Peanut Butter Cookies without Brown Sugar

These peanut butter cookies without brown sugar are super soft and so chewy! This is a quick and easy recipe and there's no dough chilling required.

Course Dessert

Cuisine American

Diet Low Lactose, Vegetarian

Prep Time 10

Cook Time 10

Total Time 20

Servings cookies

Calories 169

Author Gabby Kislanko

Equipment

standing mixer or hand mixer
Baking Sheet

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

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.

OPTIONAL: If you want to add chocolate chips, 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. 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!

Nutrition