Small Batch Peanut Butter Cookies
This easy Small Batch Peanut Butter Cookie recipe requires just one bowl! This recipe only makes 6-7 cookies and they’re done in just 30 minutes!
Before Josh and I got married I lived in an apartment by myself for a year or so. It was definitely a learning experience because I had to get used to cooking for one person, sometimes two people if Josh came by my apartment after work to eat dinner with me. It was also during that time that I was planning and preparing for a wedding. And of course, wedding dress fittings (one thing I do not miss AT ALL).
I knew that making huge batches of cookies or desserts and leaving them in my apartment would only mean one thing, I would end up eating more than I should. It was during that time that I started experimenting with making small batch recipes.
I know I’ve said it before, but these small batch chocolate cookies are one of my favorite recipes to make when I’m craving a cookie! I’ve been a little peanut butter crazy lately, so I felt like it was time to start working on a peanut butter version.
Now, I know it’s January and we’re all trying to eat a little better. But sometimes when you’re craving a cookie, you just need a cookie.
So I got to work creating a peanut butter cookie recipe that was soft, full of peanut butter flavor, and only make a few cookies. This recipe is it! It’s an easy recipe that only requires one bowl. Once you mix up the cookie dough, you can scoop out the dough onto the baking sheet and pop them in the oven. With this recipe there’s also no need to chill the dough, which means these cookies come together pretty quickly.
I’ve found that these small batch peanut butter cookies are perfect after baking for exactly 9 minutes. Every oven is different though, so I suggest to start checking them at the 9 minute mark. They will look done on the outside, but still soft on the inside.
Once you pull them out of the oven, you’ll let them cool on the baking sheet for about 10 minutes. The cookies will be perfectly soft like the picture above! The best part? This recipe only makes 6-7 cookies! I usually get exactly 7 cookies when I use a two tablespoon cookie scoop. And you can be eating your cookies in 30 minutes.
Now that’s my kind of cookie.
Small Batch Peanut Butter Cookie Recipe
Ingredients
- 2 tablespoons unsalted butter softened (28 grams; ¼ stick)
- 3 tablespoons packed light brown sugar (40 grams)
- 1 tablespoon granulated sugar (12 grams)
- 3 tablespoons creamy peanut butter (47 grams; I used Jif avoid natural pb)
- 1 large egg yolk at room temperature
- ¼ teaspoon pure vanilla extract
- ¼ cup plus 2 tablespoons all-purpose flour spooned and leveled (47 grams)
- ¼ teaspoon baking soda
- Tiny pinch of salt optional
Instructions
- Preheat the oven to 350°F (177°C). Line a large baking sheet with parchment paper or a silicone baking mat and set aside.
- In a medium-sized mixing bowl using an electric mixer, beat the butter, brown sugar, and granulated sugar together until well combined. Mix in the peanut butter, egg yolk, and vanilla extract until fully combined.2 tablespoons unsalted butter,3 tablespoons packed light brown sugar,1 tablespoon granulated sugar,3 tablespoons creamy peanut butter,1 large egg yolk,¼ teaspoon pure vanilla extract
- Add the flour, baking soda, and salt and mix until well combined, stopping to scrape down the sides of the bowl as needed.¼ cup plus 2 tablespoons all-purpose flour,¼ teaspoon baking soda,Tiny pinch of salt
- Using a 1 ½ tablespoon cookie scoop, scoop the cookie dough onto the prepared baking sheet, making sure to leave a little room between each ball of cookie dough (you should end up with 7). Gently press down on the top of each one with the tines of a fork to make a criss-cross pattern.
- Bake for 9 to 11 minutes or until the tops of the cookies are set. Remove the cookies from the oven and allow them to cool on the baking sheet for 10 minutes, then transfer the cookies to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to one week.
Notes
I was looking for a small batch peanut butter cookie recipe. I made this one. Delicious. I substituted one tbs of crisco for butter.. 2 tbs butter on tbs Frisco.
Hey! Love the recipe! Just had one question… could I substitute the AP flour for almond flour in this recipe? If so, how much is the recommended amount? Just trying to find a way to make it healthier. Thanks!
Hi, Olivia! I’ve never tried this recipe with almond flour, so I’m not quite sure. You could possibly replace some of the flour with almond flour, but it probably wouldn’t work well to try to substitute all of it.
An amazing, easy recipe that makes delicious cookies – the best I’ve ever made. Thoroughly recommend the recipe!
I made these earlier for a friend at work. It’s the perfect amount of cookies to bake on short notice .
My dough was just fine following the directions in the recipe . I did end up with 8 cookies that I baked for 10 minutes .
Thanks for the great recipe!
This is by far my husbands favorite PB cookie recipe. Only problem is he wants me to double and triple the recipe sometimes, which I’ve ruined many times. Want to make a full batch recipe so I stop screwing it up? I can’t seem to get the eggs just right.
Hi, Audri! I have a full batch peanut butter recipe here. Hope that helps!
Made these tonight with Jif natural (what we had) and the dough needed a splash of milk because it was too crumbly. I thought the flavor was too oily and not peanut buttery enough, so I think next time i will use only 1 tbs butter and add an extra tbs of peanut butter. They weren’t very sweet. I baked for 11 mins and got 7 cookies (used 1.5 tbs scoops though).
I tried another recipe tonight since i wanted a stronger pb flavor
1 egg
1/2 c peanut butter (used same type)
1/4 c flour
1/2c sugar
Batter looked oily but held its shape. Checked after 10 mins of baking time and they were seeping oil/standing in a puddle of oil. So that recipe was a no. Lol.
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Anyway, gonna hold onto THIS recipe, roll the dough in sugar, use more pb and less butter, and consider adding pb chips to the next batch. I ended up spreading some pb on top of these cookies since i was basically out of peanut butter (only had natural anyway) and patience. It was nice 🙂
I use a big wooden spoon and elbow grease. It’s a good work out. I love small batch. Make two and put the other in as a plastic covered roll in fridge. Cut it for another day, Cool right on tray in Freezer, Speeds the process, Remove with metal flipper same size as cookies.
Great recipe! I rolled mine in white sugar and did the fork hatching thing before baking. Would also be a great base for those PB blossoms too!
Thank you ?
Hello! I am so glad to find this recipe but I would like to check if you have it the measurements in grams as I find it easier and more accurate for baking. Appreciate it!
Yes! Just added them to the recipe!
they tasted really good but, the cookie dough was so crumbly and looked like graham cracker crumbs! they were so very good though! great recipe!
Add the whole egg not just the yolk, it binds everything together to make a better cookie dough
Thank you for posting this recipe. It turned out great!!