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This small batch peanut butter cookies recipe makes five to six soft, chewy cookies with crisp edges using simple pantry ingredients. The dough comes together quickly, requires no chilling, and bakes in just minutes for classic peanut butter cookies made fresh.
Featured Comment
“Best cookies ever. Perfect amount and so yummy.”
– Debbie
Why You’ll Love This Recipe
- Made with pantry staples: Uses simple, everyday ingredients to make classic peanut butter cookies without extra trips to the store.
- Quick to bake: No chilling required. Mix the dough, bake, and enjoy warm cookies in minutes.
- Small batch size: Makes five to six soft, chewy peanut butter cookies, ideal when you want just a few.
- Easy to double: Double the ingredients to make a larger batch when needed.
Fresh from the oven, these peanut butter cookies have soft centers, lightly crisp edges, and a rich peanut butter flavor in every bite. I love that this small batch recipe makes just a few cookies, so you can bake them whenever you want without extra dough or leftovers. It’s a simple, reliable recipe I turn to when I want classic peanut butter cookies, warm and freshly baked.
Looking for more small batch cookie recipes, try our buttery small batch thumbprint cookies, melt-in-your-mouth small batch shortbread bites, small batch of chocolate covered oreos, and our colorful small batch M&M cookies recipe!
Ingredients
If you have any ingredients leftover from this chewy peanut butter cookie recipe, check out our Leftover Ingredients Recipe Finder.
- Sugar and Brown Sugar: Using a mix of granulated sugar and brown sugar creates classic peanut butter cookies with soft centers and lightly crisp edges. Brown sugar adds moisture and a deeper flavor thanks to its molasses content. If you’re out, you can easily make your own using our small batch brown sugar recipe.
- Peanut Butter: Creamy peanut butter works best for smooth, evenly textured cookies with rich peanut butter flavor. Natural peanut butter is not recommended since it can cause the dough to spread too much. Extra peanut butter can be used in small batch peanut butter bars, small batch buckeyes, or our small batch peanut butter fudge recipe.
- Butter: Salted butter adds richness and enhances the overall flavor. Let it soften on the counter until it’s cool but easily indents when pressed. This helps the cookies cream properly and bake evenly.
- Egg Yolk: Using just the yolk keeps these cookies tender and chewy without making them cake like. The yolk also adds richness and structure to the dough. Save the egg white for recipes like a small batch of meringues or a mini Texas sheet cake.
- Flour: All purpose flour provides the right balance of structure and softness, giving the cookies their familiar texture.
- Baking Soda and Baking Powder: This combination helps the cookies rise just enough while keeping them soft and thick, which is key for small batch peanut butter cookies.
Recipe Variations
These small batch peanut butter cookies are easy to customize with simple additions that turn them into classic favorites.
- Peanut Butter Blossoms: Press a chocolate kiss gently into the center of each dough ball as soon as the cookies come out of the oven.
- Chocolate Chip Peanut Butter Cookies: Stir 2 tablespoons of chocolate chips or peanut butter chips into the dough before scooping.
- Peanut Butter S’mores Cookies: After baking, top each cookie with a few chocolate chips and a large marshmallow. Broil for about 15 to 20 seconds until lightly toasted.
- Nutty Peanut Butter Cookies: Mix in a small handful of finely chopped peanuts, almonds, or walnuts for added texture.
- Spiced Peanut Butter Cookies: Add a pinch of cinnamon or nutmeg to the dough for a subtle warm spice note.
How To Make Peanut Butter Cookies
These step by step photos show how to make a small batch of peanut butter cookies. Find ingredient amounts and full instructions in the recipe card below.
- In a medium bowl, stir together the granulated sugar, brown sugar, peanut butter, butter, and egg yolk until smooth.
- Add the flour, baking soda, and baking powder. Mix until a soft dough forms.
- Roll the dough into 1 inch balls and place them about 2 inches apart on a baking sheet.
