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Egg-free Super Soft Peanut Butter Chocolate Chip cookies

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INGREDIENTS:

  • 6 ounces cream cheese, softened to room temperature
  • 12 tablespoons (6 ounces) butter, melted and cooled (still pourable but not warm to the touch)
  • 1 cup (8 ounces) creamy peanut butter
  • 1 cup (7.5 ounces) lightly packed light brown sugar
  • 1/2 cup (3.75 ounces) granulated sugar
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 1/4 cups (11.25 ounces) all-purpose flour
  • 1 1/2 to 2 cups chocolate chips or chocolate chunks (can sub in part of the chocolate chips with peanut butter chips)

DIRECTIONS:

  1. Preheat the oven to 350 degrees F and line baking sheets with parchment or silpat liners. Set aside.
  2. In a large bowl or the bowl of an electric stand mixer, cream together the cream cheese, melted butter, peanut butter, brown sugar, and granulated sugar until light and fluffy, 1-2 minutes. Mix in the vanilla until combined.
  3. Add the dry ingredients and mix until mostly incorporated but a few dry streaks remain. Add the chocolate chips and stir until combined.
  4. Roll the dough into 1 to 1 1/2-inch balls (I use my #40 medium cookie scoop) and place about 2 inches apart on the prepared baking sheets.
  5. Bake the cookies for 9-11 minutes. The cookies will still be puffy (they shouldn’t flatten much in the oven). Immediately after removing from the oven, use a flat-bottomed glass and press each cookie until evenly flattened (don’t smash to smithereens, they should still be thick, 1/4-inch or more). If the chocolate leaves a lot of smears on the bottom of the glass, wipe with a paper towel in-between flattening each cookie.
  6. Let the cookies cool for a few minutes on the baking sheet and then transfer to a cooling rack to cool completely.

** I love these straight outta the freezer! 

NOTES:

It might seem counterintuitive to flatten the cookies after baking, but by doing so, the cookies take on an ultra-soft, super decadent texture that isn’t the same if they are flattened pre-baking. Also, don’t bake the cookies too long – underbaking them just slightly is the way to go.

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