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 my peanut butter lovers, this one is for you.
Since you’re here, I know you will also love Small batch chocolate donuts baked, Small batch mini cheesecakes with oreo crust, Fudgy Small batch Nutella brownies in a Loaf Pan, and even The Best Small Batch Snickerdoodle Cookies!
Small batch chewy peanut butter cookies AKA the best of the best!
This small-batch peanut butter cookie recipe is the perfect recipe for when you want cookies but don’t really need to bother making a whole batch. Think weeknights, or lazy Sunday evenings, perfect to tame that sweet tooth but not enough to have a whole 20 cookies leftover!
This peanut butter cookie recipe is simple and yields the softenest most flavorful cookie ever! I’m gonna let you try them out now and let me know what you think!
What makes this small-batch PB cookie recipe so special?
- It’s a small batch recipe!
- This recipe makes 10 small-sized peanut butter cookies.
- These cookies will melt in your mouth.
- The sugar coating gives these cookies the best texture ever!
- Best of all, they require so little hands-on work.
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– Since this is a small batch recipe we only need the yolk.
- Peanut butter– Use the creamy peanut butter for this recipe, the more natural one won’t work here (the one that separates easily).
- Softened butter– You can use either salted or unsalted butter as long as it’s softened.
- Granulated sugar & brown sugar- We are using a combination of sugars to get the sweetness and the texture of this cookie just right.
- Vanilla extract– This will add a nice depth of flavor to our cookies.
- Flour– AP flour works great for this recipe.
- Baking soda– The baking soda will add a little extra height to our cookies.
- Salt– Always use a little salt in your baked goods to balance out the sweetness of the cookies.
- Peanuts– The peanuts are optional but if you have them, definitely add them in there. They will add such a fun textural element to the whole thing.
Tools you might need for this recipe
- A stand mixer, a hand mixer, or simply just a whisk and a spatula!
- A baking sheet
- Parchment paper or Silpat silicone mat
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
Here is how you can make these cookies at home, make sure to scroll down to the recipe card for the detailed step by step!
- Cream the butter, peanut butter, and sugar together until creamy.
- Mix in the egg yolk and the vanilla and mix to combine.
- Add in the dry ingredients and mix jus tuntil the flour mixture disapprears.
- Fold in the chopped peanuts if you’d like.
- Chill the cookie dough.
- Scoop the peanut butter cookie dough, roll it in the granulated sugar, place it on the baking sheet, and bake.
- Let the cookies cool down before enjoying!
FAQ – Frequently asked questions
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 butter. Those are often too runny so try and go with something more like Skippy peanut butter or Jif!
Can I double this recipe?
Absolutely! You will notice on the recipe card that there is an x2 or x3, click on those to get the exact measurements to either double or triple this recipe.
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 overbake 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 overbake 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?
Again, absolutely.
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 🙂
When it comes to storing & freezing peanut butter cookies, they hold up so well!
Small batch soft peanut butter cookies
Small batch peanut butter cookies
Ingredients
- ½ stick butter softened
- ¼ cup peanut butter
- ¼ cup brown sugar packed
- 3 tablespoon granulated sugar
- 1 large egg yolk
- ½ teaspoon vanilla extract
- ½cup + 2 tbsp flour
- ½ teaspoon baking soda
- 1 pinch salt
- 2 tablespoon chopped peanuts optional
Instructions
- Cream the butter, peanut butter, brown sugar, and granulated sugar together.
- Mix in the egg yolk and vanilla extract to combine.
- Fold in the flour, baking soda, salt, and chopped peanut (if using) just until the flour mixture disappears.
- 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!
Notes
Nutrition
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!!!
Shop this recipe
This article may contain some affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.
If you enjoyed this chewy small batch peanut butter cookie recipe, make sure to pin it for later
kidlife
HI, i think here you meant to say freezer “After the cookies have been in the OVEN for 55-60 minutes” .
Lifestyle of a Foodie
I did!! Thank you so much for letting me know 🙂