These super easy cookies are made with white sugar, peanut butter, and an egg! Easy and so chewy and delish! Can you make peanut butter cookies without brown sugar? You absolutely can! Better yet, these chewy, melt-in-your mouth cookies are only three ingredients! I have whipped them up before in a few minutes flat.
Why You’ll Love These Peanut Butter Cookies
There are so many reasons to love these cookies. Besides the fact that they take merely minutes to whip up and throw in the oven, here are a few reasons you’ll love these cookies.
No Brown Sugar!
You read that right! While so many cookie recipes require brown sugar, this one uses only white sugar. It still manages to maintain a satisfying, chewy texture thanks to all that peanut butter. I’ve gotten multiple compliments on these cookies and I’m always amazed. It feels like I’m cheating or something. No complicated rolling or refrigeration! No 12-ingredient list to follow. Just pure deliciousness.
Only Three Ingredients!
I’m big on doing things fast when you have little kids around. It seems like there are always interruptions, carpets to clean, or diapers to change. I ain’t got not time for fancy recipes! This one uses only peanut butter, cane sugar, and an egg. Easy peasy! I even include my kids when I make these cookies sometimes. My oldest son sits on the counter and my youngest stands on the step stool. I bribe them both with promises of licking the spoon. You know a cookie is easy when you can include your kiddos in the preparation!
So Chewy And Delicious!
Let’s fact it…no one would want a peanut butter cookie that was easy but tasted bad. Thankfully, these cookies are immensely flavorful and chewy. Just last week I made them for a friend and she went on and on about them. The key is to not over bake these cookies and to make them nice and big for maximum chewiness.
Ingredients In Peanut Butter Cookies Without Brown Sugar
Peanut Butter
Because what would peanut butter cookies be without peanut butter? I love using creamy peanut butter for this but you can totally use crunchy as well. I don’t discriminate against peanut butter. In fact, my son always gets excited when he sees the crunch peanut butter at the store.
Cane (White) Sugar
I’m always surprised cane sugar works in these recipes so well. Usually cookies with cane sugar are cakey or overly-fluffy. I love that these cookies maintain their chewy texture despite being made without brown sugar.
Egg
The binding agent in this recipe, the egg helps these cookies stay in tact! Because that is absolutely essential when you are dunking in milk.
How To Make Peanut Butter Cookies Without Brown Sugar
1. Mix The Peanut Butter, Brown Sugar, And Egg
Just whip it up in a bowl! The main thing to remember is to mix thoroughly since the egg doesn’t always combine with the peanut butter right away.
2. Drop Batter Onto Cookie Sheet
I usually use a spoon and perfect the cookie dough balls with a quick roll in my hand before placing on the cookie sheet.
3. Bake Until Just Golden Brown Around The Edges
Don’t you just want to dunk one in a glass of milk right now?
Other Baked Goods You’ll Love
Need some snacks or gifts with short ingredient lists and big flavor? These recipes will do the trick!
White Chocolate Cranberry Granola Recipe
Tips For Making Peanut Butter Cookies Without Brown Sugar
Mix Thoroughly
These cookies can have the tendency to develop pockets of egg throughout. I’m tempted to go into a nerdy explanation as to why that is the case (I’ve spent too much time in a food science lab!) but suffice to say, nobody likes scrambled eggs in their eggs. So mix these babies well until everything is thoroughly combined with a creamy texture.
Don’t Over-Bake
I know I’m sounding like a broken record, but you really can over-bake these cookies in a couple minutes and the results are disastrous! Anyone ever tasted burnt peanut butter before? That’s what these taste like. Not only are they too hard, but the flavor changes if you over-bake them. On the other hand, if you bake them carefully, they are chewy and practically melt in your mouth! Watch these cookies like a hawk and pull them out of the oven as soon as they are the slightest bit golden around the edges. It will be worth the extra work of babysitting them! If you need more information, check out this article on how to not over-bake cookies!
Make The Cookies Bigger
I like to roll this recipe into around 9 cookies. Sure, you could do smaller. But the bigger the cookie, the more chewy and delicious it is!
FAQ’s- Peanut Butter Cookies Without Brown Sugar
Can I Freeze These? Absolutely! Check out this link for tips for freezing cookies.
Can I Make These Ahead? I’m big on fresh cookies. However, you can make them a day ahead and store them with a slice of bread in a sealed ziploc bag or Tupperware container. The bread will help keep the cookies soft by transferring moisture to the cookies. It makes a world of difference!
Peanut Butter Cookies Without Brown Sugar (Three Ingredients!)
Description
Three ingredients and oh-so-delicious! These peanut butter cookies are made using only white sugar and are easy to whip up in minutes.
Ingredients
Instructions
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How To Make Peanut Butter Cookies
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Preheat oven to 350 degrees Fahrenheit.
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In a large bowl, combine peanut butter, cane sugar, and egg until smooth. Make sure to whisk in egg well as it tends to be difficult to mix with the peanut butter.
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Drop by rounded tablespoons (I like extra big ones) onto a greased baking sheet.
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Bake for 6-9 minutes just until the edges are golden brown. DO NOT OVER BAKE. It is so easy to over bake these cookies. Don't wait till the edges are totally brown or the bottoms are brown. As soon as the edges puff up and are slightly golden, pull these cookies out of the oven and let them finish baking on the cookie sheet until you can remove them without them falling apart.
Nutrition Facts
Servings 9
- Amount Per Serving
- Calories 254kcal
