Small Batch Peanut Butter Cookies
This small batch peanut butter cookie recipe uses a no-chill dough that’s mixed together in one bowl. It makes a small batch of cookies (just 6 or 7!) and you can customize the cookies with any mix-ins or toppings you like!
I first shared these small batch peanut butter cookies over 10 years ago, and they’ve been a reader favorite ever since (I even shared it in my cookbook because I love it so much!).
This is still the same delicious recipe you know and love, but I decided it was finally time to update this post with more helpful tips and clearer instructions.
One of my favorite things about this recipe is that they taste just like my classic peanut butter cookies, but instead of two dozen cookies, it only makes 7. I love small batch desserts like this because they’re perfect when you have a smaller crowd to feed or you just want a few cookies to enjoy throughout the week on your own.
These peanut butter cookies are also incredibly easy to make and come together quickly. There’s no dough chilling required, so they’re ready in about 30 minutes!
Recipe Video
Ingredient Notes
Peanut Butter
Make sure to use a creamy, no-stir peanut butter like Jif or Skippy. I’ve tested this recipe with natural peanut butter too, but the cookies always come out greasy and crumbly when I use it.
Egg Yolk
Since we’re making a small batch of cookies, we’ll be using just the egg yolk instead of the entire egg. You can save the egg white for breakfast the next morning or use it to make some candied almonds or candied pecans.
Tips For Making These Cookies
- Don’t have a mixer? You can “cream” the butter and sugar together with a fork, then mix in the remaining ingredients with a rubber spatula or spoon.
- Make sure to measure your flour correctly. If you’ve been scooping flour out of the bag with your measuring cup all these years, I’m sorry to say you’ve been doing it wrong. You actually wind up compacting the flour that way, which can result in dry or crumbly cookies. I always recommend spooning and leveling your flour so you measure out the correct amount every time.
- Don’t forget to flatten the dough. These cookies don’t spread much, so you’ll need to flatten the cookie dough balls with the tines of a fork. This not only makes them look prettier, but it also encourages even baking.
- Don’t over bake! Once the cookies look set on top (no longer wet/doughy), they’re ready to come out of the oven. I always pull mine out after 9 to 10 minutes (remember that cookies continue to cook on the baking sheet due to the carryover heat!). I also recommend using a light-colored baking sheet because a darker one will cause the cookies to bake faster.
Can I Double Or Triple This Recipe?
Most likely, yes, but you’d end up using two to three egg yolks if you do. If you want a full batch of cookies, I recommend just using my regular peanut butter cookie recipe or even my 3-ingredient peanut butter cookies instead.
Recipe Variations
I think these cookies are perfect as is, but you’re welcome to add your favorite mix-ins or toppings. Here are a few of my favorite ways to customize them:
- Mix in ⅓ cup chocolate chips, peanut butter chips, chopped nuts, etc.
- Add a Hershey’s Kiss or mini peanut butter cup on top while the cookies are warm. If you plan to do this, you can just scoop and bake them. There’s no need to press them down with a fork!
- Dip in melted chocolate to make chocolate-covered PB cookies.
- Top with peanut butter frosting or chocolate frosting.
Just look at that beautiful stack of cookies! If you love peanut butter cookies, but don’t need a lot of them, this recipe is the perfect solution.
If you try these cookies, don’t forget to leave a comment below to let me know how they turned out and whether you added any mix-ins! Happy Baking!
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.
These cookies were very delicious and easy to make. I’m 17 years old and starting to experiment with baking homemade cookies. I’m glad I came across this recipe. The cookies came out perfect and were super yummy!
I have tried to make peanut Butter cookies in the past and they came out like little bullets in a puddle of grease. Will these work with natural peanut Butter?
Hi, Barb! I haven’t tried these with natural peanut butter, but I find that it tends to cause cookies to be greasy.
These are by far the best peanut butter cookies I have ever made. Not too gritty, not too floury, and sweet even with all natural peanut butter!
Thank YOU ! These were perfect and made enough for just me for a few days or for me and three grand daughters to have 3 each. Great Textrue and Taste. ( ps : there are zero commercially made peanut butter cookies that i will eat )
So glad you enjoyed the cookies, Marie!
Can I use wheat flour in your cookie recipes instead of all purpose flour.
Wheat flour tends to dry out baked goods and you usually need more moisture when you bake with it. You could do half wheat and half all-purpose flour and that would be fine. Or a good brand of white whole wheat flour may work well.
Thanks Danielle. I tried your small batch oatmeal chocolate chip cookies and they turned out amazing. Everyone simply loved it. Next time I shall try half wheat and half all purpose as I have a small baby at home and want to make it more healthy for him.
So glad to hear that! 🙂
i have them in the oven right now. So easy to make. Thank you
Hope you enjoyed the cookies! 🙂
We’ve made these twice and they’re delicious! Did you create this recipe on your own or scale down a recipe? If you have a recipe that makes a bigger batch of these cookies would you please share it? We’d love to make enough to share with friends.
Thanks!
I’m so glad you like them! I did create this recipe just based off of what I know typically goes into a peanut butter cookie and played around with the measurements. I actually don’t have a full batch recipe on my site yet, but I will add it to my list!
