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Single-Serving Chocolate & Peanut Butter Cookie

Name: Single-Serving Chocolate &amp; Peanut Butter Cookie
Prep time: 15 min
Cook time: 1 min
Total time: 16 min
Yield: Makes 1 cookie
Cuisine: American
Ingredients: 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)

by: Lindsay Maitland Hunt

June 27, 2018

4.3 15 Ratings

Single-Serving Chocolate & Peanut Butter Cookie

Photo by Mark Weinberg

Prep time 15 minutes
Cook time 1 minute
Makes 1 cookie

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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

Test Kitchen Notes

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

Test Kitchen-Approved

What You'll Need

Ingredients

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)

Directions

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.

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9 Reviews

Raina A. December 4, 2023

For my first try, I think “heaping” Tbsp of oats made it too dry. Also, I used vanilla paste.

Second try was great. Just a touch less oats and made sure to use liquid vanilla. For both tries I pressed the mixture into a 2.5” round cutter. Flaky salt is a must. Yum.

cyndilurks June 29, 2023

It was a bit dry even though I added a smidgen of oil to it. The oats didn't blend in very well. But it was peanut butter & chocolate, so I ate it anyway.

deidre February 3, 2021

I made tonight and am a tad disappointed - it looks tastier than it is. Because it is not baked, it is essentially a flattened energy ball.

BAE February 3, 2021

Can this me doubled to make two (so NOT a baker)?

BakerMary July 7, 2019

Hmmm maybe add no—bake to the title of this recipe?

Klavdja R. September 23, 2018

Thanks iin advance & I haven't tried the recipe yet
I don't have an oven only stovetop
Need more no-oven recipes

judy August 17, 2018

I do variations on this type of cookie often. But skip the freezer, and it is great cookie dough with a spoon. Chocolate powder, raisins, spice like cinnamon or nutmeg. This is a great idea. thank you.

Frances August 6, 2018

Love this cookie, so easy and I even use PB2 powdered peanut butter, didn't need extra sugar then as this is sweeter then natural peanut butter and I also at times skip chocolate addition and it is still a favorite cookie.

Marita A. June 30, 2018

Lovely and quick. There are only 2 monster cookies left from our Farmer's Market trip and they are for the children. Well mama needed a quick cookie. This was perfect. Great hoy weather cookie. I added 1/2 tsp of chia seeds, 1/2 TBS of M&Ms, and a 1/2 TBS or dried cranberries. I also added a tsp more of peanut butter to account for the add ins. Messy but good :)

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