CakeWhiz

Small Batch Peanut Butter Cookies {With Chocolate Chips}

Easy, soft and chewy small batch peanut butter cookies recipe, homemade with simple ingredients. Full of chocolate chips and browned butter.

*Thank you Silk for sponsoring today’s post so that I can share this recipe for small batch peanut cookies with all of you. As always, all opinions are mine.*

I think cookies must be the ultimate comfort food out there. Don’t get me wrong! I love cake but if I am ever having a rough day, I bake cookies instead of cakes. Maybe it’s because they are faster to make and even easter to eat. This recipe is different than my Classic Peanut Butter Chocolate Chip Cookies Recipe but still tastes incredible! If you are looking for another small batch treat, be sure to try these Small Batch Sugar Cookies (Cut Out Cookies).

Small Batch Peanut Butter Cookies on Gray Background- Closeup Shot

How to make easy small batch peanut butter cookies recipe from scratch?

  1. Cream- Peanut butter, browned butter, brown sugar until lightly and fluffy. 
  2. Mix in- Egg yolk and vanilla extract.
  3. Add- Flour, oats, baking soda and mix until just combined.
  4. Stir in– Chocolate chips.
  5. Cover and chill dough– In fridge for about 20 minutes.
  6. Scoop– Out small portions of the dough to make 5 balls.
  7. Place– Them on a lined cookie tray.
  8. Bake– At 350 degrees F for 10-12 minutes.
  9. Remove– From oven and let them cool in the tray.

How to brown butter? 

In a small frying pan or pot, place butter and turn the stove on to a medium high heat. Be sure to stir and watch the butter so that it doesn’t burn. You don’t want that! However, browned butter is used in baking, because it adds a more nutty flavor and enhances the appearance as well.

Why are my cookies dry? Why are my cookies crumbly and falling apart?

This typically happens if the ingredients haven’t been measured correctly, particularly adding too much flour. Before baking, if you see that the dough is too dry, you can mix in milk a little at a time until the dough is a better consistency.

Why are my cookies flat?

There’s a few things that can happen to make cookies go flat. One is inaccurate measurements, so be sure to accurately measure! The other thing you need to watch is to chill the dough, because otherwise the cookies will spread out flat on the pan.

Variations for best small batch peanut butter chocolate chip cookies

Top them- With nuts, like pistachios or crushed peanuts, chocolate ganache, caramel sauce, preserves, more chocolate chips, toffee bits, crushed candy, or shredded coconut. The possibilities are endless! Have fun with it.

Dip them- In melted milk chocolate either fully or halfway. You can also try dipping in semi-sweet or white chocolate.

Fill them– Make cookie sandwiches by placing some yummy frosting in between two cookies

Change their size- I made 5 regular sized cookies but you can make 4 large ones. Just be aware that baking time will obviously be longer.

Add in- Nuts, such as chopped pistachios or peanuts, dried fruit, such as cranberries or bananas, shredded coconut, and more. Just keep watch when cooking, because adding these things may change cook time.

Tips and techniques for small batch cookies

Peanut butter brand- Depending on the brand of peanut butter used, more flour may need to be added. Start with 4 tbsp flour +1 tbsp oats, and then adjust accordingly. Natural peanut butters without any other additives usually have a much thinner consistency.

Quick oats vs. old fashioned oats- Must use quick oats because otherwise your cookie will not have the right texture since the old fashioned oats are larger and take longer to cook.

Creamy vs Chunky peanut butter- I really recommend creamy for a better texture, but you can also use chunky, if you prefer.

Browned butter vs. Regular butter– Believe it or not, there is a difference! This is a baking “secret” that adds flavor and a special nuttiness to your cookies that you just can’t get with regular butter.

Use unsalted butter– Because you don’t cookies that taste too salty.

Chill dough– Because it make it easier to handle and prevent over-spreading during baking.

Don’t use whole egg– Because it will change the consistency and texture. Egg whites have a foaming effect but the yolk allows emulsification to take place.

How do you know cookies are done baking?– You can tell when the edges are firm, cookies are golden brown, and the centers are slightly soft.

Don’t over-mix dough– Because then the cookies will rise and fall, meaning you will have flat, crispy cookies.

Don’t remove cookies from pan until they cool fully– Because the residual heat continues to cook them to perfection. Plus, they can break when they are so soft. As they cool, they become firmer.

Add a little more chocolate- Stick a few more chocolate chips on top of the warm cookies before they cool for a beautiful appearance. 

Optional step– When the cookies cool down completely, spread some chocolate ganache on top of each cookie and toss some pistachios and shredded coconut.

Storage for soft and chewy cookies

Room Temperature- Leftovers can be stored in a cookie jar at room temperature for up to 3 days.

