Two Peanut Butter Cookies

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An ultra small batch recipe made with a handful of pantry and refrigerator staples, these two peanut butter cookies are all you need when the PB cookie craving comes around.

I love cookies. They are far and wide my favorite dessert, and I would choose them over any goodie on most days (sorry cake, ice cream, and pie. Donuts, you are a close second though…). Peanut butter cookies are especially addicting as they are loaded with all natural creamy peanut butter, dark brown sugar, and a prominent dose of pure vanilla extract. This recipe is one bowl + one baking sheet, and comes together without the need to chill the dough. These two peanut butter cookies are going to be your new go-to for a quick sweet tooth fix!

What you’ll need to make these two peanut butter cookies:

Salted butter

Dark brown sugar (golden or light is fine as well)

Granulated sugar

Creamy peanut butter (all natural, unsweetened. I use Adam’s Creamy Peanut Butter)

A large egg yolk

Salt

Baking soda

Pure vanilla extract

All purpose flour

Making these Cookies

These ultra small bath cookies bake up two perfect peanut butter cookies with minimal fuss, little to no mess and only one bowl + one baking sheet. The results are two prefect cookies every time. Each cookie is roughly 3.5 ounces, and although you can measure if you want to, I always eyeball the dough into two parcels.

To begin, cream you butter, sugars, and peanut butter in a small bowl. This not only adds some air to ensure that your cookies bake up thicker, but allows the sugars to fully combine with the butter and peanut butter. I use all natural, no sugar added, creamy peanut butter for the best results. If you only have peanut butter with sugar added, you will want to pull back on the added sugars a bit, about one half to one tablespoon so the cookies are not overly sweet. Add the egg yolk and the vanilla, mixing well. Add the dry ingredients, your baking soda, salt and flour, and give it one last good mix to ensure all of the dry ingredients are mixed it with all of the wet ingredients.

Divide your dough into equal parts, roll each part in the granulated sugar, and place each ball onto a parchment lined cookie sheet. Using a potato masher (or a fork if you don’t have a masher), gently press down until the cookies are about one half inch thick. This does not have to be exact, and the thicker you leave the dough, the thicker you cookies will be (and visa versa).

Bake at 375° for 11 to 13 minutes or until golden. Allow the cookies to cool for five minutes and then remove them to a wire rack to cool completely (or enjoy them warm!).

Dietary Substitutions

I love providing gluten and dairy free substitutions so that those with alternate dietary needs can enjoy my recipes to their fullest! These are subs that I have either used and continue to stock in my own home, or that have come highly recommended from others. I want your baking experience to be the best it can be, and avoiding gluten or dairy shouldn’t hinder that process in the slightest. 

As always, here is a list of tried and true dietary substitutes, so that you can enjoy this recipe without the additions of gluten or dairy. 

Bob’s Red Mill 1:1 Gluten Free Baking Flour is a wonderful all-purpose sub, and it’s cup for cup, so use the same measurements as you would all-purpose flour. 

Miyokos butter is a plant based brick that closely resembles dairy butter not only in its look, but it’s taste as well. It melts, browns, and spreads just like real butter, and truly is a fantastic substitute in this recipe. Use it as a 1:1 ratio sub, same as the flour, so the recipe measurements will not change. 

Using Wow Butter will make these cookies nut-free and allow the amazing taste of peanut butter to still come though.

I hope you love these Two Peanut Butter Cookies! If you love small batch recipes, try my Two Perfect Chocolate Chip Cookies!

XO,

Heather