Peanut Butter Cookies No Brown Sugar
Peanut Butter Cookies No Brown Sugar recipe is soft, chewy cookies full of Reese’s flavor. These cookies taste like the inside of Reese’s cup.
WHAT ARE THE INGREDIENTS FOR peanut butter cookies no brown sugar?
- Unsalted Butter
- Caster sugar
- Eggs
- Vanilla
- Flour
- Baking soda
- Salt
- Peanut butter
- Chocolate chip
HOW TO MAKE peanut butter cookies no brown sugar
- Preheat the oven to 350°F/180°C.
- In a large bowl, whisk together the caster sugar, salt, and butter until a paste has formed with no lumps.
- Whisk in the egg and vanilla, then add the peanut butter and beating until light ribbons fall off the whisk.
- Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
- Fold in the chocolate chips evenly.
- Shape into balls and Then chill the dough for at least 30 minutes. For a more intense flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Put the cookie balls on a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Leave it to cool then enjoy.
FREQUENTLY ASKED QUESTION
HOW LONG DO THESE COOKIES LAST?
They last for one week at room temperature. However, you have to store them in an air-tight container.
CAN I STORE RAW peanut butter cookies no brown sugar DOUGH?
Yes, you can store them in the fridge for up to 1 week, and in the freezer for up to 2 months
CAN I FREEZE peanut butter cookies ?
Yes. you can. They will freeze in an airtight container for up to three months. Take them out of the freezer and let them thaw. the microwave will also help them to soften up.
Peanut Butter Cookies No Brown Sugar
Peanut Butter Cookie No Brown Sugar recipe is soft, chewy cookies full of Reese’s flavor. These cookies taste like the inside of Reese’s cup.
Ingredients
- ½ cup Unsalted Butter
- 1 cup Caster sugar
- 1 large Eggs
- 1 teaspoona Vanilla
- 1¼ cup Flour
- ½ teaspoona Baking soda
- ½ teaspoona Salt
- ½ cup Peanut butter
- ½ cup Chocolate chip
Instructions
- Preheat the oven to 350°F/180°C.
- In a large bowl, whisk together the caster sugar, salt, and butter until a paste has formed with no lumps.
- Whisk in the egg and vanilla, then add the peanut butter and beating until light ribbons fall off the whisk.
- Sift in the flour and baking soda, then fold the mixture with a spatula, being careful not to overmix too much. This will cause the gluten in the flour to toughen which will result in cakier cookies.
- Fold in the chocolate chips evenly.
- Shape into balls and Then chill the dough for at least 30 minutes. For a more intense flavor and deeper color, chill the dough overnight. The longer the dough rests, the more complex its flavor will be.
- Put the cookie balls on a parchment paper-lined baking sheet, leaving at least 4 inches of space between cookies and 2 inches of space from the edges of the pan so that the cookies can spread evenly.
- Bake for 12-15 minutes, or until the edges have started to barely brown.
- Leave it to cool then enjoy.