Oh my goodness, do I have a treat for you today! These mini peanut butter cookies are my go-to when I need something sweet in a hurry. I mean, who can resist tiny, chewy bites packed with that rich peanut butter flavor? The best part? You probably have everything you need in your pantry right now. Just peanut butter, sugar, an egg, and a few pantry staples, that’s it! No fancy equipment, no complicated steps. Just pure, simple cookie magic. My kids beg me to make these every week, and honestly, I don’t mind one bit because they come together so fast. Wait until you see how adorable they look with those classic fork marks on top!
Why You’ll Love These Mini Peanut Butter Cookies
Let me tell you why these little cookies have stolen my heart (and probably will steal yours too). First off, they’re ridiculously easy—like, “I-can-make-these-with-my-eyes-closed” easy. But don’t let their simplicity fool you. One bite of these soft, chewy wonders, and you’ll be hooked. Here’s what makes them so special:
- Quick prep: From bowl to baking sheet in under 10 minutes—perfect for last-minute cravings or surprise guests.
- That perfect texture: Crispy edges with a center that stays wonderfully soft for days (if they last that long).
- Peanut butter heaven: Every bite packs that rich, nutty flavor we all adore.
- Kid-friendly size: The mini portions make them ideal for little hands (and for pretending you’re not eating “that many”).
Seriously, these cookies check all the boxes. They’re the kind of treat that disappears fast—I always have to hide a few for myself!
Ingredients for Mini Peanut Butter Cookies
Gather these simple ingredients, I bet you have most in your kitchen already! Here’s exactly what you’ll need for those perfect little bites:
- 1 cup peanut butter: Creamy works best here, not the natural kind that separates. Trust me, it makes all the difference in texture!
- 1 cup sugar: Plain white sugar gives that classic cookie sweetness we all love.
- 1 large egg: Room temperature, please! It mixes in so much better.
- 1 tsp vanilla extract: That warm, cozy flavor booster.
- 1/2 tsp baking soda: Our little rising agent for the perfect puff.
- 1/4 tsp salt: Just enough to make all the flavors pop.
See? Nothing fancy, just good, honest ingredients that come together magically!
How to Make Mini Peanut Butter Cookies
Alright, let’s get baking! These mini peanut butter cookies come together so easily, you’ll be amazed. Just follow these simple steps, and you’ll have a batch of irresistible treats in no time. I’ve made these dozens of times, and I’ve learned all the little tricks to get them just right.
Step 1: Preheat and Mix
First things first, crank that oven to 350°F (175°C). While it’s heating up, grab your biggest mixing bowl. Toss in the peanut butter, sugar, egg, vanilla, baking soda, and salt. Now, roll up your sleeves and mix until everything is perfectly combined. You’ll know it’s ready when the dough is smooth and holds together when pressed, no dry spots or streaks!
Step 2: Shape the Dough
Here’s where the fun begins! Scoop about a teaspoon of dough and roll it between your palms to form little balls. Place them on your baking sheet about 2 inches apart. Now for the signature look, take a fork and gently press down to flatten each ball, then turn the fork 90 degrees and press again to make that classic crisscross pattern. Don’t worry if they’re not perfect, that’s part of their charm!
Step 3: Bake to Perfection
Pop those beauties in the oven for 8-10 minutes. Keep an eye on them, you want the edges to turn a lovely golden brown while the centers stay soft. They’ll look slightly underdone when you take them out, but that’s exactly what we want for that perfect chewy texture. Pro tip: rotate your baking sheet halfway through for even browning!
Step 4: Cool and Serve
This is the hardest part, patience! Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. I know it’s tempting, but resist nibbling right away. They need this time to firm up properly. Once they’re completely cooled, dig in! These little guys are delicious on their own, but even better with a cold glass of milk.
Tips for Perfect Mini Peanut Butter Cookies
After making these mini peanut butter cookies more times than I can count, I’ve picked up some foolproof tricks to get them just right every single time. First, always use creamy peanut butter, the natural kind makes the dough too oily. And here’s my secret: if your dough feels sticky, pop it in the fridge for 15 minutes before shaping. It makes rolling those little balls so much easier!
When baking, don’t overcrowd your sheet, those cookies need their personal space to puff up properly. And the biggest rookie mistake? Overbaking! Pull them out when the edges are golden but the centers still look soft. They’ll firm up as they cool, I promise. Store them in an airtight container with a slice of bread to keep them soft for days (the bread trick works like magic!).
