Peanut Butter Cookies Without Brown Sugar

Peanut butter cookies don’t need any introduction. Everyone who has a sweet tooth will love these delicious cookies. 

Not all peanut butter cookies are created equal. Today, I will be sharing a flavorful recipe that will make you fall in love with these divine cookies. 

Over the years, I’ve tried many different recipes for peanut butter cookies. Even a small tweak can change the cookies. This recipe was created to be easy and for you to use the ingredients you have on hand. Even if you are not a pro at baking, you can rely on this recipe. 

The subtle, rich flavor of peanut butter will dance on your taste buds.

Crispy on the outside, chewy on the inside, these cookies are full of surprises. The flat texture and slightly browned edges will slowly become your favorite. 

They might not turn out to be perfectly round like store-bought ones when you make them for the first time. However, don’t worry. With just a few simple tips and tricks, you can master these cookies. 

Ingredients Needed For Peanut Butter Cookies

I have used all-purpose flour in this recipe. If you want to go for a healthier option, you can also choose whole-wheat flour instead. The taste will be slightly different, but still delectable. 

Also, make sure that you add baking powder in this recipe; not baking soda. Many recipes use a mixture of both. However, for this one, you just need baking powder. 

The baking powder balances the acidity in the ingredients. Baking powder combines with other ingredients helps to aerate the cookies. 

Also, try adding a pinch of salt to the batter. The salt helps to meld the flavors together. Furthermore, the salt will strengthen the proteins in the cookie dough. This helps the cookies become chewier. 

Another tip to perfect this recipe is to ensure that all the ingredients are at room temperature. If your ingredients are not at room temperature, the cookies will not rise and spread well. 

Substitutes For Brown Sugar

Baking is both an art and a science. So, you should never ignore any of the rules. 

When you are cooking, you can easily replace an ingredient or just leave it out if you don’t have it. However, this is not possible for baking. Imagine leaving out the flour or eggs (without a proper substitution)! 

So, let’s talk about how to substitute for brown sugar in this recipe. 

Granulated Sugar 

This recipe features granulated white sugar instead of brown sugar.

When using white sugar instead of brown sugar, more moisture will evaporate when the cookies are baking in the oven. This will make the cookies crisper and more golden. 

Also, it will help the cookies spread better. When you are baking cookies, half of the sugar will dissolve in the batter when you are mixing the ingredients.

The rest of it will melt when the cookies are in the oven. This makes the cookies soft and spread better. 

You can also try using pure cane sugar if it is available to you. 

Confectioners’ Sugar 

If you don’t have granulated sugar at home, just use confectioners’ sugar instead. The cookies will still taste good.

However, they will not turn out to be as crispy, but if you don’t have granulated sugar, this should not stop you from baking. 

Molasses

If you have molasses at home, you can also make brown sugar. All you have to do is to mix a pound of granulated sugar and then add 3 ounces of molasses in it.

Mix everything in a food processor to combine it. If you want, you can also store it in an airtight container for up to a month. 

Stevia

You can also use stevia for your cookies. This will replace the sweetness of the sugar, but you might miss out on the extra chewiness in the cookies.

How To Store Peanut Butter Cookies

The cookies keep for 5 days at room temperature in an airtight container.

It’s also possible to freeze the cookie dough. All you have to do is form a cylinder of dough and wrap it in plastic wrap.

How To Make Peanut Butter Cookies Without Brown Sugar

Step 1: Preheat the oven to 350 ° F 

Step 2: Using an electric mixer, mix the peanut butter, milk, and sugar for 2 minutes at high speed. Add the egg and mix well for another minute.

Step 3: Mix the flour and baking powder and add to the previous mixture. Mix until homogeneous.

Step 4: Using your fingers or an ice-cream scoop, form small balls, and slightly flatten the top with a fork. Place on a cookie sheet covered with parchment paper or a silicone mat.

Step 5: Bake for about 10 minutes or until lightly browned.

Step 6: Let cool at room temperature.

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