3-Ingredient Single Serve Peanut Butter Cookie
When a craving for a warm peanut butter cookie hits, this single serve peanut butter cookie is the answer. It uses just 3 ingredients and bakes in about 12 minutes.
No leftover cookies staring you down, no waiting for a full batch to cool. Just one soft, crackly-top cookie that tastes like you spent way more time on it.
Why I Keep Coming Back to This Cookie
The edges turn faintly crisp while the middle stays dense and chewy, almost like the center of a peanut butter blossom. It fills that need for something sweet without leaving me with two dozen cookies I’ll overthink.
And it’s the kind of recipe you can toss together while the oven heats up. No butter to soften, no mixer to pull out. Just a bowl, a fork, and a few minutes.
Ingredients
- 2 tbsp creamy peanut butter: use a commercial brand like Jif or Skippy; natural peanut butter will make the cookie too crumbly
- 2 tbsp granulated sugar: this gives the classic crackled top; brown sugar works for a chewier cookie
- 1 large egg yolk: brings it all together into a smooth, scoopable dough
- ¼ tsp vanilla extract (optional): adds a little warmth
- Pinch baking soda (optional): helps the cookie spread and rise just a bit
Variations / Substitutions
- Brown sugar: swap for all or half of the granulated sugar for a deeper, molasses-like note
- Crunchy peanut butter: use instead of creamy for extra texture; the cookie will be a touch less smooth
- Chocolate chips: fold in a teaspoon of mini chocolate chips for a peanut butter-chocolate treat
- Almond butter: a good swap if you’re out of peanut butter, though the flavor will be milder
For another single serve treat, check out Single Serve Brownie.
How to Make Single Serve Peanut Butter Cookie
Step 1: Mix the Dough
Preheat your oven to 350°F (175°C) and line a small baking sheet with parchment paper. In a small bowl, combine the 2 tbsp peanut butter, 2 tbsp sugar, and the egg yolk. If using, add the vanilla and a tiny pinch of baking soda. Stir with a fork until you have a smooth, thick dough that pulls away from the sides of the bowl.
Step 2: Bake the Cookie
Scrape the dough onto the lined sheet and use the fork to shape it into a round about 3 inches across and ½ inch thick. For a classic look, press the tines flat into the dough to make a crosshatch pattern. Bake for 10 to 12 minutes, until the edges are set and just starting to turn golden. The center will still look slightly underdone, that’s fine.
Step 3: Cool Briefly and Enjoy
Let the cookie rest on the baking sheet for about 5 minutes. It firms up as it cools, so don’t try to move it too soon. Slide it onto a plate and eat it warm, maybe with a glass of cold milk.
A Few Notes Before You Start
- Don’t overmix the dough; stir just until no streaks of egg yolk remain. Overworking can make the cookie tough.
- Pull the cookie from the oven when the edges are set but the middle looks soft. It will continue to cook on the residual heat, so a minute less is safer than a minute more.
- If you like a crispier edge, flatten the dough slightly more before baking, down to about ¼ inch thick.
- Craving a larger cookie? Double all ingredients, use a whole egg instead of just a yolk, and add 2 to 3 minutes to the bake time.
Storing a Leftover Cookie
If you have a spare cookie, keep it in an airtight container at room temperature for up to 2 days. A quick 10-second zap in the microwave brings back that just-baked softness.
Frequently Asked Questions
Can I use crunchy peanut butter?
Yes, you’ll get little peanut bits throughout, which adds a nice crunch. The dough will be slightly less cohesive than with creamy, so press it together firmly.
How do I make this without an egg?
Replace the egg yolk with 1 tablespoon of milk or unsweetened applesauce. The cookie will be cakey rather than fudgy, but it works if you’re out of eggs.
My cookie turned out dry. What went wrong?
The most common reason is overbaking. Pull it when the center still looks soft, and let the carryover heat finish the job. Old peanut butter that has lost its oil can also cause dryness.
Can I double the recipe to make two cookies?
Absolutely. Use a whole large egg instead of just the yolk, double the other ingredients, and bake for 11 to 13 minutes. Keep an eye on the edges.
