Chewy, nutty, and irresistibly rich — these egg-free peanut butter cookies deliver all the flavor of the classic, with a soft texture that practically melts in your mouth. Perfect for those with egg allergies or when the carton is empty.
Ingredients
Directions
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a mixing bowl, cream peanut butter, sugar, and butter together until smooth.
Stir in milk and vanilla extract.
In another bowl, whisk together flour, baking soda, and salt.
Gradually mix dry ingredients into wet mixture until dough forms.
Scoop tablespoon-sized portions, roll into balls, and place on baking sheet.
Flatten slightly with a fork in a crisscross pattern.
Bake 10–12 minutes until edges are lightly golden.
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