Chewy Peanut Butter Cookies Made Without Brown Sugar

I absolutely love anything with peanut butter flavor, so a chewy peanut butter cookie is right up my street.

Most classic chewy peanut butter cookies use brown sugar because its molasses adds moisture and depth of flavor. If you don’t have brown sugar on hand or live somewhere it’s hard to find, this recipe shows how to achieve the same chewy texture and rich taste without it.

With a few small adjustments—browning the butter, adding honey, and toasting some peanuts—you’ll get cookies with intense peanut butter flavor, crisp edges and soft, chewy centers. They bake quickly and freeze beautifully, so it’s easy to make a large batch and keep extras on hand.

Chewy Peanut Butter Cookies (No Brown Sugar!)

How to Make Peanut Butter Cookies Without Using Brown Sugar

Brown sugar contributes moisture and a subtle caramel-like flavor from its molasses content, which helps cookies remain chewy. Replacing it requires both moisture and flavor compensation. In this recipe I use browned butter and honey to make up for the missing molasses and to create the deep, nutty notes you expect in a peanut butter cookie.

Brown the butter first—this adds complexity and a toasty aroma that complements the peanut butter. To brown it, melt unsalted butter in a small saucepan over medium-high heat, swirling occasionally. The butter will foam, then the foam will subside and tiny brown flecks will form on the pan surface. Pour the browned butter into a small bowl and let it cool to room temperature before using.

While the butter cools, toast the peanuts to boost the peanut flavor. Spread unsalted peanuts on a rimmed baking tray and bake at 180°C/350°F for about 5 minutes, until lightly golden and fragrant. Let them cool slightly, then roughly chop. Toasting is optional if you prefer a smoother cookie, but it intensifies the nutty flavor and adds pleasant crunch.

To replace the molasses from brown sugar I add a small amount of honey to the granulated sugar. Mixing honey with sugar produces a moist, sandy texture that mimics brown sugar in the dough.

Ingredients

50 g (4 tbsp) unsalted butter
50 g (⅓ cup) unsalted peanuts
200 g (1 ½ cups) plain/all-purpose flour
5 g (¾ tsp) salt (weight recommended)
¾ tsp baking soda (bi-carb soda)
250 g (1 ¼ cups) caster sugar (superfine sugar; granulated works)
35 g (5 tsp) honey
250 g (1 cup) creamy peanut butter (use a classic homogenized peanut butter)
2 eggs, room temperature
1 egg yolk
2 tsp vanilla extract
Flaky salt for topping (optional)

Instructions

Preheat oven to 180°C/350°F.

Add the butter to a small saucepan and melt over medium-high heat. Swirl occasionally as it foams and browns. When you see small brown flecks on the bottom and a toasty aroma, remove from heat and pour the butter into a bowl to cool to room temperature.
Place the peanuts on a rimmed baking tray and toast in the oven for about 5 minutes, until lightly golden and fragrant. Allow to cool, then roughly chop and set aside.
In a medium bowl, whisk together the flour, salt and baking soda and set aside.
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the sugar and honey. Mix on medium until the honey is fully incorporated and the mixture has a wet-sand texture that resembles soft brown sugar.
Add the cooled browned butter and the creamy peanut butter to the sugar mixture. Mix on medium-high, scraping down the sides as needed, until pale and aerated—about 1–2 minutes. Add the eggs, extra yolk, and vanilla, and continue mixing until fully incorporated.
Scrape down the bowl and add the dry ingredients. Mix on low until just combined and no dry streaks remain. Fold in the toasted chopped peanuts until evenly distributed.
Turn the dough onto a sheet of plastic wrap, press it into a rectangle, wrap tightly, and refrigerate for at least 1 hour and up to 3 days. Chilling firms the dough and concentrates the flavors.
When ready to bake, line two baking trays with parchment and preheat the oven to 180°C/350°F. Portion the dough into roughly 24 balls using a cookie scoop or a 2-tablespoon measure (about 30 ml / 1 oz each). Arrange evenly on the prepared trays.
Bake one tray at a time for 10–12 minutes, until the edges are crisp and browned but the centers remain soft. Remove from the oven and let cookies cool on the trays for 5 minutes, then transfer to a wire rack to cool completely.

Optional: Freezing

If you want to freeze for later, portion the dough into balls, freeze them solid on a tray, then transfer to an airtight container. Bake directly from frozen and add 2–3 minutes to the baking time.

Notes

Using the weight measurement for salt gives more reliable results than volume measures, since salt crystal size varies by brand.
Caster sugar (superfine) is preferred for texture, but granulated sugar can be substituted measure-for-measure.
Use classic homogenized creamy peanut butter (brands like Jif or Skippy-style) rather than natural varieties; natural peanut butter can change the texture and spread.
A stand mixer speeds things up, but a hand mixer works fine—mix until the batter is aerated and even.
To freeze, portion first, freeze on the tray until solid, then store in an airtight container. Bake from frozen, adding a few minutes as needed.

Nutrition (per cookie)

These peanut butter cookies are nutty, chewy and delicious—likely to become a family favorite any time of year.

Want to try this recipe or have questions? Leave a comment below.

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