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Small Batch Peanut Butter Cookies

May 31, 2016

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Small Batch Peanut Butter Cookies with a bite taken out of one of the cookies and a glass of milk in the background.

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!

A half of a Small Batch Peanut Butter Cookie sitting on top of two whole cookies, and a glass of milk in the background.

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.  

Small Batch Peanut Butter Cookies on a wood plate, sitting next to a glass of milk and a baking sheet of cookies in the background.

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!

A half of a Small Batch Peanut Butter Cookie sitting on top of two whole cookies, with a glass of milk next to them.

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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 8 reviews
  • Author: Julie
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 1 dozen 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American
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Description

Soft, chewy and delicious, and made with only FOUR ingredients!


Ingredients

Scale
  • 1/2 cup creamy peanut butter
  • 1 egg
  • 1/4 cup all-purpose flour
  • 1/2 cup granulated sugar

Instructions

  1. Preheat oven to 350 degrees.
  2. Add all ingredients to the bowl of an electric mixer with the paddle attachment and mix on medium speed until a smooth dough forms.
  3. 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.
  4. 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

Did you make this recipe?

Share a photo and tag us — we can’t wait to see what you’ve made!

Disclaimer: the links in this post for the cookie stamp are Amazon affiliate links.

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Filed Under: Cookies, Dessert, Snacks

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Comments

  1. Theresa says

    March 3, 2020 at 1:56 pm

    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.

    Reply
  2. LWiberg says

    May 21, 2020 at 10:40 am

    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.

    Reply
  3. PATRICIA BURNS says

    November 6, 2020 at 11:05 am

    Threw away the “dough” before baking it.
    It was a sloppy mess.

    Reply
  4. Dylan says

    December 20, 2020 at 10:27 pm

    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!

    Reply
    • Julie says

      December 21, 2020 at 5:56 am

      I’m glad they worked out well!

      Reply
  5. Laura R says

    January 31, 2021 at 1:21 pm

    My 3 year old and I made these today and they were a huge hit!!

    Thank you for such an amazing and easy recipe

    Reply
  6. Jennifer says

    March 6, 2021 at 9:27 am

    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.

    Reply
  7. Kelly says

    April 15, 2021 at 11:11 am

    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! ❤️

    Reply
  8. Cheryl Garrison says

    February 21, 2024 at 5:34 pm

    I’m gonna try them but use 1 end of mom’s meat pounder for the “waffle” criss cross pattern

    Reply
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Hi I'm Julie, and I spend a lot of time in my lovely little kitchen. I love gathering my family around simple delicious food. This is how I do it. Learn more →

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