Peanut butter cookies for 2 have been my go-to for those moments when a full batch just feels like too much, but a single cookie isn’t quite enough. I remember one rainy afternoon, I was craving something sweet and comforting, and the idea struck me to scale down my favorite recipe. The smell of warm peanut butter filling my small kitchen was pure bliss! These delightful small batch peanut butter cookies are soft, chewy, and packed with that irresistible peanut butter flavor. Let’s get baking!
Why You’ll Love These Peanut Butter Cookies for 2
When a cookie craving hits, but you don’t want a whole batch, these are your answer. They’re perfect for any occasion, big or small!
- Just the right size: You get two perfect cookies, satisfying your craving without any waste.
- Incredibly fast: These are truly quick peanut butter cookies, ready in under 20 minutes from start to finish.
- Ridiculously simple: You only need a few pantry staples and minimal mixing.
- Perfectly chewy: They bake up with delightfully soft centers and slightly crisp edges.
- Minimal cleanup: Because it’s a small batch, you’ll have fewer dishes to wash.
- These are wonderfully easy peanut butter cookies you can whip up anytime.
- They offer that classic, comforting peanut butter flavor you adore.
Ingredients for Easy Peanut Butter Cookies
Here’s what you’ll need to whip up these delightful small batch peanut butter cookies. Using ingredients at the right temperature and type makes all the difference for that perfect texture and flavor.
- 1 tablespoon unsalted butter, room temperature – Using softened butter helps it cream beautifully with the sugar.
- 3 tablespoons creamy peanut butter (such as Skippy or Jif) – Stick to commercial brands; natural peanut butter has too much oil and can make your cookies spread too much.
- 4 tablespoons brown sugar – This gives the cookies their lovely chewiness and deep, caramel-like flavor.
- 1 large egg yolk – The yolk adds richness and helps bind the dough without making the cookies too cakey.
- 1/2 teaspoon vanilla extract – A classic flavor enhancer that complements the peanut butter wonderfully.
- 3 tablespoons all-purpose flour – This provides the structure for our cookies.
- 1/8 teaspoon salt – Balances the sweetness and brings out the peanut butter flavor.
- 1/8 teaspoon baking soda – Helps the cookies spread slightly and gives them a tender crumb.
- granulated sugar, for rolling – A light coating of granulated sugar adds a little sparkle and a subtle crunch to the outside.
How to Make Peanut Butter Cookies for 2
- Step 1: First things first, let’s get that oven preheated to 350°F (175°C). While it’s warming up, line a baking sheet with parchment paper. This little step prevents any sticking and makes cleanup a breeze.
- Step 2: In a small bowl, grab your softened unsalted butter, the creamy peanut butter, and the brown sugar. Cream these together until they are beautifully combined and look like a smooth, delicious paste.
- Step 3: Now, add in that single large egg yolk and the splash of vanilla extract. Mix everything thoroughly until it’s all incorporated. The mixture should look smooth and inviting.
- Step 4: It’s time to add the dry ingredients. Gently fold in the all-purpose flour, salt, and baking soda. Use a rubber spatula and mix until you have a smooth cookie dough with no visible streaks of flour.
- Step 5: Use a 1.5-ounce cookie scoop to portion the dough into two equal balls. Gently knead each portion with your hands until they’re smooth and free of cracks. This helps create perfect little spheres for our chewy peanut butter cookies.
- Step 6: Roll each dough ball in some granulated sugar. This gives the cookies a lovely, slightly crunchy exterior and a beautiful finish.
- Step 7: Place the sugar-coated dough balls onto your prepared baking sheet. Make sure they have about two inches between them so they have room to spread a bit as they bake.
- Step 8: This is where the classic peanut butter cookie look comes in! Gently press down on each cookie with the back of a fork. Then, press again from the opposite direction to create that iconic criss-cross pattern.
- Step 9: Bake for about 11 minutes. You’re looking for the edges to be set, but the centers should still look a little soft and gooey. This is the secret to truly chewy peanut butter cookies!
