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.
Equipment
- Electric Hand or Stand Mixer
- Measuring Cups & Spoons
Ingredients
- 1 1/4 cup Flour
- 1/2 tsp. Salt
- 1/2 cup Butter soft
- 1 cup White Sugar
- 1 cup Creamy Peanut Butter
- 1 large Egg
- 2 tsp. Vanilla Extract
Instructions
- Start by preheating your oven to 350°F (175°C)
- In a medium bowl, combine your dry ingredients—this includes flour, and a pinch of salt. Set them aside for now.1 1/4 cup Flour, 1/2 tsp. Salt
- Next, grab a large mixing bowl and cream together your softened butter and granulated sugar using a hand mixer or stand mixer to beat them together until the mixture is smooth and fluffy, which should take about 2-3 minutes.1/2 cup Butter, 1 cup White Sugar
- Once that’s done, add in the egg and vanilla extract and peanut butter, and continue mixing until everything is fully combined.1 large Egg, 2 tsp. Vanilla Extract, 1 cup Creamy Peanut Butter
- Now, slowly add your dry ingredients to the wet ingredients, stirring just until incorporated. The dough will be thick but smooth.1 1/4 cup Flour, 1/2 tsp. Salt
- 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—they’re 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.
Notes
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.