Sometimes you need to bake just two chocolate chip cookies, and sometimes you need to bake just two peanut butter cookies. So here is your perfect recipe. The dough takes just minutes to mix up, and just like my single serving chocolate chip cookies, you can mix them up in one small bowl. Perfect when you need a quick peanut butter fix.
And forget dry, crumbly peanut butter cookies. These cookies are soft and tender. This recipe bakes up two nice large sized cookies, so share if you want. Or don’t, it’s totally up to you.
Bake Just Two Peanut Butter Cookies
Just Two Peanut Butter Cookies Makes two large peanut butter cookies
Course: Cookies, Single Serving
Servings: 1 -2
- 2 tablespoons of butter
- 3 firmly packed tablespoons of dark brown sugar
- Pinch of kosher salt
- 1/4 teaspoon of pure vanilla extract
- 2 tablespoons of peanut butter
- 1 egg yolk - discard or set aside egg white for a different use
- 1/4 teaspoon of baking soda
- 1/4 cup of all-purpose flour plus one additional tablespoon of flour
- Whole peanuts - optional
Preheat oven to 350 degrees and line a baking sheet with parchment paper.
In a microwave safe bowl, heat butter just until it starts to melt. Blend melted butter, sugar, salt, and vanilla together by hand. Stir in peanut butter. Add egg yolk and stir again. Add baking soda and flour, and stir until combined.
Form cookie dough into two balls and place on baking sheet. Dough will be soft. Sprinkle a few peanuts on top of cookie dough. The cookies will spread during baking, so make sure they are several inches apart. Bake for about 8-9 minutes, or until edges start to turn golden brown.
Remove baking sheet from oven and let cookies cool on cookie sheet. They will be very soft until cooled.
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My five FAVORITE recipes for busy families!
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You are a genius.
OKAY, is this not just the COOLEST thing… : ) Your amazing!!!
I just made these peanut butter cookies, and added chocolate chips – Yum!! I made 5 medium cookies instead of 2 large, and they are delicious! Thanks for a great recipe 🙂
good lord this is dangerous!
I love recipes that make small amounts of desserts, because I always eat them when I make large batches or send the rest to work with my husband to make his coworkers fat 🙂 I look forward to trying these because I loveeeee fresh peanut butter cookies.
Will this work with natural peanut butter?
I just made these and they were awesome. I had enough batter for 5 cookies which is was perfect because I’d eat 50 if I made that much. So this keeps me from dying of gluttony.
I just made these, and I made 5 cookies as well. I scooped the batter with a cookie scoop and spaced them 2 to a row. I didn’t add the peanuts and they didn’t flatten too much. They look and smell great! This recipe was so easy! I am sitting here patiently waiting for them to cool so I can eat 1!
I made these with natural peanut butter, and about 6 minutes into baking, they still weren’t spreading. Just two giant globs. I smushed them into flat shapes and continued baking them. They are DELICIOUS. May have been my mistake in mixing them somehow? Either way, love this recipe.
Your blog is fantastic! I found this recipe through a Google search. I used crunchy peanut butter and was able to make 9 small-sized cookies (with one medium sized). I also like to flatten the cookies out, so I can know their shape before they bake. I guess, I’m a little worried about overcrowding, as a novice baker. Well, the batch turned out awesome! They’re wonderful and just the right amount of everything. Thanks so much for sharing–I’m sure I’ll be around again!
Going to make these tonight and try putting a peanut butter cup in the middle.
That trick works in *most* cookie recipes. So do many candy which change consistency in the oven.
can you use any type of brown sugar or does it got to be dark brown sugar?
Both should work, but the results may vary.
Since I LOVE your chocolate chip two cookie recipe and am fresh out of chocolate chips, I just made these, with a few mods: I also didn’t have any peanut butter, so these became almond butter cookies (I used raw, unsalted)! I used almond extract instead of vanilla, and subbed 1/2 of the flour with almond flour/meal (this also reduces the carbs a tad). I reduced the sugar by about 25% (carbs again, plus I just like things a little less sweet). Divided the dough into four, flattened each blob a little, and chopped a few raw almonds to top ’em with. The baking time was the same, and they were DELISH! A bit more fragile than regular cookies, I’m sure because of subbing in the almond flour which has no gluten. Will continue to tinker: maybe adding in a teaspoon or so of either vital what gluten or ground flax seeds will make them sturdier, and I think I’d like them even less sweet.
Thank you so much for offering these awesome micro-dessert recipes – especially when it comes to cookies, I have NO willpower whatsoever!
Made these tonight but used almond butter instead of peanut butter. Absolutely delicious!
Great recipe! I had to flatten mine and they took a few minutes longer to bake. Very yummy cookies! will make again and again.
I made 3 cookies. I had to bake them a little longer. The hardest part was waiting for them to cool. I’m enjoying them now with some cold milk. Thank you!
This looks great as well, how will the taste for these peanut butter cookie differs from the other recipe you’ve posted using only peanut butter, egg and sugar?
Thank-you! Thank-you! Thank-you! Thank-you! Thank-you! Thank-you! Thank-you! Talk about portion control!
I think I have died and gone to heaven….a small cookie recipe just for me. As a working single woman it is difficult to cook food or desserts just for one. With this recipe I can have a fresh batch of cookies with my coffee and not have a dozen left over. The recipe is so easy that I often make a little batch to take to work for the next day. I need to throw in that this is not sitting well with my co-workers because normally when I got in the mood for cookies, I made a big batch and took them to work so I wouldn’t have huge leftovers…..now I have this cute little bag just for me 🙂