Super Soft Peanut Butter Chocolate Chip Cookies {Egg-Free!}
User Reviews
4.8
Super Soft Peanut Butter Chocolate Chip Cookies {Egg-Free!}
Description
Super Soft Peanut Butter Chocolate Chip Cookies {Egg-Free!} use cream cheese and melted butter along with creamy peanut butter to yield an exceptionally soft and tender cookie. The inclusion of both light brown sugar and granulated sugar provides sweetness with subtle molasses notes. Baking soda and salt balance the flavor and help with leavening. After baking, pressing cookies flat with a glass finishes with an evenly soft texture that is thick but not overly dense. The dough includes 1 ½ to 2 cups of chocolate chips, contributing melty pockets of chocolate throughout.
The baking process is kept brief to avoid drying these cookies out, and the method emphasizes not fully incorporating the flour to maintain softness. These cookies are best enjoyed fresh, as their delicate texture is a key characteristic. The peanut butter flavor is prominent but mellowed by cream cheese, making these cookies distinct among peanut butter chocolate chip versions.
This recipe produces cookies that stay moist and tender thanks to the unique combination of ingredients and the technique of flattening after baking. They can be served on their own or paired with a glass of milk or coffee for a satisfying treat.
Flattening the cookies immediately after baking is essential to achieve the signature soft texture. Underbaking slightly ensures they remain moist and prevents crisp edges from developing.
Ingredients
- 6 ounces cream cheese softened to room temperature
- 12 tablespoons butter melted and cooled (still pourable but not warm to the touch, salted
- 1 cup peanut butter creamy
- 1 cup light brown sugar lightly packed
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 ¼ cups all-purpose flour
- 1 ½ to 2 to 2 cups chocolate chips can sub in part of the chocolate chips with peanut butter chips, or chocolate chunks
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
- Press cookies flat right after baking to achieve a uniquely soft and tender texture.
- Do not overbake; slightly underbaking keeps the cookies moist and prevents dryness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36Cookies (2 to 3 Dozen Depending on Size)
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Cookie | |
| Calories | 179kcal | 9% |
| Carbohydrates | 19g | 6% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 17mg | 6% |
| Sodium | 133mg | 6% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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