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!
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture on Instagram with the hashtag #lovelylittlekitchen
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Small Batch Peanut Butter Cookies
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 1 dozen 1x
- Category: Dessert
- Method: Bake
- Cuisine: American
Description
Soft, chewy and delicious, and made with only FOUR ingredients!
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.
Susan says
So easy and delicious!
Julie says
Aren’t they so good? I wish I had some right now. Thanks for leaving me a comment!
Lisa says
Wow, these look so yummy and I love the fact that it is a small batch recipe! Thank you!
Julie says
Thanks Lisa!
Sui Sui says
Hi Julie, I really love your recipes cos they looks sodelicious and easy to bake.
DIANA says
flavor was good but my convection oven overcooked them 8 minutes would be great thank you diana in toronto
Julie says
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.
Carol says
Very good! Will make again.
Julie says
Excellent, thank you Carol!
susan says
Can you use chunky peanut butter?
Julie says
Yes that should be fine. Enjoy!
Rlev says
Delish! Added vanilla (because why not?!) – but otherwise the same recipe. Will definitely make again 🙂
Thanks for a great recipe!
Julie says
Thank you!
Stephanie says
Didn’t care for the texture of this cookie 😞
Jocelyn Silverman says
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.
Julie says
I didn’t have any issue with there being crumbly. Maybe too much flour?
Colleen says
So simple and satisfying! Thank you! I added 1/2 tsp vanilla extract and found these really hit the spot.
Julie says
Wonderful! I was thinking about making these again soon and turning them into ice cream sandwiches for summertime treats!
Tammy Corrigan says
Love the small batch making right now kids want cookies and I didn’t want to make 7 dozen cookies
J. Coulonge says
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!”
Julie says
Nice! Hope they had a great day.
Kim says
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.
Kerry says
Made them and they are ok but very sweet and not enough peanutbutter flavour.
Calie says
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
Carol Coffey says
Super easy and really yummy!👍
ruthie says
Great texture but for me Too sweet, will reduce sugar next time.
Julie says
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.
Becca says
I added a lil butter stick and a lil vanilla omg so good
Linda says
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.