These 2 Ingredient Peanut Butter Cookies are so delicious and easy! They take less than 30 minutes and are made with no eggs. With just the right amount of peanut butter and sweetness, you'll want to make these again and again!
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Here's a little secret – just two ingredients make the best peanut butter cookies! I am always searching for ways to make nostalgic recipes with simpler ingredients and this one is a winner. With just natural peanut butter and maple syrup, it's amazing how these cookies have the perfect depth of flavor and sweetness. It's a cookie classic without the unwanted ultra-processed ingredients that can be found in packaged versions.
These peanut butter cookies do not contain eggs, making them softer and a bit more crumbly than other types of cookies. I love to crumble them over my no egg vanilla ice cream. If you're looking for more simple cookies to bake, I highly recommend these 3 ingredient brown sugar cookies. Other delicious recipes include my walnut biscotti, lemon blueberry cookies, and rice crispy treats with marshmallow fluff. They pair really well with peanut butter cookies!
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Ingredients
Ingredient Notes:
- Peanut butter: it's very important to use natural peanut butter or the cookies will not bake properly. Natural peanut butter has only 1 to 2 ingredients – "peanuts" and sometimes "salt." I love using the Santa Cruz or Kirkland brands and either creamy or crunchy versions will work. If the peanut butter has any added oils, it will not work for this recipe. I love baking with peanuts because they are a good source of healthy fats, vitamins and minerals! And using natural peanut butter avoids ultra-processed ingredients that may be in conventional versions, such as hydrogenated oils and added sweeteners.
- Maple syrup: I recommend using pure maple syrup, which is different than maple-flavored pancake syrup. The only ingredient will be "maple syrup." I love using Grade A, dark amber syrup, because it adds complex sweetness with hints of caramel and vanilla. Other grading options work too! Pure maple syrup avoids ultra-processed ingredients that can be found in flavored pancake syrups, including refined sugars and high-fructose corn syrup. Maple syrup also has antioxidants that may offer health benefits.
See recipe card for quantities.
Substitutions and Variations
- Nut butter: a different type of nut butter can substitute the peanut butter. It's important that you use the natural version, without added oils. Natural almond butter would be a great option.
- Syrup: if you prefer maple-flavored pancake syrup, it can be used to substitute the pure maple syrup.
- Powdered sugar: you can use ¾ cup of powdered sugar instead of maple syrup. The cookies will be a bit softer and sweeter.
Instructions
Step 1: Preheat the oven to 350℉ (177℃). Line a baking sheet with parchment paper.
Step 2: Add the peanut butter and maple syrup to a medium sized mixing bowl. Use a spatula to stir the ingredients together. The mixture will be very thin at first, but will thicken as you stir. When done, it will be the consistency of a thin cookie dough. It should be thick enough to form into balls.
Step 3: Use a 1½ tablespoon cookie scooper to scoop out evenly sized balls of cookie dough. Place them on the baking sheet at least 2 inches apart. Use the bottom of a glass or the palm of your hand to flatten the balls into disks about ¼ inch thick. Then use a fork to make a criss cross pattern on the top of each cookie.
Step 4: Bake for 11 to 12 minutes, until the tops are dry and lightly golden. The cookies will be soft, but will firm up as they cool. Let them cool completely on a baking sheet so they finish setting. Do not remove the cookies while warm because they may fall apart. Enjoy!
Equipment
- 1½ tablespoon cookie scooper
- Baking sheet
- Mixing bowl
- Measuring cups or food scale
- Airtight container for storage
Storage
Store at room temperature in an airtight container for up to 5 days. They can be frozen in an airtight container for up to 3 months. If freezing the cookies stacked, place parchment between each layer to prevent sticking. Since the cookies do not contain eggs, they are a bit softer and more crumbly than standard cookies. I recommend storing them in a hard container instead of a plastic storage bag.
See the USDA Leftovers and Food Safety guide for more information.
Expert tips
- Be sure to use natural peanut butter or the cookies will not bake properly. Natural peanut butter has only "peanuts" and occasionally "salt" as the ingredients. There should be no added oils.
- Let the cookies cool entirely on the baking sheet before removing them. Since these cookies do not contain eggs, they will be a bit softer and more crumbly than standard cookies. They may break apart if removed from the baking sheet too soon.
