Craving peanut butter but want a quick, small batch dessert? These Small Batch Peanut Butter Cookies are the perfect answer. This recipe uses just one egg yolk to make six cookies, requires no chilling, and can be ready in under 30 minutes. They have a wonderfully rich peanut butter flavor and stay soft for days—if they last that long!
If you often have a single yolk left over, this is one of my go-to recipes along with my Sourdough Chocolate Chip Cookies. Small batch recipes are great when you don’t want to make a huge quantity or create a lot of cleanup.
If you prefer a half peanut butter, half chocolate-hazelnut cookie, try a peanut butter–Nutella version for a chewy, marbled treat.
Looking for more cookie recipes?
- Cookie Butter Cookies
- Monster Cookies
- Classic Chocolate Chip Cookies
- Cowboy Cookies
- Almond Butter Blossoms
- Maple Pecan Cookies
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Ingredients
- Creamy peanut butter (processed brands like Skippy or Jif are recommended; crunchy works if you prefer texture)
- All-purpose flour
- Baking soda
- Ground cinnamon
- Salt
- Vanilla extract
- Egg yolk (1 large)
- Light brown sugar (packed)
- Unsalted butter (room temperature)
See the recipe card further down for exact quantities.
Substitutions & Variations
Substitutions: You can use crunchy peanut butter instead of creamy. Natural peanut butter may be used if necessary, but remove or minimize the separated oil before measuring to avoid a greasy, loose dough. Other ingredient swaps haven’t been tested for this small batch.
Variations: Stir in mini chocolate chips, chopped peanuts, or a swirl of chocolate-hazelnut spread for different flavors. Bake a little longer for crispier cookies.
Equipment
This recipe only needs basic tools: a baking sheet, mixing bowls, measuring tools (or a scale), and a spatula or hand mixer if you prefer. A hand mixer helps speed up creaming but isn’t required.
Step by Step Instructions
Step One – Preheat the oven to 350°F (177°C). In a medium bowl, cream the butter, peanut butter, and brown sugar together until smooth, about 2–3 minutes. Mix in the egg yolk and vanilla extract.
Step Two – In a separate small bowl, whisk together the flour, baking soda, cinnamon, and salt.
Step Three – Add the dry ingredients to the wet ingredients and stir just until combined. The dough will look slightly dry and crumbly but should hold together when pressed.
Step Four – Form 6 balls using 2–3 tablespoons of dough each, place them evenly on a baking sheet, and gently flatten the tops with a fork to create the classic peanut butter cookie pattern. Bake on the middle rack for about 8–11 minutes, until the tops crack. Let the cookies cool on the sheet for a few minutes, then transfer to a wire rack to finish cooling.
Tips For Success
- Use room-temperature ingredients. Take the egg yolk and butter out 30–60 minutes before baking so they blend smoothly.
- Weigh the flour if possible. A food scale yields the most reliable results—too much flour makes the cookies dry and crumbly. If using cups, spoon the flour into the cup and level it off rather than packing it.
- Choose the right peanut butter. Processed, creamy peanut butter works best for texture. If you use natural peanut butter, try to remove excess oil before measuring.
Recipe FAQs
Over-measuring flour is the most common cause. Weigh flour in grams for best accuracy. Over-baking can also make cookies dry and crumbly.
Creamy processed peanut butter (like Skippy or Jif) is ideal. Crunchy adds texture. Natural peanut butter can be used but avoid using the extra oil.
A whole egg will add more moisture and make the dough too wet for this small-batch formula, so it’s not recommended.
Yes. Roll the dough balls in sugar and bake, then press a chocolate piece into the cookie immediately after removing from the oven.
Storage
Room temperature: Store in an airtight container for up to 5 days.
Refrigerator: Not recommended—refrigeration can dry these cookies out.
Freezing: Wrap cooled cookies tightly and freeze for up to 1 month. Thaw at room temperature before serving.
More Cookie Recipes You’ll Love
-
Cookie Butter Cookies
-
Soft Almond Sugar Cookies
-
Scary Good Monster Cookies
-
Chocolate Butterscotch Chip Cookies
Did you try this recipe? I’d love to see it!
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📖 Recipe
Small Batch Peanut Butter Cookies
Kayla Burton
Equipment
-
Baking sheet
-
Scale or measuring cups
-
Measuring spoons
-
Mixing bowls
-
Spatula or hand mixer
Ingredients
- ⅔ cup (83.33 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¼ cup (56.75 g) unsalted butter room temperature
- ¼ cup (64.5 g) peanut butter creamy & processed recommended
- ⅓ cup (67 g) brown sugar light or dark, packed
- 1 large egg yolk room temperature
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 350°F/177°C.
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Whisk flour, baking soda, cinnamon, and salt together in a small bowl.
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Cream butter, peanut butter, and brown sugar until smooth. Mix in yolk and vanilla.
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Fold in dry ingredients until combined; dough will be slightly crumbly.
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Form six 2–3 tablespoon balls, place on a baking sheet, and lightly flatten with a fork. Bake 8–11 minutes until tops crack, then cool on a rack.
Notes
Flour: For consistent results, weigh flour in grams or spoon and level if using cups.
Peanut Butter: Creamy processed peanut butter is recommended. Crunchy works if you want texture; avoid excess oil from natural peanut butter.
Nutrition: Nutrition numbers are estimates and not guaranteed to be exact.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.