Chocolate and peanut butter? In a cookie?! There’s no doubt that something will be tasty when these three ingredients are paired.
This is my preferred choice when I’m in need of something sweet, but it is also fast and simple to make.
If you’re in the market for brown sugar, fret not! The cookies are made using white sugar instead of brown sugar.
A Difference In Brown And White Sugar
This cookie is going to replace the usual brown sugar by using white sugar that has been granulated. The two sugars look identical from the start, but what’s the distinction between the two ingredients for baking?
Apart from the name and appearance, In addition to the appearance and name, these sugars provide different outcomes when cookies are baked using these sugars.
Brown sugar makes your cookies chewier. The sugar that you use contains Molasses, which gives moisture to cookies.
Molasses can also be slightly acidic and causes the protein inside the cookie to set to a greater extent, creating a more chewy texture.
If you’re seeking a more crisp cookie, white sugar can be the right ingredient you should choose. It’ll result in a thinner, crisper, and lighter-colored cookie.
White sugar is hygroscopic, which means it draws and absorbs the liquid within the dough. This reduces the growth of gluten inside the cookies and helps them to be crisper in the final.
Personally, I like cookies that aren’t overly dense but thinner and with a sharp edge. For this recipe, I’m using white sugar to create that appearance.
Tips To Make Cookies
The art of baking cookies to be perfect takes a few attempts (at the very least, for me, it took). In the process of preparing this recipe, Here are some points to take into consideration when baking the delicious chocolate chip peanut butter cookies.
- Be sure to use only the finest ingredients.
- When selecting flour, I prefer self-rising so that I don’t need any other riser agent.
- I prefer baking chocolate instead of chocolate chips. Baking chocolate is a great choice because you can cut it to whatever size you want it, and it will end in creating beautiful pockets of chocolate within the cookies that you cannot get with chips of chocolate! I prefer semi-sweet chocolate.
- Make sure you cream your sugar and butter until they’re homogeneous. In the event that they are not, the butter could make strange pockets within the cookies if not properly integrated.
- When you add eggs, mix them in the mixture in a single step. If you mix the eggs all simultaneously, then the mix may become too liquid fast, but that’s not anything to worry about; however, it can alter their texture.
- It is important that you chill your dough prior to baking to ensure that the cookies retain their shape.
How to Bake Cookies Without Brown Sugar
Assemble your ingredients.
In a mixing bowl, beat peanut butter, sugar, and butter until they are fluffy.
Add vanilla and egg. Mix well.
Incorporate baking powder and flour. Mix till the baking powder is integrated.
Then, add chocolate chips or chocolate pieces.
Cool the dough in a refrigerator for 30 minutes.
Preheat the oven to 350°F.
Make 12 cookies.
Then, gently flatten them and bake them in a preheated oven for 12 minutes.
The cookies can be cooled on wire racks prior to serving.
Cookies that do not contain Brown Sugar
yield: 12 Preparation time: 10 Minutes Cook time: 12 minutes Additional time: 30 Minutes Total time: 52 Minutes
Do you not have brown sugar in your pantry? Create delicious peanut butter chocolate chip cookies with no brown sugar.
- 1 1/4 cups plain flour
- 1 tsp baking soda
- 1/2 cup butter
- 1 cup of peanut butter
- Half cup white sugar
- 1 large egg
- 1 tsp vanilla
- 1 cup of chocolate chips or chocolate chopped
- Mixing bowl, beat peanut butter, sugar, and butter until it becomes fluffy.
- Add vanilla and egg. Mix well.
- Incorporate flour and baking powder.
- Mix to ensure that the flour has been in the mix.
- In the end, add chocolate chips or chocolate pieces. Cool the dough in a fridge for about 30 mins.
- Preheat the oven to 350degF.
- Form the dough into 12 cookies.
- Make sure they are flat, and then bake in a hot oven for 12 mins. The cookies should cool on wire racks prior to serving.
YOUNG: 12-SERVING SIZE: 1
Quantity Per Serving: CALORIES: 259TOTAL FAT: 15gSATURATED FAT: 8gTRANS FAT: 0gUNSATURATED FAT: 6gCHOLESTEROL: 36mgSODIUM: 135mgCARBOHYDRATES: 29gFIBER: 2gSUGAR: 17gPROTEIN: 4g(c)
Heya, I’m Norah! The foodie editor here at YummyTasteFood! I love absolutely everything to do with food, baking, and eating! I earned my stripes in the hospitality industry as a pastry chef, sous chef, and barista. I’m now a freelance writing nomad. I do not miss the hospitality industry! Be sure to join our Facebook group – it’s free to access!