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.
Theresa says
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.
LWiberg says
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.
PATRICIA BURNS says
Threw away the “dough” before baking it.
It was a sloppy mess.
Dylan says
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!
Julie says
I’m glad they worked out well!
Laura R says
My 3 year old and I made these today and they were a huge hit!!
Thank you for such an amazing and easy recipe
Jennifer says
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.
Kelly says
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! ❤️
Cheryl Garrison says
I’m gonna try them but use 1 end of mom’s meat pounder for the “waffle” criss cross pattern
Darlene Strimple says
These turned out good using Einkorn wheat.