Enjoy delicious peanut butter cookies without the need for brown sugar! The combination of creamy peanut butter, sweet maple syrup, and vanilla extract creates a cookie that is not only easy to make but also incredibly flavorful.
Homemade peanut butter cookies is one of our favorite cookie recipes because they don’t require a lot of ingredients to make, and are so fun to eat! These cookies are so easy to make and require minimal simple ingredients. In fact, you probably already have the ingredients in your pantry!
Why you will love this Peanut Butter Cookies Recipe
This peanut butter cookie recipe isn’t without sweetness or flavor, just because it only has white sugar in the recipe. The natural peanut butter flavor, mixed with smoothness of the maple syrup, doesn’t leave this cookie lacking in anything!
Even without brown sugar, this recipe tastes like a classic peanut butter cookie. Which is important if you are making these cookies for someone who is a fan of peanut butter! This recipe is great for a picnic, potluck, or party.
These cookies are just the right size and texture to be the perfect accompaniment to a meal for dessert, or snack. This recipe is also great for those with a sweet tooth who want something sweet without brown sugar.
These cookies are delicious as is, and full of protein, but you can make them even more decadent by adding a scoop of ice cream on top and maybe a small drizzle of caramel or chocolate sauce! The contrast between the cold ice cream and the warm cookie will have everyone asking for more.
- all purpose flour
- baking soda
- pinch of salt-you can control the sodium in the recipe by just using a 1/4 teaspoon salt or leave the salt out of the recipe.
- creamy peanut butter-or crunchy peanut butter- it’s just a taste and texture personal preference
- unsalted butter
- granulated sugar
- maple syrup
- vanilla extract
- For an extra flavor to your cookies, or if you have an extra strong sweet tooth, make them peanut butter chocolate chip cookies by adding one cup milk chocolate chips or semi-sweet chocolate chips to the cookie batter before scooping into dough balls.
- Use flavored chips such as peanut butter chips, white chocolate chips, mint chocolate chips, or mini chocolate chips to add variety to the cookie.
- For a perfectly shaped cookie, use smooth peanut butter. For a chunky peanut butter cookie with an extra peanut crunch, with extra nutty flavor, use chunky peanut butter.
How to make Peanut Butter Cookies without Brown Sugar
Preheat the oven to 375 degrees F.
In a medium bowl, add the cups of flour, baking soda, and salt. Stir to dry ingredients together to combine, then set aside.
In a large mixing bowl, or stand electric mixer, using paddle attachment cream peanut butter, butter, sugar, maple syrup, and vanilla. Beat on medium speed until well combined. Add in the egg, and continue mixing on medium speed until all ingredients are mixed thoroughly.
Slowly add in the dry ingredients, and mix on low to medium speed until a soft dough forms and ingredients are well combined.
Line cookie sheets with parchment paper, a silicone mat, or lightly sprayed with nonstick cooking spray. Use a cookie scoop to measure and scoop dough. Roll into dough balls, and place onto the prepared baking sheet.
Use the tines of a fork to lightly press down the dough ,making a criss-cross pattern on top of the cookie. Be sure to leave about an inch in space around each cookie to allow room for spread during baking.
Bake cookies on the center rack for 8-11 minutes, until cookies are slightly beginning to turn golden brown around the edges. Remove from the oven and let set for 3-4 minutes, then transfer to a wire rack or parchment paper on the countertop.
Cover and place peanut butter cookie dough in the refrigerator for 15-30 minutes chill time to help control the spread of the dough during baking time.
I have made these cookies both with and without chilling the dough. I found that although the crisscross pattern still shows either way, the cookie does spread just a tiny bit more. If you don’t have time to chill the dough, beat in the butter straight from the fridge. This helps keep the dough firm.
How to Store Peanut Butter Cookies
If you have any leftover cookies, store cooled cookies in an airtight container and keep at room temperature for 3-5 days.
Can I make this dough ahead of time and freeze?
Yes. Make the dough, then store in a freezer safe Ziploc bag or container for up to 6 months.
Can I make these peanut butter cookies gluten-free?
Absolutely. You can use almond flour to make these cookies gluten free. Just follow the same instructions for this recipe. If you don’t want to use so much almond flour, try using half the amount of almond flour, and then add an additional egg.
Can I use brown sugar to make Peanut Butter Cookies?
Of course! Using brown sugar does make the cookie softer and chewier. If you want a more chewy cookie, or an even easier pb cookie recipe with almost no prep time, try this Three Ingredient Peanut Butter Cookie!
What happens if you don’t add brown sugar to cookies?
Using brown sugar in cookies makes them have a softer chewiness. Luckily, it is such a small change to the texture, it’s really not noticeable.
MORE DESSERT RECIPES:
- Chocolate Chip Cookie Cake
- No Bake Chocolate Pie
- Air Fryer Cheesecake
- Better Than Sex Cake
- Air Fryer Monster Cookies
- Air Fryer Sugar Cookie
Peanut Butter Cookies without Brown Sugar
- 1 Baking Sheet
- 1 mixing bowl
- 1 Portion Scoop
- 1 3/4 cups all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup creamy peanut butter
- 1/2 cup unsalted butter
- 3/4 cup granulated sugar
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 large egg
- Preheat the oven to 375 degrees F.
- In a medium bowl, add the cups of flour, baking soda, and salt. Stir to dry ingredients together to combine, then set aside.
- In a large mixing bowl, or stand electric mixer, using paddle attachment cream peanut butter, butter, sugar, maple syrup, and vanilla. Beat on medium speed until well combined. Add in the egg, and continue mixing on medium speed until all ingredients are mixed thoroughly.
- Slowly add in the dry ingredients, and mix on low to medium speed until a soft dough forms and ingredients are well combined.
- Line cookie sheets with parchment paper, or lightly sprayed with nonstick cooking spray. Use a cookie scoop to measure and scoop dough. Roll into dough balls, and place onto the prepared baking sheet.
- Use a fork to lightly press down the dough ,making a criss-cross pattern on top of the cookie. Be sure to leave about an inch in space around each cookie to allow room for spread during baking.
- Bake cookies on the center rack for 8-11 minutes, until cookies are slightly beginning to turn golden brown around the edges. Remove from the oven and let set for 3-4 minutes, then transfer to a wire rack or parchment paper on the countertop.
Recipe NotesIf using salted butter, omit the salt from the recipe. Making this simple recipe without brown sugar, makes crispy cookies. For softer cookie, remove baked cookies just as they are beginning to turn golden brown. This batch of cookies makes 2-3 dozen cookies, depending on the size of the ice-cream scoop you use. To prevent the fork from sticking in the dough, you can spray the fork with nonstick spray a couple times while making the crisscross pattern.
*Nutritional information is a calculated guesstimate. Please note that this can change with different brands and modifications you may make to the recipe. For the most accurate information, use a nutritional calculator with the exact brands and measurements you’re using with each recipe.