Peanut Butter Cookie in a Mug Recipe : Made without the need for eggs, these warm and nutty microwave-cooked peanut butter cookies taste great. Ready from beginning to end in less than five minutes!
Peanut Butter Cookie in a Mug Recipe
INGREDIENTS
- 1 tablespoon unsalted butter, melted
- 1 tablespoon standard processed peanut butter (not natural)
- 1 tablespoon brown sugar (soft and moist, not dry and crumbly)
- 1 teaspoon whole milk, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour (measured properly using the spoon and level method, not scooping the measuring cup)
- 1/4 teaspoon baking powder
- 1/8 teaspoon table salt (omit if using salted butter)
OPTIONAL
- 1 unwrapped Hershey’s kiss
- 2 tablespoons semisweet chocolate chips
INSTRUCTIONS
Mix the peanut butter, brown sugar, milk, vanilla, and melted butter in a medium-sized bowl until the sugar is completely dissolved. Make sure to stir thoroughly to prevent gritty cookies.
Mix the flour, baking powder, and salt together until the mixture resembles a somewhat sticky yet soft cookie dough. Stir in the chocolate chips, if using.
Transfer to a normal 12-ounce microwaveable mug or a 6-ounce ramekin. Using a fork, create a cross pattern.
45 seconds on high in the microwave. The top ought to appear polished. If the edges are still a bit damp, give them another five to ten seconds in the microwave.
Avoid overbaking your cookies! It’s better to have it underdone and sticky than dry and hard if you’re still not sure.
Press a Hershey’s kiss onto the top right away if you’re using one. After 10 minutes of cooling, serve right away.
ALSO SEE
NOTES
Your cook time will vary due to the wattage and age of microwaves. I finished in fifty seconds using a 700 watt microwave that was five years old.
Simply quadruple the ingredients but cook one cookie at a time if you want to double this recipe.
WHY IS MY MICROWAVE COOKIE HARD AND DRY?
Please be careful not to overcook your one peanut butter cookie because microwave wattages vary! If you think you need an additional 10 seconds, start at 45 seconds.
When in doubt, a slightly underbaked cookie is preferable to one that is overdone. You’ll have a better sense for how long to cook the recipe as you make it more often.
Do not exceed one minute unless you have an extremely weak microwave or a very thin mug.
HOW TO MAKE MICROWAVE PEANUT BUTTER COOKIE
Here’s how to make your peanut butter cookie in a mug or ramekin:
Whisk together the melted butter, peanut butter, milk, sugar, and vanilla until the sugar is dissolved. Make sure you whisk well or the texture may be extra grainy.
Stir in the flour, baking powder, and salt then transfer to your ramekin or mug. It should resemble a soft and slightly sticky cookie dough.
Microwave for 45 seconds or until the top is set. If it looks a little too wet on the edges, microwave another 10 seconds. Do not go over 1 minute or you will overcook it.
If you’re adding a Hershey kiss, immediately add it so it can soften while the cookie cools.
Your peanut butter microwave cookie is best eaten 10 minutes after you make it (so you don’t burn your tongue). It will not keep well the next day.
As it cools down, your cookie will firm up. I personally prefer this as it’ll have a better cookie texture.
