This small-batch peanut butter cookie recipe makes 6 perfect cookies in under 20 minutes! These cookies are chewy, soft, and they practically melt in your mouth.
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These small-batch peanut butter cookies are perfect for when you don't want to bake up an entire batch of cookies, but you're still in the mood for 1 or 2 homemade cookies. These cookies are just as good as my small-batch sugar cookies and if you haven't tried them, you're missing out!
These peanut butter cookies are super soft and chewy, they basically melt in your mouth as you eat them. This recipe is so incredibly easy and you can whip up a small batch of cookies in 20 minutes from start to finish!
Ingredients needed for these small-batch peanut butter cookies:
This is your typical cookie recipe, but to point out a few things below:
- unsalted butter- I always use unsalted butter when baking. if you only have salted butter, just omit the salt that the recipe calls for.
- egg yolk- this recipe calls for 1 large egg yolk, not a whole egg! Be sure to seperate the yolk from the white before mixing it in.
- creamy peanut butter- I used creamy peanut butter (like jif or skippy) in this recipe. I did not test this with natural peanut butter that has more oil in it.
Step by Step Instructions
Step 1: In a medium-sized bowl, cream together the butter, peanut butter, and both sugars. Mix until smooth. Add the egg yolk and vanilla and mix until combined.
Step 2: To this, add in the flour, baking soda, and salt. Mix until just combined, being sure not to over mix the dough at this point.
Step 3: Scoop 2 tbsp of dough per cookie and gently roll them into balls. Place on a parchment paper-lined baking sheet, leaving a few inches in between cookies.
Step 4: In your 350° F oven, bake the cookies for 10-12 minutes, just until the edges start to look lightly golden brown. The tops will seem under-baked, but let the cookies rest on the cookie sheet for 5-10 minutes before transferring to a wire cooling rack to chill completely.
Common Questions
I recommend using standard creamy peanut butter from brands like Jif or Skippy. Natural peanut butter tends to have a lot of excess oils, which can effect the texture of these cookies and how they bake.
Absolutely! Just double all the ingredients to make yourself 12 cookies instead of 6! Be sure to use 2 egg yolks if doubling, not a whole egg. You can use your egg whites for another recipe!
This typically happens when the butter is too warm or even melted. You want the butter to be at room temperature. The best way to check this is to press on the butter- if you can leave a slight indent but the butter is still cool to the touch and the wrapper isn't greasy, then you're good to go! If you find the butter is too warm, just pop it back in the fridge for a few minutes before using it.
No you don't have to! This recipe can be made and put straight into the oven. You can refrigerate the dough if you want to bake the cookies at a later time though.
Tips and tricks
- spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
- roll your cookies in sugar before baking- this is optional, but rolling your peanut butter cookies in granulated sugar before baking gives them an extra hint of sweetness you won't be able to resist!
- let the cookies cool on the pan- this is an important step because the cookies will come out slightly underbaked, but will continue to bake while cooling on the baking sheet. This helps give you that soft and chewy texture.
Storing & freezing instructions
These cookies can be stored in an airtight container at room temperature for up to 5 days. They will stay good in the freezer for up to 2 months.
You can also freeze the dough before baking. To thaw, let the cookie dough sit out at room temperature until defrosted.
Want to try more cookie recipes?
- Small batch sugar cookies
- White chocolate raspberry cookies
- Funfetti chocolate chip cookie cake
- Orange creamsicle cookies
- Chocolate marshmallow cookies
If you make this recipe, please leave a star rating and comment below! It's so helpful to my business as well as other bakers 🙂 thank you for supporting Bake & Bacon!
📖 Recipe
Small Batch Peanut Butter Cookies
Ingredients
- ¼ cup creamy peanut butter
- 3 tbsp unsalted butter at room temperature
- 3 tbsp light brown sugar packed
- 3 tbsp granulated sugar
- 1 large egg yolk
- ½ tsp vanilla extract
- ¼ cup + 2 tbsp all-purpose flour spooned and leveled
- ¼ tsp baking soda
- pinch of salt
Instructions
- Pre-heat oven to 350° F. Line a baking sheet with parchment paper and set aside.
- In a medium-sized bowl, cream together the butter, peanut butter, and both sugars. Mix until smooth. Add the egg yolk and vanilla and mix until combined.
- To this, add in the flour, baking soda, and salt. Mix until just combined, being sure not to over mix the dough at this point.
- Scoop about 2-2½ tbsp of dough per cookie and gently roll them into balls. Place on a parchment paper-lined baking sheet, leaving a few inches in between cookies. If you have excess dough, just add them to the existing cookies (they should be fairly large in size).
- Bake the cookies for 10-12 minutes, just until the edges start to look lightly golden brown. The tops will seem under-baked, but let the cookies rest on the cookie sheet for 5-10 minutes before transferring to a wire cooling rack to chill completely.
Notes
- spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it's full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
- roll your cookies in sugar before baking- this is optional, but rolling your peanut butter cookies in granulated sugar before baking gives them an extra hint of sweetness you won't be able to resist!
- let the cookies cool on the pan- this is an important step because the cookies will come out slightly underbaked, but will continue to bake while cooling on the baking sheet. This helps give you that soft and chewy texture.
Nutrition
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Tessa Murr says
The small batch peanut butter cookies turned out great! My hubby says "the best he's tasted " and I agree. Your recipe was spot on with the helpful hints. I actually got 18 cookies, not 12 on the double batch.
Kelly Hamilton says
Tessa- Thank you so much for trying the recipe, so happy to hear you both loved them ☺️
Marie says
These cookies are so delicious! They make the perfect amount of cookies when I don't want a ton of leftovers. Love this recipe!
Kelly Hamilton says
Thanks for trying this recipe, Marie! Happy to hear you love them so much!
Anita Rhoad Rhoad says
Delicious! And I get 9 cookies on the single batch!
Kelly Hamilton says
Glad they were delicious!
Nir says
I make them with crunchy peanut butter and roll them in sesame seeds.
Kelly Hamilton says
Wow, sesame seeds are so unique, but sound so delicious!
V says
Doubled this recipe but followed it to a T. Added chocolate chips. The dough tastes really good but mine came out a little grainy after 9 minutes. Think they needed more time but taste amazing and will make again. Imo, the dough is sweet enough to skip rolling in sugar but i rolled my cookies since this was my first time making these!
This is an oven that i haven't baked in before and my oven thermometer battery was dead so it was sort of an shot in the dark with bake time.
Kelly Hamilton says
Thanks so much for trying this recipe, V! Happy to hear you enjoyed them ☺️