Soft, easy-to-make deep dish peanut butter cookie baked in a small ramekin. Made with just a few ingredients and ready in 15 minutes!
If you like peanut butter, you will absolutely love this deep dish peanut butter cookie. It's super soft, chewy, and simply the best peanut butter cookie recipe out there.
This easy recipe will yield one giant peanut butter cookie.
Why This Recipe Works
- It's so good!: This deep dish cookie is full of delicious peanut butter flavor. We love to sprinkle a bit of sugar on top of the cookie before baking to add a nice crisp topping to the cookie.
- Perfect for one person: This single, large peanut butter cookie is baked in a 10-ounce ramekin. Just eat it right out of the baking dish with a spoon! Super simple and incredibly easy to make. If you want to make a second cookie, just double the ingredients and use 2 ramekins.
- One bowl and no mixer needed: Making cookies doesn't come any easier than this. Just mix the ingredients together with a spoon in one bowl and spoon the cookie batter into the ramekin.
- Made with pantry staples: No fancy ingredients are necessary to make one peanut butter cookie. Chances are you've got the ingredients in your kitchen already.
RELATED: The Best Small Batch Cookie Recipes
Ingredients
Ingredient Notes
To make one deep dish peanut butter cookie, you will need:
- Flour: Use all-purpose flour. This recipe has not been tested with any other type of flour.
- Baking soda: This ingredient reacts with the brown sugar and helps the cookie to rise.
- Peanut butter: I recommend using creamy peanut butter.
- Sugar: Granulated sugar and brown sugar add the cookie's wonderful sweet flavor. If you don't have brown sugar on hand, you can easily make homemade brown sugar with just granulated sugar and molasses.
- Egg yolk: 1 egg yolk is all you need to make one extra-large peanut butter cookie. Since this is a recipe for a single peanut butter cookie, using the entire egg will affect the taste and texture of the cookie. Save the egg white and see below for ways we suggest using it so there won't be any waste.
- Butter: I use salted butter in this peanut butter cookie recipe. If you use unsalted butter, add ⅛ teaspoon of salt to your cookie batter.
RELATED: Small Batch Egg White Recipes
How To Make A Deep Dish Peanut Butter Cookie
- In a small bowl, mix together the sugars, egg yolk, peanut butter, and melted butter with a spoon.
- Add the flour and baking soda and stir until well mixed.
- Spoon the peanut butter cookie batter into a lightly greased 10-ounce ramekin. Sprinkle granulated sugar over the top and bake in a 350° F (177° C) preheated oven for 12-15 minutes.
Expert Tips
- Read through the entire recipe before starting.
- For this peanut butter cookie I use an 10-ounce ramekin. For best results, use a baking dish of similar size. Many ramekins don’t have the size printed on them. Because of this, it can be hard to know exactly how large (or small) yours is. The best way to measure the size of your ramekin is to fill it with water and pour the water into a measuring cup. To see examples of the baking dishes we use in our recipes, visit our Store Page.
- The peanut butter you use matters. I use creamy brands of peanut butter like Jif, Peter Pan, or Skippy because the creamy texture makes it easier to stir. Creamy peanut butter makes the best chewy peanut butter cookie. If you use natural peanut butter, be aware that this type of peanut butter is mostly made from just crushed peanuts and maybe a little oil. Since it is less smooth than than other peanut butters, the cookie dough will just be less moist and the texture will be different.
- If you want to give your cookie an old-fashioned peanut butter cookie look, use a fork to make a criss-cross pattern over the top of the cookie before baking.
- If your peanut butter cookie is dry, you likely used too much flour. Be sure to measure ingredients correctly. Also, be sure you don't overbake the cookie. Doing so will make the cookie hard.
Frequently Asked Questions
No. Since this is a recipe for a single peanut butter cookie, using the entire egg will affect the taste and texture of the cookie. Save the egg white and see below for ways we suggest using it so there won't be any waste.
Yes, you can! Although I prefer using creamy peanut butter, you can use crunchy instead.
Absolutely! Chocolate and peanut butter are a classic combination. Try adding a tablespoon or two of chocolate chips to this recipe. A little goes a long way.
You will know when the peanut butter cookie is done when the edges of the cookie begin to firm up and brown slightly. This takes between 12-15 minutes.
For best results, use a 10-ounce ramekin that measures 4-inches in diameter and is approximately 1 ¾-inches tall. Many ramekins don’t have the size printed on them. Because of this, it can be hard to know exactly how large (or small) yours is. The best way to measure the size of your ramekin is to fill it with water and pour the water into a measuring cup.
