Chewy Microwave Peanut Butter & Chocolate Chip Cookies
Two soft, chewy peanut butter cookies, ready in minutes.
You know when you crave just a couple of cookies — and you want them now? We’ve got you covered. Two cookies, one bowl, a microwave: about five minutes from craving to first bite.
We usually make these on Friday night, rest them in the fridge, and microwave them as our special Saturday-morning breakfast treat.
Ingredients
- 15 g peanut butter
- 12.5 g brown or muscovado sugar
- 12.5 g white sugar
- 25 g all-purpose flour
- 1 g baking powder
- 1 pinch of salt
- 1 dash of vanilla powder
- 15 g plant milk
- 18 g chocolate chips (mini, preferably)
Method
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Mix. In a small bowl, stir everything together into a thick, even dough.
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Shape. Divide into two equal balls (~47 g each) and set each on its own square of baking paper.
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Microwave. Cook at 750 W for 60 seconds (for two balls at once). They’ll spread out on the paper and stay extremely soft until they cool down — that’s exactly right.
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Cool. Let them rest at least 2 minutes (in the fridge if you like) — or as long as you can restrain yourself.
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Enjoy. 😋
They freeze beautifully raw: shape the balls, freeze them, and microwave straight from frozen for 1’15”–1’25”.
Keeps Best fresh; the raw dough freezes beautifully (see note). Cooked, 1–2 days in an airtight container.