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one peanut butter cookie next to mixing beaters

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. Is there a better cookie than that?
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Author Rebecca


  • Mixing Bowl AND Hand Mixer
  • OR Stand Mixer
  • Measuring Cups
  • Measuring Spoons
  • Spoon or Scoop
  • baking sheet
  • Baking Mat or Parchment Paper
  • Small Glass Bowl
  • spoon
  • Cooling Rack


  • ¼ cup salted butter softened
  • ¼ cup peanut butter
  • ¼ cup sugar table sugar or turbinado
  • ¼ cup packed brown sugar
  • 1 egg
  • ½ cup flour either all purpose (AP) or ¼ c AP, ¼ c whole wheat)
  • ¼ teaspoon baking powder
  • ½ teaspoon baking soda
  • pinch salt or two pinches if using unsalted butter
  • 1 cup semi-sweet chocolate chips or your favorite chocolate chips


  • 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)
  • 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.
  • 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 10-12 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.
  • 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.
  • Enjoy with a glass of milk. Cover remaining cookies on the counter or freeze for later.



  • 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.