Just made these and I do agree they could be a little more peanut buttery, but they were definitely delicious. I added a few chocolate chips and rolled them in plain sugar for baking, and I didn’t press them with the fork. They were amazing and so fast and easy. I’m definitely adding this to my repertoire.
One question, if more peanut butter were added, I’m assuming more flour would need to be added to offset, yes? Would anything else change, do you think?
Hi Krystal, so glad you liked the cookies! As far as adding more peanut butter you could try adding another tablespoon, though it may change the texture. I’m not so sure you would need more flour because peanut butter works differently in cookies. I wish I could be more help, but without testing it myself it’s hard to say. If you give it a try, I’d love to hear how they turn out!
Note to self – next time I will: -Add 1 more 1bsp of peanut butter
-Make them smaller
I live in Hong Kong. I have an oven the size of an easy bake oven. I love love love your small batch recipes! Perfect for my oven and excellent for my lack of will power!! 😉 I visit your site often!!
This comment made my day, Heather! I’m so glad you love the small batch recipes as much as I do. They’re definitely perfect for a smaller oven too. Thank you for the kind words and for following along! 🙂
These look SO good, Danielle! I love that they’re small batch so I can whip them up in no time!
Oh, I do NOT miss wedding dress fittings. Ick! I actually got poked by a needle during one of those fittings. Bad news. These small batch peanut butter cookies are genius! My current go to recipe makes 16. And then I have to eat them allllll. It’s dangerous. I’m making these tonight!
Ouch! I can say I was lucky enough that didn’t happen to me, but I’m glad that part of my life is over haha! Hope you enjoy the cookies, Natalie 🙂
It’s seriously so hard for me to resist going to make these right now. They look SO perfectly soft and chewy! And so perfect for my diet because I can’t go and eat a huge batch in one sitting! LOL
Seven is better than a few dozen, right? Haha, Thanks Ashley!
I love this mini-recipe! I never need dozens of cookies in the house, so this is perfect for a quick PB cookie fix when one hits 🙂 yum!
Thanks, Rachel! These are definitely perfect for a quick PB fix 😉
I love small batch desserts because I just can never justify a huge normal recipe. I can’t wait to make these!
It’s a given that I will eat all the peanut butter cookies on a plate, so this small batch concept is probaby necessary for me. They look great!
Same here, Mir! Thank you 🙂
These cookies look perfect, Danielle! Making a small batch sounds like the perfect way satisfy that cookie craving without going overboard .Love how soft and chewy they are!
Happy New Year Danielle! I’m in for a small batch cookie recipe, especially when peanut butter is involved 🙂 These look delicious! Pinning!
Thank you, Mira! Hope you had a Happy New Year too 🙂
I totally need on the small batch train. These look absolutely perfect!
Thank you, Dorothy! I love making small batch recipes when I can 🙂
I swear I always end up with so many cookies! This is just fantastic Danielle! Perfect quantity for the 2 of us to munch on!
Same here, Manali! These are perfect for just the two of us 🙂
These cookies are pure perfection, Danielle! Those gorgeous criss-crossy tops get me every time! I just love that this one makes a smaller batch, because I have no doubt I’d eat too many! 😉
These look so delicious, I’m definitely going to add them to my list of things to try! I’ve recently fallen in love with peanut butter (I don’t know what took me so long! )
Hope you enjoy the recipe, Sian!
I just HAD to pin these Danielle – they are what my dreams are made of! Serious perfection. Soft and buttery with the gorgeous criss cross pattern. I love that they are small batch. I will never say no to a cookie, but to not have 20 sitting there starring at me, would be a good thing for my jeans I think! 😉
Thank you for the kind comment, Jessica! I absolutely love small batch recipes and they’re definitely better when it comes to skinny jeans 😉
Oh wow, I am so keen to make these, they look delicious! I love anything with peanut butter in it. These would be perfect in our house, as my partner doesn’t like PB and I think it would be dangerous if I was left with a regular-sized batch to myself!!
Small batches are sometimes more detrimental to me because I feel like it’s okay to make them all the time!! LOL! These look soooo delicious though– definitely going to have to try these a time or 10. 😉
Haha I know what you mean, Jess! Sometimes I’m the exact same way 😉
When you need a cookie, you do need a cookie — nothing else is a good substitute! I rarely make cookies because I just have too many and end up eating half a dozen a day myself. I need to try this small batch recipe — it sounds perfect!
These look so soft and chewy- delicious! 🙂
Learning to cook/bake for just 2 people is a challenge. I always make way too much food. Love that these cookies are small batch! I seriously need to get on board with making smaller amounts of sweets!
It really is hard to get used to cooking for two people and we usually end up with a lot of leftovers. Small batch recipes are my go to when it comes to desserts for us!
These look so cute and yummy! Maybe I will try making them soon♥
summerdaisy.net
Thank you, Summer! I hope you enjoy the recipe!
Can you use nutella instead of peanut butter in this recipe???
I haven’t tried it, but it may work. Just keep in mind that Nutella has quite a bit more sugar in it than peanut butter so they may be sweeter.
I always seem to make way too much food and desserts, and it’s just Mike and I! I’m in definite need of more small batch recipes, especially sine I’m usually the one that ends up eating ALL the cookies. I love this recipe, Danielle! So perfect for my pb-loving self!
I do too, Gayle. I’m always trying to send it off with people I know or bring it to work haha! Thank you 🙂