SMALL BATCH PEANUT BUTTER COOKIES

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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!

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; 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.

Small Batch Peanut Butter Cookies

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 Peanut Butter Cookies

Small Batch Recipes

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Small Batch Peanut Butter Cookies

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
Print Pin Rate

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Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
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 egg
  • 1/3 cup peanut butter creamy (crunchy can be substituted)
  • 1 teaspoon vanilla
  • 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

Calories: 143kcal | Carbohydrates: 20g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 23mg | Sodium: 84mg | Potassium: 110mg | Fiber: 1g | Sugar: 11g | Vitamin A: 84IU | Calcium: 29mg | Iron: 1mg
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21 Comments

  1. If I used cookie cutters instead of scooping the dough, would the cookies still be soft?

  2. yo i made peanut butter cookies with my mom these cookies are super great and i even like them peanut butter with pickles awesome

  3. 5 stars
    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!

  4. I am eating this wonderful little cookie as I type also. I have never made peanut butter cookies that weren’t flattened with a crosshatch but I am a convert! I used 1/2 white whole wheat flour in an effort to convince myself they were healthy and they turned out great, fat and fluffy. Thank you for this recipe – it’s a keeper!

  5. I’m eating some of these cookies as I write this, delicious . I think I erred though. don’t know why but I flattened the cookies before I baked, probably shouldn’t have done that, because my cookies weren’t soft nor crispy but chewy. My only problem with these cookies are that they’re too tempting .

    1. I like thick gooey cookies so I never flatten them (for myself) but my husband loves flat crispy cookies.

    1. Thank you Julie! Me too. I always have to make the boys and I a batch and Wesley a different batch because he likes crispy cookies.

  6. What a great idea to make a small batch. I like baking cookies but sometimes the big batches take so long to make and I end up with too many cookies that tempt me all day! I love it that I have all these ingredients on hand already! Pinning this and hoping to try it out soon!

  7. What a brilliant idea. Of course, 10-12 cookies will be gone in a day but that is better than 48 being gone in 2! We have a cookie-thing going around here. Paula, if you haven’t already, will you come by one of my blog hops and share this? You know the drill, we go live Tuesday eve for Wonderful Wednesday. The FB party goes live tonight at 10:30pm

  8. You are the small batch Queen. I normally cut my batches in half, because I have a ‘thing’ about cookies being fresh. I often take cookies to work. If the previous cookies I baked are over 2 days old, I toss them in favor of the fresh ones. BUT once I discovered my boss fishing the cookies out of the trash, I gave up about the matter. Wasn’t there a Seinfeld episode about getting food out of the trash???? You do make a wonderful selection of cookies.

    1. I remember that episode, it was with a donut. too funny, just make a normal batch and take them to your boss sounds like he likes them.

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Your email address will not be published. Have you tried this recipe? Consider giving it 5 stars!