- Step 10: Let these amazing single serve peanut butter cookies cool completely on the baking sheet. They’ll continue to set up as they cool, ensuring that perfect texture. Enjoy your homemade treat!
Pro Tips for the Best Small Batch Peanut Butter Cookies
I’ve made these tiny treats countless times, and these little tricks really elevate them from good to absolutely perfect. Follow these tips for cookie success!
- Always use commercial peanut butter like Skippy or Jif. Natural peanut butter contains too much oil and will cause your cookies to spread too much, losing that perfect texture.
- Don’t overmix the dough once you add the flour. Mix just until combined to keep the cookies tender and prevent them from becoming tough.
- Let the cookies cool completely on the baking sheet. They might seem underbaked when they come out, but they continue to set as they cool, which is key for that chewy center.
What’s the secret to perfect chewy peanut butter cookies?
The magic lies in underbaking them slightly and using the right kind of peanut butter. Commercial brands create a stable dough that bakes up beautifully chewy, while pulling them from the oven when the centers are still soft ensures that delightful gooeyness. These are truly easy peanut butter cookies to get right!
Can I make peanut butter cookies for 2 ahead of time?
You can definitely prepare the dough ahead of time! Simply form the dough balls, roll them in sugar, and place them on a parchment-lined plate or small baking sheet. Cover them tightly and refrigerate for up to 24 hours before baking. For more make-ahead baking tips, check out this guide.
How do I avoid common mistakes with small batch peanut butter cookies?
The biggest pitfalls are using natural peanut butter or overbaking. Natural peanut butter leads to excessive spreading. Overbaking dries them out. Always measure accurately and pull them from the oven when the edges are just set. For more baking advice, consider these tips.
Best Ways to Serve Your Peanut Butter Cookies for 2
These delightful quick peanut butter cookies are perfect on their own, but they also pair wonderfully with a few simple additions. Imagine them warm from the oven, with that incredible peanut butter aroma filling your kitchen – pure bliss!
- With a cold glass of milk: This is a classic for a reason! The creamy milk perfectly complements the rich, nutty flavor of the cookies. It’s a simple, comforting pairing that’s hard to beat.
- Alongside a cup of coffee or tea: For a grown-up treat, enjoy these cookies with your favorite hot beverage. The warmth of the drink and the sweetness of the cookie are a match made in heaven.
- As a speedy dessert: Need a fast sweet ending to a meal? These cookies are ready in minutes and are guaranteed to satisfy any sweet tooth.
Nutrition Facts for Peanut Butter Cookies
Here’s a breakdown of the nutritional information for these delicious peanut butter cookies, per serving (which is one cookie):
- Calories: 326 kcal
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Protein: 8 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Sugar: 26 g
- Sodium: 329 mg
- Cholesterol: 107 mg
Nutritional values are estimates and may vary based on the specific ingredients and brands used in your recipe. For more information on understanding nutritional labels, you can refer to resources like the FDA’s guide.
How to Store and Reheat Peanut Butter Cookies for 2
Properly storing these delightful small batch peanut butter cookies ensures they stay fresh and delicious for your next craving. Once they’ve completely cooled on the baking sheet, transfer them to an airtight container. I like to use a small plastic container or a resealable bag to keep them fresh. For more storage tips, check out this article.
For the best texture, store them at room temperature for 1-2 days. If you find they’ve become a bit too crisp for your liking after a day, don’t worry! Reheating is super simple. You can pop them in a toaster oven or a regular oven at a low temperature (around 300°F or 150°C) for just 2-3 minutes. This gentle warming will bring back that wonderful soft and chewy texture, making them taste almost as good as fresh out of the oven. This is a great way to enjoy your quick peanut butter cookies even after a day or two.
Frequently Asked Questions About Small Batch Peanut Butter Cookies
Can I use natural peanut butter for these cookies?
I really don’t recommend it for this recipe. Natural peanut butter has a higher oil content and less stabilizer, which means your small batch peanut butter cookies will likely spread too much and become greasy. For the best results and that classic texture, stick to commercial brands like Jif or Skippy. Learn more about the science behind baking with different ingredients here.
