Peanut butter cookies are a beloved treat for lots of us, so they don’t need any introduction. There tons of quick and easy recipes of these nutty delights. But almost all of these recipes call for brown sugar.
What will happen if you don’t have brown sugar for peanut butter cookies at hand? Nothing critical.
You’ll notice some texture change and you may finish up with a bit crispier cookies.
Brown sugar is acidic, it comes into reaction with baking soda and produces carbon dioxide, making the dough puffier.
White sugar can’t take part in this reaction, because it doesn’t contain molasses – the acidic agent, so cookies are comparatively thinner and crispier.
But white sugar also participates in the process of leavening when creamed with butter. In any case you’ll get super delicious cookies which are really easy to make. Enjoy!
