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Discover a unique twist on classic cookies with our Chunky Peanut Butter Cookies without brown sugar. Enjoy the perfect blend of rich peanut butter flavor and a delightful chunky texture in this easy-to-follow recipe. Bake up a batch of these golden, sweet delights today and treat yourself to a satisfying sweet snack that’s both simple and delicious!
Get organized in your kitchen, find your mixing bowls and spatulas, put on your apron, and let’s do it!
Why we used white sugar in this recipe
Using white granulated sugar in cookies typically results in cookies that have a crisper texture and a lighter color. The absence of molasses in white sugar means that it does not contribute to moisture retention, leading to a drier and more delicate final texture. Additionally, the lack of the rich flavor notes from molasses may result in a milder, sweeter taste compared to cookies made with brown sugar.
Do you want to learn the history of Peanut Butter Cookies? Click here
Why we love 💕this Chunky Peanut Butter Cookies without Brown Sugar
- Because we love peanut butter in a chunky cookie!
- They are super easy and fun to make with basic ingredients largely available in your grocery store
- They pair so well with a glass of milk or even a cup of coffee!
👩🍳What you need to make the Chunky Peanut Butter Cookies without Brown Sugar
- Large mixing bowls
- Measuring cups
- Measuring spoons
- 2 Silpat® baking mats or parchment paper
- Hand Mixer
🕐How to make the Chunky Peanut Butter Cookies🍪without Brown Sugar
To make the Chunky Peanut Butter Cookies without Brown Sugar, follow a 3-step process below. Get all the details in the recipe card.
- Prepare the cookie dough
- Chill the cookie dough in the fridge for an hour
- Bake!
- Cream the butter, peanut butter, and sugar in a bowl
- Add eggs and vanilla
- Combine flour and baking powder in a separate bowl
- Add the dry ingredients into the wet ingredients mixture together with the peanuts
- Chill the cookie dough for one hour. Once the dough is chilled, preheat the oven to 375 degrees
- While the oven is preheating, form the dough into 32 equal-size balls and place on a cookie sheet or baking mat leaving about 2 inches between each ball
- Flatten the cookie dough balls with the back of a fork
- Bake for 10-12 minutes or until golden brown
Do you like cookie recipes. Try our Double Chocolate Walnut Cookies recipe here
❓FAQs about the Chunky Peanut Butter Cookies without Brown Sugar
Can I make these Chunky Peanut Butter Cookies without Brown Sugar gluten free?
You can make these cookies gluten-free if you decide to use gluten-free flour. As always, changing the flour will change the consistency of the dough and, therefore, the recipe may well need to be tweaked. Professional bakers substitute one cup of all-purpose flour with one cup of gluten-free flour. However, keep in mind that gluten provides structure that is lost without gluten so you may need to add some stabilizers such as xanthan gum.
How can I store these Chunky Peanut Butter Cookies?
Store in an airtight container or in a cookie tin for up to 7 days at room temperature. They won’t be as fresh as they will dry out though.
Can I freeze these Peanut Butter Cookies?
You can freeze unbaked cookies to have freshly baked cookies whenever you want, or when you have guests. Roll into balls, flatten with a fork, and freeze individually.
You can freeze baked cookies for up to 6 months individually or in an airtight bags of 3-6 cookies.
What type of peanut butter I should use for this recipe?
We made this recipe with peanut butter that is chunky, unsalted, and unsweetened. I prefer to use unsalted peanut butter for this recipe. Many like to add 1 teaspoon of salt when they are using unsalted peanut butter, but I don’t. The chunky peanut butter is truly the crunchy peanut butter (both tems are used Interchangeably).
You can use creamy peanut butter for a creamier texture. This is the classic peanut butter for many!
Can I add more ingredients in this Peanut Butter Cookies recipe?
You can add chocolate chips and then you have peanut butter chocolate chip cookies! I prefer semi-sweet chocolate chips.
Can I add brown sugar to this easy Peanut Butter Cookies recipe?
You can add brown sugar to this recipe by cutting the white sugar by half. Keep in mind that brown sugar contains molasses which attracts and retains moisture, leading to softer, moister cookies. Its acidic nature also tenderizes gluten, resulting in a more delicate, chewy texture. The presence of molasses can contribute to a darker color and a richer, more complex flavor and chewy texture.
If you like chewy cookies, you may well mix granulated and brown sugar together in equal parts to make these cookies.
Did you make this? Capture a snapshot of your dessert and share it with us on Instagram by tagging @theistravels or using the hashtag #wedesserts. We can’t wait to admire your creation!
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Chunky Peanut Butter Cookies Without Brown Sugar
Equipment
- 2 Silpat® baking mats or parchment paper
- 2 large mixing bowls
- Measuring cups
- Measuring spoons
Ingredients
- 1½ cups chunky unsalted peanut butter
- 1 cup unsalted butter
- 2 eggs
- 2 teaspoons vanilla extract
- 1½ cups granulated sugar
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup unsalted peanuts
Instructions
- Place the top oven rack in the center position and pre-heat oven to 375°F
- Line two large baking sheets with parchment paper or a Silpat® baking mat and set aside
- Cream the butter, peanut butter, and granulated sugar in a large mixing bowl
- Add the eggs and vanilla extract, and mix to combine
- In a separate large bowl, combine the flour and the baking powder
- Slowly add the dry ingredients to the wet ingredients, add the peanuts, and mix until just combined
- Transfer dough to the refrigerator and chill for one hour
- Once chilled, divide the dough into dough into 32 even-sized balls and arrange on the prepared baking sheets, leaving 2 inches between each ball
- Press the dough down with a fork in a crisscross fashion to flatten
- Place the baking sheets into the pre-heated oven and bake for 10-12 minutes, or until the cookies are golden brown on top and cooked through
- Remove from the oven and let the cookies sit for 2-3 minutes before transferring to a wire rack to cool before serving. Enjoy!
Notes
- Store leftovers in room temperature in a cookie tin or other airtight container, they dry out as time goes by but are good for at least 1 week
- Freeze unbaked cookies to have freshly baked cookies whenever you crave them. Roll into balls, smash with a fork, and freeze individually.
- Freeze baked cookies and they are good for up to 6 months