This one bowl cookie recipe makes a small batch of ten peanut butter cookies that are soft and chewy with perfectly crisp edges.
Sometimes you really want cookies but you don't want to need a whole batch. This recipe makes 10 perfect peanut butter cookies. Our recipe has some serious peanut butter flavor and that classic crisscross pattern on top.
- all-purpose flour - you'll use ½ cup of plain, all-purpose flour for this recipe
- baking soda and salt - creates a bit of height in the cookie and balances the flavors
- butter - melted and cooled
- egg yolk - for that soft and chewy texture
- brown sugar - keeps the cookies soft and chewy
- granulated sugar - adds sweetness and creates those perfectly crisp edges
- peanut butter - use a traditional peanut butter, nothing natural here
- vanilla - adds depth to the flavor of the cookies
- All-Purpose Flour - make these cookies gluten free - instead of all-purpose flour, switch it out for your favorite gluten free flour blend. I've had good luck with both King Arthur Measure for Measure and Bob's Red Mill Gluten Free 1 to 1 Baking Flour.
Be sure to see the recipe card for the full list of ingredients and detailed instructions.
Combine melted butter with sugars and mix until well combined.
Add egg yolk, peanut butter and vanilla to the butter and sugar. Mix well.
Add the dry ingredients.
Chill cookie dough for 30-60 minutes.
Scoop the cookie dough and roll into balls. Roll each ball in coarse sugar and use a fork to make a crisscross pattern.
Bake cookies at 350° for 8-10 minutes. Enjoy freshly baked cookies with a tall glass of your favorite milk.
💡Tips and Tricks
Use a cookie dough scoop! This makes it easy to get the perfect amount of cookie dough every time. Grab those scoops of dough and roll them with your hands to create perfectly round balls of cookie dough.
Be sure to use a traditional (not natural) peanut butter for this recipe. The texture and oil content of the peanut butter guarantees chewy cookies with tons of peanut butter flavor.
There are a few key ingredients that create a moist and chewy cookie. Brown sugar has a higher moisture content which helps create chewy cookies. Using an egg yolk as opposed to whole egg will keep your cookies moist and chewy.
There are a couple of reasons that cookies come out flat. You may have measured the flour differently than the recipe creator.I recommended that you use a kitchen scale when measuring flour. If you don't have one, use a spoon to scoop flour into your measuring cup. Overfill the cup and then level it off.
Cookie often come out flat because the recipe is one that required the dough to be chilled. If you bake cookie dough right away, without chilling it, it can flatten out. Always be sure to follow the exact recipe directions when making cookies.
🍪 Favorite Cookie Recipes from Maple and Thyme
Small Batch Peanut Butter Cookies
- 5 tablespoons unsalted butter melted and cooled
- ¼ cup light brown sugar
- 2 tablespoons granulated sugar
- ½ cup creamy peanut butter
- 1 large egg yolk at room temperature
- 1 teaspoon vanilla extract
- ½ cup (65 g) all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons turbinado sugar for coating the cookie dough before baking
- In a medium mixing bowl, combine the butter, brown sugar and granulated sugar. Mix until light and fluffy.
- Add the peanut butter, egg yolk and vanilla to the butter and sugar mixture.
- Add the flour, baking soda and salt to the wet ingredients and mix until just combined. Be careful not to over mix.
- Cover dough and chill in the refrigerator for 30-60 minutes.
- Use your cookie dough scoop or two small spoons and scoop 1.5 tablespoons of dough. Roll the dough between your hands to form nice, round balls. Coat each ball of cookie dough with the turbinado sugar.
- Arrange cookie dough balls on a parchment lined half sheet pan. Use a fork to make crisscross marks on the dough.
- Bake cookies for 8-10 minutes or until the edges are just golden brown. The middles will look slightly undercooked. Allow cookies to cool for 15-20 minutes on the sheet pan before moving to a cooling rack.
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