cookies with Chocolate Chips | Super Soft


These egg-free peanut butter cookies (with chocolate chips, of course!) might be the softest, yummiest, most decadent cookie you’ll ever meet!

These egg-free peanut butter cookies are soft, decadent, and delicious!

Oh, hey there!

Even though it’s only been a week since I posted a new recipe, I feel like it’s been a lifetime!

Sorry for the unintentional radio silence.

I wish I could say exciting things, like trips to Hawaii and no real life responsibilities, have been happening around here (and gratefully can say the few day break had nothing to do with disasters or health issues), but the true story is I feel like summer break is catching up to me.

As I work hard to keep the masses happy, healthy, busy, and productive, I find that all of a sudden without knowing how or why, there’s at least 12 hours missing in my day.

Seriously, it’s the only thing that makes sense.

These egg-free peanut butter cookies are soft, decadent, and delicious!

Missing hours: a weird, summer break phenomenon.

The result is that my personality that doesn’t let things slide very well is learning (but not really) to let things slide.

Especially true when I’m choosing between blogging and mothering; that momma role wins out every time, just as it should.

However, since most of you are only here for the cookies, let’s derail the lifestyle talk and get right to it.

These egg-free peanut butter cookies are soft, decadent, and delicious!

Cookies!

Glorious, glorious cookies.

These egg-free peanut butter cookies (of course I always and forevermore add chocolate chips) are downright amazing.

I can almost guarantee they are unlike any cookie you’ve ever had before.

And a second guarantee: I’m betting they’ll become a fast favorite.

These egg-free peanut butter cookies are soft, decadent, and delicious!

Just like its two egg-free cousins (these soft and dreamy chocolate chip cookies and the double chocolate version), the base of the cookie is made up of all the usual suspects.

Butter, brown sugar, granulated sugar, vanilla, flour…you know, nothing crazy.

The only thing missing is the eggs.

And you’ll never miss them. Not in these dreamy, delicious cookies.

Instead, a little cream cheese is thrown in the batter to help compensate for the lack of eggs, and the result is so unique and so wonderful.

These egg-free peanut butter cookies are soft, decadent, and delicious!

If you aren’t necessarily a huge fan of cream cheese, never you fear. The egg-free peanut butter cookies don’t have a strong cream cheese flavor.

But they ARE super soft and subtly creamy.

The texture also gets a big boost thanks to a slightly altered baking method from your average drop cookie.

The cookies stay cute and puffy while baking; there isn’t a lot of flattening happening in the oven.

Here’s where you and your mad cookie skillz come in.

Right as that pan of cookies exits the oven, grab a flat-bottomed glass and give each cookie a gentle smush, flattening it to an even thickness (I highly recommend about 1/4-inch).

These egg-free peanut butter cookies are soft, decadent, and delicious!

Flattening before baking won’t give quite the same result.

It’s all about post-bake flattening here.

Doing that + underbaking just slightly creates a uniquely dense and soft texture.

The cookies are almost fudgy…and most definitely melt-in-your-mouth.

No harder to make than any other cookie recipe on the planet, these egg-free peanut butter cookies are irresistible.

Like, you better have a plan to get them out of your house ASAP unless you are totally fine trying to spend all dang day summoning self-control to resist the 24-36 cookies staring at you from the cooling rack.

Spoiler alert: that kind of self-control hath never existed in my person.

These egg-free peanut butter cookies are soft, decadent, and delicious!

These cookies are spectacular!

Rich, delicious, and totally decadent, I’m only sad I didn’t come up with a peanut butter version of the winning cream cheese/egg-free cookie before now!

I’m making up for lost time in a big, dangerous way. And I hope you do, too.

Yield: 2-3 dozen

Super Soft Peanut Butter Chocolate Chip Cookies {Egg-Free!}

Ingredients:

  • 6 ounces cream cheese, softened to room temperature
  • 12 tablespoons (6 ounces) butter, melted and cooled (still pourable but not warm to the touch)
  • 1 cup (8 ounces) creamy peanut butter
  • 1 cup (7.5 ounces) lightly packed light brown sugar
  • 1/2 cup (3.75 ounces) granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups (11.25 ounces) all-purpose flour
  • 1 1/2 to 2 cups chocolate chips or chocolate chunks (can sub in part of the chocolate chips with peanut butter chips)

Directions:

  1. Preheat the oven to 350 degrees F and line baking sheets with parchment or silpat liners. Set aside.
  2. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter, peanut butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Mix in the vanilla until combined.
  3. Add the dry ingredients and mix until mostly incorporated but a few dry streaks remain. Add the chocolate chips and stir until combined.
  4. Roll the dough into 1 to 1 1/2-inch balls (I use my #40 medium cookie scoop) and place about 2 inches apart on the prepared baking sheets.
  5. Bake the cookies for 9-11 minutes. The cookies will still be puffy (they shouldn’t flatten much in the oven). Immediately after removing from the oven, use a flat-bottomed glass and press each cookie until evenly flattened (don’t smash to smithereens, they should still be thick, 1/4-inch or more). If the chocolate leaves a lot of smears on the bottom of the glass, wipe with a paper towel in-between flattening each cookie.
  6. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

Notes:

It might seem counterintuitive to flatten the cookies after baking, but by doing so, the cookies take on an ultra-soft, super decadent texture that isn’t the same if they are flattened pre-baking. Also, don’t bake the cookies too long – underbaking them just slightly is the way to go.

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