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.
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.
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.
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.