With minimal ingredients, you can whip up a batch of these delicious 2 Ingredient Peanut Butter Cookies in no time! This easy cookie recipe is incredibly has the perfect amount of sweetness and the best texture.
Check out my Chocolate Chip Applesauce Cookies, Chocolate Walnut Cookies, and my Strawberry Crunch Cookies for more cookie recipes!
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This is a great recipe to make easy peanut butter cookies. They're made with the combination of peanut butter and powdered sugar.
With detailed instructions, a few minutes of preparation, and a short bake time, you can have a batch of freshly baked cookies ready to enjoy in no time.
You'll Love 2 Ingredient Peanut Butter Cookies!
If you love peanut butter flavor, then these simple peanut butter cookies are the perfect sweet treat. The simple ingredients mean you don't need to splurge on expensive ingredients to enjoy a batch of delicious cookies.
This recipe is a great opportunity to get kids involved in the kitchen. They can easily help mix the ingredients, roll the dough into balls, and use the back of a fork to create the iconic crisscross pattern on the cookies.
Ingredients
- Creamy peanut butter: Provides the base flavor and texture of the cookies. You can use either creamy natural peanut butter or chunky peanut butter, depending on your preference.
- Powdered sugar: Used to sweeten the cookies and provide a smooth texture.
Step By Step Photos
Stir together peanut butter and sugar.
Scoop dough into even sized portions.
How To Make 2 Ingredient Peanut Butter Cookies
Step 1. Preheat oven: Preheat your oven to 350 °F and line a cookie sheet with parchment paper.
Step 2. Combine ingredients: In a large bowl, mix peanut butter with powdered sugar until well combined. This forms the cookie dough.
Step 3. Form dough balls: Then, using a cookie scoop, scoop out tablespoon-sized portions of the dough and roll them into balls.
Step 4. Place on baking sheet: Arrange the balls of dough on the prepared baking sheet, leaving space between each.
Step 5. Flatten with fork: Then, use the tines of a fork to press down on each ball in a criss-cross pattern, flattening the cookies.
Step 6. Bake: Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are lightly golden brown.
Step 7. Cool: Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
Tips
- Choose a high quality peanut butter that you enjoy the taste of. Natural peanut butter without added sugars or oils works well in this recipe.
- The sweetness of the cookies depends on the amount of powdered sugar you use. If you prefer a sweeter cookie, you can increase the amount of powdered sugar slightly.
- If you find that the dough is a bit sticky to handle, you can chill it in the refrigerator for about 30 minutes. Chilling helps firm up the dough, making it easier to roll into balls and flatten with a fork.
Frequently Asked Questions
Store the cooled cookies in an airtight container at room temperature. Layering them with parchment paper helps prevent sticking. They can stay fresh for 5-7 days.
Yes, you can freeze them. Flash freeze on a tray, then transfer to a freezer-safe container or bag. They can be frozen for up to 3 months.
Yes, you can freeze the dough. Roll into balls, flash freeze, then transfer to a container. Thaw before baking.
More Cookie Recipes!
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2 Ingredient Peanut Butter Cookies (no egg)
Ingredients
- 1 cup peanut butter creamy or chunky
- 1 cup powdered sugar
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a medium mixing bowl, stir together the peanut butter and powdered sugar until well combined.
- Scoop the cookie dough into tablespoon-sized portions and roll into balls.
- Place the cookie dough balls on the prepared baking sheet, about 2 inches apart.
- Use a fork to press down on each cookie dough ball in a criss-cross pattern, flattening the cookie slightly.
- Bake for 10-12 minutes, or until the edges are lightly golden brown.
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Choose a high quality peanut butter that you enjoy the taste of. Natural peanut butter without added sugars or oils works well in this recipe.
- The sweetness of the cookies depends on the amount of powdered sugar you use. If you prefer a sweeter cookie, you can increase the amount of powdered sugar slightly.
- If you find that the dough is a bit sticky to handle, you can chill it in the refrigerator for about 30 minutes. Chilling helps firm up the dough, making it easier to roll into balls and flatten with a fork.
- Storing: Store the cooled cookies in an airtight container at room temperature. Layering them with parchment paper helps prevent sticking. They can stay fresh for 5-7 days.
- Freezing: Flash freeze on a tray, then transfer to a freezer-safe container or bag. They can be frozen for up to 3 months.
Nutrition
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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