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.
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!!