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. Most commonly, I reach for plain creamy peanut butter for this recipe for 2 ingredient peanut butter cookies. However, you can use any type of nut butter, even non-nut butter, like sunflower seed butter. As long as it's creamy and mostly holds together without stirring, you can use it here!
- 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.
2 Ingredient Peanut Butter Cookies
Just 2 ingredient peanut butter cookies made in minutes!
- 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: You can use any type of nut butter, even non-nut butter, like sunflower seed butter. As long as it's creamy and mostly holds together without stirring, you can use it here!
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
2 ingredient Peanut Butter Cookies
I know that I am not the best baker but your cookie recipe of the 2 ingredient Peanut Butter Cookies, intrigued me. So, how could anybody screw up this recipe, right? Well I did. I set out to make them because I had the peanut butter (Jif brand) and powder sugar (Domino) brand. Mixed it left in the frig for 30 min, still was soft and mushy, left in for 60 and then 90 more min. and it still was mushy. The peanut butter was fresh, just opened the jar and unexpired. As for the Domino powdered sugar the label did say it had corn starch in it but it was about 2 mos. after the expiration date. Is that perhaps why it may not have set? (the Kitchen temp was 72 degrees).
Please advise for I am curious.
Thanks in advance
It may just be that different peanut butters have different consistencies, or even just different batches of the same brand, and maybe this one could have done with a little more powdered sugar or some added cornstarch. Just a thought!
Christina Lane says
Absolutely! So I only use natural peanut butter for this recipe, and I'm replying to comments and emails from people with recipe failures...it's because they're using regular Jif or Skippy. I am going to do some more recipe testing with these very oily non-natural peanut butters to confirm, and then I will update. If you use 'natural' peanut butter, I can guarantee this recipe works. As for others, I will test more and report back. So much variation in a single ingredient like peanut butter, huh?