Mini Peanut Butter Cookies Variations
Oh, the fun you can have with these little cookies! While the classic version is perfection, sometimes I love shaking things up. Try pressing a chocolate chip into the center of each cookie before baking, instant peanut butter cups! Or for a fancy twist, sprinkle flaky sea salt on top right when they come out of the oven. My kids go crazy when I mix in mini M&Ms (the colors pop so prettily!). Feeling adventurous? Swirl in some Nutella or drizzle melted chocolate over the cooled cookies. The possibilities are endless, that’s what makes this recipe so special! If you enjoy these, you might also like our recipe for mini chocolate chip cookies.
Storing and Freezing Mini Peanut Butter Cookies
Here’s the beautiful thing about these mini peanut butter cookies, they stay fresh and delicious for days! Just pop them in an airtight container at room temperature, and they’ll keep their perfect chewiness for up to 5 days. Want a little trick? Tuck a slice of bread in the container, it keeps the cookies soft by absorbing excess moisture. Now, if you’re anything like me, you’ll want to stash some away for later. The dough freezes beautifully! Just roll the balls, freeze them on a tray, then transfer to a freezer bag. When that cookie craving hits, bake them straight from frozen, just add a minute or two to the baking time. Fresh, warm cookies whenever you want, now that’s what I call smart baking! For more small-batch ideas, check out our mini cookie dough bites recipe.
Mini Peanut Butter Cookies Nutritional Information
Now, I’m no nutritionist, but I know you’ll want the scoop on what’s in these tasty little bites! Keep in mind these numbers are estimates, your exact counts might vary slightly depending on your ingredients. Each mini peanut butter cookie comes in at about 90 calories, with 5g of that delicious peanut butter fat (the good kind!), 10g carbs, and 2g protein. They’ve got just enough sugar to satisfy that sweet tooth without going overboard. Not too shabby for such a satisfying treat, right? Just remember, I won’t judge if you eat three… or five! For more simple recipes, visit Family Tastes.
FAQs About Mini Peanut Butter Cookies
I get so many questions about these little cookies, let me answer the ones that pop up most often! After years of making these (and fielding texts from friends who try the recipe), I’ve got all the solutions to common cookie dilemmas.
Can I use crunchy peanut butter instead?
Absolutely! While creamy gives that smooth texture we love, crunchy adds a fun little surprise in every bite. Just know the texture will be slightly different, the cookies might spread a tiny bit more.
You sure can! A flax egg (1 tbsp ground flax + 3 tbsp water, let sit 5 mins) works beautifully here. The cookies might be slightly more delicate, but just as delicious! If you are looking for other egg-free options, perhaps you’d enjoy our 5 ingredient gluten free peanut butter cookies.
Oh honey, I’ve been there! Usually it’s one of three things: dough was too warm (chill it next time), too much sugar (measure carefully!), or your baking soda might be old. Check that expiration date!
How do I prevent sticking to the fork?
Dip your fork in sugar before pressing, it creates the prettiest sparkle and prevents sticking! If the dough still clings, lightly grease the fork with cooking spray.
Can I double this recipe?
Please do! It doubles perfectly, just give your mixer a break halfway through so it doesn’t overheat. You’ll thank yourself later when you have extra cookies to freeze!
I’d absolutely love to see your cookie creations! Snap a photo of your mini peanut butter masterpieces and tag me, there’s nothing more fun than seeing all the different ways people make this recipe their own. Leave a comment below telling me your favorite variation or any clever tricks you discovered. Happy baking, friends! If you’re looking for more bite-sized desserts, check out our mini caramel cream cups recipe.
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Print
Irresistible Mini Peanut Butter Cookies: 1 Bowl Magic
- Total Time: 20 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Easy mini peanut butter cookies that are soft, chewy, and packed with peanut butter flavor.
Ingredients
- 1 cup peanut butter
- 1 cup sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/4 tsp salt
Instructions
- Preheat your oven to 350°F (175°C).
- Mix peanut butter, sugar, egg, vanilla, baking soda, and salt in a bowl.
- Roll dough into small balls and place on a baking sheet.
- Flatten each ball with a fork in a crisscross pattern.
- Bake for 8-10 minutes until edges are golden.
- Let cool before serving.
Notes
- Use creamy peanut butter for best texture.
- Store in an airtight container for up to 5 days.
- Dough can be frozen for later use.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 8g
- Sodium: 65mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 10mg