These incredibly easy 2 ingredient peanut butter cookies are made with just natural peanut butter and confectioners' sugar. When you're craving sweet and salty cookies but don't have flour or eggs, never fear! These delicious little cookies are here to save the day!
This website uses affiliate links which may earn commission for purchases made at no additional cost to you.
I first experimented with these insanely simple 2 ingredient peanut butter cookies when I was working with a local peanut butter company.
I used their natural peanut butter to create sweet, crispy, buttery peanut butter cookies that were as equally delicious to eat as they were easy to make.
The simplicity of these cookies were inspired by my other minimal ingredient cookies, including my 4 ingredient peanut butter balls, 4 ingredient German coconut macaroons, easy 3 ingredient brown sugar cookies, and 4 ingredient Harry Potter bonbons.
Notes from Recipe Tests
After testing and tinkering with this recipe nearly half a dozen times, I developed the best and easiest 2 ingredient pb cookies recipe!
Initially I tested this recipe with processed peanut butter, and the added sugar and fat (from oil) made the cookies spread and become wafer-thin.
I also tried swapping the confectioners' sugar with powdered sugar and even maple syrup, but the texture of the dough just wasn't thick enough.
I'm telling you, the use of confectioners' sugar and chilling the dough in the fridge allows it to thicken to the perfect texture.
Growing up in Germany, peanut butter cookies were one of the very first cookies I ever learned to bake. They’re so simple, especially when you make this version with just two ingredients!
Best of all, these cookies are naturally gluten free, dairy free, and vegan since they don’t contain any eggs, milk, butter, or flour.
Just note though that because of this, their texture isn't like normal peanut butter cookies. They're softer, a little crumbly, but certainly no less delicious! 🙂
Ingredients
- Creamy peanut butter - Make sure you use natural peanut butter, and it should only contain peanuts or peanuts and salt. Processed peanut butter with added oils and sugar won't work in this recipe.
- Confectioners’ sugar - Some recipes use powdered sugar, but I prefer using confectioners' sugar (also called powdered confectioners' sugar) which contains added cornstarch to thicken the dough and help the cookies maintain their shape as they bake.
How to Make these Cookies
Below is the process to make this recipe. For the full step-by-step directions and ingredient quantities, scroll down to the recipe card at the bottom of this post.
1. In a large mixing bowl, mix the peanut butter and confectioners’ sugar until it’s smooth.
2. Chill the dough in the bowl in the fridge for at least 30 minutes, to allow it to become stiff.
3. Shape the dough into small balls that are about 1-inch in diameter.
5. Bake for 10 to 12 minutes at 350°F, until the cookies are golden brown.
4. Flatten the tops with the tongs of a fork to make the signature hash-marks.
6. Allow them to cool on the baking sheet for at least 10 minutes, then enjoy!!
Carissa's Kitchen Tip
While I am a firm believer that most cookies taste better slightly underbaked, that's not the case with these 2 ingredient pb cookies.
Bake until the cookies are golden brown and fully cooked. If you underbake them, the outsides will remain soft and a little wet, even after they cool.
Recipe Tips
- Use a natural peanut butter that contains just peanuts and salt, or just peanuts.
- Natural peanut butter tends to separate over time, so give it a really good stir before measuring it and adding it into your dough.
- Don’t try to remove the cookies from the baking sheet right after they come out of the oven. They need about ten minutes to firm up on the hot baking sheet to avoid crumbling them.
- To create the classic “hash marks” on the tops of your pb cookies, use the prongs of a fork to press on the top of the cookie in a gently rocking motion. Then lift up your fork, rotate it 90 degrees, and press it down again on the cookie. This will create that checkerboard appearance.
- Don’t skip chilling the dough. It needs time in the fridge for the confectioners’ sugar to absorb excess moisture in the cookie dough.
Storing
- Room Temperature: Store cooled cookies in an airtight container at room temperature for up to 1 week.
- Fridge: I don't recommend storing your 2 ingredient peanut butter cookies in the fridge, since they'll absorb moisture and become soft and maybe even a little mushy.
- Freezer: These cookies freeze well. Store them in the freezer for up to 3 months, and thaw at room temperature.
Variations
- Peanut Butter Substitutes: Instead of peanut butter, you could substitute any natural nut or seed butter like almond butter, cashew butter, or sunflower butter. Adjust the amount of confectioners' sugar as needed, based on the texture of the dough.
- Powdered Sugar: You can technically substitute powdered sugar in place of confectioners' sugar, but powdered sugar doesn’t contain added cornstarch, so your dough won’t be as thick.
- Chocolate Chips: Stick a few chocolate chips in the tops of the flattened cookie dough balls just before they get baked.
- Melted Chocolate: Dip your baked cookies in melted chocolate. From there you can sprinkle toppings like sprinkles, chopped nuts, crushed peppermint candy, or shredded coconut.
Related Recipes
Looking for more easy cookie recipes like this? Try these:
2 Ingredient Peanut Butter Cookies
Ingredients
- 1 cup natural creamy peanut butter (it should only contain peanuts or peanuts and salt)
- ½ cup confectioners’ sugar (also called powdered confectioner's sugar; make sure it contains cornstarch)
Instructions
- In a large mixing bowl, whisk the peanut butter and confectioners’ sugar until it’s smooth and well combined.
- Chill the dough in the bowl in the fridge for at least 30 minutes, to allow it to become stiff.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Shape the dough into small balls that are about 1-inch in diameter. If the dough is really soft, you can very lightly wet your hands to make it easier to handle the dough.Flatten the tops with the tongs of a fork to make the signature hash-marks.
- Bake for 10 to 12 minutes, until the cookies are golden brown. (Make sure you don't underbake them, otherwise the outsides will remain soft and a little wet, even after they cool.)Allow them to cool on the baking sheet for at least 10 minutes, then enjoy!! (Don't try to remove the cookies right away from the baking sheet, because they'll still be really soft and could break. They'll become more firm as they cool.)
Notes
- Natural peanut butter tends to separate over time, so give it a really good stir before measuring it and adding it into your dough.
- Don’t skip chilling the dough. It needs time in the fridge for the confectioners’ sugar to absorb excess moisture in the cookie dough.
- To create the classic “hash marks” on the tops of your pb cookies, use the prongs of a fork to press on the top of the cookie. Then lift up your fork, rotate it 90 degrees, and press it down again on the cookie. This will create that checkerboard appearance.
- Don’t try to remove the cookies from the baking sheet right after they come out of the oven. They need about ten minutes to firm up on the hot baking sheet to avoid crumbling them.
- Store cooled cookies in an airtight container at room temperature for up to 1 week or in the freezer for up to 3 months, and thaw at room temperature.
Bima
Yumm! so easy
Flora
Simple, effective and efficient. Love it!