Super Soft Peanut Butter Chocolate Chip Cookies {Egg-Free!}
These egg-free peanut butter cookies (with chocolate chips, of course!) might be the softest, yummiest, most decadent cookie you’ll ever meet!
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.
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.
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.
Super Soft Peanut Butter Chocolate Chip Cookies {Egg-Free!}
Ingredients
- 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
Instructions
- 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.
Notes
Recommended Products
Recipe Source: adapted from my favorite egg-free chocolate chip cookie recipe
My husband has an egg allergy and so it can be tricky making cookies. These were perfect! Thank you so much for posting another go-to eggless cookie recipe! I followed the recipe exactly. Under baked a tad just like you said, flattened with a cup after they were cooked. Cooled, then transferred. Turned out wonderfully! I actually rolled them between my hands into balls for the last batch, and they turned out much prettier than the first two batches when I scooped with a spoon (I don’t have a nifty cookie scooper thing). That was also mentioned in the recipe, but I learned from experience that’s the way to go, in case anyone was wondering.
Thank you thank you!
I’m visiting a friend this weekend who’s son is allergic to eggs. I’m always afraid to try a new recipe that has substitutions , but please for everyone out there don’t turn away from this recipe. THEY CAME OUT DELICIOUS! This recipe was so easy to follow you couldn’t possibly mess up. I also enjoyed the note to not overcook the cookies and to flatten afterwards – thanks for sharing this lovely alternative to the regular chocolate chip cookie.
I’ve made these about 8 times in the last 5 months and I can’t get enough of them. Neither can the people I share them with! Thank you for the first peanut butter cookie that isn’t dry!
These are amazing!!!
Mel, I have made these and I know they are delicious! In fact, these babies earned a blue ribbon at the fair awhile back. Thank you for all the wonderful recipes over the years. I’m wondering if you have ever made them with homemade or a natural peanut butter. I know sometimes that can affect the texture??
I haven’t tried this recipe with natural peanut butter – sorry! Not all natural peanut butter is created equal, so if you try it, I would definitely use a softer/runnier variety.
My grandchildren have severe egg and nut allergy. Every Christmas my heart breaks when all the other kids are enjoying peanut butter Hershey kiss cookies and these little ones are drooling for them. This year I decided to surprise them with their own Hershey kiss cookies so I started trying out multiple recipes and bingo..this one fit the bill!
A few minor adjustments sunflower butter in place of peanut butter. 1/2 tsp baking powder, left out choc chips, roll into ball and roll in sugar, when they come out of oven immediately press a Hershey kiss in center.
Just as precaution I put the kiss upside Down so there’ll be no confusion with the actual peanut butter cookies.
Best egg free cookie I’ve ever made! Absolute perfection. Thanks so much!
Made these for FHE and everybody loved them! They are melt-in-your-mouth delicious with a slightly crispy outer layer. We did 1.5 cups chocolate chips and 0.5 cup walnuts for a bit of crunch. A flat cookie spatula worked perfectly for after-baking flattening.
They also freeze & bake very well. Lovely, lovely, lovely!
(my husband also loves munching on the dough and his excuse is “It’s egg free!”)
Yes! I’m at home with a sick kiddo just made these. The taste and texture were JUST what I was hoping for! Delicious.
I’m sure they were palatable but my husband couldn’t even finish half of his cookie which is something i’ve never witnessed in our 8 years of marriage. Sorry Mel, I’m allergic to peanut butter so I couldn’t taste test but the hubby says it’s a do not make again.
Um, yes, these cookies are awesome! I love the texture that the cream cheese gives it. I had to beat the wet ingredients for about 4-5 minutes, because the cream cheese wouldn’t incorporate very well. Not sure why. I bought the Wal-Mart brand. Anyway, and they will firm up quite a bit as they cool. I was worried that they were going to be too soft, but they are perfect! Thanks for the recipe! They are going in lunch boxes in the morning.
Hi Mel, thanks for another great recipe!!!
Really good. I made 3 dozen cookies, about 1 1/2” in diameter. Should they be that small? I used an Oneida cookie scoop.
Tgree pans is enough for one time. I froze the rest of the batch in Rubbermaid container for another time. Always nice to have dough, already made. I didn’t have freezer space for pans of portioned out cookies this time.
Even the raw dough (no egg!) tasted great!!!
