Peanut Butter Cookie for One
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A giant peanut butter cookie for one is the perfect single serving dessert. It’s thick and chewy with a delicious peanut butter flavor along with tons of chocolate chips and peanut butter candies. Big enough to share, but you definitely won’t want to!
**This post was first published October 2016 and updated September 22, 2021 with new photos, recipe tips and a slightly updated recipe.**
I love making giant, single-serving cookies. They’re the perfect recipe for when you’re craving something sweet. And while this giant peanut butter cookie is definitely big enough for two (or three) people – you may have a hard time sharing. It’s thick with a delicious peanut butter flavor and slightly crispy edges. The center is chewy, almost verging on gooey, and it’s filled with chocolate chips and Reese’s Pieces – or whatever your favorite mix-ins are.
If you’ve already tried my chocolate chip cookie for one, or my double chocolate cookie for one – then you definitely should add this peanut butter version to your repertoire.
Making a Single Serving Peanut Butter Cookie
This recipe can be made in 1 bowl with very little effort:
- Whisk together 2 tablespoons melted butter, 2 tablespoons peanut butter and 1/4 cup light brown sugar. You can use 2 tablespoons dark brown sugar and 2 tablespoons white sugar if you don’t have light brown sugar on hand.
- Then whisk in 1 large egg yolk and 1/4 teaspoon vanilla extract. Note that we’re just using the egg yolk and not the whole egg here.
- Stir in 6 tablespoons all-purpose flour and 1/8 teaspoon baking soda. I typically do this with a fork because I find that there are less lumps in the flour this way. Note that the tablespoons of flour should not be heaping. Make sure to use a proper measuring spoon and level off the top.
- Stir in the chocolate chips and/or Reese’s Pieces. You’ll want to stir in 3 tablespoons in total. I used 2 tablespoons chocolate chips and 1 tablespoon Reese’s.
- Form the dough into a large ball and place on a lined baking sheet.
- Bake the cookie for about 12-14 minutes at 350F or until the top looks set and is starting to crack. When the cookie comes out of the oven, I like to dot a few extra chocolate chips and Reese’s on top for a little extra chocolate.
Every bite is peanut butter cookie heaven. And since it’s ginormous… you get lots of bites.
So to Recap – Here’s Why You’ll Love this Peanut Butter Cookie for One:
- You don’t have to share (it says so in the name)
- It’s ready from start to finish in about 20 minutes
- Deliciously soft & chewy
- Filled with peanut butter goodness
- Way less prep time & way less effort than making regular peanut butter chocolate chip cookies
So if you’ve got a craving for cookies, and love Reese’s – this peanut butter deliciousness is the best way to go.
More single serving desserts to love:
Peanut Butter Cookie for One
Equipment
- Cookie Sheet
Ingredients
- 2 tablespoons unsalted butter (28 grams), melted
- 2 tablespoons peanut butter
- 1/4 cup light brown sugar (50 grams) , or 2 tablespoons white sugar and 2 tablespoons brown sugar
- 1 large egg yolk, discard the white
- 1/4 teaspoon vanilla
- 6 tablespoons all-purpose flour (47 grams), level off the top
- 1/8 teaspoon baking soda
- 4 tablespoons chocolate chips, or Reese's Pieces or a combination
Instructions
- Preheat the oven to 350F degrees and line a cookie sheet with parchment paper or a silicone baking mat.
- Whisk together the melted butter, peanut butter and sugar until smooth.
- Whisk in the egg yolk and vanilla extract. Be sure that you only add the egg yolk and not the entire egg.
- Stir in the flour and baking soda until there are no lumps. When measuring the flour, make sure the tablespoon isn't heaping.
- Stir in 3 tablespoons of chocolate chips/Reese's. You'll have 1 tablespoon left.
- Form the cookie into a ball about 3 inches in diameter. Bake in the preheated oven for about 12-14 minutes or until the top of the cookie is set.
- Remove the tray from the oven and dot the remaining 1 tablespoon of chocolate chips or Reese's on top of the cookie.
Notes
- Peanut Butter: I highly recommend using smooth, commercial-style peanut butter for the best results. Natural and homemade peanut butter can separate, and lead to poor results.
- For 2 Cookies: Divide the dough in half and bake for 10-12 minutes, or until the tops look just set.
- Nutrition: Information provided is an estimate only and based on the entire cookie.
Nutrition
Oh so good, with peanut butter M and M’s!
A delicious combo!
Thank you! So kind of you! 🙂
Hello, there Fiona!
I just made this cookie tonight and my, oh MYYY! It was, as my daughter has been known to say, Fanflippintabulous!!! As the recipe creator, I know you may not exactly love to hear about tweaks, but… Then again, you may like the idea. I didn’t have AP flour on hand, so used some gluten free instead. Didn’t have any chocolate chips on hand either, but I love ALL things chocolate, so added a little cocoa powder and then a bit of crushed walnuts.
Not quite the same recipe, by the time I had to sub for ingredients I didn’t have, but I will tell EVERYONE about this recipe as I KNOW it will be marvelous even w/out the tweaks! 🙂
Merry Christmas and Happy New Year!
I’m so glad to hear that it turned out so well with gluten-free flour and that it was such a hit! Wishing you a very Merry Christmas and Happy New Year!
Thank you! So kind of you! 🙂
So Yummy 🥰
How did you know that I needed such a recipe?! Much better than making a whole batch and guiltily eating them all anyway…