This post may contain affiliate links. Please read our disclosure policy.
Craving the perfect blend of sweet and salty, but not looking to make a dozen cookies? You’re in the right place! Today, we’re rolling up our sleeves to create small batch Peanut Butter Cookies that are the epitome of chewy centers and crispy edges. Made with just a handful of simple ingredients, this recipe yields five heavenly cookies, striking the ideal balance between indulgence and portion control.
Looking for more small batch cookie recipes? You’ve got to try our Thumbprint Cookies, Shortbread Bites, Chocolate Covered Oreos, and M&M Cookies!
Table of Contents
Why You’ll Love This Easy Peanut Butter Cookie Recipe
- Simple Ingredients: The ingredients are basic pantry items, making it a breeze to decide on a whim that it’s cookie time.
- Quick to Make: No dough chilling means these cookies transition from mixing bowl to oven in record time.
- Perfectly Portioned: With a yield of just five or six cookies, this recipe is perfectly scaled to match your craving without going overboard.
- Doubles Beautifully: Whether it’s for a party or just because you can’t get enough, this recipe scales up effortlessly to keep the cookie jar full.
Ingredients
If you have any ingredients leftover from this small batch peanut butter cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Sugar and Brown Sugar: These sweeteners work in tandem to create cookies that are both soft and chewy. The molasses in brown sugar adds depth and a moist texture. If you don’t have brown sugar, consider using our brown sugar recipe to make a small batch.
- Peanut Butter: Creamy peanut butter is the way to go for the smoothest texture and the most cohesive flavor profile. If you love peanut butter desserts, consider using extra peanut butter in Peanut Butter Bars, Buckeyes, or Peanut Butter Fudge.
- Butter: Salted, slightly softened butter infuses every bite with rich flavor. Softening the butter is crucial for creating air pockets during the creaming process, which contributes to the cookies’ light and airy texture. Look for butter that leaves an indentation when gently pressed but is still cool to the touch.
- Egg Yolk: Adding just the yolk delivers structure without making the cookies too cakey. Hold on to the egg white and use it in one of our egg white recipes like Meringues or a Mini Texas Sheet Cake.
- Flour: All-purpose flour is your best bet for achieving the classic cookie texture we all love.
- Baking Soda and Baking Powder: These leavening agents provide the necessary lift, making your cookies rise and become wonderfully soft inside.
This is just an overview of the ingredients I used and why I used them. For the full recipe please scroll down to the recipe box at the bottom of the post.
Recipe Variations
Want to elevate these classic peanut butter cookies even more? You’re in luck! There are countless ways to put your own spin on this already delicious recipe.
- Peanut Butter Blossoms: Place a Hershey’s Kiss in the center of each dough ball before baking for a melt-in-your-mouth chocolate experience.
- Peanut Butter S’mores Cookies: Add chocolate chips and a large marshmallow on top of each baked cookie, then broil for about 20 seconds. Voila! S’mores, but make it peanut butter.
- Peanut Butter Chocolate Chip Cookies: Mix in 2 tablespoons of chocolate chips or peanut butter chips to the dough. It adds a delightful contrast to the chewy cookie base.
- Nutty Delight: Sprinkle in a handful of crushed almonds or walnuts into the dough for a crunchy texture and nutty depth.
- Spice It Up: Add a pinch of cinnamon or nutmeg to your dough for a subtle yet intriguing spicy kick.
How To Make Peanut Butter Cookies
These step-by-step photos and instructions help you visualize how to make a small batch of peanut butter cookies. See the recipe box below for ingredient amounts and full recipe instructions.
- In a medium-sized bowl, mix together the sugars, peanut butter, butter, and egg yolk.
- Add the dry ingredients and mix until dough forms.
- Shape dough into 1-inch balls and place 2-inches apart on a cookie sheet.
Make The Traditional Criss-Cross Design:
- Pour 1/2 tablespoon of sugar into a bowl and dip a fork in the sugar.
- Flatten balls to 1/2-inch thickness in a criss-cross pattern with a fork dipped in sugar.
Pro Tip: Dipping the fork in sugar when making a cross-hatch pattern helps to keep the fork from sticking to the cookies.
Since peanut butter is a dense ingredient and the cookies don’t spread easily, adding the criss-cross pattern to the cookies allows them to bake evenly. This gives the cookies crispy edges with a chewy interior.
- Bake the cookies for 8-10 minutes.
- Let the cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Expert Tips
- Soften Your Butter: For this recipe, you’ll need softened butter that’s cool to the touch. When pressed, it should yield to your finger, leaving an indentation. Softening butter at room temperature for about 30 minutes prior to baking ensures it’ll cream effortlessly with sugar, setting the stage for light, airy cookies.
