These 2-ingredient peanut butter cookies are soft on the inside, crispy on the outside and will completely blow your mind! These take practically no time to make and are a simple dessert when you’re really craving something sweet!
This 2-ingredient peanut butter cookie recipe is amazing for a few reasons:
I’ve never made cookies with such simple ingredients! The combination of unsweetened peanut butter and powered sugar ends up being the perfect amount of sweetness. Aside from being delicious, these cookies don’t require any fancy equipment and are a great recipe to try for all of you who claim you “can’t bake”!
Steps to follow for these easy peanut butter cookies:
- Combine peanut butter and powdered sugar.
- Mix to form a dough and refrigerate.
- Scoop into rounds on a prepared baking sheet.
- Gently flatten the rounds and use the back of a fork to create a criss-cross pattern on top.
- Bake and let cool completely before eating.
My tips for best results:
- Use natural peanut butter.
- Chill the dough. This makes it easier to scoop and create fork marks.
- Let the baked cookies cool on the cookie sheets. The residual heat from the cookie sheets will continue to cook the cookies and ensure they aren’t too soft or crumbly.
Make sure you’re using natural peanut butter!
This is the kind of peanut better where you see the oil separation in the jar. It takes a little more time to mix it up but the consistency of natural peanut butter is much more runny than traditional creamy peanut butter (Jiff or Skippy brands) and helps to create a nice dough consistency as well as the crispy edges on the cookies. These 2-ingredient peanut butter cookies are full of peanut butter flavor, so choose a brand you like the flavor of!
My favorite peanut butter for these delicious cookies is Smucker’s creamy natural. It has minimal ingredients (just peanuts and salt) and is (in my opinion) the best peanut butter on the market!
Many store-bought peanut butter brands have extra added oils and added sugars but you can easily make your own peanut butter at home with just a few minutes of preparation! All you do is add shelled peanuts to a high speed food processor with a pinch of salt and process the mixture until smooth and creamy, making sure to stop and scrape down the sides of the food processor as you go.
Sure! Sunflower seed butter, almond butter and cashew butter should all work fine as long as they’re similar in consistency to natural peanut butter.
Sure! I prefer creamy natural peanut butter simply because it’s what i’m accustom to eating but chunky peanut butter will be fine too.
If you don’t want to do the powered sugar, you can try pure maple syrup or coconut sugar for a refined sugar free option.
These cookies will stay good at room temperature or in the refrigerator for up to 4 days if sealed in an airtight container.
2-Ingredient Peanut Butter Cookies
- 1 medium sized mixing bowl
- 1 rubber or silicone spatula
- (1) 10×15 cookie sheet
- 1 cup natural creamy peanut butter I like Smucker's brand
- 1/2 cup powdered sugar
- Preheat your oven to 350 degrees F.
- In a medium mixing bowl, combine peanut butter and powdered sugar.
- Mix to form a dough and refrigerate for at least 30 minutes. You can also set the dough in the freezer if you want it to firm up faster.
- Scoop the dough into 1-inch balls and set them on a baking sheet lined with parchment paper.
- Gently flatten the dough balls with the palm of your hand or the bottom of a glass.
- Use the tines of a fork to create a criss-cross pattern on top of the cookies. This gives these easy cookies the look of classic peanut butter cookies.
- Bake for 12-15 minutes. It's important to let the cookies cool to prevent them from falling apart. I recommend letting them cool to room temperature on the cookie sheets before eating.