Despite my various attempts at being healthy, I have an incurable sweet tooth – particularly for chocolate and peanut butter.
While my husband was at work, I got the intense craving for cookies, very similar to when I made a chocolate chip cookie in a cup.
Unfortunately, I didn’t have any chocolate chips, so I needed to branch out in my cookie options. I decided to turn to the Number 2 pencil blog and see what other cookie recipes she had. I found this peanut butter cookie in a cup recipe, and I thought I’d give it a try.
Like the chocolate chip cookie recipe, the end result turned out to be fluffy and cake-like, probably because I tend to overcook it in the microwave. It still hit the spot though!
There are a lot of ingredients for just one cookie – but if you have the ingredients to make a whole batch, why not just make one cookie?
- 1 Tablespoon Butter
- 1 Tablespoon Peanut Butter
- 1 Tablespoon Brown Sugar, Firmly packed
- 1 Tablespoon White Sugar
- 2-3 Drops Pure Vanilla Extract (Optional)
- Small Pinch Salt
- 1 Egg Yolk*
- 3 Tablespoons Flour
- Crushed Peanuts (Optional)
*Note: If you use a full egg rather than just the yolk, it’ll be more cake-like and fluffy than cookie-like.
Making a full batch of cookies takes a lot of work. Making one cookie is surprisingly easy – just stir and cook!
- Melt peanut butter and butter in microwave for about 30 seconds.
- Add sugars, salt, and vanilla. Mix well.
- Add egg yolk and mix again.
- Add flour and give a final stir.
- (Optional) Sprinkle peanuts on top.
- Microwave cup for around 45 seconds.*
*Notes: Microwave strength varies, so check on your cookie to see if it’s done by about 35 seconds, and every 10 seconds after that until it’s done.
Yield: 1 Cookie
This nutrition is for cookie in a cup. I calculated this using the MyFitnessPal App. This isn’t precise because it varies depending on which brands you use.
- Total Calories: 397
- Total Fat: 20.5 g
- Saturated Fat: 4.9 g
- Polyunsaturated Fat: 2.7 g
- Monounsaturated Fat: 3.5 g
- Trans Fat: 0 g
- Cholesterol: 209.8 mg
- Sodium: 788.2 mg
- Potassium: 18.5 mg
- Total Carbs: 45.4 g
- Dietary Fiber: 1 g
- Sugars: 25.6 g
- Protein: 8.4 g
- Vitamin A: 10.9%
- Vitamin C: 0%
- Calcium: 2.2%
- Iron: 9.1%
Look at Me Cook!
Here’s what the first few ingredients look like. It’s pretty much a soggy mess right now.
And a few more in there, starting to take shape and look like cookie dough.
This is what my cookie looked like after 30 seconds. The top was still really doughy.
I cooked my cookie for another 15 seconds and the top was still mush. But, when I cooked it for another 15 seconds (1 minute total), the cookie ballooned in size. I wasn’t fast enough with my camera to catch it when it was enormous, and after just a few seconds, it deflated down to this.
My cookie still didn’t quite look right when it was finished. The top didn’t seem done, but the dough pulled away from the sides, and when I stuck a fork in it, it looked more like a cake than like a cookie. I probably over-cooked it, but it still tasted perfect when washed down with a glass of chocolate milk.
I’m still trying to figure out how to get the hang of this cookie in a cup thing. I love the idea, but all my cookies end up more like mini-cakes than actual cookies. The original recipe source states that the longer you cook it, the more cake-like it is, so that’s probably a big factor. On the other hand, my cookie simply isn’t done when it should be – I’d rather have an overcooked cookie than an undercooked one, unless I’m in the mood for straight-up cookie dough.
Anyways, don’t let my inability to cook discourage you from trying the recipe. The end result might not look photogenic, but it’s definitely a nice snack.
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