How do I get that perfect criss-cross pattern on top?
It’s super simple! After rolling your dough balls in granulated sugar, gently press down on each one with the tines of a fork. Then, rotate the cookie slightly and press again in the opposite direction. This not only creates the iconic look but also helps flatten the cookie for even baking, making them wonderfully easy peanut butter cookies.
My cookies spread too much. What went wrong?
This usually happens for one of two reasons: either you used natural peanut butter, or your butter and sugar weren’t creamed properly. Make sure your butter is softened but not melted, and cream it well with the brown sugar before adding other ingredients. Also, chilling the dough for about 15-20 minutes before baking can help prevent excessive spreading. For more baking troubleshooting, see this resource.
Can I make these cookies vegan?
You can adapt these small batch peanut butter cookies to be vegan! Swap the butter for a vegan butter alternative, use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) instead of the egg yolk, and ensure your peanut butter and sugar are vegan-friendly. They’ll still be delicious and are surprisingly easy peanut butter cookies to veganize!
Variations of Peanut Butter Cookies You Can Try
While these quick peanut butter cookies are fantastic as is, don’t be afraid to experiment! Sometimes I like to add a little something extra to make them even more special. Here are a few ideas to switch things up.
- Add Chocolate Chips: Fold in about a tablespoon of mini chocolate chips into the dough before shaping. This turns them into a delightful peanut butter chocolate cookie, perfect for satisfying double cravings.
- A Touch of Sea Salt: For a sweet and salty kick, sprinkle a few flakes of flaky sea salt on top of the cookies right after they come out of the oven. It really enhances the peanut butter flavor.
- White Chocolate Drizzle: Once cooled, melt some white chocolate and drizzle it over the cookies. It adds a lovely sweetness and a beautiful visual contrast.
- Air Fryer Method: If you’re short on time, try making these in your air fryer! They become wonderfully quick peanut butter cookies with a slightly crispier edge. Air fry at 325°F (160°C) for about 6-8 minutes, watching closely to avoid burning.
Peanut Butter Cookies For 2: 11-Minute Bliss
- Total Time: 16 minutes
- Yield: 2 cookies
- Diet: Vegetarian
Description
Satisfy your sweet craving with these simple peanut butter cookies for 2. This small-batch recipe yields two soft and chewy cookies, perfect for a quick treat.
Ingredients
- 1 tablespoon unsalted butter, room temperature
- 3 tablespoons creamy peanut butter (such as Skippy or Jif)
- 4 tablespoons brown sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- granulated sugar, for rolling
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, combine the softened unsalted butter, creamy peanut butter, and brown sugar. Mix until well combined.
- Add the egg yolk and vanilla extract to the bowl and mix thoroughly.
- Incorporate the all-purpose flour, salt, and baking soda. Use a rubber spatula to gently fold the ingredients together until a smooth dough forms with no streaks of flour visible.
- Use a 1.5-ounce cookie scoop to portion the dough into two equal amounts. Knead each portion with your hands until smooth and free of cracks.
- Roll the dough balls in granulated sugar.
- Place the sugar-coated dough balls on the prepared baking sheet, ensuring they are two inches apart.
- Gently press down on each cookie with the back of a fork. Then, press again from the opposite direction to create a criss-cross pattern on top.
- Bake for 11 minutes, or until the edges are set and the centers are still slightly gooey.
- Allow the peanut butter cookies to cool completely on the baking sheet before enjoying.
Notes
- Use commercial peanut butter brands like Skippy or Jif for best results. Natural peanut butter contains too much oil and can cause the cookies to spread excessively.
- Measure ingredients accurately, as small-batch recipes are less forgiving.
- The criss-cross pattern pressed with a fork helps flatten the cookies for even baking.
- These cookies can also be made in an air fryer by reducing the bake time by half. Adjust cooking time as needed for your specific air fryer.
- Store any leftovers in an airtight container at room temperature for 1-2 days.
- Prep Time: 5 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 326 kcal
- Sugar: 26 g
- Sodium: 329 mg
- Fat: 20 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.2 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 107 mg