- Accurate Flour Measurement: The key to the perfect cookie texture is measuring your flour correctly. Use a spoon to gently fill your dry-measuring cup with flour, then level it off with a straight-edged utensil. Avoid scooping directly with the measuring cup as this can compact the flour, leading to denser cookies.
- Line That Baking Sheet: Go for a silicone baking mat or parchment paper to line your baking sheet. Avoid greasing the sheet with butter or oil spray, as this can result in cookies that spread too much.
- Don’t Overbake: Keep an eye on your cookies and take them out of the oven as soon as the edges start to show a light brown hue. Overbaking is the enemy of chewy, moist cookies.
Serving Suggestions
Here are some delightful ways to enjoy your peanut butter cookies.
- Ice Cream Sandwich: Place a scoop of vanilla ice cream between two cookies.
- Cookie Crumble: Break into pieces and sprinkle over yogurt or pudding.
- Dipped in Chocolate: Partially dip each cookie in melted chocolate and chill.
Frequently Asked Questions
I use regular creamy peanut butter in this peanut butter cookie recipe. Natural peanut butter will yield a crumbly, slightly drier cookie.
For this small batch peanut butter cookie recipe, you’ll need butter that’s been softened. The optimal method is to leave the butter on your kitchen counter for approximately 30 minutes before you plan to start baking.
If you’re pressed for time, you can also quickly soften the butter by microwaving it for 10 to 15 seconds. Be cautious when using this shortcut; keep a close eye on the butter to ensure it softens but doesn’t melt.
Store the cookies at room temperature in an airtight container for up to five days.
Yes, peanut butter cookies freeze very well. If you have any leftovers, put them in an airtight container or freezer bag and they will keep well in the freezer for up to 2 months.
Yes, just double the ingredients to make extra cookies.
More Scrumptious Small Batch Cookie Recipes
Loved these small batch peanut butter cookies and eager for more? Expand your cookie-baking repertoire with these equally delightful recipes:
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 these peanut butter cookies 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.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Peanut Butter Cookies
Watch How To Make This
Equipment
Ingredients
- 3 tablespoons granulated sugar -divided
- 2 tablespoons brown sugar
- 2 tablespoons creamy peanut butter
- 2 tablespoons salted butter -softened
- 1 large egg yolk
- 6 tablespoons all purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon baking powder
Instructions
- Heat oven to 375 degrees F (190 degrees C). Line a medium sized baking sheet with a silicone baking liner or parchment paper.
- In a medium sized mixing bowl, cream together 2 1/2 tablespoons of the sugar, the brown sugar, peanut butter, butter, and egg yolk until well combined.
- Add flour, baking soda, and baking powder and mix until combined. (The dough will be crumbly at first, continue mixing until the dough comes together).
- Scoop dough out with a tablespoon or a cookie scoop and shape into balls. Place on baking sheet and space them 2-inches apart.
- Pour the remaining sugar in a bowl. Dip a fork into the sugar, then flatten each cookie slightly with the sugar coated fork. Then, turn fork in the opposite direction and flatten just slightly again creating a criss-cross pattern.
- Bake for 8-10 minutes.
- Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely.
Notes
- Soften Your Butter: For this recipe, you’ll need softened butter that’s cool to the touch. When pressed, it should yield to your finger, leaving an indentation. Softening butter at room temperature for about 30 minutes prior to baking ensures it’ll cream effortlessly with sugar, setting the stage for light, airy cookies.
- Accurate Flour Measurement: The key to the perfect cookie texture is measuring your flour correctly. Use a spoon to gently fill your dry-measuring cup with flour, then level it off with a straight-edged utensil. Avoid scooping directly with the measuring cup as this can compact the flour, leading to denser cookies.
- Line That Baking Sheet: Go for a silicone baking mat or parchment paper to line your baking sheet. Avoid greasing the sheet with butter or oil spray, as this can result in cookies that spread too much.
- Don’t Overbake: Keep an eye on your cookies and take them out of the oven as soon as the edges start to show a light brown hue. Overbaking is the enemy of chewy, moist cookies.
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.
Awesome cookies. I baked half with chocolate chips. I used top shelf in the oven and 8 minutes was enough.
These cookies were absolutely scrumptious! It’s a good thing it only makes 6 as they are just too tempting. Their texture was softly chewy and the flavor was very peanutty. This recipe was simple and quick.
love this recipe. comes out great every time. I also make these and substitute Nutella for the peanut butter because I have a GS with peanut allergies. He loves them. I do have to refrigerate the dough for a bit because it is a bit too soft. Thanks for a great small recipe.
I love your small batch cookie recipes and this one was totally delicious. I used natural smooth salted peanut butter and just made sure it was REALLY stirred together well before measuring and had perfect results.
Best cookies ever. Perfect amount and so yummy. I live alone and always looking for small batches
A nice treat after dinner 🍽️.