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+ servings
Broken peanut butter cookies stacked on each other.

Single Serve Crumbl Peanut Butter Cookie

This Single Serve Peanut Butter Cookie Recipe makes ONE cookie that you can indulge in on your own or split with a friend. It's inspired by Crumbl's huge soft and chewy cookies and it's full of peanut butter flavor. Customize it with your favorite style of peanut butter (I love extra-chunky) and enjoy!
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Course Dessert
Cuisine American
Servings 1 cookie

Ingredients
  

  • 1 tablespoon butter (14g) room temp
  • 1 tablespoon shortening (14g)
  • 2 tablespoons light brown sugar (24g)
  • 2 tablespoons granulated sugar (24g)
  • 2 tablespoons extra-crunchy peanut butter (32g) I use Skippy "Super Chunk", so good! Avoid using a "natural" or "organic" peanut butter here.
  • ¼ teaspoon vanilla extract
  • 2 teaspoons whisked egg
  • 5 tablespoons all-purpose flour (38g)
  • ¼ teaspoon baking powder
  • pinch of salt regular table salt

Instructions
 

  • Preheat oven to 350°F and line a small baking sheet with parchment paper.
  • Use a fork and a small bowl and mash together the softened butter, shortening, brown sugar, and granulated sugar until totally combined. Once combined, cream with the fork another 30-60 seconds.
  • Add the peanut butter and vanilla extract and mix in completely. Add the whisked egg and use the fork to incorporate until the egg is just combined.
  • Sprinkle the flour, baking powder, and salt over the dough and mix in until just combined. The flour will incorporate easily and the dough will be soft and a little sticky.
  • Use your hands to shape the dough into a ball. Don't leave any dough behind in the bowl. Flatten the cookie dough ball so it's about a 1" high disk (about 3" diameter).
  • Bake cookie about 18-20 minutes until desired done-ness. The edges will be golden brown and forming cracks, the center will be just set, but still gooey and soft.
  • Allow the cookie to cool at least 15 minutes before moving it to to a plate (or my preferred, a cooling rack). Wait another 15 minutes for a sturdier cookie, or dig on in. Enjoy!

Notes

Butter AND Shortening: I love what the combo of butter and shortening does in this recipe (just the right amount of softness and buttery flavor), but you can also use all butter or all shortening if you like! Check the post for a visual on how the cookie will change depending on what you use.
Storing the Cookie: The baked cookie can be stored 2-3 days at room temperature (in an air-tight container) and will still maintain the delicious soft chewiness. It can also be frozen if needed (I use a sturdy freezer bag or freezer container) for up to 60 days.