Soft and chewy eggless peanut butter cookies made with simple pantry ingredients.
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Calories: 180kcal
Equipment
- Mixing Bowl
- Hand Mixer
- baking sheet
- Cookie scoop
Ingredients
- 1/2 cup smooth salted peanut butter
- 1/3 cup butter or vegan butter
- 2/3 cup white sugar
- 1 1/3 cups all-purpose flour
- 1.5 tsp baking powder
- 1.5 tsp baking soda
- 1.5 tsp salt
- 4 tbsp milk of choice
- 2 tbsp optional mix-ins (chocolate chips or nuts)
Instructions
- Preheat oven to 350°F (180°C).
- Cream peanut butter, butter, and sugar until fluffy and pale.
- Whisk flour, baking powder, baking soda, and salt in another bowl.
- Combine dry ingredients with wet mixture until crumbly.
- Add milk and mix until dough forms.
- Fold in optional mix-ins.
- Scoop dough, roll into balls, and flatten into discs.
- Press fork pattern on each cookie.
- Bake for 12–15 minutes.
- Cool for 5 minutes, then transfer to rack.
Notes
Adjust baking time for softer or crispier cookies. Chill dough if sticky.
Nutrition
Calories: 180kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 10mg | Sodium: 150mg | Potassium: 90mg | Fiber: 1g | Sugar: 12g | Vitamin A: 150IU | Calcium: 20mg | Iron: 1mg