Small Batch Peanut Butter Cookies

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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.  

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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!

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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

Print Recipe

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

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

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