2-Ingredient Peanut Butter Cookies
These 2-ingredient peanut butter cookies are easy to make, require only one bowl, and are gluten and dairy-free. You probably already have everything you need for this recipe hanging around in your pantry!
These 2-ingredient peanut butter cookies are dangerously easy to make! They’re made with half the ingredients as my peanut butter balls (which is saying a lot), but they really hit the spot when a sweet craving hits.
Why I love this recipe
It may be hard to believe, but this 2-ingredient peanut butter cookies recipe requires nothing more than powdered sugar and peanut butter, both of which are easily found at most stores (or in your pantry).
It’s SO simple to make and kid-friendly, making it perfect for weekend baking with little ones. You just need a bowl, a spatula, and a baking sheet. Seriously, put away those stand mixers and scales!
Once baked, they’re ultra-soft with a rich, nutty flavor, filling your kitchen with a bakery-style aroma. These cookies are also egg-free, gluten-free, dairy-free, and soy-free. Plus, they can easily be adapted to a keto diet.
Ingredient notes
Find an ingredient breakdown and suitable substitutes for these 2-ingredient peanut butter cookies below!
Peanut butter
It’s crucial to use natural peanut butter that isn’t too runny. In my testing, I found runny peanut butter doesn’t give the cookies enough structure. I prefer making my peanut butter for better control over the consistency, but some good brands include 365, Santa Cruz, and Adams.
Substitute: For more texture, you can also use crunchy natural peanut butter. Use an equal amount to smooth peanut butter.
Powdered sugar
Since powdered sugar contains cornstarch, it delicately sweetens the cookies and adds some necessary structure. Organic powdered sugar is generally vegan-friendly, but always double-check the brand to be sure.
Substitute: You can try coconut sugar, but I find it throws off the consistency. The cornstarch is what really helps here! If you don’t have powdered sugar, blend 1 cup of cane sugar with 1 tablespoon of cornstarch until you achieve a fine powder.
For a complete ingredient list and step-by-step guide, scroll down to the recipe card.
How to make
Learn the best way to make 2-ingredient peanut butter cookies with my straightforward, easy-to-follow instructions. Look for the tips in green throughout this section for consistent and successful results!
Preparation
Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or silicone baking mats if you have some.
Baking
Step 1
Add the peanut butter and powdered sugar to a medium mixing bowl. Stir both together carefully with a spatula until well incorporated.
It’s best to use room-temperature peanut butter so it’s not too difficult to mix with the powdered sugar.
Step 2
Scoop 1-tablespoon cookie balls with a measuring spoon or a cookie scoop. Roll them into balls, then spread them evenly on the prepared baking sheets. Using the bottom of a flat glass or cup, gently press on the cookies to flatten them.
If you want classic peanut butter cookie lines, use a fork to make criss-cross indents on each flattened cookie.
Step 3
Bake the cookies for 8-10 minutes until they are golden brown on the bottoms. Remove them from the oven and leave them on the baking sheet for about 15 minutes.
The cookies are pretty delicate when they first come out of the oven, so let them cool completely before transferring them off the sheet.
Step 4
These 2-ingredient peanut butter cookies are best enjoyed while they’re slightly warm. The rest can be stored in an airtight container for later treats. Happy eating!
Expert tip
The peanut butter quality is crucial for a successful 2-ingredient peanut butter cookie recipe. Opt for natural peanut butter with no added sugars or oils to control the sweetness and texture of your cookies.
Processed peanut butter will not yield the same consistency. Plus, natural peanut butter is much healthier for you!
As I said before, for the best results, double-check that your peanut butter isn’t too runny. My go-to brand is Adams, but I also like Santa Cruz. Mix the peanut butter well before adding the sugar, as natural peanut butter can separate.
Cooking tips
Chill the dough: If it’s too sticky to handle, chill the dough in the refrigerator for about 30 minutes before shaping. This makes it easier to handle and helps keep the cookies from spreading too much during baking.
Sift the sugar: For the smoothest cookie dough, sift your powdered sugar.
Cookie scoop: Use a cookie scoop for even-sized cookies and consistent results.
Flatten gently: Donโt flatten the cookies too much โ just enough to give them shape. Over-flattening can cause them to spread too thin and burn around the edges.
Watch the baking time: Oven temperatures can vary, so start checking your cookies at 8 minutes to prevent overbaking. They should be just golden around the edges.
Frequently asked questions
If your cookies are dry, your peanut butter is likely too old. Purchase a fresh jar or replace some powdered sugar with a liquid sweetener like agave or maple syrup.
If your cookies are runny, your natural peanut butter is likely too liquidy. You should use thick peanut butter, but you can add oat or coconut flour to make the dough sturdier.
No, you donโt have to grease the baking sheet. Just use parchment paper or silicone baking mats for a non-stick surface.
Storing & reheating
If you end up with leftover 2-ingredient peanut butter cookies, let them cool completely before transferring them to a storage container.
Room temperature
These cookies will keep well in an airtight container on the counter for up to 1 week.
Fridge
If you want to store your cookies for longer than a week, move them to the fridge, where they will stay fresh for up to a month.
Freezer
Transfer the completely cooled cookies to a freezer-safe container or bag. Carefully place them in the freezer to prevent breaking them. They’ll last for up to 6 months.
Reheating
The best way to reheat these 2-ingredient peanut butter cookies is to pop them in a toaster oven at 350 degrees Fahrenheit for 1-2 minutes until warm.
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Recipe
Easy 2-Ingredient Peanut Butter Cookies
Equipment
- Large mixing bowl
- Spatula
Instructions
- Preheat the oven to 350ยฐF and line 2 baking sheets with parchment paper or silicone mats.
- Add the peanut butter and powdered sugar to a mixing bowl. Stir with a spatula until incorporated.
- Optional: Cover the mixing bowl and refrigerate it for 30-60 minutes to help make rolling easier.
- Scoop 1-tablespoon cookie balls with a measuring spoon or cookie scoop. Roll the cookies until smooth, then spread evenly on the baking sheets.
- Flatten the cookies slightly with the bottom of a flat glass or cup. Using a fork, make criss-cross indents on each one.
- Bake the cookies for 8-10 minutes until golden brown on the bottoms. Remove the cookies from the oven and let them cool completely on the baking sheet.
- Enjoy your peanut butter cookies while warm, and transfer the rest to an airtight container for storage. Happy eating!
Notes
Nutrition
Note: I’ve updated this post to include new information and helpful tips about the recipe.
Justine Drosdovech is a food writer, photographer, and one of the founders of Broke Bank Vegan. She is a self-taught plant-based chef but uses her healthcare background to craft dishes that are both delicious and nourishing.
These look yummy! What brand of peanut butter do you use?
Hey Amy!
We actually make our own, but Santa Cruz, 365, or Adam’s are all good brands. Whichever one you go with, just make sure it isn’t too runny/liquidy. Hope that helps!