Small Batch Peanut Butter Cookies

These peanut butter cookies are soft, chewy, and totally irresistible! They’re made with pantry staples and no chilling of the dough is required. Packed with peanut butter flavor, these cookies are so easy to make and can be ready in minutes.

Three peanut butter cookies on a plate next to a jar of peanut butter and a glass of milk.

Classic Peanut Butter Cookies

I’ve made many small batch cookies over the years and while I love them all, this peanut butter cookie recipe is one of my favorites. First of all, peanut butter cookies are so easy to make. The ingredient list is short, you just need one bowl to mix the ingredients together and the cookies bake in minutes.

If you love peanut butter, I think you’ll love these cookies too. They’re wonderfully sweet, gloriously rich, and so buttery. This is the best peanut butter cookie recipe and I know you’ll find that these cookies will definitely satisfy a peanut butter craving.

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This small batch peanut butter cookie recipe yields between 4 and 6 cookies, depending on the size of your cookies. They have a melt-in-your-mouth texture and are very easy to make.

An overhead view of a stack of five peanut butter cookies on a small plate

Ingredients

See recipe box below for ingredient amounts.

  • sugar
  • brown sugar
  • peanut butter
  • butter
  • egg yolk
  • flour
  • baking soda
  • baking powder

Ways To Use Leftover Ingredients

If you have any ingredients left over from this soft peanut butter cookies recipe, you might consider using them in any of these single serving and small batch recipes:

How To Make Peanut Butter Cookies

See recipe box for full recipe instructions.

  1. In a medium sized bowl, mix together the sugars, peanut butter, butter, and egg yolk.
  2. Add the dry ingredients and mix until dough forms.
  3. Shape dough into 1-inch balls and place 2-inches apart on a cookie sheet.

How To 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 criss-cross pattern with fork dipped in sugar.

What Kind Of Peanut Butter Should I Use?

I use regular creamy peanut butter in this peanut butter cookie recipe. Natural peanut butter will yield a more crumbly, slightly drier cookie.

Peanut Butter Cookie Variations

  • Add a Hershey’s Kiss to the center of the cookie dough to make Peanut Butter Blossoms.
  • Make Peanut Butter S’mores Cookies by topping the baked cookie with a few chocolate chips and a large marshmallow, place under a broiler for 30 seconds to melt.
  • Add 2 tablespoons of chocolate chips or peanut butter chips to the cookie dough to make Peanut Butter Chocolate Chip Cookies.
Breaking a peanut butter cookie in half on a plate with three other peanut butter cookies

More Easy Small Batch Cookie Recipes

If you like this peanut butter cookies recipe, you might also like to try these cookie recipes:

Recipe

a plate of peanut butter cookies

Small Batch Peanut Butter Cookies

Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Course: Dessert
Cuisine: American
Keyword: cookies, peanut butter,
Servings: 5 cookies
Calories: 165kcal
Author: Joanie Zisk

Ingredients

  • 3 tablespoons granulated sugar , divided
  • 2 tablespoons brown sugar
  • 2 tablespoons peanut butter
  • 2 tablespoons butter , softened
  • 1 large egg yolk
  • 6 tablespoons all purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 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.

Nutrition

Serving: 1cookie | Calories: 165kcal | Carbohydrates: 20g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 38mg | Sugar: 11g
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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.

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3 thoughts on “Small Batch Peanut Butter Cookies”

  1. These are delicious, however, mine came out more like a muffin in texture. I am sure it’s me because I am not the best cook/baker.

    I just found this website and I am excited to make a lot of these recipes! Thank you!!

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