One cookie, no oven, and almost no cleanup. Natural peanut butter, quick oats, vanilla, and a little sugar form a chewy cookie that firms in the freezer before getting a glossy chocolate topping.
THE RECIPE
Single-Serving Chocolate and Peanut Butter Cookie
Prep5 min
Cook20 min
Total35 min
Makes1 cookie
Ingredients
Instructions
- Stir the peanut butter, oats, confectioners’ sugar, and vanilla together in a small bowl until completely combined.
- Using your fingers, shape the mixture into a 2½-inch-wide (6-cm), ½-inch-thick (12-mm) disk. Press the tines of a fork into the top of the cookie.
- Place the cookie on a parchment paper-lined plate and freeze until firm, about 5 minutes.
- Once the cookie is cold and hard, microwave the chocolate chips in 15-second bursts until melted and stirrable. Spread the chocolate over half of the chilled cookie and sprinkle with flaky sea salt, if desired.
- The chocolate should set against the cold cookie. If it does not, return the cookie to the freezer for 1 to 2 minutes before serving.
Tips and Storage
- Natural peanut butter gives the cookie the best soft, cohesive texture.
- Almond butter or another nut butter can be substituted in equal measure.
- Melt the chocolate in short bursts to prevent scorching.
- Keep the finished cookie refrigerated in an airtight container for up to 3 days.
Recipe adapted from the cookbook page supplied by the site owner; directions rewritten with AI assistance. Featured image: AI-generated food photography.