Small Batch Peanut Butter Cookies (Peanut Butter Chocolate Chip Cookies)

5 from 1 rating

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

Prep Time10

Cook Time10

Chill time20

Total Time40

Course: Cookies

Cuisine: American

Servings: Cookies

Calories: 304kcal

2 tablespoon Peanut butter Smooth
2 tablespoon Browned butter Unsalted, Cooled to room temperature, Can be replaced with regular softened butter but color of cookies would be lighter
2.5 tablespoon Brown sugar
1 Egg yolk From large egg, Don't use whole egg
½ teaspoon Vanilla extract
4 tablespoon All-purpose flour
1 tablespoon Quick oats Do not use old fashioned oats
¼ teaspoon Baking soda
3 tablespoon Chocolate chips Semisweet, You can also use chocolate chunks

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 teaspoon 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!

Please note that only an egg yolk is being used in this recipe. Don't use the whole egg.
Instead of semisweet chocolate chips, you can use butterscotch chips or white chocolate or even milk chocolate.
Make sure that brown butter is cooled to room temperature before being used in this recipe.
If you are short on time, replace brown butter with same quantity of room temperature unsalted butter.
Only brown sugar is used in this recipe to create the perfect soft and chewy texture. Do not add or replace with granulated or powdered sugar.
Do not use old fashioned oats because that would alter the texture.
Play around with the toppings and get as creative as you like.
Read additional tips and variations above.
Leftovers can be stored in a cookie jar at room temperature for about 3 days.