2 Ingredient Peanut Butter Cookies
These incredibly easy 2 ingredient peanut butter cookies are made with just natural peanut butter and confectioners' sugar. They don't require any flour or eggs, and they're ready in under one hour!
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.
Nutrition
Serving: 1cookieCalories: 129kcalCarbohydrates: 10gProtein: 5gFat: 11gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gSodium: 4mgPotassium: 120mgFiber: 1gSugar: 2gCalcium: 11mgIron: 0.4mg
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