Small Batch Peanut Butter Cookies
The food I crave all the time? Peanut butter cookies. So I created a small batch recipe - for the days you NEED a warm peanut butter cookie.
- Prep time
- 15 min
- Cook time
- 14 min
- Yield
- 8 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup creamy peanut butter
- 1/3 cup butter
- 1/3 cup brown sugar
- 1 tbsp granulated sugar
- 1 egg yolk
- 2/3 cup all purpose flour
- 1/4 tsp salt
- 1/4 tsp soda
- 1/2 cup peanut butter chips (optional)
Instructions
- 1
Preheat the oven to 350° F.
- 2
Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
- 3
In the bowl of a stand mixer or with an electric hand mixer, cream together the peanut butter, butter, brown sugar and sugar until well combined.
- 4
Scrape the sides of the bowl and add in the egg yolk. Mix until combined.
- 5
Add the flour, baking soda and salt, mix until the sticky dough forms.
- 6
Mix in the peanut butter chips.
- 7
Portion the dough out into a heaping 3 tbsp portion (# 24 scoop). Roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough.
- 8
Flatten the cookie dough so it looks like a hockey puck. Press the cookie with a large fork for the design on top, if desired.
- 9
Bake at 350° for 13-15 minutes. The cookie will spread just slightly and the edges should start to turn golden brown when they are ready to come out of the oven.
- 10
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
- 11
Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.