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Peanut butter cookies on a wire rack.
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Peanut Butter Cookies without Brown Sugar

Make the best Peanut Butter Cookies without brown sugar in just 35 minutes. These cookies are easy to make and come out tasting amazing - all with simple ingredients you probably already have at home.
Course Dessert
Cuisine North American
Diet Vegetarian
Prep Time 9 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 24 cookies
Calories 233kcal
Author Emmeline Kemperyd

Equipment

Ingredients

  • 1 cup unsalted butter at room temperature, cut in small pieces; see notes for salted butter
  • 1.5 cup white sugar
  • 1 cup unsweetened peanut butter salted (skip extra salt) or unsalted; see note for sweetened
  • 2 eggs at room temperature
  • 1 teaspoon vanilla extract or vanilla powder / vanilla sugar added with the dry ingredients
  • 2.5 cup all purpose flour
  • 1.5 teaspoon baking powder
  • 1 teaspoon fine table salt only add if using unsalted peanut butter
  • 1 teaspoon salt flakes optional
US Customary - Metric

Instructions

  • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • Combine butter and sugar in a large mixing bowl and mix until soft, creamy and fluffy.
    1 cup unsalted butter, 1.5 cup white sugar
  • Add peanut butter and mix until well combined.
    1 cup unsweetened peanut butter
  • Add eggs and vanilla extract and mix until well combined and fluffy.
    2 eggs, 1 teaspoon vanilla extract
  • In a separate bowl, mix together flour, baking powder (and fine table salt, if you are using it)
    2.5 cup all purpose flour, 1.5 teaspoon baking powder, 1 teaspoon fine table salt
  • Add the flour to the rest of the batter and mix until well combined, but not more than necessary to combine.
  • Divide the dough into 32 even-sized balls, they will be about 1.5 inches (3.5 cm) across.
  • Space out the balls on the baking sheets, then press them down with a fork until they are about ½ inch thick. Sprinkle with sea salt flakes.
    1 teaspoon salt flakes
  • Bake one set at a time for 12-14 minutes. They are done when the edges and the ridges on top are starting to brown.
  • Remove from the oven and allow to cool down slightly on the baking sheet, then transfer to a wire rack. Cool completely before storing!

Video

Notes

 
  • Unsalted butter can be swapped for salted butter if you're using unsalted peanut butter. If you make this swap, don't add any extra salt in the dough.
  • Peanut butter should be plain and unsweetened. I prefer to use unsalted, but have a hard time finding it. This recipes is optimized for using salted peanut butter, so if you're using unsalted peanut butter, please add 1 teaspoon of salt to the dough as well.
  • Peanut butter can be crunchy or creamy - unfortunately the crunch is lost when mixing, but either works
  • Salt flakes are optional, but add a nice touch
  • Add chocolate chips to make peanut butter chocolate chip cookies. I like a mix of milk and dark chocolate.
  • Make them gluten-free by using a gluten free flour mixture. Most kinds will work but they've been tested with a mix of rice flour and buckwheat flour.
  • 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

Nutrition

Calories: 233kcal | Carbohydrates: 25g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 34mg | Sodium: 198mg | Potassium: 108mg | Fiber: 1g | Sugar: 14g | Vitamin A: 256IU | Calcium: 23mg | Iron: 1mg