Small-batch Peanut Butter Cookies
There’s something deeply comforting about the aroma of freshly baked cookies wafting through the kitchen. If you’re anything like me, the mere thought of warm, chewy peanut butter cookies makes your heart skip a beat. But sometimes, you just don’t want to bake a dozen cookies—especially when you’re craving that soft, nutty goodness all to yourself. Enter small-batch peanut butter cookies: the perfect solution for satisfying your sweet tooth without overwhelming your kitchen with leftovers. With just a handful of ingredients, you’ll whip up a delightful batch of cookies that are sure to brighten your day.
What Makes This Recipe Special
This recipe for small-batch peanut butter cookies is not only quick and easy, but it also delivers the rich, nutty flavor of classic peanut butter cookies without the need for complicated techniques or dozens of ingredients. Each cookie is soft in the center with slightly crispy edges, making them the ideal treat for any time of day. The combination of brown sugar and granulated sugar creates a lovely depth of sweetness, while the peanut butter adds a creamy texture that is simply irresistible. Plus, this recipe is perfect for those moments when you want just a few cookies—no more, no less!
Shopping List
- 1/2 cup (60g) all-purpose flour – Measured by weight or using the spoon and sweep method to ensure accuracy.
- 1/4 teaspoon baking soda – This will help your cookies rise slightly while baking.
- 1/4 teaspoon salt – A pinch of salt enhances the flavors of the peanut butter.
- 1/3 cup (85g) peanut butter – Use a creamy variety for the best texture.
- 3 tablespoons (1.5oz) unsalted butter – Softened to room temperature for easy mixing.
- 3 tablespoons (37g) brown sugar – Adds moisture and a hint of molasses flavor.
- 2 tablespoons (25g) granulated sugar – Balances the sweetness of the brown sugar.
- 1 large egg yolk – This provides richness and helps bind the ingredients.
- 1/2 teaspoon vanilla extract – A splash of vanilla elevates the flavor.
Cook’s Kit
- Mixing bowl – For combining your ingredients.
- Measuring cups and spoons – To ensure precise measurements.
- Rubber spatula – Perfect for mixing and scraping down the sides of the bowl.
- Baking sheet – Line with parchment paper for easy cleanup.
- Oven – Preheat to 350°F (175°C) for optimal baking.
From Start to Finish: Small-batch Peanut Butter Cookies
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden brown color.
Step 2: Mix the Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt. This helps to evenly distribute the leavening agent and seasoning throughout the flour.
Step 3: Cream the Butter and Sugars
In another bowl, combine the softened unsalted butter, brown sugar, and granulated sugar. Use a rubber spatula or an electric mixer to cream them together until the mixture is light and fluffy.
Step 4: Add the Peanut Butter and Egg Yolk
Next, mix in the peanut butter until fully combined. Add in the egg yolk and vanilla extract, mixing until everything is well incorporated.
Step 5: Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the peanut butter mixture, stirring gently until just combined. Avoid overmixing to keep your cookies tender.
Step 6: Scoop the Dough
Using a tablespoon or cookie scoop, portion out the dough onto a baking sheet lined with parchment paper. Leave enough space between each cookie, as they will spread a little while baking.
Step 7: Bake
Place the baking sheet in the preheated oven and bake for about 10-12 minutes, or until the edges are golden and the centers look slightly underbaked. They will continue to firm up as they cool.
Step 8: Cool and Enjoy
Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your small-batch peanut butter cookies warm or at room temperature!
Ingredient Swaps & Substitutions
- Peanut Butter – If you prefer, you can use almond butter or cashew butter for a different flavor.
- Unsalted Butter – You can substitute with coconut oil for a dairy-free option.
- Brown Sugar – Coconut sugar works well if you want a more natural sweetener.
- Egg Yolk – For a vegan alternative, you can use a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water).
Common Errors (and Fixes)
- Cookies Spread Too Much: Ensure your butter is softened, not melted, and chill the dough for 30 minutes before baking.
- Cookies Are Dry: Be cautious not to overbake. They should look slightly underdone when you take them out of the oven.
- Uneven Baking: Make sure you rotate the baking sheet halfway through baking to promote even cooking.
- Flavor Lacking: Ensure you’re using quality peanut butter and fresh ingredients for the best flavor.
Shelf Life & Storage
These small-batch peanut butter cookies can be stored in an airtight container at room temperature for up to one week. If you want to keep them longer, you can freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to three months. To enjoy, simply thaw at room temperature or pop them in the microwave for a few seconds to warm them up.
Helpful Q&A
Can I double this recipe to make more cookies?
Absolutely! Just multiply the ingredient quantities by two. If you do, keep an eye on the baking time, as larger batches may require a minute or two longer in the oven.
What type of peanut butter is best for this recipe?
A creamy, processed peanut butter works best to achieve the right texture and flavor. Avoid natural peanut butters that can be too oily or crumbly.
Can I add chocolate chips to the dough?
Yes! Adding chocolate chips or chopped nuts can enhance the flavor and give your cookies an extra crunch. Just fold them into the dough after combining the dry and wet ingredients.
Why do we only use the egg yolk?
The egg yolk adds moisture and richness without making the cookies too cakey. Using only the yolk helps maintain a chewy texture, which is ideal for peanut butter cookies.
Final Thoughts
Baking small-batch peanut butter cookies is not just about satisfying a sweet craving; it’s about the joy of creating something delicious in a short amount of time. With simple ingredients and straightforward steps, you can enjoy homemade cookies that bring warmth and happiness to your day. Whether you share them with loved ones or keep them all to yourself (no judgment here!), these cookies are sure to become a favorite in your baking repertoire. So gather your ingredients, preheat that oven, and treat yourself to a delightful batch of small-batch peanut butter cookies today!
Small-batch Peanut Butter Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C) to ensure even baking.
- In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt.
- In another bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the peanut butter, then add the egg yolk and vanilla extract until combined.
- Gradually add the dry ingredients to the peanut butter mixture, stirring gently until just combined.
- Scoop the dough onto a lined baking sheet, leaving space between cookies.
- Bake for 10-12 minutes until edges are golden and centers are slightly underbaked.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookies in a single layer for up to three months for longer storage.
- For a different flavor, try using almond or cashew butter instead of peanut butter.
