This is the time of year when it’s popular to cut out sugar and replace it with salad and green juice right? No don’t get me wrong, I happen to love salad AND green juice, but I also think a little dessert is Ok. I’ve always been someone who prefers to allow sweets in small quantities vs. cutting them out all together, so portion control is a must. When I have a sweet craving, I love being able to bake up a small bit of something I love without 2 dozen cookies sitting around, waiting to be given away to friends and neighbors.
Enter these fabulous cookies. A reader actually requested that I create a small batch of Peanut Butter Cookies after loving the Perfect Chocolate Chip Cookie for Two recipe I shared a couple years ago. I hope these fit the bill, they sure do for me. This is truly my perfect cookie: crispy exterior with a super soft and chewy middle. These are so perfect dunked in a glass of milk that I may have eaten 3/4 of the 2 serving batch myself.. (all in the name of recipe testing!)
This recipe yielded 3 good sized cookies for me, but I do confess to nibbling on the dough a bit. I think that normally you could expect 4 3-inch cookies, perfectly portioned for 2…(or 1?) The thing that makes these so amazing is the egg yolk without the accompanying egg white. I really think that is the key to the perfect texture in a cookie. So much so, I’m tempted to quadruple this recipe using all yolks to see how it works. The egg whites add fluff, but I’m not one who needs that in a cookie. Give me crisp and chewiness and I’m a happy camper. Anyway- I’ll experiment with the full sized version some other time. For now- find a buddy, make these and spread some cookie love!
- 2 tablespoons of butter, softened
- 2 tablespoons of creamy peanut butter
- 2 tablespoons white sugar (plus more for rolling)
- 2 tablespoons brown sugar (light or dark is fine)
- 1 egg yolk
- ⅛ tsp vanilla extract
- ¼ cup plus 1 tablespoon flour
- ⅛ teaspoon baking powder
- ⅛ teaspoon salt
- 1 scant ½ teaspoon baking soda*
- Preheat oven to 375F. Prepare a small cookie sheet with a sil-pat or parchment paper.
- In a small bowl use the back of a spoon or a wire whisk to cream together the butter and peanut butter. Stir until smooth and combined.
- Add the sugars, and stir until smooth. Follow with the egg yolk and the vanilla, stirring or whisking until dough is lump-free and combined.
- Sprinkle the flour, baking powder, salt and baking soda over the peanut butter mixture stir it in gently until just combined with no streaks.
- Pop the dough in the freezer for 5-10 minutes, or just enough time for it to be easier to handle.
- Scoop the dough into 3-4 equal portions and roll in sugar. Place on the cookie sheet 2 inches apart. And bake for 9-10 minutes, or until the edges are golden.