Just in case you didn't know how to make the absolutely easiest after school treat, I'm sharing this formula with you. These 2 ingredient peanut butter cookies are an absolute classic, and I'm sure that you will make them again and again!
If these weren't the first cookies you baked with your grandparents or parents, let's remedy that right now. If you have a jar of peanut butter and some leftover powdered sugar from making my Pumpkin Tiramisu, you can make these cookies in minutes!
This recipe is for the classic criss-cross peanut butter cookies, but they're egg-free and gluten-free! Browse my other eggless recipes here. But also, if you need to make these with sunflower seed butter to make them nut-free, you absolutely can!
How to Make 2 Ingredient Peanut Butter Cookies
Before you even grab the ingredients from the pantry for these 2 ingredient peanut butter cookies, preheat the oven, because this recipe takes no time at all.
Yes, technically any kind of peanut butter works for this recipe--it can be creamy, smooth, chunky, homemade, freshly milled, or regular super sweet stuff.
- Peanut Butter. The only type of peanut butter that works for this recipe is real, natural peanut butter. Do not use conventional peanut butter that contains hydrogenated vegetable oil (cottonseed, soybean, and rapeseed oil). If your peanut butter contains fillers and extra oil (like palm oil, etc.), it will add too much oil to this recipe and the recipe will fail. I repeat: ONLY USE NATURAL PEANUT BUTTER FOR THIS RECIPE. I like Jif Natural, Santa Cruz Organics, or Justin's. If you use a peanut butter that contains additional oil, it will ruin this recipe.
- Powdered Sugar. You really can't substitute this for regular granulated sugar, because powdered sugar contains a small amount of cornstarch. This cornstarch is what thickens and holds the dough together. In general, cornstarch makes super soft cookies, which is why I add it in my Chocolate Chippers Cookies. You can use ½ cup of pitted dates that you puree in the food processor in place of the sugar, if you like.
In a medium mixing bowl, combine the 1 cup of peanut butter and ½ cup of powdered sugar.
Use a spatula to combine the ingredients very well. Refrigerate this dough for at least 30 minutes. Meanwhile, preheat the oven to 350-degrees Fahrenheit and line a baking sheet with parchment paper.
Scoop out tablespoon-size scoops of dough, and evenly space them on a parchment-paper lined baking sheet. Use a glass to lightly press the cookies flat.
Then, use a fork to press criss-cross indentations in each cookie. If the fork sticks, dip it in flour before each press. Finally, slide the cookies in the oven and bake for about 10 minutes. The edges of the cookies should start to turn golden brown and the cookies appear dry to the touch.
The cookies should cool for a few minutes on the pan, and then move to a wire rack to cool completely. Right out of the oven, these cookies are super crumbly, so it's best to give them time to set up by cooling them completely before serving.
A few cracks will appear in the surface of the cookies, but that's just fine!
You might also like my Almond Flour Peanut Butter Cookies!
Yes, this recipe really doesn't contain eggs! Just peanut butter and powdered sugar make the best cookies!
Yes, you can use the same amount of dates as sugar, but you must make them into a paste in the food processor. Add ½ cup of pitted dates in a food processor and puree until a paste form. Proceed with the recipe.
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The Only Type of Peanut Butter You Can Use with this Recipe:
As stated above, this recipe will not work with conventional style peanut butters. To know if your peanut butter is conventional, read the ingredients. If it contains hydrogenated vegetable oils (cottonseed, soybean and rapeseed oil), this means that the peanuts were ground and then added to oil to make the peanut butter. This type of peanut butter contains too much oil, and the recipe WILL FAIL. The cookies will leak everywhere and not set.
Read your ingredient label on your natural style peanut butter, and make these two ingredient peanut butter cookies with real peanut butter. Natural peanut butter contains only two ingredients: peanuts and salt. Here is a Food and Wine article on the difference between real peanut butter versus conventional peanut butter.
- 1 cup peanut butter
- ½ cup powdered sugar
- In a large bowl, stir together the peanut butter and powdered sugar until well-mixed and completely incorporated.
- Place dough in refrigerator for at least 30 minutes to firm up.
- Meanwhile, preheat the oven to 350-degrees F, and line a baking sheet with parchment paper.
- Scoop out 1-tablespoon sized dough balls, roll in your hands, and space them evenly on a baking sheet.
- Using a spatula or glass, press the cookies flat. Then, use a fork to make a criss-cross shape in each cookie.
- Bake for 9-11 minutes, until the cookies are dry on the surface and the edges are starting to turn golden brown.
Peanut Butter: The only type of peanut butter that works for this recipe is real, natural peanut butter. Do not use conventional peanut butter that contains hydrogenated vegetable oils (cottonseed, soybean, and rapeseed oil). If your peanut butter contains fillers and extra oil (like palm oil, etc.), it will add too much oil to this recipe and the recipe will fail. I repeat: ONLY USE NATURAL PEANUT BUTTER FOR THIS RECIPE. I like Jif Natural, Santa Cruz Organics, or Justin's. If you use a peanut butter that contains additional oil, it will ruin this recipe. Real peanut butter only has two ingredients: peanuts and salt. Do not use a peanut butter that contains added oils; the recipe will fail.
Powdered Sugar: Please don't use granulated sugar in its place, because powdered sugar contains a small amount of cornstarch. Cornstarch thickens and holds the dough together. You can use ½ cup of pitted dates that you puree in the food processor in place of the sugar, if you like.
Amount Per Serving: Calories: 144Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 102mgCarbohydrates: 10gFiber: 1gSugar: 6gProtein: 5g