2 Ingredient Peanut Butter Cookies
Do you love peanut butter cookies but want something a bit healthier? These 2 Ingredient Peanut Butter Cookies are perfect because they do not contain any processed sugars or other wacky ingredients.
And, just like my 2 Ingredient Chocolate Banana Muffin Top cookies, they’re simple to make with only two pantry ingredients. They’re deliciously nutty and ideal to make when you want to whip up a quick batch of cookies.
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Why You’ll Love These Peanut Butter Cookies
If you’re a fan of peanut butter, you’ll love these easy and delicious 2 Ingredient PB Cookies! Made with just two simple ingredients, these cookies are perfect for a quick and satisfying sweet treat. Plus, they’re gluten-free and vegan-friendly!
This peanut butter cookie recipe is a great base recipe for customizing to your liking. You can use other nut butter options instead of peanut butter, as long as they’re pure and don’t contain any added ingredients or stabilizers. You can also experiment with different toppings, such as cashews, hazelnuts, or even almonds.
Peanut butter: Creamy, natural unsweetened peanut butter is the kind you want here. Be sure there are no extra ingredients (like oils, stabilizers, etc) that sometimes come in commercially prepared nut butters.
Maple syrup: Using maple syrup gives the cookies a nice maple flavor along with the sweetness as well. **Do not use pancake syrup (like Aunt Jemima’s) in this recipe.
Crushed peanuts (optional): It’s not imperative to the recipe that you use crushed peanuts in the cookies, but I love that little bit of extra nutty crunch.
How to Make These 2 Ingredient PB Cookies
Preheat your oven to 300°F and line a large baking sheet with parchment paper.
In a mixing bowl, stir together the peanut butter and maple syrup until well combined. The batter will become thicker as you mix it. It should be firm enough to scoop up with a cookie scoop and shape with your hands.
Using a fork, press the tines into the dough to form a crisscross pattern on the surface of each cookie to add a decorative touch. Then sprinkle the crushed peanuts overtop the cookies before baking.
Bake the cookies for about 12-15 minutes, or until the surface looks golden and cooked. Be careful not to overbake them!
Allow the cookies to cool completely on the baking sheet before removing them. They should be firm and slightly crunchy on the outside, but soft and chewy on the inside.
A printable recipe card with exact amounts, directions, tips, and hints is at the bottom of this post.
Suggestions for Putting a Twist on It
If you want to sweeten up the cookies a bit more, you can drizzle them with a bit of maple syrup after baking. You can also make sandwich cookies with cream cheese frosting, chocolate frosting, or a mix of vanilla frosting and fruit jam.
These can be a lot of fun by adding in some chocolate chips, reeses pieces, or another candy of your choice if you do not mind adding some processed sugar to your recipe.
What Can I Serve These Peanut Cookies With?
These cookies are great for serving on charcuterie boards alongside fresh fruit and other desserts. You can also crumble them up and layer them into parfaits with whipped cream and other toppings.
These make a great afternoon snack with a glass of cold milk. For a fun treat, you can turn these into tasty ice cream sandwiches. Try filling these with peanut butter instead of ice cream to make homemade butter.
EAZY TIP: These cookies must be allowed to cool on the baking sheet to set up. They can be a bit more fragile than regular cookies, so if you wanted to make sandwich or ice cream cookies with them, the frosting and/or ice cream should be soft, to begin with.
These cookies store well. Place them in an air-tight container to prevent them from drying out. They will last on your counter without any issues for several days. You can freeze these and warm them up for freshly baked cookies whenever you want. Simply store in the freezer in an air-tight container for up to 3 months.
Typically over baking will make a peanut butter cookie more crumbly. Especially with this two-ingredient peanut butter cookie, they have to be left to cool in the pan that you baked them in, in order to set up as well.
Using a cookie scoop to place (and portion) the dough onto the baking sheet. Use a square of parchment paper, place it on top of the cookie then press down to shape them. If you want to use your hands, I recommend wetting them in water first to make handling the dough a bit easier.
Did you make this recipe? I’d love to hear what you thought about it by leaving a comment and a star rating below! If you wish to ask me questions about the recipe directly, please feel free to send me an email at [email protected]. Have a fantastic day!
2 Ingredient Peanut Butter Cookies
Nutty, slightly sweet, and delicious, these 2 Ingredient Peanut Butter Cookies can be made in a flash. Great for snacking any time, or a nice simple sweet touch for dessert.
- 1 cup creamy natural unsweetened peanut butter
- 2 tbsp maple syrup
- 1 tbsp crushed peanuts
- Preheat your oven to 300°F and line a large baking sheet with parchment paper.
- In a mixing bowl, stir together the peanut butter and maple syrup until well combined. The batter will become thicker as you mix it. It should be firm enough to scoop up with a cookie scoop and shape with your hands.
- Using a fork, press the tines into the dough to form a crisscross pattern on the surface of each cookie to add a decorative touch. (Also, adding the crisscross pattern helps the cookie to bake evenly.)
- Then sprinkle some of the crushed peanuts over the top of the cookie dough.
- Bake the cookies for about 10-12 minutes, or until the surface looks golden and cooked. Be careful not to overbake them!
- Allow the cookies to cool completely on the baking sheet before removing them. They should be firm and slightly crunchy on the outside, but soft and chewy on the inside.
- Be sure that the peanut butter has no added oils or other ingredients (except salt). The extra oil will make the dough very soft and difficult to form the cookies.
- Let the cookies completely cool on the baking sheet before moving them. These cookies can be a bit more fragile than regular cookies so they need cooling time to set up properly.
Amount Per Serving Calories 146Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 83mgCarbohydrates 7gFiber 2gSugar 3gProtein 6g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.