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Chocolate Peanut Butter Cookie for One

This giant cookie is the ultimate treat! Enjoy this chocolate peanut butter cookie as a cookie for one, or share with a loved one. Your choice!

single serve cookie studded with reese's pieces and chocolate chips

Click HERE to save this recipe for a Giant Cookie for One!

Written by: Caroline Edwards of chocolate & carrots

Giant Cookie for One

If you’re like me, there’s always that moment where you really crave a cookie. But then you realize that to make a dozen cookies means creating a big mess in the kitchen. A dozen baked cookies means being tempted to eat the entire batch of cookies.

That’s why this giant cookie for one is the answer to all of our problems. Technically, you could break this cookie up into fourths and share, but I say eat it all yourself! One cookie, less mess, and you’ve satisfied your cravings.

When you serve this single serving cookie warm out of the oven, the chocolate is melted and the Reese’s Pieces crack open to reveal a melted center. Perfection.

Plus, it has peanut butter in it, so it’s healthy right? Protein anyone?

With hardly any clean up involved, this cookie for one is the best for that quick cookie fix. It’s perfectly crunchy on the outside and soft and gooey on the inside. If you can’t help yourself and need to make more than one, try these Kitchen Tips for Freezing Cookie Dough.

Chocolate Peanut Butter Cookie Ingredients

To make this single serving cookie recipe, you’ll need:

  • Unsalted butter
  • Granulated sugar
  • Light brown sugar
  • Egg
  • Vanilla extract
  • Creamy peanut butter
  • All-purpose flour
  • Baking soda
  • Reese’s Pieces
  • Semi-sweet chocolate chips

For the complete ingredient list and detailed instructions, scroll to the bottom of this post for the FREE printable recipe card. 

single serve peanut butter chocolate chip cookie for one

Click HERE to save this recipe for a Giant Cookie for One!

How to Make a Cookie for One

Chocolate peanut butter cookies are a breeze to make! If you’ve made regular chocolate chip cookies before, you can certainly make this single serve cookie.

Here are the basic steps for making a cookie for one:

  1. Whisk together the butter and sugars, then whisk in the egg and vanilla.
  2. Stir in the peanut butter, then the dry ingredients.
  3. Scoop the dough onto a parchment paper-lined baking sheet.
  4. Bake for 16 to 18 minutes (this giant cookie needs more time to bake since it’s so large).

Can I Make This as a Small Batch of Cookies Instead?

Of course! You can probably squeeze four regular-sized cookies out of this recipe. Just note that you’ll need to reduce the bake time significantly (a regular batch of cookies will likely require around 10 minutes in the oven).

Can I Make This Giant Cookie Peanut-Free?

For peanut allergies, feel free to substitute almond butter for the peanut butter. Barney Butter brand almond butter is great because it is produced in an almond only facility and has a texture that resembles peanut butter.

You’ll also want to leave out the Reese’s Pieces. Double up on the chocolate chips or substitute plain M&M’s if you prefer.

giant cookie with reese's pieces and chocolate chips

Click HERE to save this recipe for a Giant Cookie for One!

Tips for Making a Giant Cookie for One

If desired, you could likely add other mix-ins to this single serve cookie. Instead of chocolate chips, you could use chopped nuts or additional Reese’s Pieces. You could also use M&M’s, butterscotch chips, or peanut butter chips. Just don’t add more mix-ins than the recipe calls for, otherwise your chocolate peanut butter cookie might not turn out correctly.

I used all-natural peanut butter in this single serve cookie recipe, but you may be able to use regular peanut butter from a brand like Jiffy or Skippy. But note that all-natural peanut butter does work well here!

Lastly, the cookie can be frozen after it’s baked. Let it cool completely, then seal inside a freezer bag for later. You can reheat the giant cookie in the microwave to make it gooey again.

What Readers Are Saying

“I made the chocolate peanut butter cookie(s), one for my husband and one for myself. I didn’t have any Reese’s pieces or m&m’s on hand so I used 1/4 C big chocolate chips and 1/4 C small chocolate chips in each cookie. We both thought they were DELICIOUS! They were easy to make. Thank you for this recipe.” — Lindsey

“Just found this cookie recipe, (I’m a little late) and it’s so far the only single serve cookie recipe I’ve found that actually makes a good cookie! 10/10 will make again.” — D

“I’ve made this cookie before in a jumbo single cookie or four little ones, love it!” — Erin

More Easy Cookie Recipes:

These White Chocolate Pistachio Cookies are so simple to make and are a great take on the classic chocolate chip cookie.

Made with dark chocolate chunks, rolled oats, and whole wheat flour, these Oatmeal Almond Chocolate Chunk Cookies are slightly healthier than your average cookie but still taste phenomenal.

I know I shouldn’t pick favorites, but these NY Times Chocolate Chip Cookies are probably my favorite cookie I’ve ever made.

These Almond Butter Cookies are the tastiest I’ve tried and make a great addition to your regular cooking baking. They’re the perfect alternative if you have a peanut allergy!