Fridge- Place cookies in a sealed container and keep for up to 5 days.

More peanut butter desserts

Partially Eaten Peanut Butter Chocolate Chip Cookies on Gray Background

I was watching the Oscars yesterday and dunking these cookies in a glass of Nutchello and it was pure bliss. Have you guys tried it? It’s sooooo good! There are a few flavors available but I am crazy  about the dark chocolate and walnut flavored one. It’s rich and creamy and has less than a 100 calories per serving and pairs perfectly with these nutty and chewy cookies. Moreover, it also has no artificial colors or saturated fats and is very refreshing, when poured over ice!

nutchello 2

Furthermore, it works great in this Chocolate Ganache Frosting. I replaced half the heavy cream for this drink. Then, I topped a few cookies with this frosting, tossed some shredded coconut and pistachios and they were beyond amazing!

Easy Small Batch Cookies With Peanuts, Pistachios, Ganache on Gray Background- Overhead Shot
Easy Soft and Chewy Small Batch Peanut Butter Cookies on Gray Background- Closeup Shot
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Small Batch Peanut Butter Cookies (Peanut Butter Chocolate Chip Cookies)

Prep Time: 10 mins
Cook Time: 10 mins
Chill time: 20 mins
Total Time: 40 mins
Easy, soft and chewy small batch peanut butter cookies recipe, homemade with simple ingredients. Full of chocolate chips and browned butter.
Yield: 5 Cookies

Ingredients

Cookies:

  • 2 tbsp Peanut butter, Smooth
  • 2 tbsp Browned butter, Unsalted, Can be replaced with regular softened butter but color of cookies would be lighter
  • 2.5 tbsp Brown sugar
  • 1 Egg yolk, From large egg, Don't use whole egg
  • 1/2 tsp Vanilla extract
  • 4 tbsp All-purpose flour
  • 1 tbsp Oats, Quick oats, Do not use old fashioned oats
  • 1/4 tsp Baking soda
  • 3 tbsp Chocolate chips, Semisweet, Or chocolate chunks

Topping (Optional)

  • 1/2 cup Chocolate ganache,
  • 2 tbsp Pistachios, Can be roughly chopped
  • 2 tbsp Shredded coconut

Instructions 

  • In a medium-size mixing bowl, add peanut butter, browned butter, brown sugar and cream until lightly and fluffy.
  • Add egg yolk, vanilla extract and mix until combined.
  • Add flour, oats, baking soda and mix until just combined. Don't over-mix!
  • Stir in chocolate chips.
  • Please note that cookie dough should be a little sticky but if it's too wet, mix in 1 tsp more flour.
  • Cover and chill dough in fridge for about 20 minutes to make it easier to handle and prevent over-spreading during baking.
  • Scoop out small portions of the dough to make 5 balls.
  • Place them on a cookie tray, lined with parchment paper.
  • Bake at 350 degrees F for 10-12 minutes OR until edges are firm and cookies are golden brown and centers are slightly soft.
  • Remove from oven and let them cool in the tray. Stick a few more chocolate chips on top of the warm cookies before they cool for a beautiful appearance.
  • Optional step: When the cookies cool down completely, spread some chocolate ganache on top of each cookie and toss some pistachios and shredded coconut. Enjoy!

Notes

  • Read all my tips above.
  • Leftovers can be stored in a cookie jar at room temperature for about 3 days. 

Nutrition

Calories: 304kcal, Carbohydrates: 40g, Protein: 5g, Fat: 14g, Saturated Fat: 8g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 51mg, Sodium: 167mg, Potassium: 231mg, Fiber: 2g, Sugar: 26g, Vitamin A: 205IU, Vitamin C: 1mg, Calcium: 50mg, Iron: 2mg
Course: Cookies
Cuisine: American
Calories: 304
Author: Abeer Rizvi

7 comments on “Small Batch Peanut Butter Cookies {With Chocolate Chips}”

  1. I love the idea of making a small batch of cookies. I generally freeze half of my cookies for a future baking date – would be smarter to make less from the get go. I bet they were wonderful with the Silk Nutchello, too! #client

  2. These cookies look amazing, I love the pb and chocolate chip combo!

  3. Why are the rolled oats not visible in the finished cookies? When I make cookies with oats you can see it? Maybe because I don’t use minute oats? Going to try these for sure!!! <3

    • The quality of oats varies from one brand to another. I don’t really have a preference and use whatever I have on hand. But, you bring up a very good point! That’s probably why some of my oatmeal cookies have very prominent oats and some don’t…lol.

      Let me know how you like these cookies. You can adjust the amount of sugar, based on your preference. I kept it low since I topped them off with melted chocolate 😉

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