Small-Batch Peanut Butter Cookies
This small-batch peanut butter cookie recipe makes only one dozen delicious cookies. They are amazing right out of the oven and make just enough for a small household. Great for those living alone, in a dorm, or a family that just wants to enjoy all the cookies warm and straight out of the oven with no leftovers. So when you have a craving, make this easy cookie recipe.
Equipment
- baking sheet or toaster oven pan
- hand mixer or whisk
Ingredients
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- 3 tablespoons salted butter softened
- ⅓ cup creamy peanut butter
- 1 tablespoons brown sugar packed
- 3 tablespoons divided granulated sugar reserve one TB for rolling cookies
- 1 large egg yolk room temperature
- ¼ teaspoon vanilla extract
Instructions
- Let your egg and butter come to room temperature. Preheat oven to 350°
- To a small mixing bowl add the peanut butter, egg yolk, soft butter, brown sugar, and only 2 tablespoons of the granulated sugars. Using a hand mixer, mix on medium until creamy and smooth - about 1 minute.
- Next add the dry ingredients - flour, baking powder, & baking soda, to the creamed mixture. Mix again on medium speed for 1 minute.
- The dough will seem crumbly and pebble-like. This is ok. Using a rubber spatula, press the peanut butter cookie dough together.
- In a small bowl add the reserved 1 tablespoon of granulated sugar. Scoop out and roll 1 ½ tablespoons of dough in your hands. Next, roll the dough ball in the granulated sugar to coat.Drop the sugar-coated peanut butter dough ball on the cookie sheet. Repeat with the rest of the dough. You should have 12 balls of dough evenly spaced on your cookie sheet.
- Using a fork press lightly on each dough ball. Press 2x on each dough ball in a criss-cross pattern. Press each dough ball about ½ way down so it still is a bit thick.
- Bake in the preheated oven for 10 minutes. They will still be light in color and that is ok. Using an oven mitt, carefully remove the baking sheet from the oven.
- Let the cookies rest (which continues to cook them) on the hot baking sheet. Give them 2 more minutes on the baking sheet. Now you can use a spatula to move them to a cooling rack to finish cooling. Let cool for 10 minutes before eating. Or let cool for 20-30 minutes before storing in an air-tight container.
Nutrition
Calories: 110kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 23mgSodium: 86mgPotassium: 50mgFiber: 0.5gSugar: 5gVitamin A: 108IUCalcium: 13mgIron: 0.4mg
Tried this recipe?Let us know how it was!
