Small Batch Peanut Butter Cookies

A full batch of cookies can feel overwhelming when you're baking for one, instead of having to do all the math, I've made this small batch peanut butter cookie recipe. They're soft inside and crisp on the outside, peanut buttery, and topped with delicious chocolate. Try these double chocolate cookies if you want more small batch cookie recipes.

How will these cookies make your life easier?

If you're anything like me, the thought of baking is overwhelming because 2 dozen cookies or a large pan of dessert is a lot for one person. That's why I'm all about small batch cookies, like these small batch double chocolate cookies. You get just enough to enjoy, but not too many that you're left hating them, letting them go bad, or with a stomach ache. You can also make this easy no-bake yogurt tart with apples or skillet peach crumble if you're needing a dessert for one.

What makes them so good?

• Butter
• Peanut butter
• Sugar
• Brown sugar
• Egg
• Flour 
• Baking powder
• Baking soda
• Salt 
• Chocolate chips

How do I make them?

Preheat oven to 350 degrees. In a stand mixer or large mixing bowl (using a hand mixer) cream together ¼ c salted butter, ¼ c peanut butter, ¼ c sugar, ¼ c packed brown sugar. (beat butter and sugars at medium speed for 3-5 minutes, or until butters and sugars are starting to get fluffy and all mixed together)

Expert Tip: Add an extra pinch of salt to dry ingredients if using unsalted butter.

Expert Tip: Swap peanut butter with another nut butter that you have. Use creamy or crunchy nut butter.

Once butters and sugars are creamed, add one egg. Beat until just incorporated. Add ½ c flour, ¼ teaspoon baking powder, ½ teaspoon baking soda, and a pinch of salt to the mixture. Beat at a low speed until just incorporated. Turn up speed if needed.

Expert Tip: Use ¼ c all purpose flour and ¼ c whole wheat flour if you have both!

Using a scoop or your hands, take about ¼ c dough and roll into a ball. Place on a baking mat OR parchment paper on a baking sheet. Repeat with remainder of the dough. Make sure there is at least 1.5-2 in between cookie dough balls. Bake at 350 degrees for 8-10 minutes. Or until cookies are just golden brown on the outside, but still soft to the touch.

While cookies are baking, prepare chocolate by pouring 1 c chocolate chips into a microwave safe bowl. Microwave for about 2 minutes, stirring every 30-45 seconds. Remove when almost all chips are melted and chocolate is glossy. Stir again and it should be smooth.

Expert Tip: Use your favorite type of chocolate chips. I like using semi-sweet or dark chocolate chips, but use milk chocolate if you like those better.

Remove cookies from oven, let cool for 3-5 minutes on the pan. Using a spoon or rubber spatula, spoon a dollop of chocolate on each cookie and spread out to cover the top of the cookie. Transfer to a cooling rack with a spatula.

Expert Tip: You can also dip ½ of the cookie into the chocolate. Make sure they're cooled before dipping. They'll look nicer this way, but won't cover the whole cookie.

Enjoy with a glass of milk. Cover remaining cookies on the counter or freeze for later.

Expert Tips

• Add an extra pinch of salt to dry ingredients if using unsalted butter.
• Swap peanut butter with another nut butter that you have. Use creamy or crunchy nut butter.
• Use ¼ c all purpose flour and ¼ c whole wheat flour if you have both!
• Use your favorite type of chocolate chips. I like using semi-sweet or dark chocolate chips, but use milk chocolate if you like those better.
• You can also dip ½ of the cookie into the chocolate. Make sure they're cooled before dipping. They'll look nicer this way, but won't cover the whole cookie.

FAQ

How do you make a small batch of cookies from scratch?

You'll make your cookies the same way as a regular sized batch, but just cut down on the ingredients. The first time you make them will be an experiment because you can't really cut an egg in ½ and the adjustments may be wonky. That's why I'm here, with these tested peanut butter cookies and double chocolate cookies.

How many cookies is a batch?

Lots of cookie recipes make 24+ cookies in a batch. If you're cooking for one or two, a smaller batch of cookies may be better so you don't get sick of them or have to toss them. OR you could give away extra cookies!

How do I make my cookies fluffier instead of flat?

You can refrigerate your cookie dough for an hour before baking them so they don't spread out as much. You can also make larger cookies. When baking in Salt Lake City, at about 4200ft, I've found that I can still get fluffy round cookies without refrigerating them. But my kitchen is usually pretty cool, I live at high altitude, and I make the cookies then put them in the oven immediately. Play around with it, and refrigerate if nothing else works.

What can I make with leftover ingredients?

• (peanut butter) PB yogurt dip, peanut butter granola, PB overnight oats, PB banana chia pudding.
• (chocolate chips) double chocolate chip cookies, chocolate dipped oreos, crunchy holiday chocolate bark

Did you make these small batch peanut butter cookies? Leave me a comment & rating to share how they turned out!

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