Peanut Butter Chocolate Chip Cookies
(no eggs, no mixer, vegan option included)
Thick, soft, chewy peanut butter chocolate chip cookies loaded with chocolate — and they come together with no eggs, no mixer, and no chilling time. The batter uses water instead of eggs, which results in a cookie that stays soft for days. One bowl, thirty minutes start to finish, and a fully vegan option built right in. The kind of batch that disappears faster than you expect.
Peanut butter chocolate chip cookies — thick, soft, chewy, no eggs needed
Why These Peanut Butter Chocolate Chip Cookies Work So Well
Most chocolate chip cookie recipes rely on eggs for structure and moisture. These peanut butter chocolate chip cookies use water instead — which sounds unusual but works beautifully. They hold their shape, stay thick and domed, and have a soft, almost fudgy interior with a slightly cracked top. The combination of baking powder and baking soda gives them lift, while the corn flour adds that signature softness you usually only get from bakery-style cookies.
The chunky peanut butter is not just for flavour — it adds texture and fat that keeps the cookies moist long after they come out of the oven. Brown sugar does the heavy lifting on chewiness, and white sugar helps with spread and that light golden colour.
How to Make Peanut Butter Chocolate Chip Cookies, Step by Step
- Preheat your oven to 180°C (350°F).
- Line a baking tray with parchment paper and set aside.
- In a large mixing bowl, combine the room temperature butter (or oil), brown sugar, white sugar, peanut butter, and vanilla extract.
- Mix together until combined and slightly fluffy — by hand with a spatula, no mixer needed.
- Add the chocolate chips and fold through until evenly distributed.
- Add the all-purpose flour, corn flour, baking powder, and baking soda to the bowl.
- Pour in the water. Mix everything together until a dough forms.
- It will look crumbly at first — keep mixing and it will come together into a thick, cohesive dough.
- Scoop portions of dough and roll into smooth balls roughly the size of a golf ball.
- Place on the prepared tray with a few centimetres of space between each one.
- Do not press them down — they will spread naturally in the oven.
- Bake at 180°C (350°F) for 10 to 12 minutes.
- The cookies should look slightly underdone and just set around the edges when you pull them out. They firm up as they cool.
- Leave them on the tray for 10 minutes before transferring to a wire rack.
- 🧈 Butter temperature: Room temperature butter is essential for these peanut butter chocolate chip cookies. Cold butter won't mix properly and the dough will be lumpy. Going vegan? Use 160 ml of neutral oil — it mixes in instantly.
- 🥜 Chunky vs smooth: Chunky peanut butter gives a better texture with little peanut pieces throughout. Smooth works too but you lose that extra crunch.
- 💧 Dough consistency: If the dough feels too dry, add water one teaspoon at a time. It should be firm enough to roll into balls without sticking to your hands.
- 🍫 Chocolate chip options: Dark, milk, or a mix all work. Press a few extra chips onto the tops of the dough balls just before baking for extra gooey pockets.
- ❄️ Storage: Store in an airtight container at room temperature for up to 5 days. They actually get better on day two once the flavours settle.
- 🧊 Freeze the dough: Roll into balls and freeze on a tray, then transfer to a bag. Bake from frozen at 180°C for 13 to 14 minutes whenever a cookie craving hits.
Frequently Asked Questions
Drop a comment below and let me know how these peanut butter chocolate chip cookies turned out. Did you go dark chocolate chips or milk? Tried the vegan version? I want to know. If you're into baking, the no knead Dutch oven bread is a completely different challenge but just as satisfying. Tag your photos and show off that batch.