Two Peanut Butter Cookies
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.
Ingredients
- 2 Tablespoons Salted Butter
- 3 Tablespoons Dark Brown Sugar, packed (light or golden would work too)
- 1 Tablespoon Granulated Sugar
- 2 Tablespoons All Natural Unsweetened Peanut Butter
- 1 Large Egg Yolk
- ⅛ Teaspoon Salt
- ¼ Teaspoon Baking Soda
- ¼ Teaspoon Pure Vanilla Extract
- ⅓ Cup All Purpose Flour
Instructions
- Cream the butter, both sugars, and peanut butter for ten seconds. Add the egg yolk and vanilla. Cream until fluffy, about 10 seconds.
- Add the baking soda, salt, and flour. Mix until well incorporated, about 15 seconds.
- Divide the dough into two equal size balls {you can measure if you like but I always eyeball it}. Roll the dough balls in sugar and place on a parchment lined baking sheet.
- Gently press each dough ball down with a fork or potato masher, until roughly ½ inch thick. Bake the cookies at 375° for 11-13 minutes or until golden.
- Remove to a wire rack to cool completely. Cookies will fully set in the middle as they cool. If you do have leftovers, store them in an airtight container at room temperature for up to four days.
Notes
See blog for dietary substitutions for gluten, dairy, and peanut butter.