Egg-less Chocolate Chip Cookie Dough Recipe
{Pin This}
Ingredients
- 1 cup butter, softened
- 1/2 granulated sugar
- 1/2 cup packed brown sugar
- 2 Tbs. milk
- 1 tsp. vanilla
- 2 1/2 cups all purpose flour
- 1/4 tsp. salt
- 1/4-1/2 cup creamy peanut butter (depending on how much peanut butter flavor you want) (Optional)
- 1 cup mini or regular size chocolate chips
Directions
In a large mixing bowl, beat butter and sugars at medium speed for about 2-3 minutes until light and fluffy. Scrape down sides of bowl with a spatula.
Mix in vanilla and milk. In separate bowl, mix together flour and salt. Then slowly add flour mixture on low speed until well combined. Scrape down sides with a spatula again.
Add peanut butter and mix well. Beat or fold in chocolate chips.
You can eat immediately but I prefer to chill 20-30 minutes first. Store in an airtight container in the fridge for up to 2-3 days.
Enjoy!
Wilton Easy Flex 3-Piece Silicone Spatula Set, Blue
I wonder if this would work with lactose free milk and lactose free butter?? My sons both have a milk and egg allergy! Has anyone ever tried it?
So, how long do you bake it for? And at what temperature?
It is not for baking it is just for eating
Usually you bake cookies at 350 for 10-12 minutes 🙂
Looks similar to a recipe I have. Swap out PB for cream cheese.
Oooh! I bet this would be great in homemade ice cream to make cookie dough flavor!! Anyone tried that before?
Will it work without the peanut butter?