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Small Batch Peanut Butter Cookies

Indulge in these delightful Small Batch Peanut Butter Cookies that combine creamy peanut butter, chocolate chips, and oats for a chewy, nostalgic treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 5 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tbsp Peanut butter (Smooth) The base of your cookies, providing creaminess and that unmistakable flavor.
  • 2 tbsp Browned butter Adds a nutty richness, enhancing the overall flavor profile.
  • 2.5 tbsp Brown sugar Sweet and slightly caramelized, it complements the other ingredients.
  • 1 large egg yolk Egg yolk For structure and moisture, keeping the cookies tender.
  • 1/2 tsp Vanilla extract Offers a warm, aromatic note, elevating the flavor.
Dry Ingredients
  • 4 tbsp All-purpose flour Provides the bulk of the cookies, helping bind everything together.
  • 1 tbsp Quick oats For a subtle chewy texture without overpowering the cookie.
  • 1/4 tsp Baking soda Helps with leavening, ensuring your cookies rise perfectly.
Mix-ins
  • 3 tbsp Chocolate chips (Semisweet) The chocolate adds sweetness and richness.
  • 1/2 cup Chocolate ganache An optional indulgence for that extra chocolatey finish.
  • 2 tbsp Pistachios (Roughly chopped) Adds a unique crunch and flavor contrast.
  • 2 tbsp Shredded coconut For a sweet, chewy texture that complements the other elements.

Method
 

Preparation
  1. In a medium-sized mixing bowl, add the peanut butter, browned butter, and brown sugar. Cream these ingredients together until the mixture is light and fluffy.
  2. Add the egg yolk and vanilla extract. Mix until fully combined.
  3. Add the flour, quick oats, and baking soda to the bowl. Mix carefully until just combined.
  4. Fold in the chocolate chips, ensuring they’re evenly distributed throughout the dough.
  5. If your dough seems overly sticky, mix in 1 teaspoon more flour.
  6. Cover and chill the dough in the fridge for about 20 minutes.
Baking
  1. Scoop small portions to form five balls and place them onto a cookie tray lined with parchment paper.
  2. Preheat your oven to 350 degrees F. Bake the cookies for 10-12 minutes until golden brown around the edges.
  3. Let the cookies cool on the tray for a few minutes. Optionally, stick a few more chocolate chips on top while they’re still warm.
  4. Once cooled, spread a dollop of chocolate ganache on each cookie and sprinkle with chopped pistachios and shredded coconut.

Notes

Use fresh ingredients for the best rise. Chill the dough to prevent spreading and ensure thicker cookies. Feel free to experiment with different chocolate chips or nuts.