Small Batch Peanut Butter Cookies
These peanut butter cookies are soft, chewy, and bursting with peanut butter flavor. Made with simple pantry staples and no need to chill the dough, they're incredibly easy to whip up and ready in no time!
Servings: 5 cookies
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
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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