Want to whip up a some cookies but don't want a ton of leftovers? This small batch eggless peanut butter cookie recipe is sure to please.
Prep Time5 minutesmins
Cook Time15 minutesmins
Total Time20 minutesmins
Course: Dessert
Cuisine: American
Servings (Adjustable): 6
Calories: 267kcal
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Ingredients
¼cupunsweetened peanut butter
¼cupunsalted butterroom temperature
½cupbrown sugar
¾cupAll purpose flour
½teaspoonBaking powder
⅛teaspoonsalt
2tablespoonsMilk
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.