A treat that people of all kinds love is peanut butter cookies. They taste rich and nutty and are soft and chewy, making them a tempting snack. Baking soda has been used for a long time in cookie recipes to help them rise and get a certain shape. It is possible to make tasty peanut butter cookies without baking soda, though. If you don’t have any baking soda or would rather not use it for health reasons, this recipe will show you how to make peanut butter cookies that are just as tasty but soft and crunchy.

The Reason Why Baking Soda Is Used in Cookies

Before you start the process, it’s helpful to know what baking soda is used for. Baking soda, also known as sodium bicarbonate, is a leavening agent that turns acidic parts of the dough into carbon dioxide gas. This gas makes the dough light and airy and helps it rise. Cookies might be thicker and less fluffy if you don’t use baking soda.

But baking soda isn’t the only way to make cookies that have the right thickness. It’s possible to make soft, chewy peanut butter cookies without baking soda by changing the methods and products you use.

What You Need to Make Peanut Butter Cookies Without Baking Soda

These are the things you will need to make these cookies:

• 1/2 cup peanut butter (smooth or chunky, whichever you like)
• 1/4 cup powdered sugar (to make it sweet and fluffy)
• 1/2 cup brown sugar (makes it more moist and gives it a stronger taste)
• 1 cup of unsalted butter, warmed to add richness and moisture
• 1 big egg (helps the dough stick together)
• 1 teaspoon of vanilla extract (for taste)
• 1 1/4 cups all-purpose flour
• 1/2 teaspoon salt (makes food taste better)

How to Make Peanut Butter Cookies That Are Soft and Chewy Without Baking Soda

1. Warm the oven up to 175°F (350°F). Put parchment paper or a plastic baking mat on the bottom of a baking sheet.
2. Mix the sugars and butter together: With an electric mixer, cream the melted butter, white sugar, and brown sugar in a large bowl until the mixture is fluffy and light. That’s how long it should take. When you cream the butter and sugars together, air is added to the mixture. This gives the cookies a tender feel and helps them rise a little.
3. Add the wet ingredients: Add the egg, vanilla extract, and peanut butter and beat until everything is well mixed. It should be easy to spread and thick.
4. Add the dry ingredients: Whisk the all-purpose flour and salt together in a separate bowl. Slowly add the dry ingredients to the wet ones and mix them together until they are just mixed. Do not mix the ingredients too much, as this can make the cookies tough.
5. Make the cookies: With a cookie scoop or spoon, make balls of dough about the size of a tablespoon to two tablespoons. Place the dough balls about 2 inches apart on the baking sheet that has been prepared so that they can spread.
6. Make the cookies flat: To make a crisscross design, gently press down on each dough ball with a fork. This step helps the cookies bake properly and gives them a classic look.
7. Bake: Put the baking sheet in the oven that has already been heated up. Bake for 10 to 12 minutes, or until the edges are just beginning to turn golden. The cookies’ centers should still look a little underdone. This is what makes them soft and chewy after they cool.
8. Cool: Let the cookies cool for 5 minutes on the baking sheet before moving them to a wire rack to cool all the way.

How to Make the Best Peanut Butter Cookies Without Baking Soda

• Use materials at room temperature: Before you start, make sure the butter and egg are at room temperature. In this way, they mix better and more evenly into the dough.
• Not too much baking: Don’t bake cookies for too long if you want them soft and chewy. When you take the cookies out of the oven, the sides should be just set, but the middle should still be soft. As they cool, they will keep cooking on the baking sheet.
• Pick the right peanut butter: This recipe works well with both smooth and chunky peanut butter. Real peanut butter, on the other hand, may have a different taste because it separates. Use store-bought peanut butter that is smooth and blended for the best results.
• Try different add-ins: To make your cookies more interesting, you could add chocolate chips, chopped nuts, or even a swirl of jelly for a peanut butter and jelly cookie.

Why Not Use Baking Soda When Making Peanut Butter Cookies?

• Availability of ingredients: Maybe you don’t want to go to the store because you’re out of baking soda.
• Nutritional preferences: For health or nutritional reasons, some people would rather not use baking soda.
• Texture preference: If you don’t use baking soda, the cookies will be a little thicker and chewier, which some people like.

Different Kinds of Peanut Butter Cookies

• Peanut butter cookies with chocolate chips: Before baking, add a cup of chocolate chips to the dough and mix them in.
• Peanut butter and jelly cookies: For each dough ball, make a handprint in it and fill it with a little of your favorite jelly. Then bake them.
• Peanut butter oatmeal cookies: If you want bigger, chewier peanut butter oatmeal cookies, add 1 cup of rolled oats to the dough.
• Peanut butter cookies without gluten: If you want to make these cookies gluten-free, just replace the all-purpose flour with a gluten-free flour mix.

Putting Away and Freezing Cookies with Peanut Butter

For up to a week, keep your peanut butter cookies at room temperature in a jar that won’t let air in. This will keep them fresh and chewy. Cooked cookies or dough that hasn’t been cooked can be frozen to keep them longer.

• To freeze baked cookies: Let them cool all the way down, then lay them out in a single layer on a baking sheet and freeze until rigid. Place the frozen cookies in a container or freezer bag that won’t let air in. Use parchment paper to separate the layers. You can freeze them for up to three months. Let it thaw at room temperature before you serve it.
• To freeze the dough: Roll the dough into balls and put them on a baking sheet to freeze. Freeze the dough balls until they are solid, then put them in a container or freezer bag that won’t let air in. Put the frozen dough balls on a baking sheet when you’re ready to bake. Bake at 350°F (175°C) for an extra 1 to 2 minutes than the original time.

In Conclusion

Easy and fun, making peanut butter cookies without baking soda that are soft and chewy. By knowing what baking soda does and making the necessary changes to the recipe, you can make cookies that taste and feel just as good as regular ones. These cookies are great for everyone, whether you want a quick snack or a fun treat to share.

Enjoy both the process of baking and the tasty products. Have fun baking!