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Eggless Chocolate Peanut Butter Cookies

Eggless Chocolate Peanut Butter Cookies


"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!"
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31 m servings 151 cals
Serving size has been adjusted!
Original recipe yields 24 servings


  • Calories:
  • 151 kcal
  • 8%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 18.9g
  • 6%
  • Protein:
  • 2.4 g
  • 5%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 157 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Preheat the oven to 375 degrees F (190 degrees C). Sift together flour, baking soda, baking powder, and salt. Set aside.
  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. 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.

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Read all reviews 77
  1. 88 Ratings

Most helpful positive review

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...

Most helpful critical review

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.

Most helpful
Most positive
Least positive

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 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, ...

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.

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 b...

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.

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 boyfr...

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 t...

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!

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 f...

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