Soft, easy to make deep dish peanut butter cookie baked in a small ramekin or baking dish. You only need a few ingredients and a few minutes to make this single serving cookie recipe.
A perfect little peanut butter cookie sure does come in handy when a sweet craving hits. The ingredients are quickly mixed together and poured into a small ramekin, then baked in the oven.
Why This Recipe Works
This deep dish cookie is full of delicious peanut butter flavor. You eat it with a spoon right out of the baking dish. Super simple and incredibly easy to make.
Peanut butter cookies are always a hit and if you're a peanut butter lover, this deep dish cookie is for you. This soft cookie melts in your mouth. The edges are crisp and the center is soft.
It's peanut butter cookie perfection!
RELATED: The Best Small Batch Cookie Recipes
Ingredient Notes
See recipe box below for ingredient amounts and full recipe instructions.
- Flour: Use all-purpose flour.
- Baking powder: Helps the cookie rise.
- Peanut butter: I recommend using creamy peanut butter.
- Brown sugar: For sweetness. 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 a single cookie. See below for ways to use leftover ingredients, including the egg white.
How To Make This Recipe
Just mix the ingredients together in one bowl and pour the cookie batter into an oven-safe ramekin to bake for 8 minutes.
Expert Tips
- For this peanut butter cookie I use an 8.5-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.
Frequently Asked Questions
No, the texture of the cookie will be off if you use the entire egg. Use just the yolk and save the white. See below for ways to use up the leftover egg white.
Yes you can! I really do prefer using creamy peanut butter in my peanut butter cookies but you can use crunchy instead.
Absolutely! Chocolate and peanut butter is a classic combination. Try adding a tablespoon or two of chocolate chips to this recipe. A little goes a long way.
RELATED: 15 Easy Dessert Recipes For One
What To Do With Leftover Ingredients
If you have any ingredients left over 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: Small Batch Meringue Cookies, Small Batch Coconut Macaroons, Two Vanilla Cupcakes, Two Chocolate Cupcakes
- Brown sugar: Mini Spice Cake, Bananas Foster, Apple Fritters, Baked Apples
- Peanut butter: Peanut Butter Blossoms, Peanut Butter Pie, Peanut Butter Balls, Peanut Butter Cookies
If you would like additional information on the cooking and baking dishes I use in our “recipes for one”, please visit our FAQ page.
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If you’ve tried this 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.
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Ingredients
- 2 tablespoons brown sugar
- 1 egg yolk
- 3 tablespoons creamy peanut butter
- 2 tablespoons all purpose flour
- ⅛ teaspoon baking powder
- pinch granulated sugar , for topping (optional)
Instructions
- Preheat oven to 350 degrees F (177 degrees C).
- In a small bowl, mix together the brown sugar and the egg yolk with a fork.
- Add the peanut butter and mix well.
- Add the flour and baking powder and stir until ingredients are well incorporated.
- Pour into a greased ramekin or other small baking dish (I use a baking dish that holds around 8-ounces).
- Sprinkle a pinch of sugar over top of cookie.
- Bake for 8 minutes
Notes
- For this peanut butter cookie I use an 8.5-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.
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.
Never evoled into a cookie. Just hot cookie dough. I could have continue to cook but dought eas awesome.
I made the deep dish peanut butter cookie. It is not cooked in 8 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! 🙂