Hi Judy – I think I make mine bigger than that – probably 2-3 inches in diameter.
I’ve made these several times since the recipe was posted. These cookies are a big BIG hit around our house. Every time I make them I wonder if I’ve ever commented on the blog to tell you just how amazing they are. And every time I think, ‘I’m sure I commented, how could I not?’. I was so surprised to realize I hadn’t ever said anything in the 10 or 12 times they’ve been made.
I have made a few adaptations, because my oldest son is allergic to peanuts and most tree nuts with ALMONDS being the exception. Hurray for almond butter (we love Barney Butter! It’s the most emulsified and creamy almond butter we’ve tried. They make it with blanched almonds. We make it with almond butter, almond butter chips (I make them) and then we dip the cookies in melted milk chocolate. To die for. Seriously my PA son loves them the most, which is a challenge because I really really really like them too. No control exists in my person either.
We store the baked cookies in a ziplock bag in the fridge or freezer, because fridge door opening is easier to detect from other rooms in the house than simply snatching one off the counter.
Love your feedback and comment, TaLaisa! Thank you! Your last paragraph cracked me up.
Thanks for another amazing cookie! And if anyone has a cream cheese hater in the family (my husband!) sour cream works great as a substitute. I just decreased the amount to 1/2 cup since sour cream is more liquid-y.
Just pulled these out of the oven and am currently eating the most deliciously moist peanut butter cookie ever! Thanks for another fantastic recipe Mel!
Hi there! I was wondering if it makes a huge difference if I didn’t use peanut butter? Should I replace it with anything or could I just leave out the peanut butter to make regular chocolate chip cookies? Thank you! I’m excited to try this recipe!
Hey Bobbie – you probably don’t want to leave out the peanut butter for this cookie. I have a non-PB version here: https://www.melskitchencafe.com/cream-cheese-chocolate-chip-cookies-egg-free/
Oh my! I just made these and they are wonderful! Thanks for another blue ribbon recipe.
My friend made these. I had one today. Only one bc I had two no bakes earlier. Ha. My son had five and my daughter had four. These are a winner
It’s so interesting to read how people have such different opinions on these!
I just finished making them and I personally don’t love them. The flavor is delicious (of course!), but these were the weirdest cookies I have ever made when it comes to the texture. I guess I’m just a traditional chewy chocolate chip cookie girl! That’s ok though, these will still be devoured! ☺️
Oh also, when “creaming” the butter, sugar mixture, mine never got light and fluffy. It stayed really greasy and clumpy. I used half full fat cream cheese and half Neufchâtel, so I’m not sure if that’s had anything to do with that. The cookies still turned out fine.
Yeah, these definitely aren’t a chewy cookie…the texture is interesting, for sure! Sorry you didn’t love them, Tracey. 🙂
I’ve read some comments about freezing these. Probably a silly question, but did you freeze after you baked them, or just the raw dough already divided into balls?
Thank you! (=
I freeze them after they are baked. But I bet you could freeze the unbaked dough that’s already been portioned out, too!
Mel, these look so fantastic. I would love to make them to take to an event next week. But do you think they travel well? Because they are so melt-in-your-mouth, I was not sure if that meant they weren’t too sturdy. Also, do these freeze well? I almost always freeze extra cookies after baking. Thanks.
Yes, I think they would travel great! They are soft and melt-in-your-mouth but they have a sturdy constitution and won’t fall apart on you. Also, they freeze great! Just froze a batch last week and took them out to take to a family in my neighborhood and they were delicious (yes, I had to sneak a taste).
These cookies look right up my alley. Chocolate + peanut butter, described with terms like super soft and fudgy? Yes, please. My only hold back is that neither my husband or three kids will agree so I’ll be alone in eating them. That is of course good and bad! I’m thinking I’ll make a batch and freeze what I don’t eat to save for another day. I almost hate to ask the question but, have you tried freezing these?
Also, there is plenty in the archives to keep us all busy when you choose the momma role. Someday there won’t be a choice, so soak it up while you can. My oldest is now 16 and I just can’t believe our time with him at home is nearing the end. We have to keep making as many memories as we can. Thanks for the reminder.
Hey Erin! Thanks for your thoughts on motherhood – the time really does go so fast. It’s crazy! And yes, these cookies freeze great!
