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–+ servings
2- ingredient peanut butter cookies.

Easy 2-Ingredient Peanut Butter Cookies

Justine Drosdovech
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 in your pantry!
5 from 56 votes
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Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Course Dessert
Cuisine Gluten-Free, Vegan, Western
Servings 12 cookies
Calories 147 kcal

Equipment

  • Large mixing bowl
  • Spatula

Ingredients
 

US Customary - Metric
  • 1 cup natural smooth peanut butter
  • ½ cup organic powdered sugar

Instructions
 

  • Preheat the oven to 350°F 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

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: Don’t flatten the cookies too much — 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.
It's best to use room-temperature peanut butter so it's not too difficult to mix with the powdered sugar.
If you want classic peanut butter cookie lines, use a fork to make criss-cross indents on each flattened cookie.
The cookies are pretty delicate when they first come out of the oven, so let them cool completely before transferring them off the sheet.
Nutritional information is a rough estimate and should not be taken as health advice.

Nutrition

Serving: 1cookie | Calories: 147kcal | Carbohydrates: 9.8g | Protein: 4.8g | Fat: 11g | Saturated Fat: 2.2g | Polyunsaturated Fat: 2.6g | Monounsaturated Fat: 5.5g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 92.3mg | Potassium: 121.4mg | Fiber: 1g | Sugar: 7.1g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 10.6mg | Iron: 0.4mg
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