These 2-ingredient peanut butter cookies have the perfect balance between sweet and salty and a melt-in-your-mouth texture. It’s a no-fuss recipe that requires just 10 minutes of hands-on time and rewards you with irresistibly soft, flavorful cookies
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Whenever I’m craving something sweet but I don’t have much on hand, I make these 2-ingredient peanut butter cookies. They’re chewy, with a soft inside and golden brown edges, and the best of all—they’re packed with peanut butter flavor!
Even though this recipe is extremely easy to make, there are quite a few things to consider like the type of peanut butter to use, how to handle the dough, and how long to bake the cookies for.
Luckily, we’re going to discuss all of that today, and more, so you can learn how to make the perfect peanut butter cookies every time.
For more peanut butter treats, check out my chocolate peanut butter stuffed dates, chocolate peanut butter spiders, and banana peanut butter protein shake.
For more of my favorite cookie recipes, I suggest you take a look at these chewy oat flour cookies, 3-ingredient banana oatmeal cookies, and vegan Snickerdoodle cookies.
Why This Recipe Works
- Made with simple ingredients. It uses natural creamy peanut butter and pure maple syrup for delicious cookies with a healthy twist.
- The high-fat content ensures these cookies remain tender and moist, even without eggs or dairy.
- Peanut butter serves as a natural binder and leavener, so no eggs, baking powder, or baking soda are necessary.
- With only two ingredients needed, this is a great recipe recipe that is naturally vegan, gluten-free, and egg-free.
Ingredients and Substitutions
- Peanut butter: Use 100% natural peanut butter without any hydrogenated vegetable oils or sugar. If your peanut butter has any additives the recipe won’t work and the cookies will fall apart. Be sure to thoroughly mix the peanut butter in the jar to avoid any oil separation at the top. The peanut butter should be smooth and drippy, not thick like the layer at the bottom of the jar. Also, if your peanut butter is unsalted, make sure to add a pinch of salt to the dough.
- Maple syrup: I like to use 100% pure maple syrup, but agave syrup or date syrup may also work. Another alternative is to use powdered sugar, coconut sugar, or brown sugar, but all three of these will produce different results, so keep that in mind.
For exact measurements and details, check out the recipe card at the bottom of this post.
Variations
- Chocolate chips: You can add up to 1/2 cup of dark chocolate chips to make these 2-ingredient peanut butter cookies extra fun.
- Cinnamon: Add 1 teaspoon of ground cinnamon for more flavor and warmth.
- Chopped nuts: Add 1/2 cup of chopped peanuts, pecans, almonds, or any nut/seed you like to add some crunch.
- With homemade peanut butter: Just like homemade tahini, making peanut butter at home is easy and budget-friendly. You can easily prepare it in a food processor by blending roasted peanuts until smooth and creamy.
- With cocoa powder: Add 2 tablespoons of Dutch-processed cocoa powder for a rich chocolaty flavor.
- Vanilla: Add a teaspoon of vanilla extract for more flavor and aroma.
- No-bake: Similar to my no-bake granola bars, add 1/2 cup of old-fashioned rolled oats and mix. Let the dough chill for at least 30 minutes, then roll into balls and enjoy.
How To Make 2-Ingredient Peanut Butter Cookies
Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. To a large bowl, add maple syrup and peanut butter.
Step 2: Mix well until creamy and smooth. Cover the cookie dough with plastic wrap and chill in the freezer for at least 30 minutes.
Step 3: Use a cookie scoop to portion out the dough onto the baking sheet. Use a wet fork to make the criss-cross pattern.
Step 4: Bake cookies for 12-14 minutes, or until the edges are slightly golden. Let cool outside the oven on the baking sheet for 30 minutes before transferring to a wire rack.
Expert Tips
- Use 100% natural peanut butter for best results. Avoid using American peanut butter, as it typically contains refined oils and sugars that can cause the cookies to crumble. I used Kirkland Organic Creamy Peanut Butter from Costco which only contains dry roasted peanuts and salt.
- Let the cookies cool completely on the baking sheet. If you try to lift the cookies straight out of the oven, they’ll fall apart. They should cool to room temperature before transferring to a wire rack.
- Chill the dough. This will help the mixture firm up so it’s easier to scoop.
- Leave 2 inches between each cookie. You want to make sure each cookie has enough space to spread.
- Don’t overbake the cookies. Overbaking can cause the cookies to dry out, making them fall apart. Bake just until the edges look slightly golden brown. They will set up and continue baking with the residual internal heat after they’re pulled out of the oven.
Recipe FAQs
Once you take the cookies out of the oven, let them cool completely on the baking sheet before moving them to another plate. While still warm, they’re delicate and need time to firm up. If you try to move them too early, they might fall apart.
Yes, other nut butters like cashew butter or almond butter can work here. If you’re looking for a nut-free option, use sunflower seed butter instead.
I haven’t tried it, but I think it may work. Make sure the peanut butter doesn’t have any refined oil or sugars and it’s 100% natural.
It’s okay if the dough is sticky, that’s how it’s supposed to be. You can wet your cookie scoop with water for easier handling. If the dough is too difficult to work with, you can freeze it for 30 minutes more.
Storage & Freezing
- Fridge: Let cookies cool to room temperature, then transfer to an airtight container and cover with a lid. Store at room temperature for 5-7 days.
- Freezer: Let cookies cool to room temperature, then transfer to a freezer-safe container. Make sure to layer parchment paper between each layer of cookies to prevent them from sticking. Cover with a lid and freeze for up to 3 months. Let thaw on the counter for a few hours before enjoying.
If you tried this 2-ingredient peanut butter cookie recipe, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
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2-Ingredient Peanut Butter Cookies
Ingredients
- 1 ½ cup all-natural peanut butter
- ¼ cup maple syrup or powdered sugar
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, combine the natural peanut butter and maple syrup. Stir until the mixture is well blended and smooth.
- Cover the dough and chill in the freezer for at least 30 minutes to help the dough set up and thicken.
- Once the dough is chilled enough it’s ready to portion and bake. Use a tablespoon, cookie scoop, or ice cream scoop to portion out the dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie.
- Gently flatten each cookie with a fork, making a crisscross pattern on top. The dough may be a little sticky, so I recommend lifting the fork directly back up rather than wiggling it around to get the fork loose, that way you maintain the crisp crisscross pattern.
- Place the baking sheet in the preheated oven and bake for 12-14 minutes, or until the edges are slightly golden.
- Remove the baking sheet from the oven and let the cookies cool on the sheet until completely cool, about 30 minutes.
