Small Batch Peanut Butter Cookies
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Small Batch Peanut
Small Batch Peanut Butter Cookies
The boys were out of school last week. When they’re home, I always make more desserts. They love to help cook, especially helping me make cookies. I warned them that this would be a small batch of cookies and that we wouldn’t have much dough left to eat if we wanted any cooked cookies to enjoy. They assured me it was okay, but when all was said and done, they’re a lot like me and regretted not getting to eat any of the cookie dough.
This recipe makes just the right amount of cookies. Cutting the batch down to just 10 to 12 cookies was genius. That was until the boys helped me make a batch. They much prefer to have plenty of dough to eat before baking the cookies. (📝Note to self, when they help, make a regular batch and freeze the leftover dough!)
Peanut Butter Cookie Ingredients
These Small Batch Peanut
Enjoy my peanut
- butter, softened
- brown sugar, packed
- egg
- peanut butter, creamy (crunchy can be substituted)
- pure vanilla extract
- all-purpose flour, sifted then measured
- baking powder
- salt
Small Batch Peanut Butter Cookies FAQ
Regular creamy or crunchy peanut
The most common reasons for dry, crumbly cookies are either overbaking or too much flour. First, measure the flour correctly. Second, remove the cookies from the oven when the edges are light brown, even if the centers look undercooked. They will continue to cook for a few minutes. Plus, they will firm as they cool.
Yes, for this recipe, you do. Most cookie recipes require chilling the dough before baking. Chilling the
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Small Batch Peanut
Small Batch Peanut Butter Cookies
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Ingredients
- 2 tablespoon butter softened
- 1 tablespoon brown sugar packed
- 1 large eggs
- 1/3 cup peanut butter creamy (crunchy can be substituted)
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour sifted then measured
- 1 teaspoon baking powder
- 1/8 teaspoon salt
Instructions
- Cream butter and sugar.2 tablespoon butter, 1 tablespoon brown sugar
- Add egg, vanilla, and peanut butter.1 large eggs, 1 teaspoon pure vanilla extract, 1/3 cup peanut butter
- Mix until smooth
- Combine flour, baking powder and salt in a small bowl.1 cup all-purpose flour, 1 teaspoon baking powder, 1/8 teaspoon salt
- Slowly add to mixer and mix until well incorporated. The batter will be thick.
- Refrigerate 45 minutes to 1 hour or freeze 20 to 30 minutes.
- When you're ready to bake, preheat oven to 350°F.
- Scoop dough onto an ungreased cookie sheet.
- Bake for 9 minutes. Allow to cool on a cookie sheet 2 minutes before removing to a wire rack to cool
- Store in a airtight container up to 3 days.
If I used cookie cutters instead of scooping the dough, would the cookies still be soft?
yo i made peanut butter cookies with my mom these cookies are super great and i even like them peanut butter with pickles awesome
These cookies are so delicious! I’ve made them 3 times now. Every one loves them. People ask me for the recipe so I now have it bookmarked on my phone. 🙂 thanks for sharing!