Single-Serving Chocolate and Peanut Butter Cookie

By Lindsay Maitland Hunt
June 27, 2018
1 Comments
62 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


Author Notes: From Lindsay Maitland Hunt’s Healthyish cookbook:

“Fair warning: Once you know how easy it is to make a single peanut butter and chocolate cookie, you might get in the habit of making one every single night. I originally developed this with almond butter, which tastes equally delicious but can be pricey. If you have a peanut allergy, any other nut butter swaps in perfectly well.”
Lindsay Maitland Hunt

Food52 Review: Featured in: A Perfect Peanut Butter Chocolate Cookie for One, No Oven RequiredThe Editors

Makes: 1 cookie
Prep time: 15 min
Cook time: 1 min

  • 2 tablespoons peanut butter, preferably natural
  • 2 tablespoons heaping, quick-cooking or instant oats
  • 1 teaspoon confectioners’ sugar
  • 1/4 teaspoon pure vanilla extract
  • 1 tablespoon semisweet chocolate chips
  • 1 pinch flaky sea salt, for garnish (optional)
  1. Stir the peanut butter, oats, sugar, and vanilla together in a small bowl until completely combined. Using your fingers, shape the mixture into a 2 1/2-inch-wide (6-cm), 1/2-inch-thick (12-mm) disk. Press the tines of a fork into the top of the cookie. Chill on a parchment-lined plate in the freezer until firm, about 5 minutes.
  2. Once the cookie is cold and hard, melt the chocolate in the microwave in 15-second bursts until stirrable. Spread half the chilled cookie with the chocolate, and sprinkle with a little flaky sea salt, if you like. The chocolate should set when it hits the cold cookie, but if it doesn’t, you can return it to the freezer for a minute or two.

More Great Recipes:
Oat|Oatmeal|Peanut Butter|Chill|Freeze|Kid-Friendly|Cookie|Dessert|Snack|American