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These super delicious peanut butter cookies without brown sugar are full of sweet and salty flavors. They have a little crunch on the outside, but are soft and chewy in the center. These cookies are so easy to make, you only need 25 minutes.
These slightly crisp, yet still chewy peanut butter cookies without brown sugar are so easy to make. Brown sugar is typically used to make cookies moist and chewy, so you have to get the ingredient ratios just right to make sure you aren't left with crumbly cookies. And, this recipe is just right.
These are similar in flavor to these peanut butter pancake mix cookies, only this recipe is a little thicker. Both are full of delicious peanut butter flavor.
You can make lots of cookies without the typical ingredients, like these crisco chocolate chip cookies or these chocolate chip cookies without butter. It is just about knowing how to substitute the right ingredients in their place.
🍪 Why To Try This Recipe
Perfect texture - these cookies have the perfect texture combination. They are a little crisp and crunchy on the outside and are chewy in the center.
Easy to make - you only need 25 minutes to whip these cookies up. You don't need to chill the dough or anything. Just mix your ingredients and bake.
Sweet & Salty - these have a delicious flavor combination of sweet and salty. They are full of salty peanut butter flavor with the sweet hints of sugar.
- Hand or stand mixer
- Mixing bowl
- Cookie sheet
- Wooden spoon or spatula
- Measuring Spoons
- Measuring Cups
- White Sugar
- Peanut Butter
- Baking Soda
See recipe card for quantities.
📖Substitutions & Variations
If you know how to make the recipe fit a certain diet, let the reader know here. Don't fake it - only provide guidance on topics you have actual experience with.
- Use crunchy peanut butter - if you like a little texture in your cookies, use crunchy peanut butter instead of creamy.
- Add chocolate - chocolate and peanut butter is a classic flavor combination, add in some chocolate chips to ramp the flavor up.
- Stir in M&Ms (or other candy) - if you don't want plain peanut butter cookies, you can stir in one cup of M&Ms or any other type of your favorite candy.
- Sprinkle on some salt or sugar - top them off with a little sprinkle of granulated sugar or coarse salt.
- Add some molasses - keep the moistness you would usually get with brown sugar by adding in 1 tablespoon of molasses.
- Mix in chopped peanuts - want a little extra crunch and peanut flavor? Mix in ½ a cup of chopped peanuts.
If you like peanut butter cookies, you might also enjoy these Peanut Butter cookies with Reeses pieces.
Use these easy step-by-step instructions and photos to help you make the very best peanut butter cookies without brown sugar.
Step one: Preheat the oven to 350 degrees Fahrenheit. You will also want to grease the cookie sheet if it is not non-stick.
Step two: Put the softened butter and sugar into the mixing bowl.
Pro tip: softened butter should be soft enough that it leaves an indentation when you press in the center of it.
Step three: Cream together the butter and sugar using the hand or stand mixer. This should take 2 - 3 minutes and it will be lighter in color and fluffier in texture.
Step four: Add in egg, vanilla and peanut butter.
Step five: Using the mixer once again, mix everything together well. But be careful just to combine and not over mix.
Step six: Combine flour, salt and baking soda in a separate bowl. Slowly pour it into the mixing bowl while mixing together. Stop mixing when completely combined.
Step seven: Use a tablespoon to scoop heaping balls of about 1.5 tablespoons.
Step eight: Roll the dough into balls and place them a few inches apart on the greased on non-stick cookie sheet
Step four: Use a fork to slightly press criss-crossed marks on each ball. Then place into the oven for about 8 - 10 minutes.
Hint: to soften the butter, leave it at room temperature for 60 minutes. Or, speed it up by cutting it into chunks and it should soften in about 30 minutes. Or, you can soften in the microwave on defrost setting for 30 seconds, flip and add 30. (If using the microwave it is IMPORTANT not to get it melted at all).
⭐Recipe Tips for Success
- Add a splash of milk - if the dough is too dry after adding the flour, you can add a tablespoon or two of milk to make it easier to work with.
- Even sized cookies - to make sure these bake evenly use a tablespoon or cookie scoop so that you get cookies of similar sizes.
- Press with a fork - this dough is super thick, so pressing it down with a fork helps it to spread out some and cook more evenly.
- Don't overbake - these cookies will already be thick and a little crispy, so you want to be sure not to overbake them. They will continue to firm up while cooling on the baking sheet, so it is fine if they are still a little soft when removed from the oven.
Storing dough: you can store the dough wrapped tightly in cling wrap in the fridge for up to 5 days. Or, you can wrap it and then put it in an airtight container or freezer bag and freeze it for up to 3 months.
Storing baked cookies: keep the cookies in an airtight container at room temperature or in the fridge for up to a week. Or, package them in freezer bags or an airtight container and freeze for up to a year. Defrost in fridge or on the counter overnight. Or, you can defrost by heating for 15 seconds in the microwave.
No, you do not need brown sugar in cookies. Though brown sugar does help to make them more moist and chewy.
Yes it is generally fine to use white instead of brown sugar in cookies, though they may be a little thicker or crispier.
You can substitute many things for brown sugar in cookies including white sugar, molasses and honey to name a few things.
Peanut Butter Cookies without Brown Sugar
- Measuring Spoons
- measuring cups
- Wooden spoon or spatula
- cookie sheet
- Mixing bowl
- Hand or Stand Mixer
- 1 Cup Peanut butter Creamy
- 2.5 Cups Flour
- 2 Eggs
- 2 Cups Granulated Sugar
- 1 Cup Butter softened
- .25 Teaspoons Salt
- 1.25 Teaspoons Baking Soda
- 1 Teaspoon Vanilla
- Preheat the oven to 350 degrees Fahrenheit and grease the cookie sheet with cooking spray or butter.
- Combine 1 cup of Softened butter and 2 cups of granulated sugar in the mixing bowl.
- Cream together butter and sugar with stand or hand mixer for 2 - 3 minutes on medium high speed. It will be well combined and a lighter color and fluffier texture when done.
- Add 2 eggs, 1 cup of peanut butter and 1 teaspoon of vanilla to mixing bowl. And mix again until completely combined.
- In a separate bowl, combine 2.5 cups of flour, 1.25 teaspoons of baking soda and .25 teaspoons of salt.
- Put mixer on low to medium speed and slowly add flour mixture until all of it is well combined.
- Scoop 1.5 tablespoon sized balls of dough and roll into balls.
- Place dough balls a few inches apart on the greased baking sheet.
- Use a fork to press each dough ball in a criss-cross manner so that they are spread out a little.
- Bake at 350 degrees Fahrenheit for 8 - 10 minutes or until edges are firm.
- Press with a fork - since these are so thick, make sure to press the tops with a fork before baking to help spread them out a little. This will also help them bake more evenly.
- Don't overbake - make sure not to overbake the cookies. When you remove them from the oven they will still be a little soft and will continue to firm up as they cool.
- Make cookies even - measure the cookies out with a cookie scoop or a tablespoon this way they will cook evenly.
- Add mix-ins - change up the flavor by mixing in 1 cup of your favorite candy (like M&Ms), chopped peanuts or chocolate chips. Or, even by sprinkling sugar or coarse salt on the tops.
- To Freeze: for dough, wrap in cling wrap and package in a freezer bag for up to three months. Defrost in the fridge overnight. For baked cookies, package in a freezer bag or airtight container and freeze for up to a year.
- To Store: for dough, wrap in cling wrap and keep in fridge up to 5 days. For baked cookies, keep in airtight container at room temperature or in fridge for up to a week.