The Best Soft Peanut Butter Cookies (Without Brown Sugar)

I make these peanut butter cookies when I want something cozy, buttery, and bursting with nutty flavor—without using brown sugar. They bake up soft in the center with slightly crisp edges and that classic criss‑cross fork pattern that always feels nostalgic.

Why You’ll Love This Recipe

I love this recipe because it highlights the pure peanut butter flavor without reliance on molasses from brown sugar. The texture is tender and melt‑in‑your‑mouth soft, and the criss‑cross top gives it a charming homemade look. Plus, it’s simple—white sugar, peanut butter, butter, egg, and nothing complicated.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Smooth all‑natural peanut butter

• Granulated white sugar

• Unsalted butter, at room temperature

• 1 large egg

• Vanilla extract

• Baking soda

• Salt

• All‑purpose flour

directions

1. I preheat the oven to 375 °F (190 °C) and line baking sheets with parchment paper.

2. I sift together flour, baking soda, and salt in a bowl and set it aside.

3. In another bowl, I cream the butter and granulated sugar until light and fluffy. Then I mix in the egg, peanut butter, and vanilla until smoot.

4. I gradually add the dry mixture to the wet, mixing until just combined—avoiding over-mixing for a tender texture.

5. I scoop tablespoonfuls of dough onto the prepared sheets, spacing them a couple inches apart. I press each ball gently with a fork in a criss‑cross pattern, and optionally sprinkle a little extra sugar on top for sparkle.

6. I bake for about 10–15 minutes, until edges are set and middles look just barely underbaked. Then I let the cookies cool on the sheet for around 10 minutes before transferring to a wire rack to finish cooling—that step helps them stay soft inside.

Servings and timing

• Makes: ~24–30 cookies (depending on size)

• Prep time: ~10 minutes

• Bake time: ~10–15 minutes per batch

• Total time: ~25 minutes

Variations

• I sometimes stir in chocolate chips, peanut butter chips, chopped peanuts, or even raisins to switch up the texture and flavor—especially fun during holidays.

• To make them dairy‑free, I replace the butter with vegan butter and use the same ratios—still comes out soft and chewy.

• For extra crunch, I lightly press extra sugar on top before baking—it gives the tops sparkle and texture without brown sugar.

storage/reheating

I store cooled cookies in an airtight container at room temperature for 4–5 days. If I want to freeze them, I freeze in a sealed container or freezer bag for up to 3 months, thawing right before serving. I never refrigerate, as that can dry them out.

FAQs

Should peanut butter cookies be soft or crunchy?

I like them soft in the center and slightly crisp at the edges. I take them out when the centers still look slightly underbaked—that keeps them tender. Baking longer gives crisper cookies if that’s preferred.

Why are my cookies crumbly or dry?

Too much flour, overmixing, or baking too long can cause dryness. I measure carefully, stop mixing as soon as the dough comes together, and avoid overbaking to ensure softness.

Can I add mix‑ins like chocolate chips?

Yes—I often fold in up to ¾ cup of chocolate chips, peanut butter chips, or chopped peanuts—they bake beautifully and add bursts of flavor.

Can I freeze the dough or baked cookies?

Yes—I freeze the dough balls shaped on a tray or in a roll wrapped in plastic for up to 3 days; or freeze baked cookies up to 3 months. Thaw at room temperature when ready to enjoy.

Can I use chunky peanut butter instead of smooth?

You can—chunky peanut butter adds a bit more texture. I usually use smooth all‑natural peanut butter for the most consistent dough texture, but both work well.

Conclusion

I keep coming back to this peanut butter cookie recipe when I want something quick, nostalgic, and wonderfully peanut‑buttery—without the brown sugar. It’s simple, satisfying, and always melts in my mouth just right. Great for sharing, dunking, or packing up for later.

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