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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
Note: Full ingredient measurements and instructions can be found in the recipe card at the bottom of this page.
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.
FAQs and Expert Tips
Can I add brown sugar to these cookies?
If you want to make cookies with granulated sugar and brown sugar, I recommend making my dairy-free peanut butter cookies instead!
Why are my cookies crumbly and dry?
You might have added too much flour, overworked the cookie dough, or baked the cookies for too long in the oven.
Can I add any mix-ins to the cookie dough?
Yes, these peanut butter cookies would be amazing with chocolate chips, peanut butter chips or chopped-up peanuts. I recommend adding up to ½ - ¾ cup of mix-ins.
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 and Freezing 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
- Chocolate Chip Cookies Without Brown Sugar
- Soft and Chewy Peanut Butter Cookies
- Peanut Butter Chocolate Chip Cookies
- Peanut Butter Oreo Cookies
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 onInstagramor Facebook so I can check it out!
Peanut Butter Cookies without Brown Sugar
Gabby
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!
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Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 20 minutes mins
Course Dessert
Cuisine American
Servings 18 cookies
Calories 169 kcal
Equipment
standing mixer or hand mixer
Ingredients
- ½ cup butter (vegan or regular, softened)
- ½ cup creamy/smooth peanut butter (SEE NOTES)
- ⅔ cup granulated sugar
- 1 egg
- 2 teaspoon vanilla extract
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup + 3 tablespoons 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.
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 ½ tablespoon 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 ½ cup to ¾ 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: 169kcalCarbohydrates: 21gProtein: 4gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 9mgSodium: 185mgPotassium: 63mgFiber: 1gSugar: 8gVitamin A: 253IUCalcium: 7mgIron: 1mg
Tried this recipe?Let us know how it was!
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Photography by: Callan fromThe Cozy Plum
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