Recipe By Sclark
Rating
Published Jun 19th
Prep 20m Cook 11m Additional - Ready In 31m
Servings 24 cookies Calories 151.4

My brother in law can’t have any eggs, so every time we have a family gathering, he can’t eat the dessert because of the eggs. I made up this recipe and was SHOCKED that it came out good! Now everyone in my family LOVES THEM! I hope you do too!

Recipe Ingredients

  • 2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ¾ cup butter, softened
  • 1 cup sugar
  • 2 tablespoons brown sugar
  • ½ teaspoon vanilla extract
  • ¼ cup cocoa powder
  • ⅓ cup peanut butter
  • ½ cup milk

Cooking Directions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, baking powder, and salt. Set aside.
  2. 2 Cream together butter, sugar, and brown sugar in a large bowl. Mix in vanilla extract and cocoa powder, then add peanut butter, and stir until smooth. Gradually mix in the sifted ingredients until well blended. Pour milk into dough, and stir until fully combined.
  3. 3 Drop dough by heaping teaspoons onto ungreased baking sheets. Bake in the preheated oven until edges are lightly browned, 11 to 13 minutes. For a crunchier cookie, bake an additional minute or two.

Nutrition Facts

  • Calories 151.4
  • Carbohydrate 18.9 g
  • Cholesterol 15.7 mg
  • Fat 7.9 g
  • Fiber 0.8 g
  • Protein 2.4 g
  • Saturated Fat 4.2 g
  • Sodium 157.1 mg
  • Sugar 10.1 g

Disclosure: Some of the links below are affiliate links. This means that, at zero cost to you, RedCipes will earn an affiliate commission if you click through the link and finalize a purchase.

Reviews

  1. These are fabulous when you have a sweet tooth but no eggs and no desire to go to the grocery store. Great flavor very easy to make.
  2. Like others I doubled my peanut butter and I added Reese's peanut butter chips. The cookies turned out just "OK". There was nothing so great about them that I'll ever attempt to make them again.
  3. Like alot of others I was out of eggs and needed a quick cookie for a 4-H meeting. I used this recipe and was really quite delish. I made half regular and then added some white choc chips to the other half. Both were good and slighly soft in the center. Nice
  4. Love this recipe. i did make a few changes to it. I use peanut butter instead of butter and add flax seed. I also added chocolate chips and used soy milk instead of cow's milk. They were yummy!
  5. I added more peanut butter about 1 cup the chunky kind used all brown sugar instead of white and some chocolate chips very yummy!!! I also acccidentally used cake flour but they turned out fine. Next time I will peanut butter chips... would be delish!!!!
  6. I loaded these with white,milk and dark choc chips,nuts,m&m's,and a half cup of oats! SOOO Delish!! I am 9 months pregnant and was craving cookies late at night and had no eggs. These were the best!!
  7. I only made 1/2 a batch of these cookies and i made a few changes. I added 1/2 a cup of root beer instead of milk, more peanut butter then called for and the chunky kind, all sugar was brown and I added about 1/2 cup of peanut butter chips. After they cooled and I - Read more ...
  8. I needed an eggless recipe for Valentine's Day treats and I had to make a couple of last minute changes: I used 6 Tbsp. cocoa powder for richer chocolate flavor and SIFTED with dry ingredients, also about 1/2 C. creamy peanut butter was pretty good, and here is a trick for super moistness and a - Read more ...
  9. These are good for an eggless recipe but didn't have enough cocoa or peanut butter for me. Next time I'll at least double the peanut butter.
  10. These are really good! And pretty easy too. I was out of eggs and wanted to make cookies. They really came out great. Nice chunky cookie and they taste really good. My step-daughter's boyfriend is allergic to eggs and after tasting my finished product I immediately emailed her the recipe.
RedCipes