Cookies for One
Peanut Butter Cookie for One
One rich, chewy peanut butter cookie with lightly crisp edges and a soft center — simple, cozy, and made just for one.
Servings
1 cookie
Prep
10 min
Cook
11–13 min
Total
21–23 min
Difficulty
Easy
Calories
≈ 490 kcal
Protein
≈ 11 g
Fat
≈ 27 g
Carbs
≈ 53 g
Nutrition information is an estimate and may vary depending on the ingredients and brands used.
Ingredients
What you'll need.
- Creamy peanut butter30 g
- Unsalted butter, melted14 g
- Light brown sugar12 g
- Granulated sugar8 g
- Milk10 g
- Vanilla extract¼ tsp
- All-purpose flour35 g
- Baking soda⅛ tsp
- Fine saltPinch
How to Make It
One peanut butter cookie, step by step.
- 01
Mix the peanut butter and butter
Add the peanut butter and melted butter to a small bowl and stir until smooth and fully combined.
- 02
Add the sugars
Stir in the brown sugar and granulated sugar until the mixture looks smooth and creamy.
- 03
Add the milk and vanilla
Mix in the milk and vanilla extract until evenly combined.
- 04
Add the dry ingredients
Add the flour, baking soda, and salt. Stir just until a soft cookie dough forms. Avoid overmixing.
- 05
Chill the dough
Chill the dough for 5–10 minutes while the oven heats to 180°C (350°F).
- 06
Shape the cookie
Shape the dough into one thick round cookie and place it on a parchment-lined baking tray. Gently press a criss-cross pattern into the top with a fork.
- 07
Bake and cool
Bake for 11–13 minutes, until the edges are lightly golden but the center still looks soft. Let the cookie rest on the tray for about 5 minutes before serving.
SVI SWEET Tip
Do not wait for the center to look completely baked.
Peanut butter cookies continue to firm up as they cool. Taking the cookie out while the center still looks slightly soft helps keep the final texture tender and chewy.
Substitutions
Make it work with what you have.
Peanut butter
A smooth conventional peanut butter gives the most predictable texture. Natural peanut butter can vary in oil content and may make the cookie spread differently.
Brown sugar
Dark brown sugar can replace light brown sugar for a slightly deeper caramel flavor.
Milk
Regular dairy milk or an unsweetened plant-based milk can be used.
Extra texture
If you prefer a little crunch, use crunchy peanut butter instead of creamy peanut butter.
Storage
Best enjoyed fresh.
Room temperature
The cookie is best enjoyed on the day it is baked, but it can be stored in an airtight container at room temperature for up to 2 days.
Reheating
Microwave the cookie for about 8–10 seconds if you want to restore some of its warm, soft texture.
Freezing the dough
Shape the dough before freezing and store it in an airtight container. Bake from frozen, allowing a few additional minutes as needed.
FAQ
A few helpful answers.
Can I use natural peanut butter?
You can, but the texture may vary because natural peanut butter often contains more separated oil. A smooth conventional peanut butter gives more consistent results.
Why do peanut butter cookies have fork marks?
The criss-cross pattern gently flattens the thick dough so the cookie bakes more evenly while also giving it the classic peanut butter cookie look.
Can I make this cookie without chilling the dough?
Yes, but a short chill helps control spreading and makes the dough easier to shape.
Can I double the recipe?
Yes. Double all of the ingredients and divide the dough into two equal cookies before baking.
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