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Prep time
15 minutes
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Cook time
1 minute
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Makes
1 cookie
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
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Ingredients
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2 tablespoons
peanut butter, preferably natural
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2 tablespoons
heaping, quick-cooking or instant oats
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1 teaspoon
confectioners’ sugar
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1/4 teaspoon
pure vanilla extract
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1 tablespoon
semisweet chocolate chips
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1 pinch
flaky sea salt, for garnish (optional)
Directions
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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.
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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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