This small-batch peanut butter cookie recipe yields four soft, chewy cookies made in one bowl with no chill time—perfect for when you want a quick treat. Ready in about 20 minutes from start to finish, these cookies are simple, satisfying, and reliably delicious.
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Peanut butter is a favorite in my house—whether we’re enjoying peanut butter donuts, blondies, or classic PB&J sandwiches. But sometimes you don’t want a whole batch of cookies sitting around. That’s where a small-batch recipe like this one comes in handy.
As a busy parent and baker, I love recipes that are fast and fuss-free. This one takes about five minutes to mix and roughly 10 minutes to bake, so when a cookie craving hits you can have warm cookies on the table in minutes. These are one-bowl, soft peanut butter cookies with minimal effort.
Tester Jeremy commented: These peanut butter cookies are amazing! Soft, chewy and the perfect amount of peanut butter.
💗 Why you will love these peanut butter cookies
- Easy — no mixer required; whisk everything together in one bowl.
- Quick — no chill time, so from start to finish this recipe takes about 15 minutes.
- Small batch — makes four cookies, ideal when you want just a few without leftovers.
- Gluten- and dairy-free — made without butter; these cookies feature pure peanut butter flavor and are gluten free.
🛒 Ingredients needed
Please scroll to the recipe card at the end of this post for the full ingredient list and detailed directions.
Egg yolk — use 1 large yolk. Save the white for another use, like meringues or scrambled eggs.
Granulated sugar — used in the dough and optionally for rolling before baking. Rolling in extra sugar adds a sparkle but is optional.
Brown sugar — dark or light brown sugar both work.
Vanilla — pure vanilla extract for flavor.
Kosher salt — a small pinch to balance sweetness.
Peanut butter — use a processed creamy peanut butter such as Skippy or Jif for best texture; crunchy works too. Natural peanut butter has not been tested with this recipe.
Remember to pin this recipe to Pinterest!
🥣 How to make peanut butter cookies without flour
Preheat the oven to 350°F and line a quarter sheet pan with parchment paper or a silicone mat.
In a medium bowl, whisk the egg yolk with the brown and granulated sugars until well combined. The mixture will be thick and requires a bit of patience to blend smoothly.
Add the vanilla and kosher salt, then whisk until the mixture is smooth.
Fold in the peanut butter with a spatula until a thick, cohesive dough forms.
Divide the dough into four equal portions (a little over 2 tablespoons each), roll into balls, and optionally roll each ball in extra granulated sugar for a sparkly finish.
Place the dough balls about an inch apart on the prepared sheet. Use a fork to press each cookie into a crisscross pattern so they bake evenly.
Bake for 8–10 minutes, until the edges are set and the tops no longer look wet. Let the cookies rest on the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve with a glass of milk and enjoy.
🎥 Video tutorial
💬 Frequently asked questions
Why do you put a criss-cross on peanut butter cookies?
The fork crisscross creates the classic peanut butter cookie appearance and helps flatten the dough so it bakes evenly. If the fork sticks, dip it in sugar before pressing.
How do you keep peanut butter cookies from being crumbly?
Avoid overbaking. For soft cookies, remove them when the edges are set but not browned; they’ll finish setting while resting on the pan. In my oven they take about nine minutes.
Do I have to roll the cookie dough in extra sugar?
It’s optional. Rolling in sugar adds a light sparkle and extra texture, but the cookies are fine without it.
Can I make a larger batch?
Yes. This recipe can be doubled to yield eight cookies.
💡 Variation ideas
Add chocolate: drizzle melted white, milk, or dark chocolate over the cookies or dip half of each cookie in melted chocolate.
If you want a peanut-free option, try cookie butter cookies. For an oatmeal version with chocolate chips and peanut butter, try an oatmeal peanut butter chocolate chip cookie recipe.
🫙 How to store
If you have leftovers, store cookies in an airtight container at room temperature for up to five days or freeze for up to three months.
If you make these Small Batch Peanut Butter Cookies, snap a photo and tag @twosugarbugs on Instagram. I love seeing your creations—happy baking!
More small batch desserts
- Small Batch Cinnamon Rolls
- Edible Sugar Cookie Dough {for one}
- Small Batch Chocolate Swiss Meringue Buttercream
- Chocolate Cupcakes with Sprinkles
If you try this recipe (or any from two sugar bugs), please come back to leave a review and a ⭐️⭐️⭐️⭐️⭐️ rating. I read every comment and love hearing from you!
📖 Recipe
Small Batch Peanut Butter Cookies
This simple peanut butter cookie recipe yields four soft, chewy cookies made in one bowl with no chill time—perfect when you want a quick homemade treat.
For best results use weight measurements when available.
5 minutes
10 minutes
15 minutes
Ingredients
- 1 large egg yolk
- 3 tablespoons brown sugar, packed (38g)
- 2 tablespoons granulated sugar (25g)
- ½ teaspoon pure vanilla extract
- ⅛ teaspoon kosher salt
- ½ cup peanut butter (128g)
- 2 tablespoons granulated sugar* (25g) for rolling
Instructions
- Preheat oven to 350°F and line a sheet pan with parchment paper or a silicone mat.
- In a medium bowl, whisk the egg yolk, brown sugar, and granulated sugar until thick and well combined. Add vanilla and kosher salt and whisk until smooth.
- Fold in the peanut butter with a spatula until a thick dough forms.
- Divide the dough into four equal portions (about 2 tablespoons each). Roll into balls and optionally roll each ball in granulated sugar. Place on the prepared pan about an inch apart. Use a fork to press a crisscross pattern into each cookie.
- Bake 8–10 minutes, until edges are set. Let cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
*Rolling the cookies in extra sugar is optional but adds a pretty finish. If the dough feels crumbly while rolling, warm your hands slightly to help the dough stick together. Store baked cookies in an airtight container at room temperature up to five days or freeze for up to three months.
Nutrition Information:
Yield:
4
Serving Size:
1
Amount Per Serving:
Calories: 340Total Fat: 20gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 93mgSodium: 237mgCarbohydrates: 34gFiber: 2gSugar: 25gProtein: 10g
The nutrition information is an estimate and may vary based on brands and portion sizes.
Did you make this recipe?
Please PIN to Pinterest and share a photo on Instagram—tag @twosugarbugs. Thank you!