Peanut Butter Cookies Without Brown Sugar

I love a shortcut recipe, but only when the shortcut actually delivers, and these peanut butter cookies without brown sugar are one of those recipes. With just peanut butter, granulated sugar and an egg, you get soft peanut butter cookies with slightly crisp edges and plenty of peanut butter flavor, without flour, brown sugar or a mixer.

The key is giving the dough 30 minutes in the refrigerator before baking. I wouldn’t skip this step just to make an already-simple recipe even faster. The chill time makes the sticky dough much easier to roll and helps the cookies hold their shape in the oven.

Vanilla and salt are technically optional, which means you really can make these with only three ingredients. I add both when I have them because they give such a simple cookie a little more depth without adding any real work. This is exactly the kind of shortcut I love: fewer ingredients and less effort, while still making a cookie I’d actually want to eat!

Why This Recipe Works

• You only need 3 ingredients. Peanut butter, granulated sugar and an egg make the entire cookie dough. Vanilla and salt are optional additions that I recommend for extra flavor.
• No brown sugar needed. If you’re craving peanut butter cookies and don’t have brown sugar in the pantry, granulated sugar works beautifully in this recipe.
• They’re flourless. No all-purpose flour, baking soda or baking powder required. If you love simple flourless treats, my Healthy Snack Bites are another easy option to try.
• No mixer needed. Everything comes together in a single bowl with a spoon, so prep and cleanup are minimal.
• A short chill makes the dough much easier to work with. Refrigerating it for 30 minutes helps with rolling and keeps the cookies from spreading too much as they bake.
• You still get that classic peanut butter cookie experience. They’re soft in the center, slightly crisp around the edges and finished with the familiar criss-cross fork marks.

Recipe Ingredients

Granulated sugar – Regular white sugar sweetens the cookies and helps create those slightly crisp edges. No brown sugar is needed for this recipe. I wouldn’t substitute a liquid sweetener such as honey or maple syrup because it will change the consistency of the dough.

Peanut butter – Creamy peanut butter gives these cookies the smoothest, most classic texture. Chunky peanut butter works, too, if you like little pieces of peanuts throughout. For the most predictable results, use a conventional no-stir peanut butter rather than natural peanut butter, which can vary quite a bit in oil content and consistency.

Egg – One large egg binds this simple dough together. A room-temperature egg incorporates easily, but don’t worry if you forget to set it out ahead of time.

Vanilla extract and salt – Both are optional, but I recommend adding them if you have them. Vanilla adds a little extra warmth and salt balances the sweetness and brings out the peanut butter flavor.

How To Make Peanut Butter Cookies Without Brown Sugar

Recipe Notes

• Measure the peanut butter. With only three main ingredients, the proportions matter more than they would in a traditional cookie recipe. Use a measuring cup for the most consistent results.
• Don’t skip the chill time. Refrigerating the dough for 30 minutes makes it easier to roll and helps the cookies hold their shape while baking.
• Use a medium cookie scoop to make evenly sized cookies so they bake at the same rate.
• If the dough sticks to the fork while making the criss-cross pattern, lightly grease the fork between cookies.
• Don’t overbake. Remove the cookies when they’re set and the edges are just beginning to brown. They’ll continue to firm up as they cool.
• Need them to be gluten free? The recipe contains no flour, but check the labels on individual ingredients if you’re preparing these for someone who needs to avoid gluten.

Easy Variations

• Stir semi-sweet chocolate chips or peanut butter chips into the dough before chilling.
• Use crunchy peanut butter instead of creamy for extra peanut texture.
• Sprinkle the tops with a small amount of granulated sugar before baking for a little extra sweetness and texture.

Looking for an egg-free version? Try my 3 Ingredient Peanut Butter Cookies Without Eggs, made with peanut butter, banana and oats.

How To Store Peanut Butter Cookies

Store cooled peanut butter cookies in an airtight container at room temperature for up to 5 days.

To freeze the baked cookies, place them in a freezer-safe container or bag and freeze for up to 3 months. Let them thaw at room temperature before serving.

You can also freeze the cookie dough. Roll it into balls, freeze until firm and transfer to a freezer bag or airtight container for up to 3 months. Thaw the dough in the refrigerator before making the criss-cross pattern and baking as directed.

Can You Make Peanut Butter Cookies Without Brown Sugar?

Yes! You can make peanut butter cookies without brown sugar by using granulated sugar instead. In this recipe, peanut butter, granulated sugar and an egg create a simple flourless cookie dough, so no brown sugar is needed.

What Does Brown Sugar Do in Cookies?

Brown sugar contains molasses, which adds moisture, deeper flavor and chewiness to traditional cookies. You don’t need brown sugar for these peanut butter cookies, though. The combination of peanut butter, granulated sugar and egg creates a soft cookie with slightly crisp edges without it.

What If My Peanut Butter Cookie Dough Is Too Dry?

If the dough seems dry or crumbly after mixing, first make sure the ingredients are thoroughly combined. If it’s still too dry to roll into balls, add 1 teaspoon of milk at a time and stir until the dough holds together. Avoid adding too much liquid, which can cause the cookies to spread.

More Easy Cookie Recipes

If you love easy homemade cookies, here are a few more to try:

• Chewy Gingersnaps
• Sugar Cookies
• Chocolate Kiss Cream Cheese Cookies
• Hot Cocoa Cookies
• Oatmeal Raisin Cookies

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