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This single serve peanut butter cookie is a deep dish cookie baked in a ramekin until soft, chewy, and golden. Made with creamy peanut butter and brown sugar, it’s rich, flavorful, and ready in about 10 minutes.
Featured Comment
“This deep-dish peanut butter cookie was SUPER scrumptious! This is one yummy recipe I’ll be making again and again.”
– Denay
Why You’ll Love This Recipe
- Perfectly Portioned: This single serve peanut butter cookie bakes right in a ramekin for a perfectly sized dessert for one.
- Quick and Easy: Made with simple pantry ingredients and ready in about 10 minutes.
- Customizable: Add chocolate chips, sea salt, or caramel for extra flavor.
- Soft and Chewy: A deep dish cookie with a rich peanut butter flavor and tender, chewy center.
This deep dish single serve peanut butter cookie is one of my favorite easy desserts for one. Baked in a ramekin until warm and golden, it’s soft, rich, and especially good with a scoop of vanilla ice cream on top.
Looking for easy small ramekin recipes? Try our single serve brookie, deep dish chocolate chip cookie, small crustless pecan pie, key lime pie for one, or small 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.
- 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 a small batch of peanut butter fudge or a small batch of 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 small batch flourless chocolate cookies or two chocolate cupcakes.
See recipe card below for a full list of ingredients and measurements.
Recipe Variations
Try one of these easy ways to customize this single serve deep dish peanut butter cookie:
- Peanut Butter Chocolate Chip Cookie: Stir in a tablespoon of chocolate chips for a classic peanut butter and chocolate combination.
- Sweet and Salty Peanut Butter Cookie: Sprinkle flaky sea salt over the top before baking for a perfectly balanced sweet-salty flavor.
- Oatmeal Peanut Butter Cookie: Mix in 1 tablespoon of oats for extra chewiness and texture.
- Peanut Butter Cup Cookie: Press a mini peanut butter cup into the center right after baking for a warm, gooey middle.
How To Make A Single Serve Peanut Butter Cookie
These photos and instructions help you visualize how to make a peanut butter cookie for one. 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.
Deep Dish Cookie Topping Ideas
Enjoy your peanut butter cookie warm from the oven or add one of these simple toppings to take it up a notch:
RELATED: The Best Small Batch Cookie Recipes
Frequently Asked Questions
It’s best to use a traditional creamy peanut butter like Jif or Skippy. Natural peanut butter can make the dough too oily or dry, leading to a crumbly cookie.
A 10-ounce ramekin works best for this deep dish peanut butter cookie. Anything smaller may cause the cookie to overflow as it bakes.
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.
Absolutely! Chocolate chips, chopped peanuts, caramel bits, or white chocolate chips all bake well in this single serve deep dish cookie.
If you have leftovers, cover and store the cookie at room temperature for up to 2 days. You can warm it briefly in the microwave 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 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.