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These peanut butter cookies are crispy, full of peanut butter flavor, and irresistible. The added chocolate chips add a lovely surprise!
I love peanut butter! It’s all my dad’s fault any time I would tell him I was hungry, he would tell me to make a peanut butter and jelly sandwich. To this day, I consider a PB & J sandwich a treat!
I also love chocolate! Now, what happens when you put peanut butter and chocolate together?
You get this incredible recipe for peanut butter cookies that will please everyone who takes a bite of these tasty cookies. The great thing about making peanut butter cookies is how little work is required to bake up a fresh batch, and it’s what we call in the professional space a “dump recipe.”
Dump recipes mean you dump everything in one bowl, mix it together, then bake. Now, you could do that with this recipe, but to make sure everything is properly blended, we dumped everything in stages.
Let me show you how to make some great peanut butter cookies with chocolate chips! Oh, I choose not to make the signature criss cross pattern because I don’t like to, but you certainly can.
Key Ingredients
I chose to use natural peanut butter because most peanut butter is loaded with sugar and oil. And since we’re adding our own sugar and fat to this recipe, I didn’t want any extra help.
Natural Peanut Butter
I chose to use natural peanut butter because most peanut butter is loaded with sugar and oil. And since we’re adding our own sugar and fat to this recipe, I didn’t want any extra help.
White Sugar
Traditionally, brown sugar is used for making peanut butter cookies, but we only need old faithful granulated sugar for this recipe.
Butter
I only use unsalted butter for baking.
Vanilla Extract
A little drop of vanilla adds a beautiful floral note to these cookies.
Chocolate Chips
I love adding semi-sweet chocolate chips to my cookies, but my favorite is dark chocolate!
Egg
One egg goes a long way because the creamy peanut butter acts as a binder.
Flour
I only use unbleached all-purpose flour for baking.
Baking Soda
A little baking soda will add sodium and height to our cookies.
How to make peanut butter cookies without brown sugar recipe?
These peanut butter cookies may not have any brown sugar but there bursting with flavor, and the addition of chocolate chips gives a creamy bite.
Preheat oven to 300°F. In a large mixing bowl with a hand mixer, cream peanut butter, white sugar, and unsalted butter on low, then on high for 2 minutes. Add egg and vanilla and mix for 1 minute.
Add semisweet chocolate and mix for 15 seconds; add flour and baking soda and mix on low for 1 minute.
On a parchment or foil-lined baking sheet, scoop cookie dough into 2 tablespoons portions, or use a cookie scoop. Flatten with your hand or the back of a fork to make a criss cross pattern, and bake for 25 minutes until the edges or set. Completely cool cookies for 5 minutes before serving.
Pro Recipe Tips & Tricks
Here are a few notes I had from baking peanut butter cookies without brown sugar.
- Feel free to use chunky peanut butter instead of creamy peanut butter.
- You can use your favorite nut butter as a swap for peanut butter.
- You can use mini-chocolate chips to have chocolate in every bite.
- Make these gluten-free by swapping gluten-free flour for all-purpose flour.
- Always use room-temperature eggs and butter for better incorporation of ingredients.
- Use 1 medium mashed banana as an egg substitute.
- If you have a cross-hatch potato masher, you can use it to make a fast cross-hatch pattern for your peanut butter cookies.
FAQs
Here are the top questions readers have about easy peanut butter cookies without brown sugar.
No, brown sugar isn’t required for peanut butter cookies. Because of the moisture content, brown sugar does make a chewy cookie. You can use granulated white sugar by itself.
You can omit vanilla extract in your peanut butter cookie recipe for almond extract.
You do not need baking powder to make peanut butter cookies. Baking soda will work perfectly.
Absolutely! Use your favorite type of nut butter, like almond butter, for your cookies.
Some people find that refrigerating the dough before baking helps create a thicker cookie. However, you do not have to refrigerate your dough before baking your cookies.
People scored peanut butter cookies with a fork for two reasons: One was to add a decorative design to the cookies. Secondly, to help flatten the cookies, they spread evenly while baking. You can skip this step and just flatten with your hands.
Peanut butter cookies are best when eaten immediately but will remain fresh in an airtight container for 7 days in the fridge.
Freeze cookies for up to 3 months in a freezer-safe container.
More Cookie Recipes
If you enjoy cookies as much as I do, I’m sure you’ll appreciate these recipes!
- Kitchen Sink Cookies
- Chocolate Chip Walnut Cookies
- Southern Tea Cake Cookies
- Chewy Dark Chocolate Cookies
Latest Recipe Video:
Before You Begin
Use these steps to help you get organized and move faster in the kitchen.
Step 1: Preheat oven to 300°F before pulling the ingredients out.
Step 2: Measure everything out.
Step 3: Follow the recipe and get ready for the best peanut butter cookies with no brown sugar. You’ve ever enjoyed.
Thank you for reading my easy peanut butter cookie recipe. If you make this recipe to satisfy your sweet tooth, please leave a comment and star rating below. I love hearing from readers!
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Peanut Butter Cookies with No Brown Sugar
Ingredients
- 1 cup natural creamy peanut butter
- ¾ cup white granulated sugar
- 1 stick unsalted butter room temperature
- 1 large egg room temperature
- 1 teaspoon vanilla
- 1 cup semisweet chocolate chips
- 1 ½ cups unbleached all-purpose flour
- ¾ teaspoon baking soda
Instructions
- Preheat oven to 300°F. In a large mixing bowl with a hand mixer, cream peanut butter, white sugar, and unsalted butter on low, then on high for 2 minutes. Add egg and vanilla and mix for 1 minute.
- Add semisweet chocolate and mix for 15 seconds; add flour and baking soda and mix on low for 1 minute.
- On a parchment or foil-lined baking sheet, scoop cookie dough into 2 tablespoons portions, or use a cookie scoop. Flatten with your hand or the back of a fork to make a criss cross pattern, and bake for 25 minutes until the edges or set. Completely cool cookies for 5 minutes before serving.
Notes
- Feel free to use chunky peanut butter instead of creamy peanut butter.
- You can use your favorite nut butter as a swap for peanut butter.
- You can use mini-chocolate chips to have chocolate in every bite.
- Make these gluten-free by swapping gluten-free flour for all-purpose flour.
- Always use room-temperature eggs and butter for better incorporation of ingredients.
- Use 1 medium mashed banana as an egg substitute.
- If you have a cross-hatch potato masher, you can use it to make a fast cross-hatch pattern for your peanut butter cookies.
Who knew peanut butter would be so easy! I added just as much pure vanilla to mine as I did honey, simply out of curiosity and my addiction to the smell makes a great recipe incredible!
Thanks so much for this post!
You are very welcome!!