If you’re a peanut butter fan and have a sweet tooth, these 2-ingredient peanut butter cookies are perfect for you. Who doesn’t love a quick and delicious cookie recipe? With just peanut butter and powdered sugar, you can whip up a batch of these delightful treats in no time.
These easy peanut butter cookies are ideal for last-minute dessert cravings. It is a fun baking project to do with kids. This recipe just might become a staple in your kitchen. Perfect for after school snacking on warm fresh from the oven cookies.
In just 15 minutes, you could be enjoying a homemade peanut butter cookie using minimal ingredients and minimal effort. Let’s dive into how you can make these simple yet scrumptious cookies.
What Kind of Texture Do These Cookies Have?
2-ingredient peanut butter cookies are soft, chewy, and slightly crumbly with a dense, rich texture. Their simplicity and unique feel make them a delightful treat for peanut butter lovers.
The cookies typically have a chewy center, especially when made with smooth peanut butter and powdered sugar. The chewiness comes from the natural oils and consistency of the peanut butter.
However, they are slightly crumbly. Due to the absence of flour and eggs, these cookies can be a bit crumbly, especially around the edges. This crumbly texture adds to their unique charm.
The cookies are generally soft rather than crispy. They have a tender bite, which makes them melt in your mouth.
The cookies are quite dense since they lack leavening agents like baking powder or baking soda. This density gives them a rich, satisfying feel.
Factors Affecting Texture
- Type of Peanut Butter:
- Smooth Peanut Butter: Results in a uniform, chewy texture.
- Crunchy Peanut Butter: Adds a bit of crunch from the peanut pieces, altering the overall texture slightly.
- Sweetener Used:
- Powdered Sugar: Creates a smooth, tender cookie.
- Granulated Sugar: Can add a slight graininess and may make the cookies a bit crumblier.
- Baking Time:
- Baking the cookies for a shorter time (around 10 minutes) keeps them soft and chewy. Longer baking can make them firmer and crumblier.
Using a Different Nut Butter and Sweetener
While I prefer the smooth peanut butter, this recipe works with other nut butters. Below the recipe card, we have optional nut butters and sweeteners you can use in this recipe. Experimenting with different sweeteners and nut butters can lead to delicious variations of the classic 2-ingredient peanut butter cookies.
Irresistible 2-Ingredient Peanut Butter Cookies
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Kitchen Essentials
Ingredients
- 1 Cup Creamy Peanut Butter or crunchy peanut butter
- 1 Cup Powdered Sugar
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C).
- In a medium-sized bowl, combine the creamy peanut butter and powdered sugar. Mix until the dough forms.1 Cup Creamy Peanut Butter, 1 Cup Powdered Sugar
- Roll the dough into small balls or use a 1-inch cookie scoop. Place the cookie dough balls on a baking sheet lined with parchment paper. Flatten each ball with the back of a fork, creating a crisscross pattern on top.
- Bake in the preheated oven for about 10-12 minutes, or until the edges are slightly golden brown.
- Let the cookies cool on the baking tray for a few minutes before transferring them to a wire cooling rack.
Your Own Private Notes
Notes
Tips for Recipe Success
Mix Thoroughly: Ensure the peanut butter and powdered sugar are well combined to avoid crumbly cookies. Use Room Temperature Peanut Butter: This helps in mixing the ingredients smoothly. Flatten Evenly: Flattening the cookies with a fork helps them bake evenly and gives them their classic look.Nutrition
Tips for Recipe Success
Mix Thoroughly: Ensure the peanut butter and powdered sugar are well combined to avoid crumbly cookies.
Use Room Temperature Peanut Butter: This helps in mixing the ingredients smoothly.
Flatten Evenly: Flattening the cookies with a fork helps them bake evenly and gives them their classic look.
Swapping the Powdered Sugar for Other Sweeteners
There are various sweeteners you can use to create different flavors and cater to dietary preferences. Different sweeteners vary in sweetness. You might need to taste and adjust the amount accordingly.
Here’s a breakdown of some options including the pros and cons of using them.
Granulated Sugar
Pros: Simple and accessible.
