Small-batch Peanut Butter Cookies
User Reviews
4.9
Small-batch Peanut Butter Cookies
Description
This recipe blends all-purpose flour with baking soda and salt, combined separately with peanut butter, softened butter, brown sugar, granulated sugar, an egg yolk, and vanilla extract to make a smooth dough. After folding in the dry ingredients, the dough is portioned into balls, each pressed with a fork to create a crosshatch pattern before baking at 350°F. Baking duration determines the final texture—shorter for soft, pale cookies and longer for a crisper, browned edge.
The resulting cookies offer a modest batch size, suitable for small households or when craving fresh peanut butter cookies without excess. The browned sugars provide a depth of flavor while the peanut butter brings a creamy, nutty backbone. These cookies cool on the baking sheet to firm up before transferring.
Measuring flour accurately is emphasized to maintain cookie texture, encouraging weighing or the spoon and sweep method for consistent results. The recipe is straightforward and manageable for home bakers seeking a small, peanut butter cookie treat with a classic texture and appearance.
Ingredients
- 1/2 cup all-purpose flour measured by weight or using the spoon and sweep method, 60 g
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/3 cup peanut butter not natural peanut butter, 85 g
- 3 tablespoons unsalted butter softened, 1.5 oz
- 3 tablespoons brown sugar 37g
- 2 tablespoons granulated sugar 25g
- 1 egg large, yolk
- 1/2 teaspoon vanilla extract
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
- Measure flour carefully by weight or use the spoon and sweep method to avoid dry or dense cookies.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6cookies
Amount Per Serving
Calories 224 kcal
% Daily Value*
| Calories | 224kcal | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
