This single serving peanut butter cookie recipe will satisfy your strongest peanut butter cookie cravings, and there’s no need to share!
Easy single serving cookie recipe
Want a chewy peanut butter cookie?
What about an easy recipe that makes just one soft homemade peanut butter cookie, doesn’t require any eggs, and can be whipped up in just ten minutes flat?
Whether you live alone or simply do not want the temptation of an entire batch of cookies, this single serving peanut butter cookie is the perfect answer.
Also make these Peanut Butter Truffles
Single serving peanut butter cookie ingredients
The recipe calls for peanut butter, pure vanilla extract, flour, baking soda, salt, sweetener of choice, milk of choice, and optional ingredients like chocolate chips or chopped peanuts.
Flours that work include spelt, white, whole wheat pastry, oat (my favorite), and almond flour for a keto version. I do not recommend coconut flour here.
You can use any all purpose liquid or granulated sweetener, including pure maple syrup, agave, honey (not for vegans), brown sugar, white sugar, coconut sugar, or granulated erythritol or xylitol for a sugar free cookie.
Liquid sweeteners yield a more cakey cookie, while cookies made with granulated sugar have a more chewy texture.
Almond butter, cashew butter, macadamia nut butter, or nut free sunflower butter all work as peanut free alternatives.
*For a larger serving, make Vegan Peanut Butter Cookies
Step by step recipe video
How to make a peanut butter cookie for one
Preheat an oven or toaster oven to 350 degrees Fahrenheit.
If using natural peanut butter from the refrigerator, either let it sit out for a few hours or gently warm it until soft and easily stir-able.
Stir together the flour, salt, baking soda, optional chopped peanuts, and granulated sugar (if using). Then mix in the peanut butter, vanilla extract, milk of choice, and any liquid sweetener you might be using.
If using a dry sugar instead of a liquid one, slowly add in just a little extra milk to achieve a peanut butter cookie dough texture.
Form into one large cookie or two smaller cookie shapes. Place on a cookie tray, and bake for seven minutes. They should look a little underdone after this time. Let cool before handling, during which time the cookies will firm up considerably.
A few readers have reported success in a microwave, but I have not tried it yet here. If you prefer, I do have a chocolate chip recipe for Microwave Cookies.
Storing leftovers
The best and worst part about making a single serving cookie is that there are not likely to be any leftovers.
However, if you wish to save time and combine all of the peanut butter cookie ingredients the night before, you can store the unbaked cookie dough ball in a covered container in the fridge or freezer until ready to use.
Or if you have more willpower than I do, bake the cookie ahead of time. Then let it cool before enjoying the next day or freezing in an airtight container to enjoy within two months.
The recipe was adapted from this Single Serving Protein Cookie.
Single Serving Peanut Butter Cookie
Ingredients
- 2 tbsp flour or almond meal
- 1 1/2 tbsp peanut butter or allergy friendly sub
- 1/16 tsp baking soda
- 1/16 tsp salt
- 1/4 tsp pure vanilla extract
- 1 1/2 tbsp liquid or granulated sweetener of choice
- 1 tsp milk of choice or water
- optional chocolate chips, chopped peanuts
Instructions
- Flours and sweeteners that work are listed above in this post. If you use liquid sweetener, the results will be more cakey. If you use granulated sugar, the cookie will be more chewy.Preheat an oven or toaster oven to 350 F. If not soft, gently warm peanut butter until easily stir-able. Mix dry ingredients. Stir in wet ingredients. If using granulated sweetener, add extra milk of choice as needed to achieve a cookie dough texture. Mix well and form into one or two cookies. Flatten into cookie shapes and bake for 7 minutes. Let cool before handling, because it firms up as it cools. Readers have also reported success in a microwave, but I have not tried.View Nutrition Facts
Video
Notes
More Easy Peanut Butter Ideas
3 Ingredient Peanut Butter Balls
I usually just cook for my manfriend and I but he is moving on Sunday so it will just be me for a while! 🙂 I love single serving dessert recipes because I am not always the best with portion control!
Oh my gosh! Single serving cookie recipes are the best idea ever! Thank for sharing! I’ll definitely be featuring them on my blog.
You went from writing about visiting NYC to posting recipes.
Was there a transitional “I flew from NY to Texas” post which I missed?
No, you didn’t miss a post. I am not a blogger who writes about everything I do. I prefer to write more about recipes. I enjoy writing those posts more.
When did you return to Texas?
Um… I’m confused as to why you want to know?
