Small-batch Peanut Butter Cookies

Name: Small-batch Peanut Butter Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6 cookies
Ingredients: 1/2 cup (60g) all-purpose flour; 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1/3 cup (85g) peanut butter; 3 tablespoons (1.5oz) unsalted butter; 3 tablespoons (37g) brown sugar; 2 tablespoons (25g) granulated sugar; 1 large egg yolk; 1/2 teaspoon vanilla extract

User Reviews

4.9

117 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings
6 cookies
Calories
224 kcal
Course
Dessert
Cuisine
American

Small-batch Peanut Butter Cookies

Jack Kelley

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These small-batch Peanut Butter Cookies are easy to make, super peanut buttery, and SO addictive.

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Ingredients

Servings

1/2 cup (60g) all-purpose flour measured by weight or using the spoon and sweep method*
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup (85g) peanut butter (not natural peanut butter)
3 tablespoons (1.5oz) unsalted butter softened
3 tablespoons (37g) brown sugar
2 tablespoons (25g) granulated sugar
1 large egg yolk
1/2 teaspoon vanilla extract

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Instructions

Pre-heat your oven to 350°F and line a baking sheet with parchment paper or silicone baking mat.
In a small bowl, whisk together flour, baking soda, and salt.
In a medium bowl, combine peanut butter, softened butter, brown sugar, granulated sugar, egg yolk, and vanilla. Whisk together until smooth.
Stir in flour mixture until just combined. Scoop rounded spoonfuls of the dough and roll into 6 balls. Place dough onto prepared cookie sheet and use a fork to firmly press a crosshatch pattern onto the tops of the cookies.
Bake for 8 to 11 minutes, until the edges of the cookies look set, but the cookies are still pale (for a crispier cookie, bake for 10 to 12 minutes until the cookies begin to darken). Cool on the baking sheet for at least 10 minutes before moving (cookies will be quite soft until they cool).
Enjoy!

Notes

*Correct flour measurement is very important in this recipe. For best results, measure by weight or the Spoon and Sweep Method (stir the flour in your container to fluff it up and then spoon it into your measuring cup, sweep excess off with the flat of a knife).