Hey y’all! If you’re in the mood for something sweet but don’t want a mountain of leftovers, these Small-Batch Peanut Butter Cookies are the answer. They’re melt-in-your-mouth, delightfully chewy, and just the right amount of peanut buttery goodness—perfect for late-night cravings, impromptu celebrations, or a cozy afternoon pick-me-up. Grab your favorite jar of Peanut Butter and let’s get cooking!
Why You’ll Love This
- Effortless and quick: From measuring to munching, these Cookies are ready in under 25 minutes!
- Perfect portion size: Makes just 8 delicious cookies, so you won’t be overwhelmed by leftovers.
- Classic Peanut Butter flavor: Rich, nutty, and satisfyingly sweet in every bite.
- Simple pantry ingredients: No fancy supplies—just everyday basics from your kitchen shelf.
- Soft and chewy texture: The ideal balance of tender centers with crisp edges.
Ingredients
- 1/4 cup creamy Peanut Butter
- 1/4 cup light brown sugar, packed
- 1 tablespoon unsalted butter, softened
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
How to Make Small-Batch Peanut Butter Cookies
Step 1: Preheat & Prep
Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper.
Step 2: Mix Wet Ingredients
In a medium bowl, cream together the peanut butter, brown sugar, and softened butter until smooth and fluffy. Stir in the milk and vanilla extract.
Step 3: Combine Dry Ingredients
In a separate small bowl, whisk together the flour, baking soda, and salt.
Step 4: Make the Dough
Add the dry ingredients to the wet mixture and mix until a soft dough forms. Don’t overmix!
Step 5: Shape & Flatten
Divide the dough into 8 equal balls and place on the prepared baking sheet. Press each ball gently with a fork to create the classic crisscross pattern.
Step 6: Bake
Bake for 8–10 minutes, or until edges are just set and tops are lightly golden. Let cool on the pan for 5 minutes before transferring to a wire rack.
Notes
- Use room temperature butter for easier mixing and creamier dough.
- Do not overbake; cookies continue to bake slightly after being removed from the oven.
- These cookies are best slightly underbaked for a softer center.
Variations
- Chocolate Chip: Fold 2 tablespoons of mini chocolate chips into the dough before baking.
- Crunchy: Use crunchy peanut butter or add 1 tablespoon of chopped roasted peanuts.
- Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking blend.
Required Equipment
- Mixing bowls (1 medium, 1 small)
- Hand mixer or sturdy spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Fork
- Wire rack
Storage Instructions
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a zip-top bag for up to 2 months and thaw at room temperature before serving.
Serving Suggestions
- Pair with a glass of cold milk or your favorite hot coffee for an afternoon treat.
- Sandwich two cookies with a smear of peanut butter or chocolate spread for an indulgent twist.
- Top with a sprinkle of flaky sea salt while warm for extra flavor.
Pro Tips
- If the dough feels too sticky, chill for 10–15 minutes before shaping into balls.
- For perfectly shaped cookies, lightly wet your fork before pressing down for the crisscross design.
- Use high-quality peanut butter for the richest, nuttiest flavor.
FAQ
- Can I double this recipe for more cookies?
- Absolutely! Just double all ingredients and bake as directed, adding a minute or two if needed due to increased batch size.
- Can I use natural peanut butter?
- Yes, but make sure to stir it well as the texture may be drier—add a splash more milk if needed.
- Why are my cookies crumbly?
- This can happen if you add too much flour, so measure accurately and don’t overbake.
Prep Time: 10 minutes
Cook Time: 8–10 minutes
Total Time: About 20 minutes
Yields: 8 cookies
Ingredients
- 1/4 cup creamy peanut butter
- 1/4 cup light brown sugar, packed
- 1 tablespoon unsalted butter, softened
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
Instructions
-
1Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper.
-
2In a medium bowl, cream together the peanut butter, brown sugar, and softened butter until smooth and fluffy. Stir in the milk and vanilla extract.
-
3In a separate small bowl, whisk together the flour, baking soda, and salt.
-
4Add the dry ingredients to the wet mixture and mix until a soft dough forms. Don’t overmix!
-
5Divide the dough into 8 equal balls and place on the prepared baking sheet. Press each ball gently with a fork to create the classic crisscross pattern.
-
6Bake for 8–10 minutes, or until edges are just set and tops are lightly golden. Let cool on the pan for 5 minutes before transferring to a wire rack.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
90 caloriescal
Protein:
2gg
Fat:
5gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
10gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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