These one bowl small batch peanut butter cookies makes 4 large chewy cookies! It’s the perfect recipe to bake when you only need a few cookies and not an entire dozen. They are soft cookies full of peanut butter. No chilling required!
Sometimes you just need a little something sweet. These small batch peanut butter cookies will always do the trick.
This recipe makes 4 cookies total. If I’m being honest though, I ate them all by myself haha! I usually double the recipe if I know there’s two of us.
All of the ingredients come together in one bowl for minimal cleanup. Before baking, the cookies are rolled in white sugar. They are so good!
For more easy recipes, try Small Batch Chocolate Chip Cookies, Peanut Butter Chocolate Chip Bars, and Oatmeal Cookie Magic Bars.
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Why this recipe works
- 4 large cookies – This recipe makes 4 large cookies! You can also divide them into smaller cookies, or double it and make more!
- Chewy texture – The cookies are very chewy and have crisp edges.
- Easy to make – The cookies require one bowl and no chill time.
Ingredients Notes
- Butter – I always use unsalted for baking. Make sure it is melted and cooled. If it is too warm, the cookies will spread too much in the oven.
- Brown sugar – I used dark brown sugar. Light brown sugar works as well.
- Egg – An egg yolk is used for richness.
- Peanut butter – Make sure you are using creamy peanut butter, and not natural.
- Salt – These cookies are balanced with salt and have extra sea salt sprinkled on top after baking for both looks and flavour.
Step by step instructions
Here is how to make and bake these small batch peanut butter cookies. You will need two trays lined with parchment paper, a large mixing bowl, a spatula, a whisk, and a standard ice cream scoop.
Step 1: Mix butter and sugars. Whisk the cooled melted butter, white sugar, and brown sugar in a large bowl. Then whisk in vanilla, egg yolk, and peanut butter.
Step 2: Add in dry ingredients. Fold in flour, baking soda, and salt.
Step 3: Scoop the dough. I used a large cookie scoop. Scoop 4 cookie dough balls onto your prepared baking tray. Sprinkle with more granulated sugar (optional, but leaves the cookies with a sweeter taste and more of an outside crunch).
Step 4: Bake. Bake the cookies for 10-12 minutes. You’ll know they’re ready when the outside has crinkled and has a nice crisp edge. Remove from pan, sprinkle flakey sea salt, and enjoy!
Expert Baking Tips
Here are a few baking tips from my kitchen to yours
- Don’t over mix the dough once the dry ingredients are added. If you over mix, the dough will appear more dry and tough.
- Adding a dash of sea salt on top not only helps balance the flavours, but it looks more bakery-style!
- Make sure the flour is spooned and levelled properly. If you stick the measuring cup into the flour, this will compact it. A scale will give you the most accurate measurements.
FAQ
Can I make smaller cookies?
Yes. They won’t be as chewy though. Making larger cookies helps create that super gooey centre and crisp edge. If you make them smaller, bake for 9-11 minutes.
Can I freeze the cookie dough balls?
Yes you can make them ahead of time! Freeze in an airtight container if planning on not baking them the same day. When you’re ready to bake, place them in the oven for 15-18 minutes. Be aware though that baking cookies from frozen dough balls will not allow them to spread as much.
My cookies spread way to much?
Was your butter warm? This is most often the reason. You also may of inaccurately measured the flour.
Can I use crunchy peanut butter?
Yes! Replace the creamy peanut butter for crunchy if you’d like.
Storing & Freezing
Small batch peanut butter cookies stay fresh on your counter for 2-3 days. Storing in the fridge is not suggested as it will dry out the cookies and leave them hard.
Freeze the cookies in an airtight container for up to 2 months. Once cooled, place into container and when ready to eat, remove to thaw on counter.
You can also warm up the cookies from frozen in your oven or air fryer at 300°F for 3-5 minutes, or microwave for 2 minutes.
Check out these recipes
- Salted Pistachio Toffee Cookies
- Thin and Crispy Chocolate Chip Cookies
- Salted Pistachio White Chocolate Chip Cookies
- Eggless Chocolate Chip Cookies
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Small Batch Peanut Butter Cookies
Ingredients
- 1/4 cup butter melted
- 1/3 cup dark brown sugar
- 1 tbsp white sugar
- 1/3 cup peanut butter creamy
- 1 egg yolk room temperature
- 1 tbsp vanilla
- 1/2 cup all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- flakey sea salt optional
- extra white sugar to sprinkle on cookies optional
Instructions
- Preheat oven to 350°F/180°C and line two baking trays with parchment paper. Set aside.
- Melt the butter over low heat. Once melted, remove from heat and cool while you prep the rest of your ingredients.1/4 cup butter
- In a large bowl, whisk in the cooled melted butter, brown sugar, and white sugar for one minute until combined.1/3 cup dark brown sugar, 1 tbsp white sugar
- Add in egg yolk, vanilla, and peanut butter, and continue whisking.1/3 cup peanut butter, 1 egg yolk, 1 tbsp vanilla
- Add in flour, baking soda, and salt, and mix until a soft dough forms. Be careful not to over mix.1/2 cup all-purpose flour, 1/4 tsp baking soda, 1/4 tsp salt
- Scoop 4 cookies onto your prepared baking tray. Sprinkle extra sugar on top (optional, but recommended).extra white sugar to sprinkle on cookies
- Bake for 10-12 minutes, or until edges are slightly golden brown. Sprinkle flakey sea salt once removed from oven.flakey sea salt
- Cool the cookies, and enjoy!