Single-Serving Chocolate & Peanut Butter Cookie

Photo by Mark Weinberg
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

Test Kitchen Notes

Featured in: A Perfect Peanut Butter Chocolate Cookie for One, No Oven Required —The Editors

  • Prep time 15 minutes
  • Cook time 1 minute
  • Makes 1 cookie
  • 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)
In This Recipe
  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.

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