Is there a food that you crave all the time? Mine is a peanut butter cookie. So I created a small batch recipe – because some days you just need a warm, chewy, homestyle peanut butter cookie without the fuss of baking 48 of them.

Side view of peanut butter cookies sitting on a counter. One cookie with a bite taken out of it.

Small Batch Peanut Butter Cookies

There’s something inherently comforting about a peanut butter cookie, with its golden-brown edges, rich, creamy center, and that distinct taste of nostalgia. They honestly live rent-free in my mind 24/7. But most days, I don’t need a ton of peanut butter cookies to satisfy the craving.

Enter: small batch peanut butter cookies. This recipe is sure to become one of your favorite repeats. Perfect for the days you just NEED a warm, yummy, toasty peanut butter cookie without the hassle of baking a billion. This recipe is here whenever the fancy strikes – be it for an after school snack, a quick lunch break, or a midnight baking sesh. The perfect amount of the perfect peanut butter cookie every time.

6 peanut butter cookies arranged on a wire cooling rack.

What Do I Need to Make Peanut Butter Cookies?

Creamy peanut butter – You can absolutely sub crunchy peanut butter if you prefer! But it should be noted that I use Jif or Skippy, not natural peanut butter haha.
Butter
Brown sugar – This helps keep these cookies softtt.
Granulated sugar
Egg yolk – Because this is a small batch recipe, we only need the yolk of one egg.
All purpose flour
Salt
Soda – The soda will help promote the slight spreading and browning of the cookie while baking.
Peanut butter chips – These are completely optional, but hear me out – they’re totally worth adding.

4 peanut butter cookies stacked on the counter. Next to the stack is a single cookie.

How to Make Small Batch Peanut Butter Cookies

Preheat the oven to 350° F.
Line your baking sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the peanut butter, butter, brown sugar and sugar until well combined.
Scrape the sides of the bowl and add in the egg yolk. Mix until combined.
Add the flour, baking soda and salt, mix until the sticky dough forms.
Mix in the peanut butter chips.
Portion the dough out into a heaping 3 tbsp portion (# 24 scoop). Roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough.
Flatten the cookie dough so it looks like a hockey puck. Press the cookie with a large fork for the design on top, if desired.
Bake at 350° for 13-15 minutes. The cookie will spread just slightly and the edges should start to turn golden brown when they are ready to come out of the oven.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.

Partial image of 4 peanut butter cookies on a wire cooling rack.

How do I properly measure the peanut butter?

Scoop your peanut butter into a measuring cup with a spoon. Overfill the cup and then level it off with a knife! Voila! You can spray your measuring cup with non-stick spray prior to filling with peanut butter to make the removal of the peanut butter *that* much easier.

How do I shape the cookies for even baking?

Portion your dough out using a cookie scoop (I love this set of scoops)! Place the dough balls on the baking sheet, spreading them out evenly and bake!

A counter top with peanut butter cookies sitting next to a wire cooling rack. One of the cookies has a bite taken out of it. Across the image are the words "small batch peanut butter cookies"

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