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Enjoy a single serve Peanut Butter Cookie baked in a small ramekin. Made with simple ingredients, this thick, chewy dessert is ready in just 8 minutes and packed with rich peanut butter flavor.
Looking for scrumptious single serving recipes you can easily bake in a ramekin? Try our gooey and chocolatey Brookie, classic Chocolate Chip Cookie, nutty Crustless Pecan Pie, tangy Key Lime Pie, or moist and spiced Carrot Cake. Each recipe is perfectly portioned for one, giving you the perfect treat without any leftovers!
Why You’ll Love This Recipe
- Single Serving Satisfaction: This recipe makes one perfectly portioned, generously sized cookie—no leftovers, no waste, just the right amount to enjoy.
- Simple and Quick: Made with a handful of ingredients and a few simple steps, this peanut butter cookie is ready to enjoy in minutes.
- Customizable: Add chocolate chips, a sprinkle of sea salt, or a drizzle of caramel to make it your own.
- Perfect Texture: Soft and chewy with just the right amount of peanut butter flavor in every bite.
RELATED: The Best Small Batch Cookie Recipes
Ingredients
If you have any ingredients leftover from this single serve peanut butter cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: Use all-purpose flour for this recipe. I haven’t tested it with alternative flours, so I can’t guarantee the same results if you make a substitution.
- Baking Soda: This key ingredient helps the cookie rise by reacting with the brown sugar, creating that ideal texture.
- Peanut Butter: Creamy peanut butter works best here, giving the cookie a smooth and rich texture. Avoid natural peanut butter as it can affect the consistency. Got a little extra peanut butter? Use it to make a small batch of peanut butter fudge or peanut butter bars.
- Sugar: A combination of granulated sugar and brown sugar enhances the cookie’s flavor. The brown sugar adds a subtle molasses note that makes the cookie extra special. If you’re out of brown sugar, try making your own with our small batch brown sugar recipe.
- Egg Yolk: Just one egg yolk is needed for this single cookie recipe. Using a whole egg would change the texture and taste. Save the egg white to use in egg white recipes like Flourless Chocolate Cookies or Two Chocolate Cupcakes.
- Butter: I prefer salted butter for the added flavor, but if you’re using unsalted butter, simply add an extra 1/8 teaspoon of salt to the dough. This ensures your cookie has the perfect balance of flavors.
Recipe Variations
Customize your deep dish peanut butter cookie with these tasty options:
- Peanut Butter and Chocolate: Add chocolate chips or chunks for that unbeatable peanut butter and chocolate pairing.
- Oatmeal Peanut Butter Cookie: Mix in a tablespoon of oats for extra texture and a hint of wholesome flavor.
- Sweet and Salty: Sprinkle a pinch of flaky sea salt on top before baking to balance the sweetness with a touch of saltiness.
How To Make A Single Serve Peanut Butter Cookie
These step-by-step photos and instructions help you visualize how to make this peanut butter cookie recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- In a small bowl, combine the granulated sugar, brown sugar, egg yolk, peanut butter, and melted butter. Stir with a spoon until the mixture is smooth and well blended.
- Add the flour and baking soda to the bowl, then mix until fully incorporated.
- Transfer the cookie dough into a lightly greased 10-ounce ramekin, spreading it evenly. Sprinkle a little granulated sugar over the top.
- Bake in a preheated 350°F (177°C) oven for 12-15 minutes, or until the cookie is lightly golden on top and set around the edges.
Expert Tips
- Read Before You Start: Take a moment to read through the entire recipe, including the Ingredient Notes section. This will give you a clear understanding of each step and ensure your peanut butter cookie turns out perfectly. All the details you need can be found within this recipe post, so don’t skip anything!
- Ramekin Size is Key: For best results, use a 10-ounce ramekin for this single serving cookie. Not sure about your ramekin’s size? Fill it with water, then pour the water into a measuring cup to check its volume.
- Pick the Right Peanut Butter: Choose a creamy peanut butter like Jif, Skippy, or Peter Pan for the best texture and chewiness. While natural peanut butters can work, they often make the cookie drier and more crumbly.
