- 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
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.
- It's important to be precise with the baking soda because adding too much will make your cookie cakey.