You ever just want something sweet but your kitchen is crying empty, and the last thing you feel like doing is running to the store? These two-ingredient peanut butter cookie bites are my go-to when life gets hectic and sugar cravings hit. You’ll seriously need less than 20 minutes for these. Way faster than scrolling through TikTok trying to find a good snack hack. If you’re into easy, quick bites, you’d probably also like these delicious blueberry cookies—trust me, they are rave-worthy. 
How to Make 2 Ingredient Peanut Butter Cookies
So. Here’s the drill. You only need a bowl, a fork, and a baking tray (goodbye, fancy kitchen gadgets that just gather dust). Scoop your peanut butter in, dump in your sugar, and start mixing. The texture is sticky, yeah, but don’t worry—I promise it comes together.
Spoon out little blobs onto your tray. Sometimes I roll them rough in my hands, sometimes I just don’t. Smash with a fork if you’re feeling fancy. Bake them quick—like 8 or 9 minutes tops. Warning: They’ll smell unreal straight from the oven and yes, you’ll want to eat them hot. Cool them if you can wait (I can’t, I burned my tongue plenty). That’s literally it. Kids can help. These bites are so easy, it’s laughable. When you want cookies but have zero patience… this is your ticket.
“I never thought cookies could be this easy. Made a batch on my lunch break. Didn’t even tell my family how simple it was—they thought I’d been baking all day!” – Marsha B., fellow ‘lazy baker’
The Ingredients
Hold up, let’s chat ingredients because these two-ingredient peanut butter cookie bites are not picky. You need peanut butter. That’s one—pick creamy or chunky, doesn’t matter (though creamy gives you smoother bites). Second, regular granulated sugar. Seriously that’s all. You don’t need flour. You don’t need oil. No eggs here.
If you like sweetness kicked up a notch, add a tiny pinch more sugar. Want them less sweet? Use a little less. Peanut butter already has salt, so avoid salted butter or adding extra salt (been there, very not good). Oh, and if you want to be “that person,” add a splash of vanilla—nobody will kick you out of the kitchen for breaking the two-ingredient rule.
Tips and Tricks
Ok, I’ve done this enough times to have opinions. Use parchment paper. Trust me, it keeps things from sticking and makes cleanup laughably easy. Don’t bake too long. You’re chasing that slightly soft center. Cookies will set up more outside of the oven (they look weirdly soft at first—but just wait).
Letting them cool? Critical… unless you like scorching your tastebuds, which, respect, but ouch. If your dough is too sticky (crazy humid days, maybe?), stick it in the fridge for ten minutes before scooping. It’ll help. And if you’re immune to rules, sprinkle a few chocolate chips on top—nobody’s judging.
Can You Freeze 3-Ingredient Peanut Butter Cookies?
Yep, you absolutely can freeze these peanut butter cookies. They’re sort of magic for meal-prepping or just saving yourself from eating the whole tray at once (guilty). Make sure to cool the cookies completely before stacking, slide them into a freezer-safe bag, and stash them away.
You can freeze the dough too, by the way. Roll it into little balls, freeze in a single layer, then toss in a bag. That way, you just bake off what you want. Midnight cookie attack? You’ll be prepared. Frozen cookie bites taste great out of the freezer, or you can zap them for a few seconds in the microwave.
Expert Baking Tips
So, a few next-level secrets. Don’t overmix the dough. Just get it together so the sugar’s mixed in—overmixing can make them crumbly. Oh, and play with your peanut butter: Use crunchy for texture, or natural for less sweet cookies. If you’re after super soft cookies, take them out a smidge before they look totally done. Let them cool on the tray; they’ll finish setting up there.
Lastly, store leftovers in an airtight container. They get weirdly better after a day or two (unless you demolish them instantly—understandable). If you love easy baking, these cookies are up there with these delicious whole grain waffles with almond butter bliss for low-effort, major reward.
Serving Suggestions
- Try dunking these soft peanut butter cookie bites in milk for an old-school snack.
- Stack a few with ice cream between for a seriously wild dessert sandwich.
- Crumble them over yogurt or oatmeal for a sneaky breakfast treat.
- Toss a few in your kid’s lunchbox—they’ll thank you (eventually).
Common Questions
Are these cookies gluten-free?
Yes! Since they’ve only got peanut butter and sugar, there’s no gluten hanging around.
Can I use natural peanut butter?
For sure, but maybe add a sprinkle more sugar since natural is less sweet. It works, just mix it up well.
What if I want them less sweet?
Easy—just use less sugar. Taste the dough as you go (peanut butter fiends, this one’s for you).
Can I add extra flavors?
Why not? Chocolate chips, cinnamon—go wild. Even a pinch of sea salt on top works.
How long do they last?
Pop them in a jar, and they’re good for three days at room temp. Any longer and toss them in the fridge or freezer.
Cookie Cravings Solved (For Real)
So if you’re after the fastest, easiest treat that’s honestly kid-proof, these two-ingredient peanut butter cookie bites are the answer. All you need is peanut butter, sugar, and… a craving. This is not five-star restaurant stuff—it’s better, because it’s real, easy, and weirdly satisfying. Thinking of expanding your easy treat lineup? You might enjoy checking out these simple cookie bites inspired by 2 Ingredient Peanut Butter Cookies (no egg) or mix things up with a 3-Ingredient Peanut Butter Cookies Recipe. Life’s short. Make the cookies. Eat ‘em all or share, your call. 
2 Ingredient Peanut Butter Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together the peanut butter and sugar until well combined. The texture will be sticky.
- Scoop out small blobs of dough and place them on a baking tray. You can roll them into shape or leave them rough.
- Flatten each blob with a fork for that classic cookie look.
- Bake in the preheated oven for 8-9 minutes.
- Remove from the oven and let them cool for a few moments before transferring to a cooling rack.