Eggless Peanut Butter Cookies

Step 1

Take dry ingredients (flour, baking powder, baking soda and salt) in a bowl. Whisk it until everything is incorporated well. Keep it is aside.

Step 2

In another bowl, take softened butter. Add both (white and brown) sugar. Cream the butter and sugar until smooth using a hand mixer (or do it by hand using a wire whisk or use a stand mixer with paddle attachment).

Step 3

Add milk and peanut butter. Again beat it until everything is well combined. Scrap the sides and bottom of the bowl using a spatula and make sure everything is mixed properly.

Step 4

Add dry flour mixture to wet. Mix using a spatula until it forms a loose, sticky dough. (if using chopped peanuts or chocolate chips then add at this time and fold them in using a spatula).

Step 5

Cover the bowl using plastic wrap and chill into the refrigerator for at least 30 minutes. (check the dough should look firm if it is still soft then put it back into the refrigerator and chill for an hour or more as needed.)

Step 6

Preheat the oven to 375°F (190°C) for at least 10 minutes.

Step 7

Line two cookie trays with parchment paper or a silicone mat.

Step 8

Now scoop a tablespoon size of chilled dough using a cookie scoop. Roll and make a smooth ball.

Step 9

Arrange the balls on the prepared tray a few inches apart.

Step 10

Mark and flatten the cookie slightly using a fork. Make another mark in opposite direction and flatten slightly. If cookie balls look too soft then you can chill again before baking.

Step 11

Bake into the preheated oven for 13-15 minutes. You’ll notice the slight brown edges and center is still soft. Let the cookie firm up in the pan itself and don’t get tempted to touch the cookie.

Step 12

After few minutes (around 5 mins) when cookies are firm enough to touch that time you can transfer them to a cooling rack and let them cool down completely.