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Small Batch Peanut Butter Cookie Recipe

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.

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.

Why This Recipe Works

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.

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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.

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

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Sugar and brown sugar: We use both types of sugar in this peanut butter cookie recipe. Brown sugar contains some molasses, when combined with butter the cookies become amazingly soft and chewy.
  • Peanut butter: I recommend using creamy peanut butter.
  • Butter: Slightly softened salted butter adds flavor and buttery goodness to each bite. You want to use softened butter in this cookie recipe because you want to cream the butter and the sugar together to create air pockets. These air pockets are what help make these cookies light and airy. Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation.
  • Egg yolk: 1 egg yolk provides structure. See below for ways to use up the leftover egg white.
  • Flour: Use all-purpose (plain) flour.
  • Baking soda and baking powder: These ingredients give the cookies a little lift.

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 This Recipe

  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.
a picture of cookie dough in a bowl and a picture of the dough rolled into balls on a baking 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 criss-cross pattern with fork dipped in sugar.
a fork being pressed into a peanut butter cookie ball and a picture of a tray of peanut butter cookies with the criss cross design

Expert Tips

  • Use softened butter, not cold butter in this peanut butter cookie recipe. Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation.
  • Use a baking mat or parchment paper to line your cookie sheet. I don't recommend coating your baking sheet with a butter or oil spray because it creates an overly greasy sheet which will make your cookies spread.
  • Do not overbake. Remove the cookies from the oven when the edges begin to lightly brown.

Frequently Asked Questions

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.

What Are A Few 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

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

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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.

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a plate of peanut butter cookies

Small Batch Peanut Butter Cookie Recipe

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

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
  • 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.

Notes

Expert Tips
  • Use softened butter, not cold butter in this peanut butter cookie recipe. Softened butter should still be cool to the touch but when you press your finger into the butter, your finger will leave an indentation.
  • Use a baking mat or parchment paper to line your cookie sheet. I don't recommend coating your baking sheet with a butter or oil spray because it creates an overly greasy sheet which will make your cookies spread.
  • Do not overbake. Remove the cookies from the oven when the edges begin to lightly brown.

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

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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9 thoughts on “Small Batch Peanut Butter Cookie Recipe”

  1. Hi – We had some trouble with this recipe. It was followed exactly, yet the dough was not stiff, but almost too soft to work with. I used this in one of my cooking classes and really couldn’t explain why. I could use some help here – any thoughts? Would appreciate it – thanks!!

    1. Hi Barbara, I’m actually not quite sure what could have happened. I’ve made this recipe many times and it has been made by our readers with success. Did the dough look like the dough in the photos shown in the recipe post? It isn’t a stiff dough, in fact it is a little sticky but it can still be rolled into balls.

  2. 5 stars
    Best peanut butter cookie recipe I have ever made. Reminded me of cookies my dad used to make when I was a child. Super yummy!

  3. 4 stars
    Cookies are good but we think they are a little lacking in peanut butter taste. I made them especially for my son who rarely eats sweet treats and peanut butter cookies are his favorite. I was disappointed because I thought they would be a nice treat for him after Thanksgiving dinner. I will probably try again but add more peanut butter.

  4. 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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