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


Glorious, glorious cookies.

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

A stack of chocolate chip peanut butter cookies in a white ramekin.

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.

A stack of chocolate chip peanut butter cookies with the top cookie split in half in a white ramekin.

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.

Five peanut butter chocolate chip cookies stacked side-by-side in a white ramekin.

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).

Peanut butter chocolate chip cookies on a metal cooling rack.

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.

A stack of peanut butter chocolate chip cookies on a cooling rack.

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.


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

4.77 stars (56 ratings)


  • 6 ounces (170 g) cream cheese, softened to room temperature
  • 12 tablespoons (170 g) salted butter, melted and cooled (still pourable but not warm to the touch)
  • 1 cup (255 g) creamy peanut butter
  • 1 cup (212 g) lightly packed light brown sugar
  • ½ cup (106 g) granulated sugar
  • 2 teaspoons vanilla extract
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 ¼ cups (318 g) all-purpose flour
  • 1 ½ to 2 cups (255 to 340 g) chocolate chips or chocolate chunks, can sub in part of the chocolate chips with peanut butter chips


  • Preheat the oven to 350 degrees F and line baking sheets with parchment or silpat liners. Set aside.
  • 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.
  • Add the dry ingredients and mix until mostly incorporated but a few dry streaks remain. Add the chocolate chips and stir until combined.
  • 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.
  • 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.
  • Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.


Flattening the Cookies: 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.
Don’t Bake the Cookies Too Long: underbaking them just slightly is the way to go.
Serving: 1 Cookie, Calories: 179kcal, Carbohydrates: 19g, Protein: 3g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 17mg, Sodium: 133mg, Fiber: 1g, Sugar: 12g

Recipe Source: adapted from my favorite egg-free chocolate chip cookie recipe