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Eggless Chocolate Peanut Butter Cookies

Eggless Chocolate Peanut Butter Cookies

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Sclark

My brother in law can't have any eggs, so every time we have a family gathering, he can't eat the dessert because of the eggs. I made up this recipe and was SHOCKED that it came out good! Now everyone in my family LOVES THEM! I hope you do too!

Ingredients {{adjustedServings}} servings

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Original recipe yields 24 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

Directions

  1. Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, baking powder, and salt. Set aside.
  2. Cream together butter, sugar, and brown sugar in a large bowl. Mix in vanilla extract and cocoa powder, then add peanut butter, and stir until smooth. Gradually mix in the sifted ingredients until well blended. Pour milk into dough, and stir until fully combined.
  3. Drop dough by heaping teaspoons onto ungreased baking sheets. Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. For a crunchier cookie, bake an additional minute or two.
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Reviews

Chelsea
34
5/29/2008

I only made 1/2 a batch of these cookies and i made a few changes. I added 1/2 a cup of root beer instead of milk, more peanut butter then called for and the chunky kind, all sugar was brown and I added about 1/2 cup of peanut butter chips. After they cooled and I tasted one I freaked out because I could have eaten a whole batch to myself! They were so so so good! I will be making these again for sure! If using my adjustments on your recipe, keep in mind that i only made a 1/2 batch , you would need to double my adjustments.

Bakergrrl
25
2/15/2008

I needed an eggless recipe for Valentine's Day treats and I had to make a couple of last minute changes: I used 6 Tbsp. cocoa powder for richer chocolate flavor and SIFTED with dry ingredients, also about 1/2 C. creamy peanut butter was pretty good, and here is a trick for super moistness and a bit of tang: place 1/4 C. sour cream in a liquid measure and add milk (this works great with water too) until it reaches the 1/2 C. mark, mix this to break up sour cream, a few small lumps is no biggie, then add alternately with dry flour mixture to creamed butter mixture, at this point I added about 3/4 C. mini M&M's and 3/4 C. semi sweet choc. chips, ROUNDED TABLESPOONFULS, baked for 13 minutes and allowed to cool about 2 minutes on the pan- these came out like moist little chocolate cakes and everyone gave the thumbs up! This is a great recipe - but don't be afraid to play around and adjust to your liking; the beauty in this one is the versatility it brings.

cicada77
18
2/3/2008

These are good for an eggless recipe, but didn't have enough cocoa or peanut butter for me. Next time I'll at least double the peanut butter.