This simple small batch peanut butter cookies recipe gives you four of the best soft and chewy cookies! Made in one bowl with no chill time, they are perfect when you are craving a cookie. Quick to make, they are ready in about 20 minutes!
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My house is full of peanut butter lovers. Whether we are eating peanut butter donuts, peanut butter blondies or pb&j sandwiches, we can't seem to get enough of it. But we don't always need a big batch of cookies hanging around!
Sometimes you just want {or need!} a small batch recipe; like these one banana muffins or edible sugar cookie dough {for one}. That is where these small batch peanut butter cookies come in.
As a busy mama and busy baker, this quick small batch cookies recipe is right up my alley. It takes five minutes to mix together and about 10 to bake. So when that cookie craving hits, make the best one bowl soft peanut butter cookies!
Tester Jeremy commented: These peanut butter cookies are amazing! Soft, chewy and the perfect amount of peanut butter.
💗 why you will love these peanut butter cookies
- Easy ~ no mixer required! Just whisk the ingredients together in a bowl.
- Quick ~ with no chill time, these cookies go straight into the oven, so from start to finish should take you about 15 minutes.
- Small batch size ~ this easy recipe makes four cookies. Perfect for when you have a cookie craving, but don't want a bunch of cookies hanging around!
- Gluten and dairy free ~ made without butter, these cookies are filled with peanut butter flavor and are also gluten free.
🛒 ingredients needed
Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.
Egg yolk ~ You need 1 large yolk. You can save the egg white for up to four days in the refrigerator and make meringue cookies with the leftover egg white. Or add the egg white to scrambled eggs.
Granulated sugar ~ used both in the cookies and for rolling the cookie in before baking. You can skip the step of rolling the cookie dough in extra sugar if you prefer.
Brown sugar ~ I use dark brown sugar, but light brown will also work fine.
Vanilla ~ pure vanilla extract for some extra flavor.
Kosher salt ~ just a touch to balance the flavors and sweetness.
Peanut butter ~ brings all the peanut butter flavor! I recommend a processed peanut butter like Skippy or Jif. If crunchy peanut butter is more your style, use that instead of creamy. I have not tested this recipe with natural peanut butter.
Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.
🥣 how to make peanut butter cookies without flour
Preheat oven to 350°F and prepare 1 sheet pan {I use these quarter sheet pans all the time} with parchment paper or a silicone baking mat.
In a medium size bowl, whisk together the egg yolk, brown sugar and granulated sugar.
Be patient and keep whisking as the mixture will be very thick and takes a few minutes to come together.
Then add vanilla and kosher salt and whisk until smooth.
Now fold in the peanut butter with a spatula until a thick cookie dough is formed.
Divide the dough into four equal portions, a little over 2 tablespoons of dough per cookie and roll it in a ball. Then roll in the additional granulated sugar, if using.
Place on the prepared baking sheet, spacing about an inch apart. Use a fork to press the dough down creating a crisscross pattern.
Bake for 8-10 minutes, until the edges are set. Allow the cookies to rest on the pan for 5 minutes before moving to a wire cooling rack to cool completely. Then pour a glass of milk and enjoy!
🎥 video tutorial
💬 frequently asked questions
why do you put a criss cross on peanut butter cookies?
The criss cross fork marks give that classic peanut butter cookie look. It also helps to flatten the cookie so they bake evenly. If you find the fork is sticking to the cookie dough, you can dip it in sugar first.
how do you keep peanut butter cookies from being crumbly?
Don't over bake the cookies! To keep soft peanut butter cookies, they should not be brown around the edges, but they should no longer look wet when they are done. Mine consistently took nine minutes in my oven.
do I have to roll the cookie dough in extra sugar?
The small batch cookies don't have to be rolled in additional sugar, but it adds a nice sparkle to them.
can I make a larger batch?
Yes, the recipe can be doubled to make eight cookies.
💡 variation ideas
Add chocolate: melt white chocolate, milk chocolate or dark chocolate and drizzle it over the top of the cookies. Or dip one half of the cookie into melted chocolate.
I imagine you are here for peanut butter, but if you need cookies without peanut butter, try my cookie butter cookies.
If you are looking for oatmeal chocolate chip cookies with peanut butter, try this recipe.
🫙 how to store
I often joke that cookies should be stored in your stomach!
If you have any extras from this small batch, peanut butter cookies can be stored in an airtight container at room temperature for up to five days or frozen for up to 3 months.
Remember to snap a picture and tag me @twosugarbugs on Instagram if you make these Small Batch Peanut Butter Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!
more small batch desserts
- Small Batch Cinnamon Rolls
- Edible Sugar Cookie Dough {for one}
- Small Batch Chocolate Swiss Meringue Buttercream
- Chocolate Cupcakes with Sprinkles
If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!
📖 recipe
Small Batch Peanut Butter Cookies
recipe created and tested by:
I highly recommend using weight (metric) measurements when available for more accuracy and the best results.
Please note
When using 2x or 3x ingredients, the grams DO NOT adjust, you will have to manually do that.
Ingredients
- 1 large egg yolk
- 3 tablespoons brown sugar packed 38g
- 2 tablespoons granulated sugar 25g
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon kosher salt
- ½ cup peanut butter 128g
- 2 tablespoons granulated sugar* 25g for rolling the cookies
Instructions
- Preheat oven to 350°F and prepare 1 sheet pan with parchment paper or a silicone baking mat.
- In a medium size bowl, whisk together the egg yolk (1 large), brown sugar (3 tablespoons/38g) and granulated sugar (2 tablespoons/25g). The mixture will be very thick. Add vanilla (½ teaspoon) and kosher salt (⅛ teaspoon) and whisk until smooth.
- Fold in the peanut butter (½ cup/128g) with a spatula until a thick cookie dough is formed.
- Divide the dough into four equal portions, a little over 2 tablespoons of dough per cookie and roll it in a ball. Then roll in the additional granulated sugar* (2 tablespoons/25g). Place on the prepared baking sheet, spacing about an inch apart. Use a fork to press the dough down creating a crisscross pattern.
- Bake for 8-10 minutes, until the edges are set. If desired, sprinkle a little extra sugar over the tops of the baked peanut butter cookies. Allow the cookies to rest on the pan for 5 minutes before moving to a wire cooling rack to cool completely.
Notes
Nutrition
The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.
Holly says
Couldn't resist and made a batch. So good and so fast to make, thank you!
Lynn says
I like your small batch cookies since it's just me...easy to do in a short amount of time when you have an urge for a cookie
Tasia says
Hi Lynn, I love that and am happy the small batch cookies are a good match for you!