The story of your trip to NYC had a beginning and a middle but no ending.
So I asked for an ending.
But if you’d prefer to keep the story without an ending, that’s OK.
I’m writing another nyc post today, because I still have photos I want to share. But then I’m going back to desserts :).
Although I generally only cook for myself, I still make full batch recipes – especially with baking! I can always give them away or freeze them, or sometimes my family will eat the things I cook as well.
Love the single serving items! I always have such a hard time when I have a whole batch of cookies, this is great!
Have you tried adding tahini to your peanut butter cookies? The tahini to peanut butter ratio can’t be the same of course there should be less tahini imo (otherwise they won’t be peanut butter cookies) but the mix is really good!
I’ve read your reply to Averie’s comment, and I really hope you can succeed in making non-crumbly flourless cookies because mine are always crumbly– I as well don’t have a problem eating those crumbs though!
I haven’t tried them with tahini! It might have to be another experiment… honestly, I’m almost happy when the experiments fail. It means more to eat ;).
These look SO yum. Love all your single lady recipes, they seriously come in handy!
Are single-serving chocolate cookies next? please? Haha these look amazing! I need a bigger freezer, I don’t have room to make extras of anything. 🙁
I’ve done chocolate chip already… but maybe some kind of chocolate brownie cookie?
The single lady idea is so great! Being a single lady is not so great though.. 😉
I like to always prepare new meals, and i dont have anything in my freezer, besides frozen berries. When I make meals that leavs me with leftovers, I try to use them in the first few days, so I just keep them in my fridge!
So is it bad if I triple this recipe even when I’m home alone? 🙂
Hahaha you are a very smart lady 😉
Hi Katie! I am making those very soon! My husband is a meat-eater, and I am a vegetarian who refuses to cook meat! I often cook things just for myself– though he appreciates my creations, he often would rather just fend for himself. I’ll get him to eat tempeh one day!!!
I used to say that about my boyfriend! I finally got him to try tofu… in a cream pie! When he heard it was tofu (after he’d already said he liked it), he became a little less suspicious of tofu :).
Best. cookies. ever! Add a little unsweetened chocolate…and it is even better 😀 😀 😀
And I cook for myself a lot, but I also cook for my family. I might pack them lunch, or make dinner sometimes…
Haha pretty much anything is better with chocolate. I’ve been munching on my ghirardelli 100% bar all day long… running out and needing to get to the store to buy another!
Single serving ideas! 🙂 so great!
and no hefty clean up involved !!
I usually cook for myself only so single-lady recipes are perfect for me. if I want one portion, I know exactly how to get no more than one portion. If I want leftovers or if I have guests, I just multiply the ingredients.
Saw this recipe in my email today at work and could not wait to get home and make them. I love all the single serving recipes. I sprinkled cocoa nibs on top and serving them warm from the oven with banana soft serve. It was like the peanut butter version of a warm brownie sundae. I made the recipe as written and the cookies were a little sweet for me so next time I will decrease the maple syrup or might try the stevia version.
I cook for both my husband and myself though he is a carnivore and I make a lot of seperate meals for us. Despite being thin my husband has high cholesterol and blood pressure and is trying to make dietary changes to lower them. He agreed to eat more of my vegan creations which is perfect for me. I’ve been making his salads with marinated tempeh, tofu scrambles for breakfast and homemade veggie burgers and he’s really enjoyed the meals and his cholesterol dropped 50 points over the last month. Go figure! Now, if I could just get him to eat more beans… He hates banana and doesn’t love dessert so the single serving dessert recipes are great for me.
I don’t think I’ve ever had a pb brownie sundae! Now I want one ;).
The recipe looks great, Katie!
Last week I posted about flourless PB cookies. I made them with 1 egg but you could use a flax/chia egg, no worries.
They didn’t make “tons”, but they made about 15 small cookies or probably like 10-13 bigger ones.
I freeze everything I make. People always ask, well what do you do with it all? I freeze it! That way I have a stash of everything from casseroles to cookies to raw vegan dessert balls waiting for me and I can grab out one or two, or a single serve portion and let it come up to room temp (the desserts are like 15 mins for 1 cookie to warm up) and entrees, just nuke.
I make planned leftovers b/c I dont have time to be cooking, doing dishes, and turning on my oven for 1. I need to make extra so when I’m working and the family is fending for themselves, there are leftovers. 🙂 Or for when I want “leftover” desserts 🙂
I’m working on a flourless version with flax… they’re a bit crumbly right now! But I’m enjoying eating the rejects ;).