- Make the criss cross pattern: Add 1 half tablespoon of sugar to a small bowl. Dip a fork into the sugar and gently press each dough ball to about 1 half inch thick, turning the fork to create a criss cross pattern.
- Bake in a 350°F oven for 8 to 10 minutes, until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Expert Tips
- Use properly softened butter: The butter should be cool and slightly firm, not greasy. It should leave an indentation when pressed. This helps the dough mix evenly and prevents excess spreading.
- Measure flour carefully: Spoon flour into a dry measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make the cookies dense.
- Line the baking sheet: Use parchment paper or a silicone baking mat to prevent sticking and promote even baking. Avoid greasing the pan, which can cause the cookies to spread.
- Watch the bake time: Bake until the edges are lightly golden but the centers still look soft. The cookies will continue to set as they cool.
Frequently Asked Questions
The criss cross pattern helps flatten the dough so the cookies bake evenly. Peanut butter cookie dough is dense and does not spread much on its own.
The cookies are done when the edges look lightly golden and the centers still appear soft. They will firm up as they cool.
Yes. This recipe doubles easily if you want a larger batch. Simply double all ingredients and bake as directed.
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months.
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 small batch peanut butter cookie recipe 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
Equipment
Ingredients
- 3 tablespoons granulated sugar -divided
- 2 tablespoons brown sugar
- 2 tablespoons creamy peanut butter
- 2 tablespoons salted butter -softened to room temperature
- 1 large egg yolk
- 6 tablespoons all purpose flour
- ¼ teaspoon baking soda
- ⅛ teaspoon baking powder
Instructions
- Heat the oven to 375°F (190°C). Line a medium baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, stir together 2 1/2 tablespoons granulated sugar, brown sugar, peanut butter, softened butter, and the egg yolk until smooth.
- Add the flour, baking soda, and baking powder. Mix until a dough forms. The mixture may look crumbly at first but will come together as you mix.
- Scoop the dough using a tablespoon or cookie scoop and roll into balls. Place them about 2 inches apart on the prepared baking sheet.
- Place the remaining sugar in a small bowl. Dip a fork into the sugar and gently press each dough ball, turning the fork to create a criss cross pattern.
- Bake for 8 to 10 minutes, until the edges are set and lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use properly softened butter: The butter should be cool and slightly firm, not greasy. It should leave an indentation when pressed. This helps the dough mix evenly and prevents excess spreading.
- Measure flour carefully: Spoon flour into a dry measuring cup and level it off. Scooping directly from the bag can pack in too much flour and make the cookies dense.
- Line the baking sheet: Use parchment paper or a silicone baking mat to prevent sticking and promote even baking. Avoid greasing the pan, which can cause the cookies to spread.
- Watch the bake time: Bake until the edges are lightly golden but the centers still look soft. The cookies will continue to set as they cool.
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.
Love these. Perfect for me because I’m the only one eating them.
’m so glad these were just right for you. Thanks for letting me know you enjoyed them.
Excellent peanut butter cookie! Easy to mix up and great flavor and texture. I used my small cookie scoop and it made 12 small one-two bite sized cookie. I will be telling my friends who also cook in small batches about this delicious recipe.
I have had a peanut allergy for the last 15 years so I decided to try these cookies using cashew butter. I must say that they were the best cookie I’ve had ever. I think I’ll try almond butter next. YUM!
I love hearing this. I’m so glad the cookies worked so well with cashew butter, and almond butter sounds like a great next try. Thanks for sharing your experience.
You have THE BEST cookie recipes. I haven’t made one yet that wasn’t an improvement on my old standards. And the small(er) number they make is ideal for me. (I probably shouldn’t be eating cookies in general, but…)
Thank you so much for your kind words! I’m thrilled you’re enjoying the cookie recipes, and it’s wonderful to hear they’ve become your new favorites. The smaller batch size is perfect for just the right treat—I’m so glad it works well for you!
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 🍽️.