I wonder how these compare to your peanut butter oatmeal chocolate chip cookies. Those are my current all-time favorite!!
So good! Soft inside slightly crisp outside. perfect size perfect taste. Chocolate and peanut butter heaven!
Mel, I have been following you for years, and I rarely comment, because {world’s biggest introvert} :), but I just want to say two things: first, thank you for all of the amazing recipes you post week after week. Everything I’ve ever made from your site has been so good!! Secondly, I just think you are so incredible in how you respond with gracious kindness to all the negative Nancys who comment about the dumbest things. I wouldn’t have the ability to bite my tongue and ignore it, much less respond in such a polite manner. Love your guts, Mel!! I can’t wait to try these cookies!
Thank you, Rochelle! 🙂
These are my new favorite pb cookie! My husband said he prefers the traditional pb cookie recipe, but I fell in love with these. Super soft, melt-in-your-mouth yumminess. Especially with milk chocolate chips.
Mel these cookies are fabulous! Taking them on vacation this week…Thank. you for the added calories 🙂
Haha, no problem! 🙂
These were so yummy!!! Thank you for taking the time to bring us so many fabulous recipients!!!
Recipies
I can’t wait to try these, they look delicious! And I just want to say, thank you for keeping it real about motherhood trumping any blog expectations you (or others) put on yourself. I’ll admit I was bummed to not read a recipe for a few days (it’s so fun to check them out in my morning routine!), but I know that for the 5 min it takes me to read a post, it must take hours for you. It’s a good reminder for all of us moms out there to take things off our plate (pun intended)when necessary.
Your comment was so heartfelt and kind, Molly. Thanks for understanding!
Is it normal for the dough to be very crumbly? I could hardly get rolled into balls
No, the texture of the dough should resemble a pretty normal cookie dough. Depending on how you measure your flour, it may have been too packed in the cup, perhaps? A super crumbly dough makes me think it might have been overfloured.
I mean this in a constructive way, but why is your tag line “be a rockstar” or this will make you a rock star? I don’t think there”s anything admirable in being a rock star. They are fake, phony, overly hyped, most are strung out on drugs, no or low moral values.Look how many drug/suicides there have been in the rock world. They are not a desirable role model.
It’s just a fun expression I use, Rhonda – not meant to be taken too literally. 🙂
Rhonda, try not to jump to conclusions; “rock star” has two definitions. One is a member of a rock band, especially one with celebrity status. The second definition is, “A person who is renowned or revered in his or her field of accomplishment.” And as Mel isn’t advocating us jamming out on our electric guitars or 8 minute drum solos, I can confidently say that she means the second definition. I would love to be renowned in the kitchen with my family and friends, wouldn’t you?
Needs a salt warning. If you are using salted butter and Skippy or Jiff peanut butter, with the 1/2 tap of salt the result is too salty. Even if they weren’t so salty, I prefer a more traditional peanut butter cookie. The were just mediocre for me. Sorry Mel. I usually love all your recipes. . .
No worries – sorry you didn’t love them, Anna!
There is no doubt about the fact that I’m here for the COOKIES….. however, you are the rockstar of all rockstars in my world…. because with you it’s always family and motherhood first!! You know I love you for that!! And since real life got in the way of making these yesterday…. I’m going to do it today!! They look amazing!!
Thanks, Helen!
Made them …. a double batch actually…. and thought I’d make them last a few days by freezing more than half of them (I put 32 cookies in the freezer) …. my kids are WAY too smart for that!! they were still ALL GONE by Friday afternoon… and I made them Wednesday afternoon!! These are going on the list of all time favorite cookies!! The texture was amazing and we loved them. I’m sure I’ll always have to make a double batch to get them to last more that a couple of hours with my crew !! For sure I’m here for the cookies…. but I guarantee my kids think I’m a better mother because I follow you !! 🙂
So glad you and the fam loved these, Helen!!
Look at those cookies! Yummy! Delicious! Never wonder if it is healthy or not. Bet, those taste like heaven! So, I am gonna make them!
These cookies look like absolute perfection!
Paige
http://thehappyflammily.com
I blame it on being 9 months pregnant, but I got up to make these literally the second they appeared in my inbox. And they didn’t disappoint! I used extra crunchy PB because it’s all I had, and rounded up on the chocolate chips to finish my bag. We and our dinner guests loved them. Thanks for the great recipe.
