I’m so in love with this Small Batch Peanut Butter Cookies recipe! They are soft, chewy, and delicious and they are made in a jiffy with only FOUR ingredients!
The idea for this recipe came from Mary of Barefeet in the Kitchen. If you don’t already follow her blog, you should! She is a fellow mom of three boys, and I love seeing what she whips up in her kitchen.
I always love how peanut butter cookies have that signature crisscross pattern on top. I used a really fun cookie stamp I got for Christmas to make this fun waffle like pattern on these cookies. The kiddos are always willing to help with this part!
So if you’ve got a few minutes, make up a little batch of these wonderful cookies and pour yourself a nice cold glass of milk too!
PrintSmall Batch Peanut Butter Cookies
Soft, chewy and delicious, and made with only FOUR ingredients!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 1 dozen 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Ingredients
- 1/2 cup creamy peanut butter
- 1 egg
- 1/4 cup all-purpose flour
- 1/2 cup granulated sugar
Instructions
- Preheat oven to 350 degrees.
- Add all ingredients to the bowl of an electric mixer with the paddle attachment and mix on medium speed until a smooth dough forms.
- Scoop 1 inch balls of dough onto a parchment or Silpat lined baking sheet, and press each ball of dough with a cookie stamp, or crisscross with a fork. If your cookie stamp sticks to the dough, dip it in granulated sugar before stamping.
- Bake at 350 for 10-13 minutes, then transfer to a cooling rack. Store in an airtight container.
Notes
Recipe adapted from Barefeet in the Kitchen
Nutrition
- Serving Size: 1 cookie
- Calories: 111
- Sugar: 9g
- Sodium: 57mg
- Fat: 5.7g
- Saturated Fat: 1.2g
- Unsaturated Fat: 3.7g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 0.7g
- Protein: 3.1g
- Cholesterol: 16mg
Disclaimer: the links in this post for the cookie stamp are Amazon affiliate links.
So easy and delicious!
Aren’t they so good? I wish I had some right now. Thanks for leaving me a comment!
Wow, these look so yummy and I love the fact that it is a small batch recipe! Thank you!
Thanks Lisa!
Hi Julie, I really love your recipes cos they looks sodelicious and easy to bake.
flavor was good but my convection oven overcooked them 8 minutes would be great thank you diana in toronto
Oh sorry to hear that! I don’t have any experience with convection ovens but I know it can be tricky the first time you make a recipe.
Very good! Will make again.
Excellent, thank you Carol!
Can you use chunky peanut butter?
Yes that should be fine. Enjoy!
Delish! Added vanilla (because why not?!) – but otherwise the same recipe. Will definitely make again 🙂
Thanks for a great recipe!
Thank you!
Didn’t care for the texture of this cookie 😞
I haven’t trie your recipe yet but I have been experimenting with several different recipes and I am finding that once my cookies are done baking they are very crumbly. Do you chill your dough to prevent this? I am also using a cookie stamp.
Thank you.
I didn’t have any issue with there being crumbly. Maybe too much flour?
So simple and satisfying! Thank you! I added 1/2 tsp vanilla extract and found these really hit the spot.
Wonderful! I was thinking about making these again soon and turning them into ice cream sandwiches for summertime treats!
Love the small batch making right now kids want cookies and I didn’t want to make 7 dozen cookies
I made these cookies at four in the morning for my daughters first day of school. Thank you so much for this stupidly easy recipe. I’m back to “best dad status!”
Nice! Hope they had a great day.
Not sure what went wrong, but the dough was crumbly and they did not bake well. I’m thinking that the natural peanut butter I used wasn’t the best choice, a little too oily.
Made them and they are ok but very sweet and not enough peanutbutter flavour.
These cookies were amazing! So quick and easy. Shared them with my Grandma and she fell in love. I will be making these many more times
Super easy and really yummy!👍
Great texture but for me Too sweet, will reduce sugar next time.
These are absolutely the best ever peanut butter cookies. Thank you for sharing with us. They were a big hit at a party I took them too.
I added a lil butter stick and a lil vanilla omg so good
There is just my husband and myself and we get an urge for peanut butter and cookies every now and then. This recipe turned out fantastic!!! I don’t understand any of the negative reviews. The only thing I did different was bake these in a convection oven. The temperature was fine, but I had to bake them for 14 minutes. I’m not sure if the heat source was the difference., but I wouldn’t be surprised. They taste wonderful and you can’t beat a recipe with only 4 ingredients. Hubby says it’s a keeper recipe, and I agree, and so easy to get from measuring ingredients to finished cookies. Thanks for sharing.
Made these cookies because I have a young lady in Bible Study who is allergic to dairy and corn and to top that off I have to cook gluten-free. Desserts are hard and I hate wasting ingredients on things that don’t turn out. When I found your small batch recipe I knew I had to try it and can I say they are marvelous. I used a gluten free flour mix, jiff natural peanut butter, And The other ingredients listed. I put the dough in a heart cookie cutter to mold them, not expecting them to keep their shape But I wanted to try since my other cookies were hearts. They kept their shape. These are a favorite now. Thank you so much for sharing the recipe. I posted pictures on my Facebook page, glutenfreeAlaska.
Well, you made your original post a few years ago, but I am leaving a review because these were so good. These were the perfect thing for a sweet craving my husband and I had late last night. I only had chunky peanut butter; they turned out perfect. I am at 1,000 feet in elevation and I always have to cook things a bit longer and these took 14 minutes. My husband was happy to have a quick and tasty treat. Thanks for a great recipe.
Threw away the “dough” before baking it.
It was a sloppy mess.
I went through with baking the cookies and they were horrible! I will never make these cookies again!
I made some tweaks to this recipe- I did 1/4 cup white sugar and 1/4 cup brown sugar, also adding 1/2 tsp of baking powder. I used natural peanut butter, worrying it would turn out badly but it worked just fine. Ended up with 12 normal sized cookies and 2 jumbo cookies! Super tasty and I love that it’s not a ginormous batch!
I’m glad they worked out well!
My 3 year old and I made these today and they were a huge hit!!
Thank you for such an amazing and easy recipe
I subbed 1/4 plus a tsp or so of cocoa powder for the flour because – chocolate and peanut butter is perfect! Nice number of cookies and good peanut butter flavor.
Wow!!!! I have been making peanut butter cookies for 30 years. I have a few different recipes that I use. But none of them come close to this recipe!! Crunchy on the outside and chewy on the inside! Excellent recipe! Thanks for sharing! ❤️
I’m gonna try them but use 1 end of mom’s meat pounder for the “waffle” criss cross pattern
These turned out good using Einkorn wheat.