Delicious Brown Sugar-Free Peanut Butter Cookies
Step into a world where the classic melt-in-your-mouth peanut butter cookie meets modern dietary preferences. Crafted without brown sugar, these cookies retain all the delectable flavors you love. Plus, they're freezer-friendly for up to three months!
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Servings: 30 Cookies
Ingredients
- 1 cup of sugar + 1/4 cup extra for cookie sprinkle
- 1/4 cup unsalted butter room temperature
- 1 egg room temperature
- 1 cup smooth natural peanut butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1 1/2 cups sifted flour
Instructions
- Preparation: Set your oven to preheat at 375°F. Lay a parchment sheet over your cookie tray.
- Dry Mixture: In a medium-sized bowl, sift the flour and combine with baking soda and a pinch of salt. (Wondering about the salt? Read here.)
- Wet Mixture: Take a larger bowl and, using a hand mixer, blend the butter and sugar until you achieve a creamy consistency. Incorporate the egg, followed by peanut butter and vanilla.
- Combine: Slowly introduce the dry mixture to the wet blend until it forms a moderately firm cookie dough.
- Shape & Design: Use a small scoop to place dough mounds onto the parchment, ensuring they're spaced out. Create the classic cross-hatch design on each with a fork, then sprinkle a dash of sugar on top.
- Bake & Savor: Place in the oven for 12-15 minutes, until a golden hue emerges. Ah, the irresistible aroma of freshly baked cookies!
Notes
While the first batch bakes, prep the next set on another parchment sheet. If you have a second tray, even better. This speeds up the process!
