Single Serve Peanut Butter Cookie
This giant bakery style peanut butter cookie is extra soft and packed with peanut butter flavor. Bookmark this easy single serve Peanut Butter Cookie recipe for when you want a treat without baking a whole batch of cookies!
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I love making single serving cookies because I get to fulfill a craving without having to make a whole batch of dozens of cookies. For singles and couples, it’s especially impractical to whip up a huge batch of cookies!
Single serve recipes solve the problem neatly and they are a lot of fun to make! This particular recipe comes together easily with a fork, a bowl, and some simple ingredients.
Use your fav peanut butter–chunky or smooth–and opt to serve the cookie plain or split it topped with a scoop of ice cream. Mmm.
Note that this is a single serve cookie, but it’s actually quite a large bakery style cookie. It measures 5″ in diameter! So, it’s perfect for an extra-indulgent dessert or for splitting with a friend.

Why You’ll Love This Peanut Butter Cookie Recipe
- This peanut butter cookie is perfectly soft and filled with peanut butter flavor.
- This recipe requires no electric mixer (just a fork and a bowl) and no chill time.
- The cookie is bakery size (5″) so while you can eat all by yourself, it’s also great for splitting.
Ingredients You’ll Need
It’s a short ingredients list for this single pb cookie! Here’s a quick review of everything you will need:

Unsalted Butter – You need a couple tablespoons of unsalted butter for this recipe. Remove it from the fridge in advance of making the dough (about 30 minutes is plenty) so it’ll be soft and easy to mix.
Light Brown Sugar – Make sure to pack the brown sugar as you measure (yes, this is the complete opposite of how flour should be measured!) for accuracy.
Granulated Sugar – We’ll add some granulated sugar too.
Peanut Butter – Use conventional peanut butter here (any style of smooth or chunky is fine) and avoid “natural” or “organic” varieties which can create funky results in this recipe.
Whisked Egg – For a cookie this size, we don’t need a whole egg. Instead, you’ll whisk one up and measure the required amount from the whisked egg. Then, save the remaining egg for another recipe.
Vanilla extract – Adds just a touch of flavor!
Flour – Use all-purpose flour here (bleached or unbleached is fine). Be sure to measure the flour correctly. A kitchen scale is the best way to measure. Otherwise, I gently aerate the flour before spooning some gently into a measuring cup (do not pack it in!) and leveling it with the edge of a butter knife.
Baking Powder and Salt – This soft cookie is leavened with a bit of baking powder and the tiny pinch of salt enhances the flavor!
Substitutions
Peanut Butter: Use a conventional peanut butter and don’t sub in another nut butter or any type of “natural” or “organic” butter. These can be unpredictable in baking. I’ve only tested the recipe with standard peanut butter.
How to Make a Chewier Cookie
This is a perfectly soft pb cookie, but if you prefer things on the chewier side I found that reducing the flour slightly will make that happen. So, for a chewier cookie use 5 tablespoons of flour instead of 1/3 cup. Note that the dough will be pretty sticky!
How to Make the Single Peanut Butter Cookie
Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!
Use a fork and a small bowl and mash together the softened butter and sugars. Cream together until smooth.
Add the peanut butter and vanilla extract and mix in.

Stir in the whisked egg until just combined.
Sprinkle the dry ingredients over the dough. The dough will be soft and a little sticky.

Use your hands to shape the dough into a ball and flatten a bit.
Bake cookie about 18-20 minutes until desired done-ness. The edges will crackle and be golden brown.

FAQs
If you would like to make this cookie in advance (or save some for later), be sure to cool it completely and then store in an airtight container for up to 3-4 days. The cookie should stay soft and delicious!
Yes, you can freeze the chocolate chip cookie up to 1-2 months in a freezer safe package/container. Thaw at room temperature. You can also gently reheat in the microwave (eat immediately for best texture) or the oven if you’d like a warm cookie.
This is a recipe for a baked cookie, so you will need an oven. I haven’t tested the recipe for the microwave.
You could definitely add a few tablespoons of mix-ins to this recipe. Try two tablespoons of chocolate chips, peanut butter chips, chunks of peanut butter cups, and more. Lots of options!

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Single Serve Peanut Butter Cookie
Ingredients
- 2 tablespoons butter 1 ounce
- 2 tablespoons light brown sugar
- 2 tablespoons granulated sugar
- 2 tablespoons peanut butter about 1 ounce, (note: avoid using a "natural" or "organic" peanut butter)
- ¼ teaspoon vanilla extract
- 2 teaspoons whisked egg
- ⅓ cup all-purpose flour 1.67 ounces
- ¼ teaspoon baking powder
- pinch salt
Instructions
- Preheat oven to 350°F and line a small baking sheet with parchment paper.
- Use a fork and a small bowl and mash together the softened butter and sugars. Cream together until smooth.
- Add the peanut butter and vanilla extract (I find it works best to switch to a spoon) and mix in completely. Stir in the whisked egg until just combined.
- Sprinkle the flour, baking powder, and salt over the dough. Mix until combined–don't overmix. The flour should incorporate easily and the dough will be soft and a little sticky.
- Use your hands to shape the dough into a ball. Flatten the cookie dough ball so it's about a 1" high disk (about 3" diameter).
- Bake cookie about 18-20 minutes until desired done-ness. The edges will be golden brown and forming cracks, the center will be just set, but still soft. Cool cookie for several minutes before digging in!