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Small Batch Peanut Butter Cookies Recipe

    Ingredients:

    • 1/2 cup unsalted butter, softened
    • 1/2 cup granulated sugar
    • 1/2 cup packed light brown sugar
    • 1/2 cup creamy peanut butter
    • 1 large egg
    • 1 teaspoon vanilla extract
    • 1 cup all-purpose flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt

    Optional Add-ins:

    • 1/2 cup chocolate chips or chopped nuts

    Instructions:

    Preheat the Oven:

    Preheat your oven to 350°F (180°C).

    Line a baking sheet with parchment paper.

    Cream Wet Ingredients:

    In a medium-sized mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.

    Add Peanut Butter, Egg, and Vanilla:

    Add the creamy peanut butter to the butter-sugar mixture and mix well.

    Then, add the egg and vanilla extract, continuing to mix until smooth and well combined.

    Combine Dry Ingredients:

    In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

    Combine Wet and Dry Ingredients:

    Gradually add the dry ingredients to the wet ingredients, mixing just until combined.

    Be careful not to overmix.

    If desired, fold in chocolate chips or nuts.

    Form Cookie Dough Balls:

    Scoop out tablespoon-sized portions of dough and roll them into balls.

    Place the cookie dough balls on the prepared baking sheet, leaving enough space between each.

    Flatten the Cookies:

    Use a fork to gently flatten each cookie, creating a crisscross pattern on top.

    Bake:

    Bake in the preheated oven for 10-12 minutes or until the edges are golden brown.

    Keep an eye on them to avoid over-baking, as cookies will continue to firm up as they cool.

    Cool:

    Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

    Enjoy:

    Once cooled, your Small Batch Peanut Butter Cookies are ready to be enjoyed!

    Serve with a glass of milk or your favorite beverage.

    This recipe makes approximately 12-15 cookies, making it perfect for a small batch.

    Adjust the quantities if you want to make more.

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