To help keep the fork from sticking when you make a cross-hatch pattern on the cookies, dip the tines in a little granulated sugar between cookies. Chilling the dough: Chilling the dough for 30 minutes to a few hours will help the peanut butter cookies maintain their shape, and not overly spread when cooked.So remove the butter at least an hour before from the refrigerator. Softened butter is easy to beat with sugar. Please do not use the microwave to soften the butter. Room temperature butter: Make sure to use softened butter (not melted).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. Let the cookie firm up in the pan itself and don’t get tempted to touch the cookie. You’ll notice the slight brown edges and center is still soft. If cookie balls look too soft then you can chill again before baking.ġ6) You can see the criss-cross pattern while doing this if the fork starts sticking to the dough then dip the fork into granulated sugar and make the pattern.ġ8) Bake into the preheated oven for 13-15 minutes. So they don’t touch each other.ġ4) Mark and flatten the cookie slightly using a fork.ġ5) Make another mark in opposite direction and flatten slightly. Keep some gap between the cookie balls and give them enough room to expand. Line two cookie trays with parchment paper or a silicone mat.ġ0) Now scoop a tablespoon size of chilled dough using a cookie scoop.ġ3) Arrange the balls on the prepared tray a few inches apart.Preheat the oven to 375☏ (190☌) for at least 10 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.) (if using chopped peanuts or chocolate chips then add at this time and fold them in using a spatula).Ĭover the bowl using plastic wrap and chill into the refrigerator for at least 30 minutes. Add both (white and brown) sugar.Ĥ) 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).Ħ) Again beat it until everything is well combined.ħ) Scrap the sides and bottom of the bowl using a spatula and make sure everything is mixed properly.ĩ) Mix using a spatula until it forms a loose, sticky dough. Keep it is aside.ģ) In another bowl, take softened butter. You can use dark brown sugar and you’ll get a more caramel-like flavor.ġ) Take dry ingredients (flour, baking powder, baking soda and salt) in a bowl.Ģ) Whisk it until everything is incorporated well. Light brown sugar: When you measure it, make sure to pack it lightly.Unsalted butter: It is BEST to use unsalted, so you can control the salt in the recipe.You can use creamy or chunky as per your preference. It says ‘zero trans fat’ or ‘hydrogenated oil’ on the jar.The oil on top may make the dough soft and flat cookies. Just in case, you have this one hand and using it then make sure to stir it really well before using. This kind has like separate texture, every time you use it, you have to stir first. it says ‘old-fashioned’ or ‘natural’ on the jar.Peanut butter: There are two types of peanut butter available.Let’s see some notes on some of the ingredients Here is the pic of the ingredients you’ll need to make deliciously yum eggless peanut butter cookies. The traditional criss-cross pattern on top - you know it’s peanut butter cookie by just one look. These make a great after-school snack with a glass of milk. Make a double/triple batch and freeze the cookie dough. You can make it crispy all the way through if baked for a little longer. Texture: Crisp around the edges, soft and chewy in the center.Taste: Buttery with a perfect balance of sweet and salty taste.These eggless peanut butter cookies are ULTRA-easy to make with easy-to-find ingredients. You won’t believe that these are made without eggs.
They are full of peanut butter flavor and have a perfect salty, sweet flavor with a buttery, crisp yet soft chewy texture. You’ll love these eggless peanut butter cookies.