Anna! You are a rock star for making these so fast when you are 9 months pregnant. You go, girl! So happy you loved them (and glad they worked with crunchy PB – thanks for the report!).
I found this recipe in the Eating Healthy Tip site. Is somebody suggesting that this cookie is healthy because it is egg free? Absolutely NOT! This is as unhealthy as any cookies can get. It’s got bunch of sugar and flours. It may taste very good, but to think that it is healthy? It is the furthest from truth!
I’m pretty sure no one on here is declaring these cookies to be health food! 🙂
Heather- I don’t think anyone has ever claimed that cookies are healthy. Your comment is one of the most ridiculous things I’ve ever seen posted on here. Thanks for making me laugh though!! I eat cookies (including these delicious ones) and am very healthy. I exercise & eat junk in moderation. That’s the only healthy tip you really need!
Mel- I’ve made these cookies twice now and ADORE them. Thanks for sharing your unhealthy cookie recipe
I made your peanut butter fudge bars last week to bring to a party, and I begged my husband to keep half a batch to ourselves (read: MYSELF). It was a huge hit. I can’t wait to try these little cute cookies! Peanut butter and chocolate is my weakness. 😉
p.s. is it possible to print your recipe with the picture on it? I love having delicious food picture on my recipes to keep in my binder.
Hey Ada – right now it’s an all or nothing thing in terms of printing with a picture or not, and since I’ve received a lot of feedback over the years of readers who don’t want to waste ink on a picture, the default is that the picture doesn’t print. Sorry about that! However, I am in the process of making my print options more friendly, so hopefully that will be rolled out soon!
Ada, if it helps, this is what I do!
I click on Print Recipe. Then I copy & paste it into a Word doc (this way it saves Mel’s cute font and formatting). Then I go back to the main recipe page and right-click on the little picture in the recipe write up. I choose copy & then paste the pic into my Word doc. Ta da!
Thanks for chiming in, Chelsea! 🙂
Mel! I have missed you, but if you haven’t been posting in order to perfect these cookies, then I totally understand. These look amazing! Thanks for every one of your unbelievable recipes. I feel like one of my best friends has been on vacation and is finally home.
You are so cute – thank you, Cyndi! Here’s to hoping I’ll get another post up before Christmas. 🙂
Holy cow Mel!!! I had a favorite chocolate chip cookie recipe before these….I just threw it away. These are AMAZING. I am a huge fan of thicker, soft in the middle cookies. In my opinion that’s how a homemade cookie should be. I just made these and they are divine. I am saving this recipe forever and ever and ever. Thank you!!!!
This made me so happy, Shelly! Thanks for making them SO fast (literally, the post has only been up a few hours) AND for checking back. I’m so excited you loved them!
Do you think silken tofu would work in place of the cream cheese?
Hmmm, good question. Definitely worth experimenting, but I have no idea how it would work out. Comment back if you try it!
What makes the egg free aspect so note worthy? I don’t mean to be rude, I just feel like I’m missing a baking secret! I wouldn’t have noticed if it had an egg or not, although I do think most of the recipes I use call for an egg. Is it an allergy thing, or more about texture?
I think both, Emily. For those that don’t eat raw cookie dough with eggs in it, there’s a huge perk to egg-free cookie dough. But it’s also great for those that have an egg allergy (more than one would think!), and I honestly think the texture of these cookies wouldn’t be the same with a good old-fashioned egg. 🙂
Thanks, they look delicious and fluffy!
For people with allergies, recipes like this are life-changing! 🙂
Hi Emily, The egg free note is absolutely helpful and note worthy as my daughter is highly allergic to eggs. She is 2 and has to miss out on all the yummy desserts because MOST of them contain egg.
Soooo.. Thank you Mel for creating something SUPER YUMMY that even my youngest can enjoy. (=
Sounds fabulous! But I must ask–do you use a natural peanut butter or a dressed up peanut butter (skippy, jiff, etc?)
I use everyday peanut butter (skippy in this case); haven’t tried them with natural PB, but definitely worth a try, I think!
Would neufchatel work in place of the cream cheese? I have that on hand.
I just made these with cream cheese and I assume Neufchatel would work just fine. They are AMAZING!
Hey Melanie – I’ve only ever made them with regular/full fat cream cheese, but I definitely think neufchâtel is worth a try.