Craving a quick, irresistible cookie that'll satisfy your sweet tooth without overwhelming your kitchen? Get ready to discover the ultimate small-batch peanut butter chocolate chunk cookies that are about to become your new obsession! In just 22 minutes, you can whip up a handful of the most decadent, melt-in-your-mouth cookies that will have you wondering why you ever bothered with larger batches. Perfect for those moments when you want something sweet but don't want to be tempted by dozens of cookies sitting around, these treats are your delicious secret weapon.
Prep Time: 10 mins
Cook Time: 12 mins
Total Time: 22 mins
Cuisine: American
Serves: 6 cookies
Ingredients
- 1/4 cup peanut butter
- 1/4 cup brown sugar
- 1/4 cup flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1/4 cup chocolate chunks
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent the cookies from sticking.
- In a medium mixing bowl, combine 1/4 cup of peanut butter and 1/4 cup of brown sugar. Use a spoon or a hand mixer to blend them together until the mixture is smooth and creamy.
- Add 1 egg to the peanut butter and brown sugar mixture. Mix well until fully incorporated. The mixture should be slightly fluffy.
- In a separate bowl, whisk together 1/4 cup of flour, 1/4 tsp of baking soda, and 1/4 tsp of salt. This will help to evenly distribute the baking soda and salt throughout the flour.
- Gradually add the dry ingredients to the wet ingredients. Stir gently until just combined. Be careful not to overmix, as this can lead to tough cookies.
- Fold in 1/4 cup of chocolate chunks, ensuring they are evenly distributed throughout the cookie dough.
- Using a tablespoon or a small cookie scoop, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the centers still look slightly soft. They will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely.
- Enjoy your delicious small batch peanut butter chocolate chunk cookies with a glass of milk or your favorite beverage!
Tips
- Use room temperature ingredients: Ensure your egg and peanut butter are at room temperature for smoother mixing and better cookie texture.
- Don't overmix: Mix the dough just until ingredients are combined to keep cookies tender and soft.
- Use high-quality chocolate chunks: Choose good chocolate that melts well for those luxurious chocolate pockets.
- Measure ingredients precisely: In small-batch baking, each ingredient matters more, so use exact measurements.
- Watch baking time carefully: Since it's a small batch, cookies can quickly go from perfectly golden to overdone. Start checking at 10 minutes.
- Let cookies cool on the baking sheet: This allows them to set and prevents breaking when transferring.
- Store properly: Keep cookies in an airtight container at room temperature for up to 3 days to maintain freshness.
Nutrition Facts
Calories: 120kcal
Carbohydrates: 10g
Protein: 4g
Fat: 8g
Saturated Fat: 3g
Cholesterol: 25mg