Cons: Can result in a slightly grainy texture compared to powdered sugar.
Brown Sugar
Pros: Adds a rich, caramel-like flavor.
Cons: Makes the cookies denser and moister.
Coconut Sugar
Pros: A natural sweetener with a mild, toasty flavor.
Cons: Less sweet than powdered sugar, might require slight adjustments in quantity.
Pure Maple Syrup or Honey
Pros: Natural sweeteners that add a distinct flavor.
Cons: Change the texture, making the dough stickier and the cookies softer. You may need to adjust the amount of peanut butter to balance the consistency.
Stevia or Erythritol
Pros: Sugar-free options suitable for those on a low-carb or keto diet.
Cons: May result in a different texture and sweetness level, so experimentation is needed.
Substituting Nut Butters
When substituting nut butter, ensure the consistency is similar to peanut butter. Some nut butters can have an oil separation like natural almond butter. Mix them well before incorporating into the dough. If the nut butter is too runny or too thick, the dough might need adjustments.
Almond Butter
Pros: Adds a mild, nutty flavor and is a good option for those with peanut allergies.
Cons: Can be slightly more expensive and has a different consistency that might affect the dough.
Cashew Butter
Pros: Creamy and rich with a mild flavor that pairs well with various sweeteners.
Cons: More expensive and may require slight adjustments to achieve the right dough consistency.
Sunflower Seed Butter
Pros: A great option for nut-free diets, with a similar texture to peanut butter.
Cons: Has a distinct taste that might not be as universally loved as peanut or almond butter.
Tahini
Pros: Adds a unique, savory flavor that can be intriguing.
Cons: Strong sesame flavor may not be preferred by everyone and can alter the sweetness balance.
Hazelnut Butter
Pros: Adds a rich, nutty flavor reminiscent of Nutella (especially if paired with chocolate chips).
Cons: Typically, more expensive and can be thicker, affecting the dough’s texture.
Recipe Variations
While the basic 2-ingredient recipe is fantastic, you can experiment with additional ingredients to create different flavors and textures:
Chocolate Chips: Add a handful of chocolate chips to the dough for a chocolatey twist.
Vanilla Extract: A teaspoon of vanilla extract can enhance the flavor.
Sea Salt: Sprinkle a pinch of sea salt on top of the cookies before baking for a sweet and salty combination.
Coconut: Mix in some shredded coconut for added texture and flavor.
Oats: Incorporate a few tablespoons of rolled oats for a heartier cookie.
Storage of These Simple Peanut Butter Cookies
Store the cookies in an airtight container at room temperature for up to one week.
These cookies can be stored in the refrigerator for up to two weeks. Ensure they are in an airtight container to maintain freshness.
For longer storage, freeze the cookies. Place them in a single layer on a baking sheet to freeze, then transfer to a freezer-safe bag or container. They can be stored for up to three months. Thaw at room temperature before serving.
Making the Peanut Butter Cookie Recipe Dough Ahead of Time
Prepare the Dough. Follow the recipe to mix the peanut butter and powdered sugar until a dough forms.
Shape the Dough. Roll the dough into balls and flatten them with a fork to create the classic crisscross pattern.
Storage Options
Refrigerator: Place the shaped cookies on a baking sheet lined with parchment paper. Cover with plastic wrap or transfer to an airtight container. Store in the refrigerator for up to 2-3 days.
Freezer: Arrange the shaped cookies on a baking sheet in a single layer and freeze until solid (about 1-2 hours). Once frozen, transfer the cookies to a freezer-safe bag or container. Store in the freezer for up to 3 months.
Baking the Pre-made Dough
When the cookie dough is chilled, I recommend baking for an additional 1-2 minutes. It takes just a bit longer for the chilled dough to bake.
From the Refrigerator. Preheat your oven to 350°F (175°C). Place the chilled cookies on a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the edges are slightly golden.
From the Freezer. Preheat your oven to 350°F (175°C). Place the frozen cookies on a baking sheet lined with parchment paper. Bake for 12-14 minutes, or until the edges are slightly golden. No need to thaw the cookies before baking.
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My family loved this!