These quick and easy small-batch peanut butter cookies are perfect when you want just a few chewy cookies to satisfy a craving. Best of all, they come together in under 30 minutes.
These cookies have a chewy center with slightly crisp edges and are rolled in sugar for a little extra crunch and sweetness. They’re simple to make and incredibly satisfying whether you need a quick treat or a small batch to share.
WHY YOU WILL LOVE THESE
Small batch — Makes 4 cookies, ideal when you don’t want a full dozen.
One bowl — Everything mixes up in one small bowl, no mixer required.
Quick & easy — Ready in about 20 minutes from start to finish.
INGREDIENT NOTES
- Butter — Melted butter keeps the dough easy to stir and helps create a tender cookie.
- Egg yolk — Only the yolk is needed; save the white for another use if you like.
- Peanut butter — Creamy peanut butter yields the best texture; crunchy works if you want nut pieces. Avoid “natural” peanut butter, which separates and can make the dough too oily.
- Sugar — Rolling the dough in granulated sugar before baking adds a touch of extra sweetness and a bit of crunch.
- Flaked sea salt — A sprinkle of flaky salt after baking brightens the flavor and balances the sweetness.
STEP-BY-STEP INSTRUCTIONS
Follow these simple steps to make the cookies.
STEP 1: Preheat. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
STEP 2: Combine wet ingredients. In a small bowl, stir the melted butter with brown sugar and granulated sugar until combined. Add the egg yolk and vanilla, stirring until smooth. Stir in the peanut butter.
STEP 3: Add dry ingredients. Gradually stir in the flour, baking soda, and salt, mixing just until incorporated. Avoid overmixing.
STEP 4: Scoop and coat. Use a large cookie scoop (about 4 tablespoons) to portion the dough into balls. Roll each ball in granulated sugar and place on the prepared baking sheet. If you like, lightly sprinkle a little flaked sea salt on top.
STEP 5: Bake. Bake for 10–12 minutes, or until the edges are just turning golden. Let the cookies rest on the baking sheet for 5–10 minutes so the centers finish setting before transferring to a cooling rack.
EXPERT BAKING TIPS
For small-batch recipes, weighing ingredients is the most accurate method—especially for flour. If you don’t have a scale, lightly spoon flour into the measuring cup rather than scooping to avoid packing it down.
If you make smaller cookies, reduce the baking time. Start by taking 2 minutes off and check from there.
Avoid all-natural peanut butter for this recipe; the separated oil can produce a thinner, flatter cookie.
FAQ
Yes. Crunchy works fine if you prefer nut pieces; creamy yields a smoother texture.
Natural peanut butter tends to be oilier and may cause the cookies to spread more and become crisper.
The edges should be slightly golden and the tops may show small cracks. A domed center indicates they need a bit more time.
STORING AND FREEZING
Store cookies in an airtight container at room temperature for 2–3 days. Refrigeration is not recommended, as it can dry them out.
Freezing
Freeze baked cookies in an airtight container for 2–3 months. You can also freeze the cookie dough balls and bake them one or two at a time when you want fresh cookies.
OTHER COOKIE RECIPES TO TRY
Chocolate Dipped Strawberry Shortbread Cookies
Brown Butter Coffee Toffee Cookies
Chocolate Crinkle Cookies
If you make these cookies, tag and share photos on your preferred social accounts — feedback is always appreciated, and a star review is welcome!
Small Batch Peanut Butter Cookies
Brooke Homec
Pin Recipe
Ingredients
- ¼ cup (64.5 g) creamy peanut butter (not natural)
- ¼ cup (56.75 g) butter, melted
- ⅓ cup (73 g) brown sugar
- 2 tbsp granulated sugar (plus extra for rolling)
- 1 large egg yolk
- ½ tsp vanilla
- ¼ tsp salt
- ¼ tsp baking soda
- ½ cup (70 g) all-purpose flour
- Flaked sea salt for sprinkling (optional)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Stir melted butter and sugars together until combined.
- Add the egg yolk and vanilla; stir until smooth. Mix in the peanut butter.
- Slowly mix in the flour, baking soda, and salt, taking care not to overmix.
- Scoop dough into balls (about 4 tablespoons each) and place on the prepared baking sheet.
- Roll each ball in granulated sugar and lightly sprinkle flaked sea salt if desired.
- Bake 10–12 minutes, until edges are slightly golden. Cool on the baking sheet 5–10 minutes to set the centers.
Notes
If you’d like to add chocolate, ⅓ cup of chocolate chips is a good amount.
Store baked cookies in an airtight container for 2–3 days, or freeze for months.
For a pretty finish, sprinkle extra sugar after baking and a pinch of flaky salt to taste.
Measurements are provided in cups and grams; grams are more precise for flour. If you don’t have a scale, spoon flour lightly into the cup so it’s not packed down.
Nutrition
Calories: 361 kcal
Carbohydrates: 39 g | Protein: 6 g | Fat: 21 g | Sugar: 25 g
Let us know how it was!