Peanut Butter Cookies Without Brown Sugar
These peanut butter cookies without brown sugar are incredibly delicious. Just imagine biting into a soft chewy cookie with a perfectly sweet peanut buttery flavor. Well, that’s the only way I can describe these cookies.
In addition, these cookies are super easy to make. And no mixer required, as all the ingredients are combined in only one bowl.
On top of that, you won’t find a large unhealthy amount of peanut butter and butter in these cookies. So I can say they’re more on the healthier side, though they don’t taste it.
You’ll also be relieved to know that these cookies don’t require a lot of fancy ingredients. Just simple ingredients like creamy peanut butter, and other basic ingredients; including an egg.
*Pro Tip: Make Sure Your Egg is at Room Temp*
Oh yes, I would like to recommend that you set an egg out at least an hour or so before you make these cookies. I’m sure you’re wondering why it matters so much.
I used to wonder what the big deal was in using room temp ingredients in certain recipes. That is, until I impatiently tried making cookies with a cold egg one day. I thought it wouldn’t really matter.
But, It Does Really Matter..
I found it difficult to mix the egg with the other ingredients, because it was stiff from being too cold. On the other hand, my experience with using room temp eggs has always been successful.
A room temp egg is more softer, thereby allowing it to be easier to combine with other ingredients. I also believe using a cold egg doesn’t help cookies to have the best texture and taste.
Let me tell you, I learned from that experience! From then on, I vowed to use only room temperature eggs in my cookie recipes in the future. Just letting you know, so you can avoid going through a similar situation.
Brown Sugar, Regular Sugar, or Both?
The norm for most cookie recipes is to add brown sugar, usually light brown sugar. Peanut butter cookies are no exception. They usually contain either light brown sugar, or a mixture of both light brown sugar and regular sugar.
I’m for both scenarios, but I think I prefer combining both sugars more. Mainly because you get a more balanced flavor, not just a caramel taste from just using brown sugar. That’s just my take on it…
Thankfully, with these peanut butter cookies without brown sugar; you can’t really tell there’s no brown sugar in them. Along with its characteristic caramel flavor, brown sugar is known to add moisture to cookies. This helps them to have a more soft chewy texture.
You won’t get that distinctive caramel flavor with these cookies, but they do still have a similar flavor profile to peanut butter cookies made with brown sugar.
I’m sure you won’t detect the absence of the brown sugar after tasting these cookies. What you will taste is a wholesome peanut butter flavored cookie with a melt-in-your mouth goodness!
How to Make These Peanut Butter Cookies
You really shouldn’t have any problem making these cookies, as they are super simple to make. If you have any issues, do let me know.
There are really only a couple of steps to this peanut butter cookies without brown sugar recipe. The first step involves first combining the wet ingredients together.
The second step involves adding the egg and other wet ingredients to the dry ingredients. Then simply combining everything together. Make sure you use a large enough bowl to have room.
When making cookies, I find it easier to add the dry ingredients to the wet ingredients, rather than adding everything all together at one time.
To be honest, whenever I try adding everything together; the dough doesn’t come out right. I’m still working on doing it that way successfully. But for now adding the dry ingredients to the wet ones works for me. And this method has turned out some great cookie recipes so far.
Peanut Butter Cookies Without Brown Sugar Ingredients:
You only need simple ingredients to make these amazing cookies. I’ve listed the wet ingredients before the dry ones, as they are used first in the recipe.
- Creamy Peanut Butter: If you’d like, you can experiment with using chunky peanut butter also. That is, if you want a chunkier texture. You may just need to add a little more milk..
- Melted Butter: A small amount to add a little buttery flavor.
- Dairy or Dairy Free Milk
- Room Temp Egg: Trust me, you don’t want to deal with using a cold egg. A room temperature egg is easier to work with.
- Vanilla Extract: Don’t forget to add this in. I forgot to add it in a cookie recipe once, and I could tell the difference right away. The cookies just weren’t as flavorful and bland.
- Regular Granulated Sugar: No brown sugar needed for these peanut butter cookies.
- A Little Salt: To enhance the flavor of the cookies.
- Baking Powder and Baking Soda
- All-Purpose Flour
More Easy and Delish Cookie Recommendations For You
Chocolate Chip Cookies (No brown sugar)
Oat Flour Chocolate Chip Cookies
Einkorn Chocolate Chip Cookies
Healthy Glazed Pumpkin Oatmeal Cookies
Even More Healthy Dessert Recipes
I hope you/your family enjoy this peanut butter cookies without brown sugar recipe. Let me know how they turned out for you! Be blessed and safe.
Peanut Butter Cookies Without Brown Sugar
Ingredients
Wet Ingredients
- 2 tbsp melted butter
- 4 tbsp creamy peanut butter
- 2 tbsp dairy or dairy free milk
- 1 egg *room temp*
- 1/2-3/4 tsp vanilla extract
Dry Ingredients
- 1/4 cup and 1 1/2 tbsp regular sugar add an extra tsp if necessary
- 1/4 tsp salt
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 3/4 cup all-purpose flour and a tbsp + an extra 2 tsp
Instructions
- First things first: Get all your ingredients together. Also a large bowl.Add all of the dry ingredients to the bowl. Combine or sift thoroughly.
- Add in all of the wet ingredients. Or combine the wet ingredients together first in a smaller bowl, before adding them to the dry ingredients.*If the dough is too stiff, add a bit more milk. If the dough is too soft, add a little more flour*
- For best results, refrigerate the dough for about 30 minutes beforehand.About 5 minutes before you take the dough out of the fridge, preheat your oven to 350 degrees.
- Portion the dough into small balls, and place them on a parchment-lined baking sheet. Use a fork to make a criss cross design in the tops of the balls of dough.Or press down slightly with your fingers, so the cookies won’t be too thick; and to help them spread some.
- Bake the cookies for 11 minutes. Let cool for a few minutes before serving. Enjoy!