For some reason I’ve never had the urge to make one of those quick and easy chocolate mug cakes that are done in the microwave. I’ve saved recipes for them, thinking it sounds like a fun idea, but I guess it seems like too much work to mix up the ingredients for such a small cake. Especially since I know I’d have to do it at least twice in a row to satisfy my sweet tooth-lol.
But a microwave cookie? I had to try that. (Don’t forget my second favorite food group is “Cookies,” with “Dip” being the first-haha.) The original recipe was for a single cookie but I don’t keep a carton of Egg Beaters on hand and didn’t want to measure out a single tablespoon of egg white from a real egg, so I just multiplied the recipe by four to use a whole real egg (I’ve got mad baking mathematical skillz and knew that a whole egg = 1/4 cup or 4 tablespoons, just like I know how many ounces is in a cup of flour & sugar so that I don’t have to use measuring cups!). This yielded four cookies, which is totally preferable to one cookie in my world. :D
Dennis and I split the cookies and both loved them! They are soft and chewy and totally hit the sweet spot. So simple and you don’t even have to turn on the oven. Now that’s a summer dessert I can get behind. Extra bonus for those with food allergies: these are naturally gluten and dairy free!
Microwave Peanut Butter Cookies
½ cup (4 ¾ oz) creamy peanut butter
¼ cup (2 oz) brown sugar, packed
½ teaspoon baking powder
1 large egg
Use a fork to mix the peanut butter and brown sugar together in a small bowl. Stir in the baking powder until completely incorporated. Mix in the egg until batter is uniform, thick & smooth. Remove ¼ – 1/3 of the batter and place on a small microwave-safe plate. Press into a thick cookie shape about 2″ in diameter and microwave 1 minute. Allow to cool while repeating with remaining batter. I preferred these when just a little warm.
Makes 3-4 large cookies.
Recipe source: adapted from Carrot’s ‘n Cake