FAQ
Yes, peanut butter and other nut butters can substitute eggs in some cookie recipes. No eggs are needed in this recipe. The natural peanut butter binds well with the pure maple syrup to make a delicious, soft cookie that holds it's shape well.
This peanut butter cookie dough does not need to be refrigerated before baking. Even when making this recipe with room temperature ingredients, the dough is firm enough to easily handle. Since these cookies do not contain eggs or leavening agents, they do not spread much in the oven, making chilling the dough unnecessary.
Related
Looking for other cookie recipes? Try these:
Pairing
My favorite way to enjoy these cookies is crumbled on top of ice cream. They make a great topper on these:
Did you make this recipe? Leave a comment below and tag @little.nonni on Instagram!
Recipe
2 Ingredient Peanut Butter Cookies
Save This Recipe! 💌
I'll email this post to you, so you can come back to it later! I'll also add you to my newsletter with more recipes and tips.
Ingredients
- 1½ cups peanut butter (natural with no added oils)*
- ¼ cup maple syrup *
Instructions
- Preheat the oven and prepare a baking sheet: Preheat the oven to 350℉ (177℃). Line a baking sheet with parchment paper.
- Make the dough: Add the peanut butter and maple syrup to a medium sized mixing bowl. Use a spatula to stir the ingredients together. The mixture will be very thin at first, but will thicken as you stir. When done, the mixture will be the consistency of a thin cookie dough. It should be thick enough to form into balls.
- Shape the cookies: Use a 1½ tablespoon cookie scooper to scoop out evenly sized balls of cookie dough. Place them on the baking sheet at least 2 inches apart. Use the bottom of a glass or the palm of your hand to flatten the balls into disks about ¼ inch thick. Then use a fork to make a criss cross pattern on the top of each cookie.
- Bake the cookies: Place the cookies in the oven and bake for 11 to 12 minutes, until the tops are dry and lightly golden. The cookies will be soft, but will firm up as they cool. Let the them cool completely on a baking sheet so they finish setting. Do not remove the cookies while warm because they may fall apart. Enjoy!
Video
Notes
- Peanut butter: It's very important to use natural peanut butter with no added oils. There should only be 1 to 2 ingredients: "peanuts" and sometimes "salt" is added. Either creamy or crunchy peanut butter will work. The cookies will not bake properly if you use a peanut butter with added oils.
- Maple syrup: I recommend using pure maple syrup, which is different than maple-flavored pancake syrup. The only ingredient will be "maple syrup." In my experience, this provides the best flavor. I love using Grade A dark amber syrup, which has a complex sweetness with hints of caramel and vanilla. Other grades work great too! If you prefer to use a flavored pancake syrup instead, you can replace the maple syrup with the same amount of flavored syrup.
- Use a different nut butter: You can substitute the peanut butter with the same amount of a natural nut butter. Almond butter would be a great option. Make sure there are no added oils in the nut butter.
- Use sugar instead: You can replace the maple syrup with ¾ cup of powdered sugar. The cookies will be a bit softer and sweeter.
- Equipment: 1½ tablespoon cookie scooper; baking sheet; mixing bowl, measuring cups or food scale; airtight container for storage.
- Storage: Store at room temperature in an airtight container for up to 5 days. Freeze in an airtight container for up to 3 months. If freezing stacked, place parchment between each layer to prevent sticking. Since the cookies are a bit softer and more crumbly than standard cookies, I recommend storing them in a hard container instead of a plastic storage bag.
Nutrition
The provided nutrition and storage information is estimated. Accuracy is not guaranteed.
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Anne says
I couldn’t believe you could make such delicious cookies with only two ingredients. Easy to make and so tasty. They go well with your espresso ice cream too.
Maria D'Errico says
Thank you! It's amazing how easy it is to make these cookies.
rd says
These cookies are AMAZING, and I can’t believe they have only two ingredients. They have a rich peanut butter flavor (of course!), and the sweetness is just right. Using maple syrup gives a unique taste that sets these treats above and beyond any other peanut butter cookies I’ve tried. Best of all, they are SO easy to make. You can’t get much simpler than two ingredients. Give these a try. I know you’ll love them!
Maria says
Thank you, I'm so happy you love the recipe. It doesn't get better than cookies with 2 simple ingredients!