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.
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!
I am so happy you like it, Vicky! I have to make small batch, I eat too many otherwise!
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 .
I like thick gooey cookies so I never flatten them (for myself) but my husband loves flat crispy cookies.
These look AWESOME Paula!! My dad is obsessed with PB cookies and he only likes the soft ones.
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.
Yum! Just pinned this! I need to start baking more!
I need to start cooking real food more! 🙂 I love to bake, Thanks for pinning!
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!
These cookies look so soft and delicious! I would probably eat the whole batch 🙂
I could easily but at least sharing them with 2 boys kept me from it.
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
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.
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.