need a quick and easy recipe that you can make with the families? these peanut butter cookies can be made in one bowl, without a mixer and are super easy to make!
These one bowl peanut butter cookies are so easy to make and keep reading for a few ways you can change up these cookie by adding chocolate and more!
My grandmother June used to make these peanut butter cookies all the time and they were always a favourite by people. My aunt would always look forward to them and I am pretty sure my dad always ate them four at a time. They are everything you want a cookie to be – soft, chewy and just the right size making it totally okay to eat another one!
Ally’s tips when making cookies:
- Almost ALWAYS chill the cookie dough. These keeps them from falling flat without having to add too much flour and still being soft and chewy.
- Over cooking your baking can almost always ruin your baking. Raw eggs in cookies (if made small) are cooked within 8-9 minutes so I recommend starting the timer at 10 minutes and then adding a minute at a time as needed.
- If the butter is too warm or completely melted then the cookies are more likely to burn, cycling back to tip #1.
- If you are making large cookies (large cookie scoop) adjust your cooking time to 11-13 minutes.
tired of the cookie dough sticking to the spoon when scooping it out of the bowl?
TIP: fill a small cup with water or flour and dip the spoon in it every few cookies to prevent sticking
Ways to change these up:
- Add some Reese pieces to the recipe for extra peanut butter taste! About 1/3-1/2 a cup will be good.
- Add 1/3-1/2 cup chocolate chips if you love peanut butter and chocolate together!
- Make the cookie dough balls a little bigger and stuff a mini Reese Peanut Butter cup in the middle for a stuffed PB cookie.
Tips for this recipe:
- I almost always put a little extra brown sugar in my recipes. Like a heaping spoonful, I measure brown sugar in heaping cups. Don’t be afraid to pack it into the measuring cup and pile a little extra on top.
- You don’t need a mixer to make these cookies – a large mixing bowl and a spatula are all you need! But if you don’t use a mixer you might want to microwave the butter a little longer to make sure it’s soft and easy to mix. I recommend 30-40 seconds.
- tired of the cookie dough sticking to the spoon when scooping it out of the bowl? TIP: fill a small cup with water or flour and dip the spoon in it every few cookies to prevent sticking
- Chilling the cookie dough is key to making them soft and chewy without being flat.
Storage
Store in an air tight container for 3-5 days. These freeze well as well, cooked or uncooked.
easy small batch peanut butter cookies
easy one bowl small batch peanut butter cookies – soft and chewy
Equipment
- Large Mixing Bowl
- Spatula
- Measuring Spoons
- measuring cups
- cookie scoop/ice cream scoop
- Cookie Sheet
- Aluminum Foil
Ingredients
- 1/3 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/3 cup crunchy peanut butter
- 1/2 cup light brown sugar packed
- 1 egg room temperature
- 1 tsp vanilla
- 1 1/2 cup flour spooned and levelled
- 1/2 tsp baking soda
- 1/4 salt
Instructions
- In a large bowl mixing bowl, add butter at room temperature and stir until well combined
- Add granulated sugar and mix until well combined and creamy.
- Add peanut butter to butter and sugar mixture, and mix in until well combined and creamy.
- Add brown sugar and stir until well combined. Ensure that no extra batter it stuck at the bottom of the bowl on on the spatula.
- Add in egg and vanilla and mix until well combined.
- Add flour, baking soda and salt. Mix until well combined and make sure that no extra batter it stuck at the bottom of the bowl on on the spatula.
- Set bowl with cookie dough to the side. Get a cookie sheet and line with aluminum foil and scoop cookie dough onto the sheet. I use a 1 inch cookie (small cookie scoop) scoop but an ice cream scoop works great too! Makes approx. 20 one inch cookies or 12 three inch (large cookie scoop) cookies.
- Chill for 1-12 hours in the fridge.
- Preheat oven to 350 degrees.
- Cook for 9-11 minutes, until bottom are a light golden brown and edges are stiff. They will continue to cook a little bit while cooling on the pan so don't cook them too long.
- Cool for at least 10 minutes on the pan
- Eat and enjoy!
