- 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
- 1/2 cup chocolate chips or chopped nuts
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 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.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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.