Small Batch Peanut Butter Cookies
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.
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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.
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.
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.
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!
More Delicious Cookies
- Peanut Butter Chocolate Chip Cookie
- Small Batch of Chocolate Chip Cookies
- Small Batch of Sugar Cookies
Small Batch Peanut Butter Cookies
Ingredients
- 1/4 cup creamy peanut butter
- 1/3 cup butter
- 1/3 cup brown sugar
- 1 tbsp granulated sugar
- 1 egg yolk
- 2/3 cup all purpose flour
- 1/4 tsp salt
- 1/4 tsp soda
- 1/2 cup peanut butter chips (optional)
Instructions
- Preheat the oven to 350° F.
- Line you 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.
