Small Batch Peanut Butter Cookies
This recipe yields a perfect small batch of peanut butter cookies, made with simple ingredients to satisfy your sweet tooth without leaving you with excess leftovers. Just 6 cookies, perfect for any occasion!
Servings: 6 cookies
Calories: 80kcal
Ingredients
Wet Ingredients
- 2 tablespoons unsalted butter, softened
- 1/3 cup creamy peanut butter, stirred smooth (about 85 g)
- 1/4 cup light brown sugar, packed (50 g)
- 2 tablespoons granulated sugar (25 g), plus extra for rolling
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
Dry Ingredients
- 1/2 cup all-purpose flour (60 g)
- 1/4 teaspoon baking soda
- 1/8 teaspoon fine salt
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and line a small baking sheet with parchment.
- In a bowl, stir together the softened butter, creamy peanut butter, brown sugar, and granulated sugar until smooth.
- Add the egg yolk and vanilla, mixing until glossy.
Mixing Dry Ingredients
- Sprinkle the all-purpose flour, baking soda, and salt over the bowl and stir just until no dry spots remain.
- If the dough seems very soft, chill in the fridge for 10 minutes.
Forming Cookies
- Divide the dough into 6 balls, approximately 1.5 tablespoons each.
- Roll the balls in sugar if desired for a crunch.
- Shape the cookies by placing them 2 inches apart on the baking sheet and pressing gently with a fork in a crisscross pattern to about 1/2 inch thick.
Baking
- Bake for 9 to 11 minutes, or until the edges are set and the centers look slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a rack.
Notes
For room temperature butter, let it sit out before mixing. If the dough is sticky, chill it to prevent overspreading while baking. Store leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. They also freeze well for up to 2 months.