Microwave Peanut Butter Cookie

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This microwave peanut butter cookie recipe doesn’t take long at all and you can have a tasty dessert in just a few minutes! Lazy Sunday afternoon. You and the missus on the couch with a fork and a jar of Jif. The football game plays in the background. The smell wafting off your plate warms your olfactory senses — Is it some kind of exotic fruit? Apples? Bananas, perhaps? Peaches? No, it’s none of those, but it is so much better: a molten mass of peanut butter cookie in all its delectable glory.

Microwave Chocolate Peanut Butter Cookies Recipe

Microwave chocolate peanut butter cookies

Prep:5 mins

Cook:5 mins

Total:10 mins

Servings:24 to 30 servings

Nutrition Facts (per serving)
156Calories
8gFat
20gCarbs
3gProtein

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

There’s one trick to making these cookies: be sure that the sugar and milk mixture comes to a complete boil in the microwave. Don’t cut down on the microwave cooking time.

These wonderful no-bake cookies are tender and creamy, with a nice chewy consistency from the oatmeal. They are the perfect treat to make on a hot summer day when the kids are bored and you don’t want to turn on the oven. Plus, they combine two of my favorite ingredients: chocolate and peanut butter.

Ingredients

  • 2 cups sugar
  • 1/2 cup milk
  • 1/2 cup cocoa
  • Pinch salt
  • 1/2 cup butter
  • 1 cup peanut butter
  • 1 teaspoon vanilla
  • 2 and 3/4 cups quick-cooking oatmeal

Steps to Make It

  1. In a large microwave-safe bowl, combine the sugar, milk, cocoa, salt, and butter and mix well. Microwave on high power for 2 and 1/2 minutes. Remove from the microwave to stir. Wash off the spoon and return the bowl to the microwave.
  2. Microwave for 2 and 1/2 minutes longer, or until the mixture boils thoroughly for 1 minute. Then remove the bowl from the microwave and stir in the peanut butter and vanilla until smooth. Add oatmeal and mix well. Do not use regular or instant oatmeal; quick-cooking oatmeal is essential to the success of this recipe.
  3. Let the mixture stand for 10 minutes, stirring occasionally to let the oatmeal absorb some of the liquid.
  4. Drop the mixture by spoonfuls onto waxed paper or parchment lined baking sheets or Silpat sheets. Let the cookies cool until you can touch the mixture; then reshape the cookies to make them more a ball shape. Let cool completely; store tightly covered at room temperature.
  5. You can also pour this mixture into a 9″ square pan that has been greased with unsalted butter, let cool, then cut into squares.

Microwave Peanut Butter Cookie

Craving a small and light dessert but don’t want to bake a dozen cookies? With this microwave peanut butter cookie, you can easily make a single serving of keto peanut butter cookie. This recipe makes exactly one cookie for one person so that you can enjoy dessert without munching on a dozen cookies by yourself.

large peanut butter cookie on the counter with another one next to it

SERVINGS

245

CALORIES

21.2g

FAT

7.7g

PROTEIN

4g

NET CARB

9.2g

TOTAL CARB

  •  2 tablespoons almond flour
  •  1 tablespoon natural peanut butter
  •  1/2 tablespoon unsalted butter, softened
  •  2 teaspoons coconut flour
  •  2 teaspoons monk fruit blend sweetener
  •  pinch of salt
  • STEP
    1Mix peanut butter cookie doughTo a small bowl, combine almond flour, peanut butter, butter, coconut flour, sweetener and salt. Use a fork to cut the ingredients together in order to combine.cookie ingredients and peanut butter in a clear bowl
  • STEP
    2CrisscrossRoll dough into a ball and place on a sheet of parchment paper. Using fork, press down in a crisscross pattern, classic of a peanut butter cookie.a single peanut butter cookie pressed into a classic crisscross pattern on a sheet of parchment paper
  • STEP
    3Microwave instructionsMicrowave peanut butter cookie at 50% power for 2 minutes. Let cool completely before handling as the cookie is delicate and will firm up as it cools.a baked peanut butter cookie on parchment
  • STEP
    4Oven instructionsTo bake in the oven, bake at 350 degrees for 6-10 minutes or until the edges start to get golden brown. Let cookie cool completely before handling.

How to Make Flourless Peanut Butter Cookies in a Microwave Oven

 Yes, we all love confectionery items and what could be a better option than making them yourself using a microwave oven rather than going to the bakery. Not only does it polishes your bakery skills but also gives you a chance to rejoice over your very own creation. Home baking is quick, easy and affordable.  It also works great for a single person who doesn’t wanna buy a full batch of cookies.

