2 Ingredient Peanut Butter Cookies - 2 Ways!
Simple 2-ingredient peanut butter cookies made in 10-12 minutes.
Servings 10 cookies
Calories 72kcal
Equipment
- A medium bowl for mixing the batter
- Plastic wrap or a plate for covering the bowl
- Baking sheet/tray
- Parchment (baking) paper
- Tablespoon measuring spoon for scooping out the batter
Ingredients
The powdered sugar version
- ¼ cup powdered/icing sugar
- ½ cup natural peanut butter smooth or crunchy
The maple syrup version
- 1 tablespoon maple syrup
- ½ cup natural peanut butter smooth or crunchy
Instructions
The powdered sugar version
- Add peanut butter and powdered sugar to a mixing bowl. Use a spoon or a silicone spatula to mix the two ingredients.¼ cup powdered/icing sugar, ½ cup natural peanut butter
- Cover the bowl with a plate or plastic wrap. Let the mixture rest for 30 minutes in the fridge.
- Use a measuring spoon to scoop out 1 tablespoon of the batter for each cookie.
- Roll the dough between your hands to shape it into a ball. You should have enough batter for about 10-11 cookies.
- Place the cookie balls on a lined baking tray, making sure there is some space between them.
- Use the back of a fork to create a criss-cross pattern (optional - see photos).
- Bake in a preheated oven at 350F (180C) for 10-12 minutes.
The maple syrup version
- 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.1 tablespoon maple syrup, ½ cup natural peanut butter
- Cover the bowl with a plate or plastic wrap. Let the mixture rest for 20 minutes in the freezer.
- Use a measuring spoon to scoop out 1 tablespoon of batter for each cookie.
- 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.
- Place the cookie balls on a lined baking tray, making sure there is some space between them.
- Use the back of a fork to create lines (optional).
- Bake in a preheated oven at 350F (180C) for 10-12 minutes.
Notes
*Important! Every oven works differently. You might need to adjust the baking time a little. I recommend checking them 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.
Tip 1 - Don't move the cookies before they have completely cooled down. They will crumble up completely.
Tip 2 - 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.
Optional add-ons: almond essence, orange essence, dried fruit, coconut flakes, chocolate chips, and sea salt.
To store - Transfer them to an airtight container. Store at room temperature and eat within 2 days.
Running into issues making these? Check out the FULL blog post for more FAQs & troubleshooting!
Nutrition
Calories: 72kcal | Carbohydrates: 6g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 70mg | Potassium: 91mg | Fiber: 1g | Sugar: 2g | Calcium: 7mg | Iron: 0.2mg