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Indulge in the ultimate single serve Peanut Butter Cookie that’s tailor-made for you! Crafted with simple ingredients, this mouth-watering dessert bakes in 8 minutes. Ideal for satisfying those peanut butter cravings, this cookie is baked to perfection in a small ramekin, delivering a thick, chewy texture bursting with rich peanut butter goodness.
Craving some scrumptious, single serving desserts that you can easily bake in a ramekin? Explore our array of delightful recipes, including the gooey and chocolatey Brookie, the classic and rich Chocolate Chip Cookie, the nutty and sweet Crustless Pecan Pie, the tangy and refreshing Key Lime Pie, and the moist and spiced Carrot Cake. Each of these recipes is perfectly portioned for one, ensuring a satisfying treat without the leftovers!
Why You’ll Love This Single Serve Peanut Butter Cookie
- Single Serving Satisfaction: This recipe yields a generously sized cookie perfect for personal indulgence, avoiding leftovers or waste.
- Simple and Quick: With minimal ingredients and easy steps, you can have a warm, freshly baked cookie in no time.
Like peanut butter cookies? You’ll love our small batch peanut butter cookies recipe!
RELATED: The Best Small Batch Cookie Recipes
Ingredients
If you have any ingredients leftover from this single serving peanut butter cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Flour: Stick with all-purpose flour for this recipe. It hasn’t been tested with alternative flours, so results may vary.
- Baking soda: Essential for leavening, baking soda interacts with brown sugar to give your cookie that ideal lift.
- Peanut butter: Creamy peanut butter is the go-to for this recipe, delivering a smooth and rich texture.
- Sugar: A mix of granulated and brown sugar elevates the cookie’s flavor. The molasses in brown sugar adds depth and complexity. If you don’t have brown sugar, consider using our small batch brown sugar recipe.
- Egg yolk: One egg yolk is all it takes to make a single, large peanut butter cookie. Using a whole egg could alter the cookie’s taste and texture. Don’t toss the egg white, save it to use in one of our egg white recipes like Flourless Chocolate Cookies or Two Chocolate Cupcakes.
- Butter: Salted butter is preferred in this recipe. If you opt for unsalted butter, add an extra 1/8 teaspoon of salt to your cookie dough.
Recipe Variations
Personalize your deep dish peanut butter cookie with these delicious add-ins:
- Incorporate chocolate chips or chunks for a classic peanut butter-chocolate combo.
- Stir in some oats for added texture and a touch of healthfulness.
- Sprinkle the top with sea salt before baking for a sweet-salty balance.
How To Make A Single Serve Peanut Butter Cookie
These step-by-step photos and instructions help you visualize how to make a deep dish peanut butter cookie. See the recipe box below for ingredient amounts and full recipe instructions.
- 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
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your peanut butter cookie turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Ramekin Size Matters: For the perfect single serving peanut butter cookie, aim to use a 10-ounce ramekin. Unsure of your ramekin’s size? Fill it with water and pour the water into a measuring cup to determine its volume.
- Choose Your Peanut Butter Wisely: The brand and type of peanut butter make a difference. Creamy options like Jif, Peter Pan, or Skippy yield a smoother, chewier cookie. Natural peanut butters will result in a drier, differently-textured cookie.
- Classic Cookie Look: To give your cookie that traditional peanut butter cookie appearance, use a fork to make a criss-cross pattern on the top of the dough before baking.
- Avoid Dryness: If your cookie turns out dry, double-check your measurements, especially for the flour. Overbaking could also be the culprit, so keep an eye on that timer to ensure a perfectly textured cookie.
Serving Suggestions
This deep dish peanut butter cookie is divine on its own, but here are a few extras that can make it even more indulgent:
- Top with a scoop of your favorite vanilla ice cream.
- Drizzle with chocolate sauce for a delightful flavor pairing.
- Sprinkle chopped peanuts on top for added texture.
- Serve with a glass of cold milk on the side.
Frequently Asked Questions
No, it’s essential to only use the egg yolk for this single serve peanut butter cookie. Using the entire egg will alter the flavor and texture. Don’t worry, you can repurpose the egg white in other recipes.
Certainly! While I favor creamy peanut butter for a smoother texture, crunchy works just as well if you prefer some extra crunch.
Absolutely, a tablespoon or two of chocolate chips complements the peanut butter flavor perfectly. A small amount can make a big difference.
Your cookie is done when the edges start to firm up and slightly brown. This usually happens between 12-15 minutes of baking time.
Aim for a 10-ounce ramekin measuring around 4 inches in diameter and 1 ¾ inches in height. If the size isn’t indicated on your ramekin, fill it with water and pour it into a measuring cup to determine its volume.
Absolutely, just double the ingredients and divide the cookie dough between two 10-ounce ramekins.
While microwaving is an option, note that the texture and taste may not be as delightful as when baked in an oven.
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 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 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, 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
- Before you start cooking, make sure to read the entire recipe, including the Ingredient Notes section, and examine the process photos. This detailed guide will help you understand how the recipe unfolds, ensuring your peanut butter cookie turns out perfect every time. All the information you need is found within the body of this recipe post, so don’t miss a thing!
- Ramekin Size Matters: For the perfect single serving peanut butter cookie, aim to use a 10-ounce ramekin. Unsure of your ramekin’s size? Fill it with water and pour the water into a measuring cup to determine its volume.
- Choose Your Peanut Butter Wisely: The brand and type of peanut butter make a difference. Creamy options like Jif, Peter Pan, or Skippy yield a smoother, chewier cookie. Natural peanut butters will result in a drier, differently-textured cookie.
- Classic Cookie Look: To give your cookie that traditional peanut butter cookie appearance, use a fork to make a criss-cross pattern on the top of the dough before baking.
- Avoid Dryness: If your cookie turns out dry, double-check your measurements, especially for the flour. Overbaking could also be the culprit, so keep an eye on that timer to ensure a perfectly textured cookie.
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.