Home Recipes Cooking Style Comfort Food
Lisa KaminskiUpdated: Feb. 10, 2024
Sometimes you just don't want four dozen cookies sitting in the kitchen. That's where small-batch cookies come in handy! These recipes make 20 or fewer cookies perfect for snacking.
1/20
Flourless Peanut Butter Cookies
When my mother (who's now a great-grandmother) gave me this no-flour , gluten-free peanut butter cookie recipe about 15 years ago, I was skeptical, because it calls for only three ingredients (and no flour?!). But since then I've never had a failure. For these gluten-free peanut butter cookies—3 ingredients are all you need! —Maggie Schimmel, Wauwatosa, Wisconsin
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2/20
Homemade Chocolate Shortbread
This recipe has been in my files for a long time...probably from when I first learned to bake. Any chocolate lover will like these melt-in-your-mouth cookies. I make them year-round with variations. They're even richer with a thin coat of icing or as a sandwich cookie with frosting in the middle. —Sarah Bueckert, Austin, Manitoba
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3/20
Chocolate Malted Cookies
These cookies are the next best thing to a good old-fashioned malted milk. With malted milk powder, chocolate syrup, and chocolate chips and chunks, these are the best cookies I've ever tasted … and with six kids, I've made a lot of cookies over the years! —Teri Rasey, Cadillac, Michigan
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4/20
Peanut Butter Cookie In A Mug
This peanut butter cookie in a mug is perfect for when you have a sweet tooth but don't want to make an entire batch of cookies. So quick and easy! —Rashanda Cobbins, Milwaukee, Wisconsin
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5/20
Cherry Chocolate Chunk Cookies
These rich, fudgy cookies are chewy and studded with tangy dried cherries. It’s a good thing the recipe makes only a small batch, because we eat them all in one night! —Trisha Kruse, Eagle, Idaho
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6/20
Gingerbread Oatmeal Cookies
Cookie butter and ground ginger add a new layer of flavor. The recipe makes about 2 dozen cookies, and they go fast. You may want to make a double batch. —Carole Resnick, Cleveland, Ohio
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7/20
8/20
First-Place Coconut Macaroons
These coconut macaroon cookies earned me a first-place ribbon at the county fair. They remain my husband's favorites—whenever I make them to give away, he always asks me where his batch is! I especially like the fact that this recipe makes a small enough batch for the two of us to nibble on. —Penny Ann Habeck, Shawano, Wisconsin
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9/20
Chocolate Pecan Skillet Cookie
Bake up the ultimate shareable cookie. For variety, swap out the chocolate chips for an equal quantity of M&M's or chocolate chunks. Or go super fancy by mixing the chocolate chips and pecans into the dough, then gently folding in 1-1/2 cups fresh raspberries. —James Schend, Pleasant Prairie, Wisconsin
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10/20
Easy Oatmeal Cream Pies
These easy cookies use only five ingredients and taste very similar to a store-bought cookie. Of course, everything's better from your own kitchen! —Crystal Schlueter, Northglenn, Colorado
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11/20
Jumbo Brownie Cookies
Take these deeply fudgy cookies to a party, and you're sure to make a friend. A little espresso powder in the dough makes them over-the-top good. —Rebecca Cababa, Las Vegas, Nevada
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12/20
Raspberry Almond Strips
Get ready to pour yourself a cup of tea, because you won’t be able to resist sampling one of these cookies. Almonds add taste and texture to the simple strips that are dressed up with raspberry pie filling. —Taste of HomeTest Kitchen
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13/20
Joe Froggers
Large, soft and chewy, these cookies are made to munch. This classic recipe has a warm blend of spices that seems stronger the second day. Your family will definitely ask you to make them again!, soft and chewy, these are a great snack. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
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14/20
Coconut Banana Cookies
This is a springtime variation on my grandma's banana drop cookies and, with tons of coconut flavor, it's perfect for Easter. —Elyse Benner, Solon, Ohio
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15/20
Chocolate Chip Peanut Butter Cookies
Here's a different version of a traditional recipe. I love these soft peanut butter chocolate chip cookies. — Clarice Schweitzer, Sun City, Arizona
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16/20
French Toast Cookies
I created these soft, sparkly cookies because my sister loves cinnamon French toast covered in maple syrup. In the case of these cookies, bigger is definitely better! I like to use white whole wheat flour, but any whole wheat flour will work.—Mary Shenk, Dekalb, Illinois
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17/20
Chocolate Macadamia Macaroons
This perfect macaroon has dark chocolate, chewy coconut and macadamia nuts, and is dipped in chocolate—sinful and delicious! —Darlene Brenden, Salem, Oregon
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18/20
Chewy Maple Cookies
My husband, Bob, and I have a small sugaring operation with Bob's father. I love to put some of our syrup to use in these golden cookies. —Reba Legrand, Jericho, Vermont
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19/20
Wyoming Whopper Cookies
These big country cookies are made to travel—in fact, I came up with this recipe while trying to match a commercial cookie that was good, but too crumbly to carry. —Jamie Hirsch, Powell, Wyoming
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20/20
Giant Spice Cookies
I heard this cookie recipe over the radio about 1950—shortly after my husband and I married. The big spicy treats are so nice and chewy, they remain my favorite to this day. —Sandy Pyeatt, Tacoma, Washington
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Originally Published: April 22, 2020
Lisa Kaminski
Lisa is a formerTaste of Home editor and passionate baker. During her tenure, she poured her love of all things sweet (and sometimes savory) into Bakeable, Taste of Home's baking club. Lisa also dedicated her career here to finding and testing the best ingredients, kitchen gear and home products for our Test Kitchen-Preferred program. At home, you'll find her working on embroidery and other crafts.
