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This single serve peanut butter cookie is soft, chewy, and full of rich peanut butter flavor. It’s mixed in one bowl and baked in a ramekin—easy to make and ready in less than 10 minutes.
Why You’ll Love This Recipe
- Perfectly Portioned: Makes one peanut butter cookie.
- Quick and Easy: Simple ingredients and ready in minutes.
- Easy to Customize: Add chocolate chips, sea salt, or caramel.
- Soft and Chewy: Great texture with rich peanut butter flavor.
This giant peanut butter cookie is one I come back to again and again. It’s warm, soft, and baked right in a ramekin—no scooping, no fuss. I love how comforting it feels, especially when I add a scoop of ice cream on top. It’s simple, satisfying, and always hits the spot.
Looking for easy single serving recipes you can bake in a ramekin? Try our Brookie, Chocolate Chip Cookie, Crustless Pecan Pie, Key Lime Pie, or Carrot Cake. Each one is perfectly portioned for one—no leftovers, just a simple treat.
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.
- Baking Soda: Helps the cookie rise and creates a soft texture.
- Peanut Butter: Use creamy peanut butter for the best results. Avoid natural peanut butter—it can make the dough too oily or dry. Leftover peanut butter? Use it in peanut butter fudge or peanut butter bars.
- Sugar: A mix of granulated and brown sugar adds sweetness and depth. Brown sugar brings a hint of molasses. No brown sugar? Try our small batch brown sugar recipe.
- Egg Yolk: Just one yolk is needed. Using the whole egg will affect the texture. Save the egg white for recipes like Flourless Chocolate Cookies or Two Chocolate Cupcakes.
- Butter: I use salted butter for more flavor. If using unsalted, add 1/8 teaspoon of salt to the dough.
Recipe Variations
Try one of these simple ways to change up your peanut butter cookie:
- Peanut Butter and Chocolate: Stir in chocolate chips for a classic combo.
- Oatmeal Peanut Butter: Add 1 tablespoon of oats for a slightly chewy texture.
- Sweet and Salty: Sprinkle flaky sea salt on top before baking for a balanced sweet-salty bite.
How To Make A Single Serve Peanut Butter Cookie
These photos and instructions help you visualize how to make this deep dish peanut butter cookie recipe. See the recipe box below for ingredient amounts and full recipe instructions.
- In a small bowl, stir together the granulated sugar, brown sugar, egg yolk, peanut butter, and melted butter until smooth.
- Add the flour and baking soda; mix until fully combined.
- Spoon the dough into a lightly greased 10-ounce ramekin and spread it evenly. Sprinkle a little granulated sugar on top.
- Bake at 350°F (177°C) for 12–15 minutes, until the top is lightly golden and the edges are set.
Expert Tips
- Use the Right Ramekin: A 10-ounce ramekin works best.
- Stick with Creamy Peanut Butter: Brands like Jif or Skippy give the best texture. Natural peanut butter can make the cookie dry or crumbly.
- Avoid a Dry Cookie: Measure flour accurately and don’t overbake. The cookie should be lightly golden and set at the edges.
Topping Ideas
Enjoy the cookie warm from the oven or add one of these simple toppings to take it up a notch:
- Vanilla Ice Cream: A scoop on top adds a cool, creamy contrast.
- Caramel Sauce: Drizzle over the cookie for extra sweetness.
- Whipped Cream: A spoonful adds a light, airy touch.
RELATED: The Best Small Batch Cookie Recipes
Frequently Asked Questions
Yes, you can make two peanut butter cookies with this recipe. Double the ingredients and divide the dough between two 10-ounce ramekins or use a 5×5-inch baking dish.
This cookie is best enjoyed fresh, but you can mix the dough ahead and refrigerate it for up to 24 hours before baking.
If you have any left, cover and store at room temperature for up to 2 days.
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 serving 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 the oven to 350°F (177°C).
- In a small bowl, stir together the granulated sugar, brown sugar, egg yolk, peanut butter, and melted butter until smooth.
- Add the flour and baking soda; mix until fully combined.
- Spoon the dough into a lightly greased 10-ounce ramekin and spread it evenly. Sprinkle 1/8 teaspoon of sugar on top.
- Bake for 12–15 minutes, until the top is lightly golden and the edges are set.
Notes
- Use the Right Ramekin: A 10-ounce ramekin works best.
- Stick with Creamy Peanut Butter: Brands like Jif or Skippy give the best texture. Natural peanut butter can make the cookie dry or crumbly.
- Avoid a Dry Cookie: Measure flour accurately and don’t overbake. The cookie should be lightly golden and set at the edges.
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.