This deep-dish peanut butter cookie cooks in the microwave for an easy single-serving dessert. Serve the warm cookie with ice cream for a deep-dish cookie quick fix.
I can’t believe it’s September. Over the weekend I was melting in the heat and now the weather has gotten cooler, the daylight hours shorter, and it’s been cloudy too. Oh summer, I’m definitely going to miss you.
Though I don’t love you enough to throw my head on a plate for you. What am I talking about? Over the weekend I was listening to “Grenade” and realized I have been singing that line wrong this whole time. “Throw my hand on a blade for ya” does make more sense, but it sure doesn’t sound like what he’s singing. At least to me.
I might love this cookie enough. Okay, maybe not. But it’s a really good quick fix dessert. Sure, it doesn’t beat a regular baked deep-dish cookie, but that takes more time and electricity. And I feel really guilty if I’m baking just a single little cookie in the oven.
My mom always uses up all her oven space when she has it on. She’ll decide to bake a cake along with the roast she’s cooking or throw in a bunch of potatoes to make baked potatoes, etc. Anything really, just so every inch of that oven is being used up.
I do recommend eating this peanut butter cookie soon after it is made. It’ll start out chewy and a little bit crunchy but if you leave it alone too long, it ends up turning completely crunchy and slightly hard.
More Microwave Cookies
Microwave Deep Dish Flourless Peanut Butter Cookie
Ingredients
- 2 tbsp creamy peanut butter
- 2 tbsp light brown sugar
- 1/2 tbsp lightly whisked egg
- 1/8 tsp baking soda (see note)
- 2 tbsp chocolate chips
Instructions
- In a small ramekin, combine everything except for the chocolate. Mix with a small sturdy whisk until smooth. Make sure you are fully mixing the peanut butter in with the other ingredients. Stir in half of the chocolate chips. Smooth and level surface of cookie batter and sprinkle on remaining chocolate.
- Microwave for about 45 seconds. You need to be very careful not to overcook this recipe. Otherwise, the inside will turn hard and burn. If you have a very powerful microwave, you may want to reduce the cooking time. The cookie should still be a little soft to the touch but should look cooked. Let it rest for a few minutes and when you push down on it, it should feel like a chewy cookie.
- Top with your favorite ice cream and eat while the cookie is still warm. Do not make this too far ahead of time as the cookie will continue to harden if left to sit too long.
Notes
- It's important to be precise with the baking soda because adding too much will make your cookie cakey.
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
It would’ve been good if it hadn’t burned in my microwave. It was blackened on the bottom but the top was barely done. It almost set off my smoke alarms, but I will try again, maybe my microwave was too high. Great idea, but it didn’t work for me.
I’m sorry to hear that. As I stated in the instructions, you do need to be careful about overcooking it because it will burn if cooked too long. I know you said the top was barely done, but it’s supposed to stay soft on top even when it’s ready and you just need to let it cool and it will firm up. I would recommend cooking less time next time.
Don’t use a whole egg hahahahahah. Ots good once you follow directions. I want to make a bigger one
glad you like it!
weeeeelllll, doesn’t this just look amazing!!!!!!!!!! Can’t wait to try it!!!!
thanks!
You’re a genius!
*blushes* aw, thanks!