Peanut Butter Cookies without Brown Sugar
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These peanut butter cookies without brown sugar are super soft and so chewy! You only need 8 simple ingredients to make these peanut butter cookies, and you don’t even need to chill the cookie dough. This is a quick and easy recipe and it’s perfect to make if you’ve run out of brown sugar!
I was really craving my dairy-free peanut butter cookies, but realized I had run out of brown sugar! So you knew I had to make a recipe for peanut butter cookies without brown sugar.
I also love that you can easily make these peanut butter cookies dairy-free, so they’re perfect if you have food allergies. Plus, you can add chocolate or peanut butter chips if you want more of a chocolate chip cookie vibe!
Why You’ll Love These Peanut Butter Cookies without Brown Sugar
- You only need 8 simple ingredients, nothing fancy here.
- This recipe uses granulated sugar, so it’s perfect if you’ve run out of brown sugar.
- You don’t have to chill the cookie dough, so they’re ready to eat in just 20 minutes!
- You can easily make these cookies dairy-free.
Ingredients Needed
- Butter: you can use regular butter or vegan butter if you’re dairy-free.
- Peanut Butter: use a smooth peanut butter like Kraft, Skippy or Jif. I don’t recommend using natural peanut butter with the oil on top because that will change the texture of the cookies!
- Granulated Sugar: no brown sugar is needed, we’re just going to use granulated sugar!
Step by Step Instructions
Step 1: Preheat your oven to 350°Fahrenheit and line 2 baking sheets with parchment paper.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the butter and peanut butter together until smooth.
Step 3: Mix in the sugar and beat until light and fluffy. Add the egg and vanilla extract.
Step 4: Mix in the flour, baking soda and salt. Make sure not to overmix the cookie dough!
Step 5: Using a cookie scoop or a spoon to scoop out 1 ½ tablespoons of cookie dough and place on your prepared baking sheets. Bake one tray at a time for 8-13 minutes. The middles will look soft but the edges should have set, but not be golden brown.
Step 6: Take the baking sheet out of the oven and gently (but firmly!) bang the pan on the edge of the counter a couple of times if they look puffy. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire cooling rack to cool completely.
Expert Tips
- I always recommend using a kitchen scale to weigh out your ingredients, especially your flour! It’s so easy to add too much flour if you use measuring cups, which is going to make your cookies super dry and crumbly. If you don’t have a kitchen scale, I recommend using the scoop and level method to measure out your flour.
- Once you add the dry ingredients to the wet ingredients, stop mixing as soon as it’s combined. Overmixing the cookie dough can make the cookies dense.
- Take the cookies out of the oven while the middles still look slightly underbaked. This is the secret to getting perfectly soft and chewy cookies!
- Peanut butter cookies can puff up in the oven, so bang the baking sheet a few times to flatten them out.
Storage Instructions
Keep these peanut butter cookies in an airtight container at room temperature for 4-5 days. To freeze, place them in an airtight container or freezer bag and freeze for up to 3 months. Let them thaw in the fridge before enjoying!
More Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Peanut Butter Cookies without Brown Sugar
Ingredients
- ½ cup (105) butter (vegan or regular, softened)
- ½ cup (130 g) creamy/smooth peanut butter (SEE NOTES)
- ⅔ cup (133 g) granulated sugar
- 1 egg
- 2 tsp vanilla extract
- ¾ tsp baking soda
- ½ tsp salt
- 1 cup + 3 tablespoons (150 g) all-purpose flour (SEE NOTES)
Instructions
- Preheat oven to 350°F and line 2 baking sheets with parchment paper.
- In the bowl of a standing mixer with the paddle attachment or using a hand mixer, beat peanut butter and butter together until smooth.
- Add in the sugar and beat until light and fluffy, then mix in the egg and vanilla extract.
- Mix the flour, salt, and baking soda in. It is important not to over-mix the dough!
- Use a cookie scoop or your hands to form 1.5 tbsp-sized balls of dough and bake one tray at a time for 8-13 minutes. The middles will look soft and the edges should look set, but not golden brown (if the edges are brown the cookies are already over-done!).
- When removing the cookies from the oven, gently but firmly bang the pan on the edge of the counter a couple times if they look too puffy. Let the cookies cool on a baking sheet for 10 minutes then transfer to a cooling rack to cool completely.
Equipment
Video
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Callan from The Cozy Plum
Haven’t tried them yet, but look delicious!!! Looks exactly like your photos and make me want to skip the cooling wait! If it is as good as it looks, totally doing this again!
These cookies are fantastic! Easy to make and bake up looking exactly like your picture. Melt in your mouth delicious. Going in the rotation for sure.
Thanks!
Thanks of your review Terri! So happy you enjoyed these cookies!