2 Ingredient Peanut Butter Cookies

Published: Mar 30, 2023 by Tajda Ferko This post may contain affiliate links

This classic 2 ingredient peanut butter cookies recipe uses minimal ingredients and only takes 10-12 minutes to bake in the oven. The best part? You can choose between maple syrup or powdered sugar as the sweetener.

Yes, it truly works! These vegan peanut butter cookies require just 2 simple ingredients and come out resembling a delicious golden shortbread.

Choose among two versions - powdered sugar or maple syrup.

Natural peanut butter - I used crunchy peanut butter. I highly recommend using 100% natural peanut butter with no added salt, sugar, or oil. Avoid 'regular' super-sweet peanut butter as this will change the consistency of the cookie dough.

Maple syrup - Use pure maple syrup without any added sugar. Maple syrup is available in 4 grades: Golden, Amber, Dark, or Very Dark. Any grade will work.

OR

Powdered sugar - Also called confectioner's sugar or icing sugar. Do not try replacing it with granulated sugar - it won't work*.

*Did you know? You can make powdered sugar simply by blending 1 cup of granulated sugar and 1 tablespoon of cornstarch (also known as cornflour in the UK) in a blender for about 30-45 seconds.

Additional ingredient - I recommend adding some vanilla extract or vanilla paste if desired (optional).

Find detailed instructions & exact measurements in the recipe card at the bottom of this blog post.

1 - This is the powdered sugar version (see below for the maple version).

2 - Add peanut butter and powdered sugar to a mixing bowl. Use a spoon or a silicone spatula to mix the two ingredients

3 - Cover and let the mixture rest for 30 minutes in the fridge.

4 - Scoop out 1 tablespoon of batter for each cookie.

5 - Roll the dough between your hands to shape it into a ball. It should be enough for about 10-11 cookies.

6 - Place the cookie balls on a lined baking tray, making sure there is some space between them.

7 & 8 - Use the back of a fork to create a criss-cross pattern (optional).

9 - Bake in a preheated oven at 350F (180C) for 10-12 minutes*.

1 - This is the maple version (see above for the powdered sugar version).

2 - Add peanut butter and maple syrup to a mixing bowl. Use a spoon to mix the two ingredients continuously. The mixture will be quite wet at first but keep mixing until it resembles cookie dough.

3 - Cover and let the mixture rest for 20 minutes in the freezer.

4 - Scoop out 1 tablespoon of batter for each cookie.

5 - Roll the dough between your hands to shape it into a ball. Continue until you've used up all the batter. It should be enough for about 9-10 cookies.

6 - Place the cookie balls on a lined baking tray, making sure there is some space between them.

7 & 8 - Use the back of a fork to create lines (optional).

9 - Bake in a preheated oven at 350F (180C) for 10-12 minutes*.

*Important! Every oven works differently. When making these cookies, you might need to adjust the baking time a little. I recommend checking these 2 ingredient peanut butter cookies around the 9-minute mark. The version with maple syrup is particularly prone to burning faster.

Don't want the criss-cross pattern? Simply use the bottom of a glass to press down the cookies into a flatter shape.

Do not place them on a cooling rack or attempt to move them before they have completely cooled down. They will crumble up completely. Simply leave them to chill on the prepared baking sheet.

The maple version requires you to mix the two ingredients for a while before seeing a cookie batter consistency. Don't worry if the mixture looks too thin or too wet at first. The more you mix, the better it will get!

If you prefer a sweeter cookie, go for the powdered sugar version.

If you prefer a fuller flavor with hints of caramel and vanilla, choose the maple syrup version.

Or you could try making both and see what you prefer!

Yes, you absolutely can.

Keep in mind that the cookie flavor will be different depending on which nut or seed butter you're adding.

Simply keep mixing it. This should fix the problem.

If it still won't combine you can try adding a small amount (a tablespoon or so) of milk.

First, you can place them back in the fridge or freezer for another 10 or 20 minutes. This should help set the dough better.

If it still doesn't set, it might be that the mixture is too wet. Try adding a little more powdered sugar.

Yes! This way the cookie will be a little smoother.

If you did want to add a little bit of extra flavor you could add:

You can also add a layer of melted chocolate on top of the cookies - it’s SO good!

When serving, you can also sprinkle some salt flakes on top.

First, let the cookies cool down completely. Do not try moving them before they've cooled down.

Once cool, transfer them to an airtight container.

Store at room temperature and eat within 2 days.

To freeze - Store in an airtight container. Add a layer of parchment paper between each cookie. This will prevent them from sticking together and forming a big clump in the freezer. Keep for 2-3 months. When you're ready to serve them, let them thaw at room temperature first.

If you like these simple peanut butter cookies you might want to try out my:

That's it - hope you enjoyed this recipe and happy baking!

If anything didn’t make sense or if you have any questions, simply leave a comment below.

Made these 2 ingredient peanut butter cookies? I would love it if you could leave a comment or review below.

Disclaimer: The nutritional information above is calculated automatically. The author of this post cannot guarantee 100% accuracy of this data.