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Super Soft Peanut Butter Chocolate Chip Cookies {Egg-Free!}
4.8 from 95 votes

Super Soft Peanut Butter Chocolate Chip Cookies {Egg-Free!}

These cookies combine cream cheese, peanut butter, and chocolate chips for an ultra-soft texture with a rich, sweet flavor. The dough is baked just until puffy, then gently flattened to create thick, tender cookies that hold their softness. The balanced use of brown and granulated sugars adds depth to the flavor, while vanilla enhances the overall taste. Ideal for those seeking a unique, egg-free peanut butter cookie with a melt-in-your-mouth quality.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 36 Cookies (2 to 3 Dozen Depending on Size)
Course: Dessert
Cuisine: American

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

    Cup of Yum
  1. Preheat the oven to 350 degrees F and line baking sheets with parchment or silpat liners. Set aside.
  2. 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.
  3. Add the dry ingredients and mix until mostly incorporated but a few dry streaks remain. Add the chocolate chips and stir until combined.
  4. 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.
  5. 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.
  6. 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

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%)

Nutrition Facts

Serving: 36 Cookies (2 to 3 Dozen Depending on Size)

Amount Per Serving

Calories

% 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.