Small Batch Peanut Butter Cookies

Small Batch Peanut Butter Cookies

When peanut butter cravings hits and you don’t want to bother with a large batch of cookies, a stand mixer or any extra time and effort- a small batch recipe is the perfect thing. You get the texture and flavor of classic peanut butter cookies but with a scaled down recipe that only makes 3-5 cookies. I love this for when I want something in the oven super quickly and don’t want to deal with scooping and storing dozens of cookies.

These easy cookies use simple ingredients and are truly the best peanut butter cookie recipe. This cookie has the perfect balance of sweet and salty, the edges are slightly crisp and golden brown, the tops of the cookies are beautifully cracked and the middles are chewy perfection. (PS if you want to double it, you can use one whole egg instead of two yolks!)

Small Batch Peanut Butter Cookies- Ingredients

Ingredients for Small Batch Peanut Butter Cookie Recipe:

  • Unsalted butter at room temperature
  • Creamy peanut butter
  • Egg yolk from a large egg
  • Brown sugar
  • White sugar
  • All purpose flour
  • Pure vanilla extract
  • Baking powder
  • Baking soda
  • Salt

Supplies needed for Small Batch Peanut Butter Cookie Recipe:

  • Cookie sheet
  • Parchment paper
  • Mixing bowl
  • Rubber spatula
  • Wire rack

Small Batch Peanut Butter Cookies

The Process:

In a small or medium bowl use a spatula to mix softened butter and peanut butter. Add the sugars and egg yolk and mix. (Use the leftover egg white for something else!) Add the vanilla, and dry ingredients and continue to mix until the dough is smooth and cohesive. 

Small Batch Peanut Butter Cookies

Use a spoon or cookie scoop to portion your cookies. I used a small scoop for 5 cookie dough balls but a large cookie scoop would probably make 3. Roll them in sugar and place on a prepared baking sheet. Bake for about 8-10 minutes and enjoy a small batch of cookies with a glass of milk! (I like to check the cookies at the 8 minute mark and add 1-2 minutes as needed.)

Extra cookies? If baking for one and you have a couple cookies left- they will last in an airtight container on the counter for up to 3 days. (A trick for long lasting chewy cookies is to store a slice of bread in the container too!)

Small Batch Peanut Butter Cookies

What type of peanut butter should I use?

I always use natural peanut butter because that’s what I typically have on hand. You can also use regular smooth peanut butter or crunchy peanut butter. 

Can I add chocolate chips or chocolate chunks?

Yes you could add 2 tablespoons of a mix in to this recipe. 

Small Batch Peanut Butter Cookies

Can I use alternative flours for this recipe?

I have only tried this recipe with All Purpose Flour. If you try a different type and have success please let me know and I’ll add some notes to the recipe.

Other Small Batch recipes:

Another amazing recipe for Homemade Peanut Butter Cookies (with a secret ingredient!)

Small Batch Peanut Butter Cookies

Small Batch Peanut Butter Cookies

Yield: 4-6 cookies


  • 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
  • 1/8 tsp vanilla extract
  • 1/4 cup plus 1 tablespoon flour
  • 1/8 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1 scant 1/2 teaspoon baking soda*


  1. Preheat oven to 375F. Prepare a small cookie sheet with a sil-pat or parchment paper.
  2. 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.
  3. 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.
  4. Sprinkle the flour, baking powder, salt and baking soda over the peanut butter mixture stir it in gently until just combined with no streaks.
  5. Pop the dough in the freezer for 5-10 minutes, or just enough time for it to be easier to handle.
  6. 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.


*basically this means measure a 1/2 teaspoon and then shake a little out.

Nutrition Information:
Yield: 3 Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram


  1. I love recipes for two, you should post them more often! When I crave something sweet all of a sudden, I’m not always bothered to make a big batch of something, so recipes like this that make small quantities are perfect to have at hand.

    xo, Elisa

  2. Thank you soooo much for the small batch recipes!! It really helps me. I also send them to my daughter in college (recipes & cookies too), she loves them too!

  3. Can we make this with natural peanut butter (only peanuts) or does it have to be with processed peanut butter?

  4. I cannot be trusted around ANY sweet things lately…it’s a problem! But a good one. Especially if these cookies are involved.

  5. These cookies were unreal!!! I couldn’t get them out of my head so late last night I made them. I had to substitute turbinado sugar for the brown sugar since the grocery store was closed, and they still turned out great! Thank you so much for sharing these and can I request more cookies for two.. Any kind of cookies.

  6. 1–my bloglovin is stupid and hasnt been sharing your posts with me for the new year
    2–these cookies look FAB-I love how chewy and perfect they are and that it only makes a few so I don’t overindulge :P

  7. Thank you for this INCREDIBLY SWEET treat. While home alone today, I decided to make a quick set of these delicious cookies for one- and they made 5 crispy, gooey, deliciously warm cookies. I intend to hide the other three for my sweet craving tonight! Wow!!! Now let’s hope the smell of cookies is gone in a couple hours before anyone comes home!

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