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2- ingredient peanut butter cookies.

Best 2-Ingredient Peanut Butter Cookies

Mitch and Justine
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
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


  • Preheat your oven to 350°F and line 2 baking sheets with parchment paper or silicone mats.
  • In a mixing bowl, add the peanut butter and powdered sugar. Stir with a spatula until incorporated.
  • Optional: Cover the mixing bowl and freeze 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 out evenly on the baking sheets.
  • Using the bottom of a flat glass or cup, flatten the cookies slightly. Using a fork, make criss-cross indents on each one.
  • Bake the cookies for 8-10 minutes, or until golden brown on the bottoms. Remove from the oven and let the cookies cool completely on the baking sheet.
  • Enjoy while warm, and transfer the rest to an airtight container for storage. Happy eating!


  • Use natural peanut butter: Processed peanut butter will not yield the same consistency. Plus, natural peanut butter is much healthier for you!
  • Freeze the dough: Refrigerate or freeze the dough to make rolling and shaping easier.
  • Let the cookies cool: You may be impatient, but leave your cookies to cool completely on the baking tray before removing them. They need time to set, or they'll crumble!
  • Room temperature: Use room-temperature peanut butter for easier mixing.
  • Sift the sugar: To achieve a smooth cookie dough, sift your powdered sugar.
  • Cookie scoop: Use a cookie scoop for even-sized cookies and consistent results.
  • Don't overbake: In order to keep the cookies soft and chewy, keep a close eye on them as they bake. They are done when the bottoms are golden brown.
  • Baking mat: Use a baking mat or parchment paper to prevent the cookies from sticking and for easy cleanup.
  • Nutritional information is a rough estimate and should not be taken as health advice.


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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