Hellooooo guys! Have you ever found yourself craving something sweet, but have nothing in the house and the thought of making an entire batch of cookies seems completely overwhelming? Well you know I certainly have, and that’s where this recipe for peanut butter cookies for two comes in.

It’s simple, quick, and perfect for those moments when you need just a couple of cookies (because let’s be honest, no one wants just ONE cookie—two is way better).

Ingredient Notes

• Unsalted butter works best so we can control the amount of salt in this small-batch recipe. If it’s all you have, just omit the salt completely from the recipe.
• Egg yolk only. The yolk alone adds richness and moisture without making the dough too wet, which is crucial for such a small batch. A whole egg would be too much.
• Use regular peanut butter or even crunchy for this recipe. Natural peanut butter will make the dough oily.

Step-By-Step Instructions

1. Start by preheating your oven to 350 degrees. Line one baking sheet with parchment paper.
2. In a small mixing bowl, cream together the softened butter, peanut butter, brown sugar, and sugar with the back of a large spoon until smooth and creamy.
3. Stir in the vanilla extract and the egg yolk until fully combined.
4. Add the flour, sea salt, and baking soda to the bowl. Mix until no streaks of flour remain. The dough will be fairly thick, but that’s perfect for these cookies.
5. Divide the dough in half and roll each portion into a ball gently with your hands. Roll each ball in extra sugar to coat the outside.
6. Place the dough balls on the lined baking sheet and bake at 350 degrees for 11 minutes. Rotate the pan halfway through to ensure even baking. The cookies will spread a bit and will crack open on the top.
7. Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.

Storage & Reheating

If by some miracle you have a cookie left over, you can store it in an airtight container for 3-4 days, though I doubt it’ll last that long. You can also freeze these cookies (after baking and cooling) for up to 3 months. Place them in a Ziplock freezer bag and remove as much air as possible before freezing.