Name: Small Batch Peanut Butter Cookies
Prep time: 10 min
Cook time: 9 min
Total time: 19 min
Ingredients: 2 tablespoon butter (softened); 1/2 cup brown sugar (packed); 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

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Small Batch Peanut Butter Cookies are soft, creamy pillows of peanut butter goodness! They cook in just 9 minutes and best of all this recipe makes a small batch so that you don’t have tons leftover!

The boys were out of school last week. When they’re home, I always make more desserts. They love to help cook; they especially love helping me make cookies. I warned them beforehand that this was going to be a small batch cookie and that we wouldn’t have much dough to eat if we wanted to have any cooked cookies to eat. 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.

Table of Contents

Small Batch Peanut Butter Cookies

I made these cookies and thought it made just the right amount of cookies. Cutting down the batch to make 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!

These Small Batch Peanut Butter Cookies have a rich peanut butter flavor. I like to undercook my cookies so they’re still soft and gooey. These cookies take just minutes, maybe seven, to mix together. I do recommend chilling to the dough before cooking. If you don’t chill the dough you’ll have thin cookies, not fat chewy cookies. When you plan to make them, plan for that chilling time.

Small Batch Recipes

Small Batch Peanut Butter Cookies

Soft, thick pillows of peanut butter goodness these Small Batch Peanut Butter Cookies will become one of your snack-time favorites!

Author: Paula

5 from 5 votes

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Prep Time: 10

Cook Time: 9

Total Time: 19

Servings: 12 servings

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Ingredients

2 tablespoon butter softened
1/2 cup brown sugar packed
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.
Add egg, vanilla, and peanut butter.
Mix until smooth
Combine flour, baking powder and salt in a small bowl.
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.

Notes

Recipe from Paula @CallMePMc.com All images and content are copyright protected.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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20 Comments

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!