Hey, workweek got you down? You should make yourself a cute little batch of peanut butter cookies. Your day will get 97% better immediately. I promise. I love a good peanut butter cookie and these cookies definitely earn that label. Other words used to describe them by taste testers have been, “amazing,” “really really good,” and “my favorite peanut butter cookies ever.”
The Perfect Small-batch Peanut Butter Cookies
These cookies are super peanut buttery and the perfect (or at least my perfect) peanut butter cookie texture where they’re a little soft and crumbly, a little chewy, and with a little extra oven time, a little crunchy. This recipe makes six cookies so there are just enough to share, but not so many that you’re in any real trouble should you choose not to. 😉
Notes Ingredients
Baking staples: The bulk of the ingredients for these cookies is made up of baking staples, flour, baking soda, salt, butter, brown and granulated sugar, and vanilla extract. Peanut butter: Smooth or chunky peanut butter will work, but stick with a processed brand like Jiff or Skippy, as these give you the most consistent results for baking. Egg yolk: This recipe uses only an egg yolk. For ideas on what to do with that leftover egg white, check out my post What to Do With Leftover Egg Whites (I recommend a small batch of banana muffins).
How to Make a Small Batch of Peanut Butter Cookies
Peanut Butter Cookie Variations
Chocolate chip/Peanut butter cup cookies: Add 1/3 cup of chocolate chips or chopped peanut butter cups to the dough before baking. Nutella-stuffed cookies: On a plate lined with parchment paper, freeze six 1-tablespoon-sized dollops of Nutella until solid, about 20 minutes. Make the cookie dough, and when forming the cookie dough balls, split them in half and place a frozen dollop of Nutella inside. Squish the top and bottom halves back together, press with a fork, and bake according to recipe instructions. Peanut butter cookie sundae: Top warm cookies with a scoop of ice cream, peanut butter sauce or fudge sauce (or both!!), whipped cream, and sprinkles.
Warm cookies are falling apart: This is normal! The cookies need to set before you can eat them. If you try to move them right after they come out of the oven, they will crumble in your hand. Give them 10 to 15 minutes on the baking sheet and they will firm right up. If you prefer a softer, slightly underdone cookie and don’t want them to continue to cook from the heat of the baking sheet, slide the entire sheet of parchment paper (with the cookies still on it) off the tray onto the cool counter. This might be a little challenging if you’re using a rimmed baking sheet, but I believe in you. You can fix the dough by adding just a bit of milk or water, 1/2 teaspoon at a time, until the dough comes together and there is no dry flour at the bottom of your bowl.
How to store peanut butter cookies?
Store your cookies at room temperature in an airtight container for up to five days.
Can I freeze peanut butter cookies?
Yes! These cookies freeze really well. If you have leftovers, put them in a freezer bag and they will keep in the freezer for up to 2 months.
Can I use natural peanut butter in these cookies?
You could probably get away with using natural peanut butter if you really want to, but these cookies have not been tested with it, so I can’t guarantee the results.
More Peanut Butter Desserts
Peanut Butter Cookie for Two Peanut Butter Oatmeal Cookies Small-batch Monster Cookie Bars Peanut Butter Hot Chocolate
More Small-batch Cookies
Small-batch Chocolate Chip Cookies Small-batch Oatmeal Cookies Perfect Small-batch Sugar Cookies Small-batch Gingerbread Cookies Small-batch Shortbread Cookies
Or check out my entire Small-batch Cookie Recipe Archive. This post may contain affiliate links, which means I receive a small commission if you make a purchase using them. There is absolutely no additional cost to you.
