Small Batch Peanut Butter Cookies Recipe
Any peanut butter fan will love this recipe! These Small Batch Peanut Butter Cookies are ready in half an hour and will always hit the spot.
Servings: 10 cookies
Calories: 149kcal
Cost: $5
Ingredients
- ¼ cup (57g) unsalted butter, softened
- ¼ cup (67g) peanut butter
- ¼ cup (50g) packed brown sugar
- 2 tablespoons (25g) granulated sugar
- 1 large egg yolk
- ¼ teaspoon vanilla
- 1 ½ teaspoons (8ml) milk
- Pinch salt
- ½ teaspoon baking soda
- ¾ cup + 2 tablespoons (108g) all-purpose flour
Instructions
- Preheat oven to 350°F. Line cookie sheet with parchment or a silpat baking mats.
- Cream butter, peanut butter, and both sugars in the bowl of an electric mixer fitted with the paddle attachment, about 2-3 minutes. Add eggs, vanilla, milk, baking soda, and salt and mix until combined. Slowly add flour and mix until dough just comes together.
- Scoop 2 tablespoon sized cookie balls onto prepared cookie sheet, 2-inches apart. Use a fork to press the cookies down with a criss-cross pattern.
- Bake 10-15 minutes until the bottoms start to become light golden and the cookies are no longer glossy in the center.
- Store in an airtight container for up to 3 days or freeze for up to one month.
Video
Notes
- The easiest way to change them up is with some mix-ins. Try adding chocolate chips to make chocolate chip peanut butter cookies. Or add peanut butter chips or M&Ms. You can add up to 1/3 cup of add-ins!
- For cookies with more texture, use crunchy peanut butter instead of creamy.
- For an extra touch, roll the cookie dough balls in granulated sugar before baking them.
Nutrition
Serving: 1cookie | Calories: 149kcal | Carbohydrates: 16g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 32mg | Sodium: 88mg | Potassium: 64mg | Fiber: 1g | Sugar: 8g | Vitamin A: 169IU | Calcium: 13mg | Iron: 1mg