Peanut Butter Cookie Recipe Without Brown Sugar

The yummiest peanut butter cookie recipe that doesn't use brown sugar. A classic soft and tender cookie that melts in your mouth and is still soft the next day! You can also freeze your PB cookies for up to 3 months.

Keyword baking, cookies, dessert, low carb desserts, natural peanut butter, peanut butter, Peanut Butter Cookie Recipe Without Brown Sugar, treats

Prep Time 10

Cook Time 10

Total Time 25

Servings

Calories 131kcal

Author Judy Kahansky

Equipment

Ingredients

1 1/2 cup all purpose flour
1 cup sugar + 1/4 cup additional to sprinkle on the cookies
1/2 cup unsalted butter at room temperature
1 egg room temperature
1 egg yolk room temperature
1 cup smooth peanut butter smooth or creamy - not all natural
1 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda

US Customary - Metric

Instructions

Preheat your oven to 350F
Place a sheet of parchment paper on a cookie sheet
In a medium bowl, sift the all purpose flour, and add in the baking soda and salt. Sifting the dry ingredients is very important
In a large bowl, Cream the sugar and butter together until well blended. You can use a large spoon or fork.
Mix in the egg, egg yolk, peanut butter and vanilla
Gradually add the flour mixture (dry mixture) to the wet ingredients and stir until blended.
You will end up with a soft peanut butter cookie dough batter
Chill the cookie dough in the refrigerator for 1 hour and 15 minutes
Using a 1.5 tbsp cookie scoop roll the cookies in your hand and then place the cookie balls on the parchment paper, making sure to space them apart
Using a fork, press the fork tines into the cookie dough once, and then change direction and press the fork tines again, creating a cross hatch pattern.
Sprinkle the cookies with a small amount of white sugar before they go into the oven
Bake for 8 to 10 minutes until dry and golden around the edges, but soft in the middle. IMPORTANT: The cookies will keep baking on the cookie sheet after you have removed them from the oven.
TIP: Tear a sheet of parchment paper to get the next batch of cookies ready to bake - and use a second cookie sheet if you have one or be ready to switch over once your first batch comes out of the oven.
Let the cookies cool, and of course after sampling one or two :) you can store them in an airtight container. We use large ziplock bags and keep them in the fridge.
You can also freeze your cookies for up to 3 months.

Nutrition