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This small batch peanut butter cookie recipe delivers soft, chewy centers with perfectly crisp edges. Made with just a few simple ingredients, it’s perfectly portioned to make five delicious cookies—just enough to satisfy your sweet tooth without leftovers.
If you’re in the mood for more irresistible small batch cookie recipes, don’t miss our buttery Thumbprint Cookies, melt-in-your-mouth Shortbread Bites, decadent Chocolate Covered Oreos, and chewy, colorful M&M Cookies! Each is perfectly portioned and packed with flavor.
Why You’ll Love This Recipe
- Made with Pantry Staples: Quick and easy with ingredients you likely already have on hand.
- Fast to Make: No need to chill the dough—mix, bake, and enjoy in no time.
- Perfectly Sized: Makes just five or six peanut butter cookies, ideal for satisfying a small craving.
- Easily Doubled: Need more cookies? Simply double the ingredients for a larger batch.
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: The combination of granulated sugar and brown sugar gives these cookies their signature soft and chewy texture. Brown sugar, with its molasses content, adds depth and moisture. Don’t have brown sugar? Check out our small batch brown sugar recipe to make your own.
- Peanut Butter: Use creamy peanut butter for a smooth, cohesive texture and rich flavor. If you’re a fan of peanut butter desserts, leftover peanut butter can be used in recipes like Peanut Butter Bars, Buckeyes, or Peanut Butter Fudge.
- Butter: Salted butter, softened slightly, provides richness and enhances the flavor of the cookies. For the best results, your butter should be soft enough to leave an indentation when pressed but still cool to the touch.
- Egg Yolk: Using just the yolk ensures the cookies are tender without becoming too cakey. Save the egg white for recipes like Meringues or a Mini Texas Sheet Cake.
- Flour: All-purpose flour is perfect for achieving the ideal cookie texture—soft and slightly chewy.
- Baking Soda and Baking Powder: These leavening agents work together to create lift, resulting in cookies that are soft and perfectly risen.
Recipe Variations
Put your own spin on these classic peanut butter cookies with these simple and tasty ideas:
- Peanut Butter Blossoms: Gently press a Hershey’s Kiss into the center of each dough ball before baking for a delightful chocolate-peanut butter combo.
- Peanut Butter S’mores Cookies: After baking, top each cookie with a few chocolate chips and a large marshmallow. Broil for about 20 seconds until gooey and golden.
- Chocolate Chip Peanut Butter Cookies: Stir 2 tablespoons of chocolate chips or peanut butter chips into the dough for extra sweetness and texture.
- Crunchy Nut Cookies: Mix in a small handful of crushed almonds or walnuts for added crunch and nutty flavor.
- Warm Spice Cookies: Add a pinch of cinnamon or nutmeg to the dough for a subtle, cozy twist.
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.
- Mix the Wet Ingredients: In a medium-sized bowl, combine the granulated sugar, brown sugar, peanut butter, butter, and egg yolk. Stir until smooth and well blended.
- Add Dry Ingredients: Gradually mix in the flour, baking soda, and baking powder until a dough forms.
- Shape the Cookies: Roll the dough into 1-inch balls and place them 2 inches apart on a cookie sheet.
- Create the Criss-Cross Pattern: Pour 1/2 tablespoon of sugar into a small bowl. Dip the tines of a fork into the sugar, then press each dough ball gently to 1/2-inch thickness, creating a criss-cross design.
Pro Tip: Dipping the fork in sugar prevents sticking and adds a light sugary coating. The criss-cross pattern also helps the cookies bake evenly, resulting in crispy edges and a chewy center.
- Bake: Place the cookies in a preheated oven and bake at 350°F (175°C) for 8-10 minutes, or until the edges are lightly golden.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips
- Soften Butter Properly: Use butter that’s softened but still cool to the touch. It should leave an indentation when pressed but not feel greasy. Letting butter sit at room temperature for about 30 minutes ensures it creams smoothly with the sugar, creating light, airy cookies.
- Measure Flour Correctly: For the best texture, gently spoon flour into a dry measuring cup, then level it off with a straight edge. Avoid scooping directly from the container, as this can pack the flour and make the cookies dense.
- Line Your Baking Sheet: Use parchment paper or a silicone baking mat for the best results. These prevent sticking and help the cookies bake evenly. Skip greasing the pan, as it can cause the cookies to spread too much.
