Craving peanut butter cookies but don’t want to bake a full batch? This peanut butter cookies for 2 recipe is perfect for one or two people. It makes two soft, chewy cookies and comes together in about 15 minutes. You can bake them in the oven or use an air fryer—both work well with the same ingredient amounts.
I love a classic 5-ingredient peanut butter cookie, but when you only want a couple of treats, this scaled-down version that includes butter and an egg yolk delivers the same soft texture and rich flavor. Follow the measurements closely—single-serve recipes are less forgiving than large batches.
Helpful Tips
- Use the right peanut butter. Choose a commercial creamy peanut butter like Skippy or Jif. Natural peanut butter often has extra oil and can make the cookies spread too thin.
- Measure accurately. Because this recipe yields only two cookies, follow the ingredient amounts exactly—especially the egg yolk, butter, flour, and leavening.
- Make the criss-cross pattern. Pressing a fork in a criss-cross pattern flattens the dough so the cookies bake evenly and have the classic peanut butter cookie look.
Peanut Butter Cookies for 2
Ingredients
- 1 tablespoon unsalted butter, room temperature
- 3 tablespoons creamy peanut butter (such as Skippy or Jif)
- 4 tablespoons brown sugar
- 1 large egg yolk (just the yolk)
- 1/2 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
- 1/8 teaspoon salt
- 1/8 teaspoon baking soda
- Granulated sugar, for rolling
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, combine the butter, creamy peanut butter, and brown sugar until smooth.
- Add the egg yolk and vanilla extract and mix until fully incorporated.
- Stir in the flour, salt, and baking soda. Fold with a rubber spatula until the dough is smooth and no streaks of flour remain.
- Use a 1.5-ounce cookie scoop (or scoop approximately equal portions) to form two dough portions. Knead each portion briefly to smooth out cracks.
- Roll each dough ball in granulated sugar to coat.
- Place the balls on the prepared baking sheet about two inches apart. Gently press each ball with the back of a fork, then press again at a 90-degree angle to create a criss-cross pattern.
- Bake for about 11 minutes, until the cookies have puffed and the edges are set but the centers remain slightly soft.
- Let the cookies cool completely before eating. Enjoy!
Notes
Avoid natural peanut butter: It often contains more oil and can cause the cookies to spread too much. Because this is a small batch, precise measurements matter—follow the recipe exactly. Tips, storage, and air fryer directions are below.
Air fryer option: You can make these in an air fryer using the same ingredient amounts. Reduce the bake time by about half, but monitor closely because air fryers vary.
Nutrition
Calories: 326 kcal |
Carbohydrates: 38 g |
Protein: 8 g |
Fat: 20 g
Nutrition estimates are automatic and can vary based on the products you use. If precise values are important, calculate with your exact ingredients.
How to Make Peanut Butter Cookies for 2 Step by Step
- Combine wet ingredients: Mix 1 tablespoon room-temperature unsalted butter, 3 tablespoons creamy peanut butter, and 4 tablespoons brown sugar. Add 1 egg yolk and 1/2 teaspoon vanilla and mix until smooth.
- Add dry ingredients: Stir in 3 tablespoons flour, and 1/8 teaspoon each salt and baking soda. Fold until the dough is uniform and no flour streaks remain.
- Form dough balls and roll in sugar: Scoop two large portions (about 1.5 ounces each), smooth any cracks by hand, and roll the balls in granulated sugar.
- Press with a fork: Place dough balls on parchment two inches apart and press with the back of a fork in a criss-cross pattern.
- Bake: Bake at 350°F for about 11 minutes, until the edges are set and centers are slightly soft.
- Cool and enjoy: Let cool completely before serving.
Make Them In The Air Fryer Instead
You can bake these two cookies in an air fryer using the same ingredient amounts. Follow the recipe steps, then reduce the cooking time by roughly half and watch closely, since air fryer models vary.
Proper Storage
Because this yields only two cookies, leftovers are unlikely. If you do have extras, store them in an airtight container or a zip-top bag at room temperature for 1–2 days.
More Cookie Recipes
- Easy Sugar Cookies
- DoubleTree Cookies
- No Bake Cookies
- Flourless Chocolate Cookies
- Snickerdoodle Cookies
I hope you love this easy, tasty recipe—if you try it, please leave a review!
