Go Back Email Link
–+ servings
Peanut butter chocolate chip cookies piled onto each other with scatterings for peanuts and chocolate chips

Old Fashioned Peanut Butter Cookies (eggless)

There are so many good things to say about this eggless, old fashioned peanut butter cookie recipe; velvety, melt-in the mouth, easy to make and just a touch of saltiness for depth.
These cookies have that perfect in-between texture, somewhere between crunchy and soft.
5 from 53 votes
Print Recipe Save
Course: Dessert
Cuisine: International
Prep Time: 10 minutes
Cook Time: 13 minutes
Fridge time: 10 minutes
Total Time: 33 minutes
Servings: 24 cookies
Calories: 140kcal
Author: Maretha Corbett

Ingredients

  • 125 gram unsalted butter - room temperature
  • 90 gram castor sugar
  • 90 gram soft brown sugar
  • 1 teaspoon vanilla extract
  • 200 gram peanut butter - crunchy or smooth
  • 200 gram plain flour
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon salt - only add half a teaspoon if you're using salted butter
  • 100 grams chocolate chips - optional
  • 50 grams chopped peanuts - optional

Instructions

  • Thoroughly cream together the butter, caster sugar, brown sugar and teaspoon of vanilla extract until completely lightened in colour and fluffy in texture.
    You can use a hand mixer or a stand mixer for this step.
  • Add the peanut butter and continue beating until fully incorporated.
  • In a separate bowl, sift together the flour, bicarbonate of soda and salt.
    Optional: Combine with the chocolate chips or chopped peanuts if using.
  • Add the dry mixture to the creamed wet ingredients and stir together with a spatula or wooden spoon until thoroughly combined.
    The dough will be quite stiff. Keep stirring until all traces of flour have been fully incorporated.
  • Prepare two baking sheets with parchment paper or silicone mats.
  • Roll spoonfuls of dough into balls slightly smaller than a golf ball. Evenly space them across the trays, leaving about 3 inches between each cookie to allow room to expand.
  • Use a fork to press down on each ball, making indentations. Press again perpendicular to create a crisscross pattern. Avoid pressing too hard or they will become too flat.
  • Chill the trays in the fridge for at least 10 minutes so the cookies firm up - longer is fine.
  • Pre-heat the oven to 180C/356F/gas mark 4.
  • Once the cookies are chilled, bake for 13 minutes in the preheated oven. All ovens are different, so keep an eye on them in the last few minutes. You're looking for a light golden top.
  • Remove the cookies from the oven and leave them to rest on the trays for 10 minutes. After 10 minutes, transfer them to a wire rack to cool.

Notes

Top tip

These cookies have a rustic, homemade look. However, if you want picture perfect round cookies without cracks on the sides, gently pinch together any cracks that may have formed as you pressed down on them with the fork.

**Nutritional data disclaimer**

Please keep in mind that the nutritional information provided below is calculated by a third party and we cannot guarantee the accuracy. We try our best to give you the most accurate information, but we do not take responsibility for errors that may be present. Also, the nutritional value of the recipe may change depending on the exact brands and products used. We recommend that you consult with a qualified healthcare professional or registered dietitian for personalised advice on your dietary needs.

Nutrition

Calories: 140kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 182mg | Potassium: 90mg | Fiber: 1g | Sugar: 9g | Calcium: 11mg | Iron: 1mg