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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 Required —The Editors
Makes: 1 cookie
Prep time: 15 min
Cook time: 1 min
tablespoons peanut butter, preferably natural
tablespoons heaping, quick-cooking or instant oats
teaspoon confectioners’ sugar
teaspoon pure vanilla extract
tablespoon semisweet chocolate chips
pinch flaky sea salt, for garnish (optional)
- 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.
- 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.
- This recipe is a Community Pick!