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