When you want to whip up a batch of cookies but don't want a ton of leftovers, this small batch eggless peanut butter cookie recipe is perfect. There's only six servings per batch so you can indulge your sweet tooth without having to worry about eating too many.
When it comes to cookies, there are few that can compete with the classic peanut butter cookie. The recipe is easy to make, requires minimal ingredients, and the peanut butter flavor is always a hit with family and friends.
If you want to make more than a single serve cookie, this small batch recipe for no egg peanut butter cookies is a great option. It's also great for those with an egg allergy.
These cookies are just as delicious as traditional peanut butter cookies, if not more so. So if you're looking for a tasty and easy-to-make recipe that yields a small number of cookies, give this one a try.
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Ingredients
These eggless peanut butter cookies only require a few simple ingredients. You may even have everything you need on hand.
To make the recipe, you'll need the following:unsalted butter, brown sugar, flour, baking powder, salt, and milk.
- Natural peanut butter: Creamy peanut butter is preferred because crunchy peanut butter has less moisture.
- Unsalted butter: Less salt results in a sweeter cookie. If you only have salted, omit the added salt in the recipe.
- Brown sugar: The molasses in brown sugar makes the cookie texture chewer and less crumbly.
- All-purpose flour: A gluten free flour is a good option for those sensitive to gluten.
- Baking powder: Adding baking powder instead of baking soda gives a lighter texture.
- Salt: A little bit of salt enhances the peanut butter flavor.
- Milk: The milk makes the dough less stiff and makes the cookie texture softer.
See recipe card below for the amount of each ingredient.
Instructions
Once you have all your ingredients together, the dough whips up quickly. There's not need for chilling so you'll have fresh baked cookies in no time at all.
Combine the flour, baking powder, and salt in a small mixing bowl.
In another small bowl, cream together the peanut butter, softened butter, and brown sugar.
Add the dry ingredients to the peanut butter mixture.
Stir the two mixture together until they are just combined.
Scoop or form tablespoon size balls.
Flatten each dough ball into a round disc.
Take the tines of a fork to make the classic criss-cross pattern on top.
Bake the cookies on a parchment paper lined baking sheet until lightly browned.
Variations
One way to change up the classic peanut butter cookie is by adding chocolate chips. This addition gives the cookie a delicious chocolate flavor that is sure to please any sweet tooth.
Another way to add some variety to the cookie is by adding crushed peanuts. This gives the cookie a crunchy texture and an extra boost of flavor.
For a sweeter cookie, you can roll the cookie dough balls in sugar before flattening and adding the criss-cross design with a fork.
And for those that like to eat raw cookie dough, just use heated flour to make this into an egg free edible dough. You'll find out how to do that in our edible single serving cookie dough recipe.
Tips
To make the best peanut butter cookies, there are a few things to keep in mind in order to get the best results.
- Use a creamy peanut butter rather than a chunky one - this will help ensure that the cookies have enough moisture to prevent crumbling.
- Experiment with different types of sugar. Both brown and white sugar will work well in these cookies. But you can try other sweeteners like raw honey or coconut sugar.
- Soften the butter. Cold butter won't blend well so it should be at room temperature before using.
- Bake the cookies until they're just set. If you overcook them, they'll be dry and crumbly.
With these tips in mind, anyone can make delicious peanut butter cookies!
Serving suggestions
There are endless ways to enjoy these delectable treats. Here are some of our favorite ways to serve the cookies.
One of the best ways to enjoy peanut butter cookies is with a cold glass of milk. The rich flavor of the cookies pairs perfectly with the creamy milk, and it's a classic combination that everyone loves.
If you want something a little different, try serving your cookies with a cup of hot matcha tea or espresso. The warm beverage will bring out the flavors of the cookies even more and make for a delicious treat.
Another great way you can enjoy these eggless peanut butter cookies is by turning them into an ice cream sandwich. Simply sandwich your favorite ice cream between two cookies and enjoy! Or, serve them with other finger treats like grasshopper bars.
Storage
You can store your cookies in an airtight container at room temperature for up to 1 week.
You can also freeze the cookies. Just place them in a freezer-safe container and they should keep for up to three months.
FAQ
Yes, you can freeze dough. Simply place the dough in a freezer-safe container and store it for up to 3 months. When you're ready to bake, thaw the dough in the refrigerator overnight and then follow your recipe as usual. Or, freeze the dough in scoops and bake from frozen.
The typical ingredients are flour, sugar, baking soda, salt, butter, and peanut butter. Some recipes also call for vanilla extract.
Yes, an eggless peanut butter cookie recipe will work with any nut or seed butter.
Related Recipes
Be sure to check out some of our other small batch desserts. Here's a few of our favorites.
- Single serve cookie is quick and easy to make if you don't want leftovers.
- Edible cookie dough for one doesn't require any baking so it's super fast to make.
- Hot chocolate mug cake is ready to enjoy in only a few minutes.
- Single serving peach cobbler is a delicious treat for one.
Follow us on Facebook, Instagram, and Pinterest to see more recipes.
Recipe
Small Batch Eggless Peanut Butter Cookies
Ingredients
- ¼ cup unsweetened peanut butter
- ¼ cup unsalted butter room temperature
- ½ cup brown sugar
- ¾ cup All purpose flour
- ½ teaspoon Baking powder
- ⅛ teaspoon salt
- 2 tablespoons Milk
Instructions
- Preheat oven to 350°F (180°C). Line a sheet pan with parchment paper.
- In small bowl, cream together the peanut butter, butter, and brown sugar.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add dry ingredients to the web mixture and mix until combined.
- Stir in the milk until dough is workable.
- Portion dough into 1 tablespoon size and roll each into a ball. Place each ball onto a lined cookie sheet and flatten into circle. Press down with fork to make traditional criss-cross pattern.
- Bake 12-15 minutes or until desired doneness. (bake less for softer cookies and longer for crisper ones).
Notes
- Use a creamy peanut butter rather than a chunky one - this will help ensure that the cookies have enough moisture to prevent crumbling.
- Experiment with different types of sugar. Both brown and white sugar will work well in these cookies. But you can try other sweeteners like raw honey or coconut sugar.
- Soften the butter. Cold butter won't blend well so it should be at room temperature before using.
- Bake the cookies until they're just set. If you overcook them, they'll be dry and crumbly.
- Make them gluten-free by using a gluten free flour in place of regular all-purpose flour.
Jenn
These are tasty and turned out perfectly! Loved the peanut butter flavor in them! Yum!
Sherry
My aunt can't have eggs but loves to eat cookies. This small batch eggless peanut butter cookies recipe is perfect for her. Thank you for an awesome recipe!!
Sherrie
These turn out so well! I'm going to have to make a second batch because these aren't going to last long!
Melania Kwiatkowski
can't wait to try these cookies