These White Chocolate Raspberry Cheesecake Cookies feature cream cheese in the batter, bits of raspberry jammy goodness, and melty chunks of white chocolate.  They’re a homemade copycat version of Subway’s famous Raspberry Cheesecake Cookies.

Pumpkin Chocolate Chip Cookie S’mores combine two of our family’s fall favorites – pumpkin cookies and roasted marshmallows for a tasty fall treat!

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When are you going to get your cookie fix?

Chocolate Peanut Butter Cookie for One

Chocolate Peanut Butter Cookie for One

Yield: 1 cookie
Prep Time: 10 minutes
Cook Time: 17 minutes
Additional Time: 3 minutes
Total Time: 30 minutes

One giant cookie, but will serve four if you're willing to share!


  • 2 tablespoons unsalted butter, softened
  • 2 tablespoons sugar
  • 2 tablespoons light brown sugar, packed
  • 2 tablespoons beaten egg
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons natural creamy peanut butter
  • 1/2 cup unbleached all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 cup Reeses Pieces
  • 1/4 cup semi sweet chocolate chips


  1. Preheat the oven to 350F and set aside a parchment paper or silpat covered baking sheet.
  2. In a medium bowl whisk the butter and sugars together until combined. Whisk in the egg and vanilla.
  3. Stir in the peanut butter. Stir in the flour and baking soda. Stir in the Reeses Pieces and chocolate chips.
  4. Scoop the dough onto the baking sheet. Bake for 16-18 minutes.


For peanut allergies, feel free to substitute Almond Butter. I recommend the brand Barney Butter because it is processed in an almond only facility to avoid cross-contamination.

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Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 323Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 7gCholesterol 44mgSodium 154mgCarbohydrates 40gFiber 2gSugar 24gProtein 6g offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although makes every effort to provide accurate information, these figures are only estimates.

Did you make this recipe?

I’d love it if you let me know what you think! Snap a photo and tag me on Instagram at @goodlifeeats with the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Tag @goodlifeeats and include the hashtag #goodlifeeatsrecipes so I can see what you’re cooking up in YOUR kitchen!

Click HERE to save this recipe for Giant Cookie for One!


Saturday 28th of March 2020

Will flax egg work for this? Thanks, no eggs and currently quarantined!


Monday 30th of March 2020

Hi Gerry, I have no idea. What is flax egg? I've never heard of that before. I did some googling on egg substitutes and found the following suggestions. Let me know if you try any and how it works. I understand the quarantined life! We are stuck at home too!

-To replace one egg, whisk together 1 tablespoon (7 grams) of ground chia or flaxseeds with 3 tablespoons (45 grams) of water until fully absorbed and thickened. Doing so may cause baked goods to become heavy and dense. Also, it may result in a nuttier flavor, so it works best in products like pancakes, waffles, muffins, breads and cookies.

-To replace one egg, use 3 tablespoons (60 grams) of nut butter. This may affect the flavor of your finished product, and it's best used in brownies, pancakes and cookies. You should also make sure to use creamy nut butters, rather than chunky varieties, so that everything mixes properly.

-To replace one egg, dissolve 1 tablespoon (about 9 grams) of unflavored gelatin in 1 tablespoon (15 grams) of cold water. Then, mix in 2 tablespoons (30 grams) of boiling water until frothy.

-You can use one-fourth cup (60 grams) of plain yogurt or buttermilk for each egg that needs to be replaced. This substitution works best for muffins, cakes and cupcakes.

-Using one-fourth cup (about 65 grams) of applesauce can replace one egg in most recipes. It's best to use unsweetened applesauce. If you're using a sweetened variety, you should reduce the amount of sugar or sweetener in the recipe itself.


Thursday 19th of January 2017

Just made this recipe. They were not chewy or soft, but brittle and crispy. I didn't have the Reese's, but added the chocolate chips. I did put less sugar probably half less. I'm not sure where it went wrong. Even in the oven, the cookies didn't flatten. They remained in scoop form. I'm sure I made a mistake somewhere. It had bland flavor and hard texture. What could have went wrong in terms of baking chemistry?


Friday 20th of January 2017

The original author of this recipe no longer writes for this site. You can contact her here:

I would guess that the issue is to do with halving the amount of sugar as that typically does play a big role both in flavor and texture.


Tuesday 15th of November 2016

I made the chocolate peanut butter cookie(s), one for my husband and one for myself. I didn't have any Reese's pieces or m&m's on hand so I used 1/4 C big chocolate chips and 1/4 C small chocolate chips in each cookie. We both thought they were DELICIOUS! They were easy to make. Thank you for this recipe.


Tuesday 3rd of February 2015

Just found this cookie recipe, (I'm a little late) and it's so far the only single serve cookie recipe I've found that actually makes a good cookie! 10/10 will make again


Tuesday 20th of August 2013

This looks fantastic. I'm going to try it :)

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