- Add the Classic Look: For that iconic peanut butter cookie style, press the top of the dough gently with a fork to create a criss-cross pattern before baking.
- Prevent a Dry Cookie: If your cookie comes out dry, it could be due to over-measuring the flour or overbaking. Be precise with your measurements and keep a close eye on the baking time to ensure a soft and chewy texture.
Serving Suggestions
This single serve peanut butter cookie is delicious as is, but you can elevate it with these simple additions:
- Vanilla Ice Cream: Add a scoop of creamy vanilla ice cream for a perfect contrast to the warm cookie.
- Caramel Sauce: Drizzle with caramel sauce for an extra layer of sweetness.
- Whipped Cream: Top with a dollop of fluffy whipped cream for a light and airy finish.
Frequently Asked Questions
No, it’s essential to only use the egg yolk for this single serve cookie. Using the whole egg will affect the flavor and texture. Save the egg white for recipes like meringues or coconut macaroons.
A 10-ounce ramekin is ideal for this recipe. If you’re unsure of your ramekin size, fill it with water and pour it into a measuring cup to check the volume.
Keep an eye on the cookie as it bakes. The edges should look set while the center remains slightly soft. Overbaking can lead to a dry cookie.
Yes, you can double the ingredients to make two cookies. Use two 10-ounce ramekins or a 5×5 inch baking dish.
If you have leftovers, cover the ramekin tightly and store it at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days and reheat slightly before serving.
RELATED: 15 Easy Dessert Recipes For One
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serve 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!
Single Serve Peanut Butter Cookie
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, combine the granulated sugar, brown sugar, egg yolk, peanut butter, and melted butter. Stir with a spoon until the mixture is smooth and well blended.
- Add the flour and baking soda to the bowl, then mix until fully incorporated.
- Transfer the cookie dough into a lightly greased 10-ounce ramekin, spreading it evenly. Sprinkle ⅛ teaspoon of sugar over the top.
- Bake in the preheated oven for 12-15 minutes, or until the cookie is lightly golden on top and set around the edges.
Notes
- Read Before You Start: Take a moment to read through the entire recipe, including the Ingredient Notes section. This will give you a clear understanding of each step and ensure your peanut butter cookie turns out perfectly. All the details you need can be found within this recipe post, so don’t skip anything!
- Ramekin Size is Key: For best results, use a 10-ounce ramekin for this single serving cookie. Not sure about your ramekin’s size? Fill it with water, then pour the water into a measuring cup to check its volume.
- Pick the Right Peanut Butter: Choose a creamy peanut butter like Jif, Skippy, or Peter Pan for the best texture and chewiness. While natural peanut butters can work, they often make the cookie drier and more crumbly.
- Add the Classic Look: For that iconic peanut butter cookie style, press the top of the dough gently with a fork to create a criss-cross pattern before baking.
- Prevent a Dry Cookie: If your cookie comes out dry, it could be due to over-measuring the flour or overbaking. Be precise with your measurements and keep a close eye on the baking time to ensure a soft and chewy texture.
Nutrition
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.
1/8 teaspoon flour? Not 1/8 cup but 1/8t?
The recipe calls for 4 tablespoons of all purpose flour as written in the recipe.
My ramekin is 8 ounces ; 10 would be better as you say but WOWZAH ; this is delicious. Fabulous creamy texture. I’ll be shopping for larger ramekin ; just for this.
Do you think this can be split between two 5 oz ramekins? Then lessen the cooking time?
Yes, you can divide the recipe between the two 5 ounce ramekins. Not sure about the cooking time, so be sure to keep watch.
Great recipe.
Yummy … perfect for this old lady who enjoys desserts but prefers just a single portion …
This recipe is divine! I made it exactly as written, love it. It’s so quick and easy.
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.
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.
Hi Joanie
This recipe calls for 3 tablespoons of peanut butter. I use peanut butter powder.
Is the exchange the same: one for one?
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.
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! 🙂
Great recipe.