Mini Peanut Butter Cookies

5 from 2 votes

These cute lil Mini Peanut Butter Cookies are super easy to make. You can mix up the dough quickly with just a fork (to cream the butter and sugar) and a spoon (for everything else). These tiny pb cookies are soft, chewy, and make a wonderful snack!

Prep Time10

Cook Time8

Optional Chill Time2

Total Time2 18

Course: Dessert

Cuisine: American

Keyword: mini cookie recipe, mini peanut butter cookies, peanut butter cookies

Servings: cookies

Calories: 32kcal

Ingredients

8 tablespoons unsalted butter room temperature, 4 ounces
½ cup packed light brown sugar 3.5 ounces
⅓ cup granulated sugar 2.5 ounces
½ cup peanut butter 4.5 ounces
1 teaspoon vanilla extract
1 egg room temperature
1 ¼ cup flour 6.25 ounces
½ teaspoon baking soda
⅛ teaspoon salt

Instructions

Preheat oven to 350°F and line two baking sheets with parchment paper.
In a large bowl, add the butter and microwave in 5-10 second intervals (checking the butter each time) until the butter is very soft, but not melted.
Add the brown sugar and granulated sugar and cream together with a fork (or a flexible spatula) until smooth.
Add peanut butter and vanilla extract and mix until combined (use a spoon or flexible spatula). Add the egg and mix until just incorporated.
Sprinkle the flour, baking soda, and salt over the mixture and fold everything together until combined and no streaks of flour remain. The dough will be soft and a bit sticky.
At this point you can bake up the dough immediately, but it's rather sticky so it may be hard to scoop. My suggestion is to chill the dough for two hours which makes it a lot easier to scoop.
After chilling, scoop the cookies with a 1/2 tablespoon (25MM) scoop and arrange on a baking tray 1.5" apart.
No mini scoop? Alternatively, scoop slightly rounded scoops with a 1 teaspoon measuring spoon.
Optional: Use a fork to gently press down the dough in one direction and then the other for a cross-hatch design. Do all the cookies one way and then the other (versus pressing each cookie one at a time) to save time.
Bake cookies one sheet at a time until the cookies are lightly crackled on top and the edges are turning golden, about 7-8 minutes. Don't overbake.
Cookies will be puffy and then flatten as they cool, showing off the cross hatch design. Cool completely before storing.

Notes

Quantity of Cookies

The final yield of cookies will depend on the scoop and scooping technique used. I usually get about 90 cookies from this recipe.

Notes on Peanut Butter

Stick with a conventional peanut butter that includes sugar and hydrogenated vegetable oil in the ingredients list. Skip the natural/organic peanut butters that require stirring to use.

You can use either smooth or chunky peanut butter!

Make It Ahead

Prep the dough as written and refrigerate up to 3 days. When ready to bake, allow the chilled dough to sit at room temperature for 15-30 minutes before baking until it's easy to scoop.

Store the Cookies

Store cooled cookies in an air-tight container at room temperature for up to 5 days for the best flavor and texture.

Freeze the Cookies

Cool the cookies completely, pack in a freezer safe storage container (or bag) and freeze for up to 1-3 months. Thaw at room temperature.

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