This Microwave Peanut Butter Cookie is a warm, nutty, no-egg peanut butter cookie for one cooked in the microwave. Ready in under five minutes from start to finish!
If you enjoy single-serve microwave desserts like the microwave chocolate chip cookie, microwave oatmeal cookie, microwave sugar cookie, or microwave brownie, this Microwave Peanut Butter Cookie is the perfect addition. It’s a single-serve dessert you can make from prep to finish in under five minutes, ideal for late-night snacking when you don’t want to heat the oven.
This cookie is made in a mug or ramekin in the microwave so you can skip the oven. The texture is tender, nutty, and chewy with a hint of softness from the milk, and it pairs beautifully with a cold glass of milk. For a classic look, I sprinkled chopped peanuts on top and pressed a criss-cross fork pattern into the dough.
If you prefer chocolate, stir in chocolate chips or press a Hershey’s Kiss on top after microwaving to make a peanut butter blossom-style cookie.
What size mug or ramekin do I need for a mug cookie?
Choosing the right vessel is important. I prefer a 6-ounce ramekin for a single cookie because it’s compact and cooks evenly. If you don’t have a ramekin, a standard 12-ounce microwave-safe mug works as well. Cook time will vary by vessel: a wider mug usually needs less time while a deeper mug needs more. To check your mug size, fill it with water and pour the water into a measuring cup to see how many ounces it holds.
Ingredients For Microwave Peanut Butter Cookie
To make one peanut butter cookie, you’ll need:
- Butter: Melted butter so no mixer is required.
- Peanut butter: Standard processed peanut butter works best; if using natural, stir it well first.
- Milk: Adds moisture since this recipe has no egg; omit for a crumblier texture.
- Brown sugar: Adds depth and a hint of molasses flavor.
- Vanilla extract: Enhances the peanut butter flavor.
- Flour: All-purpose flour brought the dough together; measure using the spoon-and-level method for accuracy.
- Baking powder: Gives the cookie a lighter texture.
- Salt: Balances sweetness (omit if using salted butter).
Variations
Add 2 tablespoons of semisweet chocolate chips to the dough for a peanut butter chocolate chip cookie, or press an unwrapped Hershey’s Kiss into the top right after cooking for a gooey center.
How To Make Microwave Peanut Butter Cookie
Follow these simple steps:
- Whisk together melted butter, peanut butter, brown sugar, milk, and vanilla until the sugar dissolves. Whisk thoroughly to avoid a grainy texture.
- Stir in the flour, baking powder, and salt until the mixture forms a soft, slightly sticky cookie dough. If using chocolate chips, fold them in now.
- Transfer the dough to a 6-ounce ramekin or a 12-ounce microwave-safe mug. Use a fork to make a criss-cross pattern on top if desired.
- Microwave on high for 45 seconds. The top should look set; if the edges still appear wet, microwave an additional 5–10 seconds. Do not exceed one minute to avoid overcooking.
- Optional: If using a Hershey’s Kiss, press it into the hot cookie immediately so it softens as the cookie cools. Let the cookie rest for about 10 minutes before eating.
Microwave wattages vary, so start at 45 seconds and add short intervals only if needed. It’s better to be slightly undercooked and gooey than dry and hard. The cookie firms as it cools and is best enjoyed shortly after making—this dessert is not intended for long storage.
Troubleshooting: Why is my microwave cookie hard and dry?
Microwave power and mug shape affect cook time. If your cookie turns out hard or dry, you most likely overcooked it. Reduce cooking time or check earlier; many microwaves will finish this cookie between 45 and 55 seconds. With practice, you’ll learn the ideal time for your appliance.
What To Serve With Microwave Peanut Butter Cookie
Serve immediately for the best experience. For an extra-special treat, top the warm cookie with a scoop of vanilla ice cream or a dollop of whipped cream—plain, peanut-butter-flavored, or chocolate—depending on your preference.
Recipe Card
Microwave Peanut Butter Cookie
Yield: 1 serving
Prep Time: 2 minutes
Cook Time: 45 seconds
Total Time: ~3 minutes
Ingredients
- 1 tablespoon unsalted butter, melted
- 1 tablespoon standard processed peanut butter (not natural)
- 1 tablespoon brown sugar (soft and moist)
- 1 teaspoon whole milk, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour (spoon and level method)
- 1/4 teaspoon baking powder
- 1/8 teaspoon table salt (omit if using salted butter)
Optional
- 1 unwrapped Hershey’s Kiss
- 2 tablespoons semisweet chocolate chips
Instructions
- In a medium bowl, whisk together the melted butter, peanut butter, brown sugar, milk, and vanilla until the sugar has dissolved.
- Stir in the flour, baking powder, and salt until it resembles a soft, slightly sticky dough. Fold in chocolate chips if using.
- Transfer to a 6-ounce ramekin or 12-ounce microwavable mug. Make a criss-cross pattern with a fork.
- Microwave on high for 45 seconds. If the edges look too wet, microwave an additional 5–10 seconds. Avoid overcooking.
- Press a Hershey’s Kiss into the center immediately if desired. Cool for 10 minutes and serve.
Notes
- Microwave wattage affects cook time; I used a 700-watt microwave and cooked for about 50 seconds.
- To double the recipe, double the ingredients but cook one cookie at a time.
Microwave Peanut Butter Cookie
1 serving
2 minutes
45 seconds
2 minutes 45 seconds
This Microwave Peanut Butter Cookie is a warm and nutty no-egg peanut butter cookie for one cooked in the microwave. Ready in under five minutes from start to finish!
Ingredients
- 1 tablespoon unsalted butter, melted
- 1 tablespoon standard processed peanut butter (not natural)
- 1 tablespoon brown sugar (soft and moist)
- 1 teaspoon whole milk, room temperature
- 1 teaspoon vanilla extract
- 1/3 cup all-purpose flour (measured using the spoon and level method)
- 1/4 teaspoon baking powder
- 1/8 teaspoon table salt (omit if using salted butter)
Optional
- 1 unwrapped Hershey’s Kiss
- 2 tablespoons semisweet chocolate chips
Instructions
- In a medium bowl, whisk together the melted butter, peanut butter, brown sugar, milk, and vanilla until the sugar has dissolved.
- Stir in the flour, baking powder, and salt until it resembles a soft and slightly sticky cookie dough. If using, stir in the chocolate chips.
- Transfer to a 6-ounce ramekin or 12-ounce standard microwavable mug. Make a criss-cross pattern with a fork.
- Microwave on high for 45 seconds. The top should look set. If the edges are a little too wet, microwave for an additional 5–10 seconds. Do not overcook your cookie.
- If using a Hershey’s Kiss, immediately press it into the top. Cool for 10 minutes, then serve.
Notes
- Microwave wattage and age affect cook time; adjust accordingly. A 700-watt microwave may need about 50 seconds.
- To double the recipe, double ingredients but cook one cookie at a time.
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