- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment or a silicone mat.
- Mix the dough: In a medium bowl, stir together peanut butter, sugars, egg, vanilla, baking soda, and salt until fully combined and smooth.
- Scoop and roll: Use a small cookie scoop or tablespoon to portion dough. Roll into balls and place on the baking sheet about 1.5 inches apart.
- Top or press (optional): If desired, press with a fork for the classic criss-cross pattern, or leave as-is for round bites.
- Bake for 8–10 minutes: The edges should be set, and the tops just starting to crack. Don’t overbake—they firm up as they cool!
- Cool and enjoy: Let sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Pro tip: Sprinkle with sea salt while warm for an extra flavor boost!
What to Serve with Peanut Butter Cookie Bites
These little cookies pair beautifully with:
- A glass of cold milk or plant-based milk
- A hot cup of coffee or tea
- Vanilla or chocolate ice cream for a cookie sandwich moment
- Crushed over yogurt or smoothie bowls for a fun topping
- Pack in lunchboxes or cookie gift tins
Tips for the Best Peanut Butter Cookie Bites
- Use room temperature peanut butter and egg for easier mixing
- For softer cookies, don’t overbake—pull them out when they look slightly underdone
- If using natural peanut butter, stir it well before measuring
- Let cool completely before storing so they don’t soften too much
- Want perfect rounds? Use a cookie scoop for even portions
Storage Instructions
- Room temperature: Store in an airtight container for up to 5 days
- Fridge: Keeps fresh up to 1 week
- Freezer: Freeze baked bites for up to 3 months. Thaw at room temp or enjoy straight from frozen!
Frequently Asked Questions
Can I make these ahead?
Yes! You can mix and portion the dough, then freeze unbaked balls. Bake straight from frozen—just add 1–2 minutes to the bake time.