Cookie addicts all around the world prefer fresh, hot cookies over their boxed counterparts. So to meet the sugary requirements of sweet tooths out there, we will be sharing a super easy and quick cookie recipe.

You’ll need the Following to Bake Mouthwatering Peanut Butter Cookies

  • Orient’s latest Olive microwave oven
  • 1 cup sugar
  • 1 cup creamy peanut butter
  • 1 large egg, lightly beaten
  • 1 teaspoon of vanilla extract
  • Common table salt or coarse sea salt (optional)
  • Electricity Duhhh!

Making the Dough

Mix peanut butter, vanilla extract, egg and sugar together. Carry out this procedure using an electronic mixer or by using bare hands. When all ingredients are blended thoroughly, carefully place 3 to 4 spoonfuls of dough on a microwave-safe plate.

You may refrigerate the additional cookie dough in plastic bags for a day or two if you’re planning to enjoy more cookies soon.

The Creative Part

Microwave

Use a fork to make a crisscross pattern or use any utensil to make the desired shape. You may even use your thumb to make an indent in the center of the cookie dough or leave it as it is.

At this point, you wanna let your imagination go wild. Experiment with different things, you can sprinkle salt, icing sugar, shredded coconut, chocolate chips or cinnamon on top of the cookies.

Baking Instructions

Carefully place the plate in the microwave oven for about 3 minutes at high. Microwave time is dependent on the wattage (power) and how doughy you like your cookies. It is important to mention that cookies will be soft but extremely hot when you remove the plate from the microwave oven.  Allow the prepared cookies to cool for a minute or two before eating.

Tada! Now you’re all set to enjoy delicious cookies with a glass of milk or coffee.

For the Lazy Souls Out there

Buy pre-made cookie dough from the grocery store if you find it hard to mix up a batch at your home. Commercial dough doesn’t always taste as good as homemade but it does save on time.

Another option one may opt for is buying a cookie or cake mix.  It is recommended that you always check for additional ingredients needed in the process. Commonly, most mixes just require oil and an egg.

5 MINUTE PEANUT BUTTER COOKIE

photo of two 5 Minute Peanut Butter Cookies

Continuing on with my 5 minute cookies, this time I tackled peanut butter. This recipe makes either one large cookie or two smaller ones.

I love how quick and easy these cookies are. I think the best part is that it only makes one individual serving so you don’t have the temptation of a whole entire batch of cookies.

5 MINUTE PEANUT BUTTER COOKIE

servings: 1 COOKIE (OR TWO SMALL ONES)

prep time: 4 MINUTES

cook time: 1 MINUTE

total time: 5 MINUTES

course: DESSERT

cuisine: AMERICAN

This is the cookie to make when you’re craving something sweet but don’t want a whole batch of cookies. This recipe makes either one large cookie or two smaller ones.

INGREDIENTS

  • 1 tbsp unsalted butter
  • 2 tbsp packed brown sugar
  • 1/4 tsp vanilla extract
  • 1 large egg yolk
  • 1 tbsp peanut butter
  • 1/4 cup flour
  • 1 1/2 tbsp chocolate chips

INSTRUCTIONS

  • Melt butter for 20 seconds in a small bowl or mug. Add in sugar, egg yolk, peanut butter, nd flour. Mix with a fork until dough comes together. Add in the chocolate chips and mix into the dough.
  • Shape the dough into shape of a cookie. Place on plate lined with parchment paper. Microwave for 50 -55 seconds. Cookie should looked cooked but may still be delicate/falls apart easily. Let cookie cool and firm up before eating. This makes one large cookie or you can split dough in half and make two smaller cookies. Microwave each separately, for about 35-40 seconds.

3 INGREDIENT PEANUT BUTTER COOKIES

Fast, easy, and totally delicious, my 3 ingredient peanut butter cookies are a perfect treat for any day of the week! This classic peanut butter cookie recipe is a favorite of home bakers everywhere because they take less than 15 minutes to make!

Square overhead image of multiple peanut butter cookies.
With only 3 ingredients you can have tasty peanut butter cookies in less than 15 minutes!

Soft, melt-in-your-mouth peanut butter cookies easy enough for a weeknight!

I love peanut butter so much, I often eat it straight out of the jar. This recipe is a product of trying to find ways to channel my peanut butter obsession into creating actual food vs. eating a topping directly with a spoon. 

Given that they’re mostly peanut butter, they highlight one of the best flavors in the world, ground roasted peanuts. I’m drooling just thinking about them. 

My family always waits by the oven when I make these. After all, cookies are always best right out of the oven. When they’re cool enough, of course, though we often learn the hard way.

❤️ WHY YOU’LL LOVE THIS RECIPE!

