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–+ servings
peanut butter cookies without brown sugar on parchment paper with a bowl of peanut butter

Peanut Butter Cookies without Brown Sugar

Print Recipe
These peanut butter cookies without brown sugar are super soft and so chewy! This is a quick and easy recipe and it’s perfect to make if you’ve run out of brown sugar!
Course Dessert
Cuisine American
Diet Low Lactose, Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 18 cookies
Calories 169
Author Gabby Kislanko

Equipment

Ingredients

  • ½ cup butter (vegan or regular, softened)
  • ½ cup creamy/smooth peanut butter (SEE NOTES)
  • ⅔ cup granulated sugar
  • 1 egg
  • 2 tsp vanilla extract
  • ¾ tsp baking soda
  • ½ tsp salt
  • 1 cup + 3 tablespoons all-purpose flour (SEE NOTES)
US Customary - Metric

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.

Video

Notes

PLEASE NOTE: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above, under the "Metric" tab.
PEANUT BUTTER: I recommend the regular Skippy or Kraft-type peanut butters for this recipe. Natural peanut butter will change the texture and structure of the cookies, making them slightly crunchier and they will spread more. 
MEASURING THE FLOUR: It's important to properly measure the flour in every recipe, but even 1/2 tbsp too much flour will totally change these cookies. Either weigh your flour using a kitchen scale, or use the proper scooping method: fluff the flour in the bag/container with a fork then use a spoon to scoop the flour into the measuring cup, then run the back of a knife along the top of the cup to even it out.
OPTIONAL: These cookies taste delicious with semisweet chocolate chips or chopped chocolate! Use around 1/2 cup to 3/4 cups.
Storage Instructions: These cookies should be stored in an airtight container at room temperature and will stay fresh for up to 5 days.

Nutrition

Calories: 169kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 9mg | Sodium: 185mg | Potassium: 63mg | Fiber: 1g | Sugar: 8g | Vitamin A: 253IU | Calcium: 7mg | Iron: 1mg