- Watch for Doneness: Remove cookies from the oven as soon as the edges turn lightly golden. This keeps the centers chewy and moist—overbaking will dry them out.
Frequently Asked Questions
Regular creamy peanut butter is ideal for this recipe as it creates a smooth, cohesive texture. Natural peanut butter can be used but may result in a slightly drier, crumbly cookie due to its different oil content.
Absolutely! Simply double all the ingredients. The baking time and temperature remain the same.
The edges should be slightly golden while the centers remain soft. They will firm up as they cool.
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.
More Small Batch Cookie Recipes
If you loved these peanut butter cookies, try these popular small batch favorites:
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
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 your oven to 375°F (190°C). Line a medium-sized baking sheet with a silicone baking mat or parchment paper.
- In a medium mixing bowl, cream together 2 1/2 tablespoons of sugar, brown sugar, peanut butter, softened butter, and the egg yolk until smooth and well combined.
- Add the flour, baking soda, and baking powder to the wet ingredients. Mix until the dough forms—though it may appear crumbly at first, keep mixing until it comes together.
- Scoop out the dough using a tablespoon or cookie scoop and roll into balls. Place the balls on the prepared baking sheet, leaving about 2 inches of space between them.
- Pour the remaining sugar into a small bowl. Dip a fork into the sugar and gently press each dough ball to flatten slightly, creating a criss-cross pattern. Rotate the fork and press again to complete the design.
- Place the baking sheet in the oven and bake for 8-10 minutes, or until the edges are set and lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!
Notes
- Soften Butter Properly: Use butter that’s softened but still cool to the touch. It should leave an indentation when pressed but not feel greasy. Letting butter sit at room temperature for about 30 minutes ensures it creams smoothly with the sugar, creating light, airy cookies.
- Measure Flour Correctly: For the best texture, gently spoon flour into a dry measuring cup, then level it off with a straight edge. Avoid scooping directly from the container, as this can pack the flour and make the cookies dense.
- Line Your Baking Sheet: Use parchment paper or a silicone baking mat for the best results. These prevent sticking and help the cookies bake evenly. Skip greasing the pan, as it can cause the cookies to spread too much.
- Watch for Doneness: Remove cookies from the oven as soon as the edges turn lightly golden. This keeps the centers chewy and moist—overbaking will dry them out.
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.
Can you use an air fryer
This recipe has not been tested in an air fryer but an air fryer is just a small convection oven so anything that can be made in a regular oven can be made in an air fryer. You’ll just need to reduce the cooking time as convection ovens cook faster due to how they circulate heat using a fan.
I have made many of your small batch cookie recipes with my 4 year old Granddaughter. Quick to make and not too much time involved. 5-6 cookies is just right for us for a couple days and she doesn’t get bored baking. Thank you for what you do for us.
Terrific recipe.
If I double the recipe, do I use 2 egg yolks or 1 whole egg? I often wonder that on several of your recipes. Getting ready to make the peach cobbler this afternoon! No eggs in it. Thanks, Kitty
Hi Kitty, I recommend using 2 egg yolks if doubling the cookie recipe. Egg yolks provide fat which makes the cookies more rich and tender. Hold on to those egg whites and use them in one of our egg white recipes: https://onedishkitchen.com/egg-white-recipes/
Joanie, I love your recipes and I am downloading your Peanut Butter Cookies to make over the weekend.
When reading the comments, Jennifer said her cookies were softer.
My Grandma used to make delicious Coconut Cookies that were always crisp to bite. I baked them for many years and they were never like Grandma’s and I was disappointed until one day my Mum said, “Do you bang them on the Bench (Counter)?”
That was the secret, I had to cook them for a certain time then pull the tray out and drop it on my bench a couple of times, the air would burst out, then I pop them back in the oven for 3 more minutes to crisp them. I now call them “Grandma’s Bang them on the Bench Biscuits.”
Lois from Melbourne Australia.
My entire family loved these!
This makes me so happy! Thank you so much for your feedback.
These were so easy to make and absolutely delicious. The recipe made just the right amount.
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!
What a huge compliment! Thank you so much, Ann. I’m so happy you enjoyed the cookies.
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.
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!!
Did you use only egg yolks like it says? Just wondering…Hopefully mine are crisper…
I would try again if I were you…second time is always the charm…lol
How can this recipe be 165 calories when the 2tbsp peanut butter alone is at least 180kcal?
Each cookie has 165 calories.