Small Batch Peanut Butter Cookies are a gift from above! These melt in your mouth cookies are soft and chewy and very similar to a Snickerdoodle cookie except that they’re made with peanut butter. So for all the peanut butter lovers this is the best peanut butter cookie recipe out there try it out for yourself.
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I literally just took a bite of these cookies 20 seconds ago and I just had to tell you guys about them ASAP!
I cannot believe how soft, chewy and delicious they are.
The first bite was like biting into a peanut butter cloud, then you get a subtle crunch from the peanuts as well as the granulated sugar. They’re absolutely heavenly melt in your mouth goodness. I just can’t get over how good they turned out!
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If you’re looking for a more classic peanut butter cookie recipe this one is for you!
What makes this small batch PB cookie recipe so special?
Well, first of all it’s a small batch recipe. I think that just that is pretty special don’t you think?! this recipe makes ten perfectly sized cookies.
The melt in your mouth aspect of these cookies absolutely taste them to the next level while the beautiful sugar coating and crinkles makes you think you’re having a snickerdoodle. They actually have the same texture as a snickerdoodle but taste like a fancy peanut butter cookie!
By adding the vanilla extract these cookies get a very elevated flavor as well. They are very different from the everyday peanut butter cookies everyone else makes and taste a whole lot more luxurious and melt in your mouth.
What’s in these chewy small batch peanut butter cookies?
Most of the ingredients used for this chewy peanut butter cookie recipe are going to be scaled down because we are going for a smaller batch here. To make this recipe here is what you will need:
- An egg yolk
- Peanut butter
- Softened butter
- Granulated sugar
- Brown butter
- Vanilla extract
- Baking soda
What type of peanut butter should I use?
When it comes to these super soft and chewy peanut butter cookies, you want to steer clear of the natural peanut butters. Those are often too runny so try and go with something more like Skippy peanut butter or Jif!
Tools you might need for this recipe
- A stand mixer, a hand mixer or simply just a whisk and a spatula!small
- A baking sheet
- Parchment paper or silpat
If you do not have a hand or stand mixer you can use a whisk and a spatula to mix everything together. Make sure that the the butter and egg yolk are at room temperature to make it easier to incorporate everything together by hand.
How to make the best small batch peanut butter cookie recipe
First you will want to cream the softened butter, peanut butter, egg yolk, both sugars, and vanilla together until light and fluffy.
Next, add in the flour, baking soda, pinch of salt, and the chopped up peanuts and fold the mixture just until everything is incorporated.
Using a small cookie scoop, scoop out 10 equally sized balls. Rolls them, then flatten them lightly and place them in the freezer for at least an hour. This will keep them from flattening to much when baking.
When ready to be baked, preheat the oven to 350F and line a baking sheet with parchment paper. Pull out the cookies from the freezer, coat them in greanulated sugar and place them on the prepared baking sheet.
Make sure that there is at least 2 inches between each cookies since they will spread out a bit. Bake for 14 minutes or until the edges are set and the center still looks underdone.
Let the cookies cool on the baking sheet for 10-15 minutes before enjoying!
Tips for making the best soft and chewy melt in your mouth small batch PB cookies
- Do not skip the chilling! the cookie dough is super soft so if you skip the chilling step, you will end up with a giant spread out cookie mess and we surely do not want that. Chill the cookies to keep them from spreading too much and over baking.
- Do not over bake the cookies! I like to refer to these cookies are the best melt in your mouth peanut butter cookies for a reason. part of how why they’re called this is the fact that I made sure to not over bake them so they stay soft and chewy. Just know that they will continue baking as you pull them out of the oven.
Can you freeze peanut butter cookies?
Yes, yes and yes!
You might not personally need to freeze these soft peanut butter cookies since this is a small batch recipe but if you really really need to do so, place the cookies in an airtight container and freeze them for up to a month.
Can you freeze peanut butter cookie dough?
I always love freezing cookie dough because it allows me to have fresh cookies whenever I feel like it without doing all the work. To freeze this small batch cookie recipe
- scoop out the cookie dough
- Slightly flatten the cookies
- place them on a baking sheet and freeze them
- place the frozen cookie dough pucks in an airtight container and freeze for up to 4 months
When you are ready to bake these cookies, preheat the oven to 350F. Pull out the cookies and coat them in granulated sugar. Bake them for 14 minutes on a parchment lined baking sheet. Easy peasy 🙂
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Small batch soft peanut butter cookies
Small batch peanut butter cookies
- 1 large egg yolk
- 1/4 cup peanut butter
- 1/2 stick butter softened
- 3 tbsp granulated sugar
- 1/4 cup brown sugar packed
- 1/2 tsp vanilla extract
- 1/2cup + 2 tbsp flour
- 1/2 tsp baking soda
- pinch salt
- 2 tbsp chopped peanuts
- Add in the egg yolk, peanut butter, butter, , both sugars, and vanilla to a stand mixer bowl or a medium bowl. Beat everything together using a hand mixer or a stand mixer on medium-high speed until smooth and creamy. Make sure to stop and scrape the sides of the bowl as you go.
- Add in the flour, baking soda, a pinch of salt, and the chopped peanuts to the wet mixture and beat again on low speed just until combined. Do not over mix!
- Using a small cookie scoop, measure out 10 equally-sized cookie dough balls and place them on a parchment lined baking sheet. Flatten them slightly using your fingers and place then baking sheet in the freezer for a least an hour. DO NOT skip this step otherwise the cookies will spread too much and we do not want that.
- After the cookies have been in the freezer for 55-60 minutes start preheating the oven to 350F. Line another baking sheet with parchment paper or silpat and set aside.
- Coat the cookies in granulated sugar and place them on the new parchment lined baking sheet. Make sure to place the cookies at least 2 inches apart because they will spread quite a lot.
- Bake for 12-15 minutes or until the edges are set and the tops look like they're just about to be set. You do not want to over bake the cookies because they will lose that perfectly soft attribute.
- Let the cookies cool down for 15-20 minutes on the baking sheet before eating!
Look at how amazing the inside of this soft peanut butter cookie looks! Trust me when I tell you that by the end of me writing this article I had already eaten at least 6 of them… keep in mind that this recipe makes 10!!!
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