You can see all of the baking dishes we use here at One Dish Kitchen on our Store page with links to purchase them from retailers if you should choose to do so.
RELATED: 15 Easy Dessert Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this deep-dish peanut butter cookie recipe, you might like to consider using them in any of these single serving and small batch recipes:
- Egg white: Meringue Cookies, Coconut Macaroons, Two Vanilla Cupcakes, Two Chocolate Cupcakes, Mini Texas Sheet Cake
- Brown sugar: Mini Spice Cake, Bananas Foster, Apple Fritters, Baked Apples, Ham Steak
- Granulated sugar: Mini French Silk Pie, Flan, Mini Dutch Apple Pie, Mini Boston Cream Pie, Sugar Cookies
- Peanut butter: Peanut Butter Blossoms, Peanut Butter Pie, Peanut Butter Balls, Peanut Butter Cookies
- Flour: Pancakes, Waffle, Biscuits, Lemon Bars, Peach Crisp
- Baking soda: Mini Red Velvet Cake, Mini Oatmeal Chocolate Chip Skillet Cookie, Hush Puppies, Deep Dish Chocolate Chip Cookie
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
For examples of the dishes used at One Dish Kitchen, please visit our Store page.
If you’ve tried this chewy deep dish peanut butter cookie or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Deep Dish Peanut Butter Cookie For One
See the post above for expert tips,
FAQs and ways to use leftover ingredients.
Equipment
Ingredients
- 2 tablespoons brown sugar
- 1 tablespoon granulated sugar , plus ⅛ teaspoon more for sprinkling over the top
- 1 large egg yolk
- 1 tablespoon salted butter , melted
- 3 tablespoons creamy peanut butter
- 4 tablespoons all-purpose flour
- ⅛ teaspoon baking soda
Instructions
- Preheat oven to 350 degrees F (177 degrees C).
- In a small bowl, mix together the sugars, egg yolk, melted butter, and peanut butter with a large spoon until smooth.
- Add the flour and baking soda and stir until the ingredients are well blended.
- Spoon the cookie batter into a greased 10-ounce ramekin and use the back of a spoon to smooth the batter out. Sprinkle ⅛ teaspoon of sugar over the top.
- Bake for 12-15 minutes or until the edges begin to brown slightly.
Notes
- Read through the entire recipe before starting.
- For this peanut butter cookie I use an 10-ounce ramekin. For best results, use a baking dish of similar size. Many ramekins don’t have the size printed on them. Because of this, it can be hard to know exactly how large (or small) yours is. The best way to measure the size of your ramekin is to fill it with water and pour the water into a measuring cup. To see examples of the baking dishes we use in our recipes, visit our Store Page.
- The peanut butter you use matters. I use creamy brands of peanut butter like Jif, Peter Pan, or Skippy because the creamy texture makes it easier to stir. Creamy peanut butter makes the best chewy peanut butter cookie. If you use natural peanut butter, be aware that this type of peanut butter is mostly made from just crushed peanuts and maybe a little oil. Since it is less smooth than than other peanut butters, the cookie dough will just be less moist and the texture will be different.
- If you want to give your cookie an old-fashioned peanut butter cookie look, use a fork to make a criss-cross pattern over the top of the cookie before baking.
- If your peanut butter cookie is dry, you likely used too much flour. Be sure to measure ingredients correctly. Also, be sure you don't overbake the cookie. Doing so will make the cookie hard.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
Jim says
I followed all directions. I did substitute coconut flour for all purpose flour. Cooked for 13 minutes and everything seemed done. Cookie was soft to firm and tasty.
Thanks for the recipe.
Barb says
I made the deep dish peanut butter cookie. It is not cooked in 12 minutes, but is cooked perfectly at 16 minutes. It does taste good though, I will make it again.
Carol Amater says
Hi Joanie
This recipe calls for 3 tablespoons of peanut butter. I use peanut butter powder.
Is the exchange the same: one for one?
Joanie Zisk says
Hi Carol, I haven't tested this recipe with peanut butter powder so I'm not sure how much you would need to use. I believe the powder will have to be reconstituted with water before using.
Stefani says
This was great! However, I'm not sure if something went wrong or if the texture is supposed to be that way, but after cooking it for 10 minutes, the cookie had a strange dough-y texture to it. It was cooked, though, so I ate it. The taste was delicious, I just wasn't a big fan of the texture! 🙂
J. Hegyi says
Great recipe.