I can't stop making these small batch peanut butter cookies! They are super chewy, loaded with peanut butter, and have a lightly crisp, sugared exterior. With just a few pantry staple ingredients, you'll end up with 6 ridiculously easy-to-make, easier-to-eat cookies.
One peek into my freezer will tell you that I'm on a PB cookie kick lately. I think even my husband, who will eat anything slathered in peanut butter, is over it.
Me, on the other hand? I wouldn't say that PB cookies are the first I reach for. Small batch chocolate chip cookies? Yes. 100% always. But when it comes to peanut butter, I have specifics.
First of all, the cookies need to be chewy. Thin and chewy. Never cake-y, never so dense that they're hard to swallow. And I want sugared edges. Crinkle tops. Lots of nutty flavor. And an easy enough recipe that I can be shoving them into my face in 30 minutes flat.
After many tests and trials, I can say I've found the one. As a trained pastry chef, I've had many peanut butter cookies - some good, some bad, some just ok - but these are by far the best. They're one bowl, zero chill, and the whole recipe takes 30 minutes from start to finish. We love to see it.
You can also add mix-ins
What I also love about these cookies is that they are a blank slate for any of your favorite mix-ins. Honestly, I like a plain cookie, but you have lots of options here. These are a few I've tested, but if you try others, I'd love to hear how it goes!
- Chocolate chips - add 65 grams (⅓ cup) of semi-sweet or dark chocolate chips.
- Crushed peanuts - use unsalted, chopped peanuts. Around 30 grams (¼ cup) should do it.
- Mini M&Ms - regular or peanut butter would be delicious. Use 50 grams (¼ cup).
Choosing the right peanut butter
The thing about peanut butter is that it's not all created equal. And while yes, I usually choose natural peanut butter for oatmeal, sandwiches, or stir fry, you'll want that classic lunch box peanut butter in this recipe. I'm talking Skippy, Jif, the usual. Make sure it's creamy peanut butter. Now is not the time for crunchy. (Even though, tbh, crunchy is my fave.)
Other than that, the list is basic. We're talking unsalted butter, brown sugar (dark or light), an egg yolk, pure vanilla extract, all-purpose flour, cornstarch, baking soda, Morton's Kosher salt, and granulated sugar for rolling.
Cornstarch in cookies
Listen up friends! Are you listening? Please don't skip the cornstarch. Just like sauces and compotes, cornstarch helps thicken cookie dough, creating a softer, chewier cookie that doesn't spread too much. This is key since we're not chilling the cookie dough.
How to bake these cookies
Make sure the butter is mostly cooled before you mix in the brown sugar! It helps with the creaming process and keeps the cookies from spreading too much.
The dough might feel a little soft and loose, but no worries! Just do your best to roll the dough into smooth balls, the cookies will still bake up nicely.
The scoot technique
Can I tell you a little secret? Even us professional bakers don't know how to make cookies round. (But you didn't hear it from me.) Here's what we do instead!
Right after the cookies come out of the oven, grab something round that's just a little bigger than the cookies. A biscuit cutter, drinking glass, or small bowl will all work. Then, while the cookies are still warm, place your round utensil of choice around a cookie and move your wrist in a fast circular motion. The circular object will round out the edges of the cookie!
Just a head's up, the cookies have to still be hot and pliable when you scoot them. The second they set, it's too late.
Storage tips
Place leftover cookies in an airtight container. Cover and store on the counter for 1-2 days.
To be honest, I think fresher is better when it comes to these cookies. They're still good after 1-2 days but they will lose their chew over time.
Freeze - 2 ways!
These cookies can be frozen baked or un-baked. I typically freeze the cookie dough balls so I can have fresh cookies whenever I'm in the mood.
- Freeze the baked cookies - place the cookies in a freezer bag or container and add a layer of parchment paper. Freeze for up to 3 months.
- Freeze the dough - freeze the cookie dough balls until solid 1-2 hours. Pop them in a freezer bag or container with a layer of parchment paper and freeze for up to 3 months. No need to defrost before baking - just add 1-2 minutes to the bake time!
When it comes to small batch baking, I always recommend using a scale to measure the ingredients. Just a small amount of flour can make or break an entire recipe. But if you don't have a scale, use the fluff, spoon, & level method to measure flour, cocoa, & other dry ingredients. Here is a whole guide on how I measure ingredients for small batch baking!
If you try this recipe, I would love if you left a star rating and review. I read every comment and love hearing what you think about my recipes. Thanks so much for supporting Midnight Bake Club!
30-Minute Small Batch Peanut Butter Cookies
Equipment
- Kitchen scale
- Whisk or hand mixer
- Medium mixing bowl
- 1 sheet pan
- Parchment paper
- #20 cookie scoop
Ingredients
- 57 grams unsalted butter, melted and cooled (¼ cup)
- 105 grams dark brown sugar (½ cup packed)
- 1 large egg yolk, room temperature
- 1 teaspoon pure vanilla extract
- 66 grams creamy peanut butter like Skippy or Jif (¼ cup)
- 45 grams all-purpose flour (6 Tablespoons)
- 5 grams cornstarch (½ Tablespoon)
- ¼ teaspoon baking soda
- ½ teaspoon Kosher salt
- 25 grams granulated sugar for rolling (2 Tablespoons)
Instructions
- Preheat the oven to 350°F (177°C). Line a sheet pan with parchment paper and set aside.
- Pour the melted, cooled butter and dark brown sugar into a medium mixing bowl. Whisk until the mixture is thickened and lighter in color, 2-3 minutes.
- Add the egg yolk and vanilla extract. Then, stir in the creamy peanut butter. Using a rubber spatula, fold the flour, cornstarch, baking soda, and salt into the peanut butter mixture, just until the dough comes together and there are no more streaks of flour. Don't over-mix!
- Using a #20 cookie scoop, divide the dough into 6 big balls. Roll the cookie dough balls between your palms until they're smooth and then roll them in the granulated sugar. (The dough may be soft, but do your best to roll them into balls or pucks.)
- Place the cookie dough balls 2-3 inches apart on the prepared sheet pan. Bake the cookies for 5 minutes. Then, using oven mitts, grip the sides of the pan and "bang" the pan on the wire rack a few times, until the cookies crinkle on the edges. Bake for 4-5 more minutes, just until they're set on the edges and a little under-done in the centers.
- Cool the cookies on the sheet pan for 5-10 minutes. Then, transfer them to a wire rack to cool completely. Enjoy!
Kat says
Looking for small batch oatmeal and found MBC. Changed my mind when I saw the uber peanut butter. Mashed them up by grinding oats into flour for the pbs = the cookies I absolutely needed today.
Thanks so much
I'll be back for the oatmeal later.
Sara Hunt-Broka says
Oh yay, I'm so happy you made it here! Those PB oatmeal cookies sound so good, I'm going to have to give those a try! Thanks so much for making my recipe. 🙂