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Homemade Small-batch Peanut Butter Cookies recipe photo

Small-batch Peanut Butter Cookies

These small-batch peanut butter cookies are SO EASY! Soft, chewy, and perfect for satisfying your sweet tooth without the leftovers.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cookies:
  • 1/2 cup all-purpose flour measured by weight or using the spoon and sweep method
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt a pinch enhances flavors
  • 1/3 cup peanut butter creamy variety recommended
  • 3 tablespoons unsalted butter softened to room temperature
  • 3 tablespoons brown sugar adds moisture and flavor
  • 2 tablespoons granulated sugar balances sweetness
  • 1 large egg yolk provides richness
  • 1/2 teaspoon vanilla extract elevates flavor

Equipment

  • Mixing bowl
  • Measuring cups and spoons
  • Rubber spatula
  • Baking sheet
  • Oven

Method
 

Baking Instructions:
  1. Preheat your oven to 350°F (175°C) to ensure even baking.
  2. In a medium mixing bowl, whisk together the all-purpose flour, baking soda, and salt.
  3. In another bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
  4. Mix in the peanut butter, then add the egg yolk and vanilla extract until combined.
  5. Gradually add the dry ingredients to the peanut butter mixture, stirring gently until just combined.
  6. Scoop the dough onto a lined baking sheet, leaving space between cookies.
  7. Bake for 10-12 minutes until edges are golden and centers are slightly underbaked.
  8. 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.