2-Ingredient Peanut Butter Cookies

Name: 2-Ingredient Peanut Butter Cookies
Total time: 40 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 cup natural peanut butter, chunky or smooth, no added ingredients unless it's salt; 0.25 cup pure maple syrup

40m

Serves 12

inspiredepicurean.com

2-Ingredient Peanut Butter Cookies

inspiredepicurean.com

40m

Serves 12

Directions

1Stir the natural peanut butter in the jar to incorporate any oil separation back into the peanut butter.
2Add the peanut butter and pure maple syrup to a medium bowl and stir until both ingredients are thoroughly incorporated.
3Cover and place in the freezer for 30 minutes. This step is optional, but recommended.
4Preheat oven to 350ºF.
5Remove from the freezer and create 12 balls of dough by scooping and rolling into a ball shape between your hands.
6Place the dough balls on a parchment-lined baking sheet.
7Using a separate piece of parchment paper, place the over the top of the balls and gently press down using the bottom of a drinking glass. Press until the cookies are about ¼ inch thick.
8Take a fork and press the tines of the fork into the top of each cookie, in a cross pattern.
9Bake in the oven for 10-11 minutes, or until the edges turn a golden brown.
10Remove from oven and allow to cool on the parchment paper before enjoying

Ingredients

1 cup natural peanut butter, chunky or smooth, no added ingredients unless it's salt
0.25 cup pure maple syrup

Equipment

cookie sheetparchment papermeasuring cupsmeasuring spoonsmedium bowlmixing spoondrinking glassfork

Tips

The dough is easier to handle if frozen, as instructed. However, the freezing step is optional if you are running low on time.
Don’t allow these to overbake in the oven. If they do, the end result will be a more crumbly cookie.
When pressing the cookies with the glass bottom, a top layer of parchment paper covering the dough helps make sure the glass doesn’t stick to the cookies.
If you like the look of a pressed fork in the top of each cookie, that’s great! Be gentle when pressing and just repeat the “fork press” if you need a more pronounced “design.”

2-Ingredient Peanut Butter Cookies

40m

Serves 12

inspiredepicurean.com

2-Ingredient Peanut Butter Cookies

inspiredepicurean.com

40m

Serves 12

Directions

1Stir the natural peanut butter in the jar to incorporate any oil separation back into the peanut butter.
2Add the peanut butter and pure maple syrup to a medium bowl and stir until both ingredients are thoroughly incorporated.
3Cover and place in the freezer for 30 minutes. This step is optional, but recommended.
4Preheat oven to 350ºF.
5Remove from the freezer and create 12 balls of dough by scooping and rolling into a ball shape between your hands.
6Place the dough balls on a parchment-lined baking sheet.
7Using a separate piece of parchment paper, place the over the top of the balls and gently press down using the bottom of a drinking glass. Press until the cookies are about ¼ inch thick.
8Take a fork and press the tines of the fork into the top of each cookie, in a cross pattern.
9Bake in the oven for 10-11 minutes, or until the edges turn a golden brown.
10Remove from oven and allow to cool on the parchment paper before enjoying

Ingredients

1 cup natural peanut butter, chunky or smooth, no added ingredients unless it's salt
0.25 cup pure maple syrup

Equipment

cookie sheetparchment papermeasuring cupsmeasuring spoonsmedium bowlmixing spoondrinking glassfork

Tips

The dough is easier to handle if frozen, as instructed. However, the freezing step is optional if you are running low on time.
Don’t allow these to overbake in the oven. If they do, the end result will be a more crumbly cookie.
When pressing the cookies with the glass bottom, a top layer of parchment paper covering the dough helps make sure the glass doesn’t stick to the cookies.
If you like the look of a pressed fork in the top of each cookie, that’s great! Be gentle when pressing and just repeat the “fork press” if you need a more pronounced “design.”