Peanut Butter Cookies without Brown Sugar
These classic peanut butter cookies are made without brown sugar. Though they are not as rich as traditional peanut butter cookies, they have a chewy texture that melts in your mouth.
Print
Pin
Servings: 36 cookies
Ingredients
- 1 ½ cup All-purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ cup Unsalted Butter (softened)
- 1 cup Granulated Sugar
- 1 cup Creamy Peanut Butter
- 1 large Egg
- 3 tablespoon Whole Milk
Instructions
- Preheat oven to 350° and prepare baking sheets with silicone mats or parchment paper.
- In a small bowl, mix the flour*, baking soda, and salt. Whisk together until well combined. Set aside.
- In a large mixing bowl, add butter and granulated sugar. Beat on medium-high for about 2 minutes (mixture will be light in color and lumpy but sugar should be completely incorporated).
- Add peanut butter**, egg, vanilla extract, and milk. Beat on medium for 30 seconds to 1 minute until the butter lumps dissolve and the mixture is smooth and thick.
- Slowly add dry ingredients (about ¼-⅓ cup at a time) beating on low until combined after each addition.
- Using a cookie scoop, drop cookie dough balls onto the prepared baking sheet. Make sure they are at least 3" apart to account for spreading.
- Using a fork, create a cross-hatch pattern on each cookie, flattening slightly. Sprinkle the top of each cookie with granulated sugar. Bake for 9-11 minutes.
- Remove from oven and let cool on the cookie sheet for a least 5 minutes before moving to prevent cookies from baking. Serve warm or let cool completly on wire rack.
Notes
* You can substitute almond flour for all-purpose flour. Instead of 1.5 cups, use 2 cups of almond flour.
**You can substitute creamy peanut butter for natural, crunchy, or almost butter.