Small Batch Peanut Butter Cookies

These small batch peanut butter cookies are based off of my well-loved flourless peanut butter cookies and inspired by the nostalgic nutter butters. Without the flour, these cookies have maximum peanut butter flavor and bake up with crisp edges & soft, chewy centers. Fill them with a dreamy peanut butter frosting and dip in melted chocolate for the best homemade version of a childhood favorite cookie.

For more small batch recipes, try Small Batch Brownies, Small Batch Lemon Bars, Small Batch Banana Carrot Muffins, and Small Batch Buttermilk Biscuits.

Ingredient Notes

• Brown Sugar: You can use light or brown sugar here!
• Granulated Sugar: A little bit of granulated sugar helps the cookies to spread just enough. Rolling them in sugar also gives them the best sweet crunch!
• Egg Yolks: 3 egg yolks give these cookies the perfect soft, yet slightly chewy texture.
• Milk: You'll need about 1 tablespoon of milk to bring the dough to the right consistency. 
• Vanilla Extract: Optional, but adds great flavor!
• Peanut Butter: I recommend only using thick and creamy peanut butter, like Jif or Skippy.
• Powdered Sugar: You'll need about a ½ cup of powdered sugar for the frosting.
• Heavy Cream: Add a touch of heavy cream to the frosting to bring it to a smooth spreadable consistency. 

See recipe card for full information on ingredients and individual quantities.

Step by Step Instructions

Here are step by step photos and instructions on how to make this small batch peanut butter cookie recipe! For the full ingredient list and method, see the recipe card at the end of this post.

STEP 1: Make the cookie dough. Whisk the sugars & egg yolks together until smooth, then mix in the milk and vanilla. Fold in the thick, creamy peanut butter for about 2-3 minutes.

STEP 2: Scoop and freeze. Portion the dough with a cookie scoop and freeze for 15 minutes.

STEP 3: Roll. Divide cookie dough balls in two and roll each in sugar.

STEP 4: Assemble. Press the two cookie dough balls together.

STEP 5: Press. Press the dough with a fork and freeze for 15 minutes.

STEP 6: Bake. After freezing, bake the cookies for 12 minutes.

STEP 7: Frosting. Make the peanut butter frosting by creaming the butter until smooth, then adding peanut butter and powdered sugar until combined. Then add the salt and heavy cream until smooth.

STEP 8: Assemble. Spread the frosting between the cookies and dip in chocolate.

Expert Baking Tips

• I recommend only using a thick, creamy peanut butter like Jif or Skippy.
• You can store the cookie dough or baked cookies in the freezer for up to 3 months.

All of the recipes on this blog are carefully developed with gram measurements so you can easily recreate them in your own kitchen with success. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), you can make these recipes accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x