I love cookies almost as much as Cookie Monster, which means if there are any in the house, I will devour them without a second thought. Which is why the single serve cookie is a thing of beauty – you can easily whip up an incredibly delicious cookie and have it baked and ready to eat in 15 minutes. And once it’s eaten, it’s done, meaning you don’t have to spend the rest of the day avoiding the kitchen and the temptation of leftover cookies.
My lack of self-control has inspired a range of single-serve recipes including several mug cake recipes and a single serving pancake recipe. All of these recipes constantly rank in my most view recipes as the readers can’t get enough of them! It’s great to be able to whip up a cake or even cupcake in your microwave when you don’t have an oven due to lack of space.
My only problem with a lot of these small scale recipes is that they often call for 1/2 an egg, or just a yolk. It can get messy and create waste (I always have the best intentions to use the leftover egg but it inevitably gets thrown in the bin). So with this new single serve cookie recipe, I wanted to create something that was egg free. Fortunately, the inclusion of peanut butter works well to bind this cookie together – and the creamy texture adds a lot of flavour and moisture too.
- 1 tbsp butter
- 1 tbsp peanut butter
- 1 tbsp brown sugar
- ¼ tsp vanilla extract
- 2 tbsp plain flour
- ⅛ tsp baking soda
- Pinch of salt
- 1 tbsp rolled oats
- 1 tbsp choc chips
- Preheat oven to 180°C and line a baking tray with parchment paper.
- In a small bowl or mug, place the butter and peanut butter and microwave on medium for 10 seconds or until soft.
- Add in the brown sugar and vanilla and stir until blended together.
- Next, add in the flour, baking soda, salt and rolled oats and keep stirring until combined.
- Lastly, stir through the choc chips until evenly distributed and then, using your hands, roll the dough into a ball.
- Place the cookie dough on a baking tray and gently flatten with the palm of your hand.
- Dot a few extra choc chips on top and then bake on the baking tray for 12-15 minutes, or until lightly golden around the outside.
- Finish with a final sprinkle of sea salt and enjoy!
I made this cookie 3 times in one week, which is solid evidence on how tasty it is. The brown sugar gives the cookie a deep caramel flavour, the oats provide substance and texture and the choc chips provide sweetness which contrasts perfectly with the crunchy sea salt on top.
I hope you love this simple and delicious single serve cookie as much as I do – it’s fast becoming a staple recipe in my kitchen!