Super Easy! There are only 3 ingredients and 5 minutes of prep time involved!

Kid-Friendly! For all the young, PBJ-lovers out there learning to cook, these cookies are a great beginner recipe!

They’re Unique! Chocolate chip cookies are usually the go-to. Feed your peanut butter cravings instead!

🥘 INGREDIENTS

You’ll only need 3 ingredients for these delicious cookies. All of them are pantry staples. 

  • 1 cup Peanut Butter – Use your favorite creamy peanut butter for dynamite flavor.
  • 1 cup Granulated White Sugar – You might need to adjust this if using natural, unsweetened peanut butter.
  • 1 large Egg – This is what holds it all together.

📖 ADDITIONS

Can’t help yourself and feel the need for more ingredients? Try adding some of these great goodies!

Chocolate Chips – Chocolate and peanut butter is one of–if not the best–flavor combinations ever. Period.

Honey Roasted Peanuts – Adding peanuts won’t change the taste of the cookies, but it will give it some extra crunch!

M+Ms – These are pretty much the same as chocolate chips, but they make a colorful cookie.

Reeses’s Pieces – What better way to enhance peanut butter cookies than with more peanut butter? 

Honey – Substitute honey for part or all of the sugar in this recipe for a delicious alternative.

🔪 STEP-BY-STEP INSTRUCTIONS

There’s no special equipment required for this. All you’ll need is a cookie sheet, a silicone spatula, and a mixing bowl.

  1. Prepare. First, use a sheet of parchment paper to line a cookie sheet. Preheat your oven to 350℉ (175℃).
  2. Combine the ingredients. Next, pour 1 cup granulated sugar, 1 cup smooth peanut butter, and 1 large egg into a mixing bowl. Mix thoroughly. The batter should be smooth, and all the ingredients should be well-integrated.
  3. Scoop your cookies. Then, scoop the cookies into approximately 1 tablespoon round balls. A cookie scoop or a spoon works best for this. Drop each dough ball on the prepared cookie sheet. Then, use a fork (*See note) to delicately press and slightly flatten each one. Do this first in one direction and then the other, like a tic-tac-toe board.
  4. Bake. Lastly, put the filled pan in the oven and bake for 6 to 8 minutes. When the bottoms of the cookies are just beginning to brown, they are done.
  5. Remove and enjoy. Take the pan out of the oven and let them cool off for about 5 minutes without touching them. Then, serve them or transfer them to a wire cooling rack to cool completely.

Bake these to finish off a wonderful lunch or dinner, or eat them as a sweet snack any time of day. Be sure to have plenty of milk on hand, that’s our favorite way to serve up these delightfully tasty peanut butter cookies! Enjoy!

Tall overhead image of multiple peanut butter cookies.

💭 ANGELA’S TIPS & RECIPE NOTES

  • Use a coated fork to press cookies. To keep the fork from sticking to the raw dough, dip it in cool water or granulated sugar before pressing them down. Alternatively, you can use the bottom of a glass (damp with water or a light coating of sugar as well) to press the cookies down.
  • Cookies will be soft. Don’t overcook them thinking they will harden. Cooking too long will simply spoil the taste. This kind of cookie is better soft.
  • Make a pattern on your cookies. If you have a cut glass cup with an interesting design on the bottom, use it to press the cookies down. It will turn out beautifully and add a special flair for parties.
  • Try a chia egg. If you run out of eggs or don’t eat them, use a chia egg. For each egg replaced, mix 1 tablespoon chia seeds with 2 ½ tablespoons water and wait for it to gel up. This works wonderfully as a binder in cookies, pancakes, and burgers. And it adds an interesting texture without changing the flavor.

🥡 STORING & REHEATING

If you manage to have leftovers, store them in an airtight container at room temperature for up to 2 weeks. 

FREEZING

In order to keep them longer, freeze cookies on parchment-lined baking sheets before transferring them to freezer bags or airtight containers to prevent sticking. They’ll last for up to 6 months.

REHEATING 3 INGREDIENT PEANUT BUTTER COOKIES

If you’re looking for that just-out-of-the-oven texture, put thawed cookies in the microwave for about 15 seconds. You can also accomplish this by putting them is a 300℉ (150℃) oven for 5 minute.

❓ FAQ

What can I do to keep my peanut butter cookies from spreading?

Try putting the dough in the fridge for a few hours before you’re ready to cook. This will help the dough set and keep their structure in the oven.

How do I ensure my cookies aren’t dry?

The main thing is to avoid overcooking. Cooking them too long leads to dry cookies that will fall apart. They are done as soon as they aren’t raw and the wet look has disappeared. No longer.

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