Perfect old-fashioned chewy peanut butter cookies. Small Batch Peanut Butter Cookies tame the sweet tooth without overfilling the cookie jar.
Old Fashioned Chewy Peanut Butter Cookies
Small-batch cookie recipes are sure handy to have! As my babies grow up and my household size shrinks, it's nice to have some recipes in my back pocket for my personal enjoyment.
Ones that I make just for me and the people I want to share with--if there is any to share.
For years, it seemed the only cookie I made was Chocolate Chip Cookies. My kids thought that if there weren't chocolate chip cookies in the house, they were being abused.
I kind of, sometimes, wanted a different kind of cookie.
But picking a favorite cookie is like picking a favorite child. Not possible. Not happening.
Picking a favorite peanut butter cookie is easy though! This recipe is my favorite.
I love the old-fashioned, soft and chewy texture, and full peanut butter flavor. And, is a peanut butter cookie even a cookie without the fork crisscross and sugar dip? I think not.
This small-batch cookie recipe makes about 16 small cookies. This means enough cookies for one night of binge-watching TV or possibly a few couple day's worth of snacks. You decide. I won't be judging.
Always allow cookie sheets to cool completely between batches for best results. Otherwise, your cookies spread and do not bake evenly.
Measure your flour carefully. Never shake or tap down flour while measuring. Too much flour results in dry cookies.
Butter is soft enough for use in cookies when it is easily stirred but not melted.
I've done all the math for you. So just follow along and grab these ingredients:
- Peanut Butter--crunchy or creamy? You decide. I'm a creamy peanut butter kinda girl.
- Butter--softened at room temperature
- White Sugar--save 2 tablespoons for rolling the cookie dough into
- Brown Sugar
- Egg Yolk
- Baking Soda
How to Make Small Batch Peanut Butter Cookies
Preheat oven to 375 degrees.
In a large bowl, cream together peanut butter, softened butter, and white and brown sugars until light and fluffy.
Add the egg yolk. Stir just until combined.
Stir in flour, salt, and baking soda. Be sure it gets well combined.
Divide dough into 16 cookie balls. Form into balls and roll in 2 tablespoons of reserved sugar.
Place on a cookie sheet and crisscross with a fork to create a pattern on the cookie top. Avoid smashing the cookies too flat.
Bake at 375 degrees for 6-8 minutes or until bottom of cookie is light golden brown. Allow cookie sheet to cool between batches for best results.
Put cookies on a cooling rack to cool.
Store in an airtight container.
My cookies are flat and crunchy, what did I do wrong?
Be sure to preheat your oven for 15 minutes or so before baking. You can check to be sure your oven is baking at the proper temperature by testing it with an oven thermometer.
Also, make sure your cookie sheets are completely cool before placing your balls of dough.
My cookies are dry and crumbly, what did I do wrong?
Make sure you carefully measure your flour. I never weigh my flour when cooking, but I am very careful to stir, scoop carefully, and never tap my flour.
My cookies didn't raise and are flat, what happened?
Make sure your baking soda is fresh. Each container has an expiration date on it, you better check yours.
If your baking soda is expired, use it for cleaning or to freshen your fridge, but do NOT use if for baking.
Substitutions and Variations
I don't recommend low fat peanut butter for this recipe as it would require modifications.
Crunchy or creamy peanut butter work well. I have not tested this recipe with other nut butters.
Store cookies in an airtight container at room temperature. Best eaten within 3-5 days. These cookies do freeze well in a freezer container.
Something Else to Try
I love so many good cookies and sweet treats and peanut butter desserts are on the top of my list. Try some of these yummy desserts:
- Mini Banana Bread is another small batch dessert to try.
- Bacon Grease Chocolate Chip Cookies--not small batch, but delicious!
- Espresso Brownies--easy to whip up using a brownie mix to start.
Or try one of my mug cakes for an alternative quick and easy cake straight out of the microwave... in less than 2 minutes!
As if you need help thinking of ways to eat these old-fashioned chewy peanut butter cookies... Ha!
But if you're really stumped... put a scoop of vanilla ice cream between 2 cookies and freeze for some pretty dang good ice cream cookie sandwiches!
Crumble a few up on top of a bowl of ice cream.
Or just serve them straight up with a glass of cold milk or hot coffee.
Cookie Sheets are so handy to have around. You need at least 2 so you can alternate them and allow them to cool between batches.
Cooking Racks are important so your cookies cool without sticking together or to the plate/countertop.
Cookie Scoops make it easy to scoop your dough and keep all the cookies similar in size so they cook evenly.
DID YOU TRY THIS RECIPE? ❤️
Lastly, if you made these old-fashioned chewy Small Batch Peanut Butter Cookies following this recipe, please let me know how you liked it by leaving a comment and/or giving a rating!
I love hearing from you! I'll do my best to respond to each comment.
And of course, if you do make this recipe, tag @laughingroostereats on Instagram and hashtag it #laughingroostereats! Seeing your photos is our favorite thing!
- Wash hands before cooking
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
Small Batch Peanut Butter Cookies
- 3 Tablespoons Peanut Butter crunchy or creamy
- ¼ cup Butter softened
- ¼ cup White Sugar set aside 2 tablespoons for rolling the cookie dough into
- ¼ cup Brown Sugar packed
- 1 Egg Yolk large egg
- ½ All Purpose Flour
- ¼ teaspoon Kosher Salt
- ½ teaspoon Baking Soda
- Preheat oven to 375 degrees.
- In a large bowl, cream together peanut butter, softened butter, and white and brown sugars until light and fluffy.
- Add the egg yolk. Stir just until combined.
- Stir in flour, salt, and baking soda. Be sure it gets well combined.
- Divide dough into 16 cookie balls. Form into balls and roll in 2 tablespoons of reserved sugar.
- Place on a cookie sheet and crisscross with a fork to create a pattern on the cookie top. Avoid smashing the cookies too flat.
- Bake at 375 degrees for 6-8 minutes or until bottom of cookie is light golden brown. Allow cookie sheet to cool between batches for best results.
- Put cookies on a cooling rack to cool.
- Store in an airtight container.