Easy Peanut Butter Cookies Without Brown Sugar

If you’re craving the deliciously rich taste of peanut butter cookies but don’t have brown sugar on hand, don’t worry! This simple recipe for peanut butter cookies without brown sugar is the perfect solution. With just a few pantry staples, you can whip up a batch of soft, chewy cookies that are packed with peanut butter flavor, without compromising on taste. Whether you’re in a pinch or just prefer a lighter option, these cookies are sure to satisfy your sweet tooth!

Reasons Why You’ll Love This Recipe

• No Brown Sugar Needed: Perfect for those who don’t have brown sugar in their pantry or prefer to avoid it.
• Simpler Ingredients: Made with basic, everyday ingredients that are likely already in your kitchen.
• Rich Peanut Butter Flavor: The peanut butter really shines in this recipe, giving each bite a delicious, nutty taste.
• Quick and Easy: A simple, no-fuss recipe that comes together in no time for a sweet treat whenever you need it.

Ingredients You’ll Need For This Recipe

• Flour: The foundation of any cookie dough, giving structure and helping to hold everything together for the perfect texture.
• Salt: A small but essential ingredient that enhances the peanut butter flavor and balances out the sweetness in the dough.
• Soft Butter: Provides richness and tenderness to these peanut butter cookies without brown sugar, helping them to bake up soft and chewy.
• Sugar: Adds sweetness to balance the peanut butter’s savory flavor, creating that perfect cookie sweetness.
• Peanut Butter: The star of the recipe, giving the cookies their deliciously nutty flavor and a soft, chewy texture.
• Egg: Binds the ingredients together and helps the cookies rise, providing a light and airy texture.
• Vanilla: Adds a warm, aromatic sweetness that complements the peanut butter and rounds out the flavor profile.

How to Make These Peanut Butter Cookies Without Brown Sugar

Start by preheating your oven to 350°F (175°C) to ensure it’s nice and hot when your cookies are ready to go in.

In a medium bowl, combine your dry ingredients—this includes flour, and a pinch of salt. Set them aside for now. Next, grab a large mixing bowl and cream together your softened butter and granulated sugar.

Use a hand mixer or stand mixer to beat them together until the mixture is smooth and fluffy, which should take about 2-3 minutes. Once that’s done, add in the egg, vanilla extract, and the peanut butter, then continue mixing until everything is fully combined.

Now, slowly add your dry ingredients to the wet ingredients, stirring just until incorporated. The dough will be thick but smooth.

Using a 2-tablespoon cookie scoop, portion out the dough onto a baking sheet lined with parchment paper or a silicone mat, spacing the cookies about 2 inches apart. Once all the dough is scooped, take a fork and gently press down on each cookie, creating the classic peanut butter cookie crisscross pattern.

Place the cookie sheet in the oven and bake for 10 to 13 minutes. Keep an eye on them—these peanut butter cookies without brown sugar are ready when the edges are slightly browned, and the tops have set.

After baking, remove the cookies from the oven and let them cool on the tray for a few minutes before transferring them to a wire rack to cool completely. This recipe yields about 26 soft, chewy peanut butter cookies that are perfect for snacking or sharing. Enjoy!

Storage Tips For This Recipe

• Cool Completely: Let your cookies cool completely on a wire rack before storing to prevent them from becoming soggy or sticking together.
• Airtight Container: Store cookies in an airtight container to keep them fresh. If stacking, use parchment paper between layers to prevent sticking.
• Room Temperature Storage: Keep the peanut butter cookies without brown sugar at room temperature in an airtight container for up to 5-7 days.
• Freezing for Long-Term Storage: Freeze cookies for up to 3 months. First, freeze them on a baking sheet for 1-2 hours, then transfer to a freezer-safe bag or container. Thaw at room temperature for 30 minutes before eating.

Common FAQ’s Related to This Recipe

• Can I use margarine instead of butter?
  While butter provides the best flavor and texture, margarine can be used as a substitute. Just make sure it’s soft, not melted.
• Can I make these cookies without an egg?
  Yes! You can replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 5 minutes) or 1/4 cup unsweetened applesauce as a substitute.
• What if I don’t have a cookie scoop?
  If you don’t have a cookie scoop, you can use a tablespoon to scoop the dough and roll it into balls with your hands.
• Can I make the dough ahead of time?
  Yes! You can refrigerate the dough for up to 2-3 days or freeze it for longer storage. Just scoop the dough into balls before freezing and bake from frozen, adding a minute or two to the bake time.

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