Peanut Butter Chocolate Microwave Cookies Recipes

Steps:

• Place butter and peanut butter in a microwave-safe mug. Microwave until butter and peanut butter are melted, about 30 seconds. Stir brown sugar, white sugar, and salt into butter mixture. Add egg; stir flour into mixture.
• Cook in the microwave until cookie is set, 2 to 4 minutes.

Steps:

• Line two baking sheets with parchment paper and set aside.
• In a medium saucepan, combine the butter, milk, sugar and cocoa and bring to a boil over high heat. Boil for 2 minutes.
• Remove from the heat and stir in the peanut butter and vanilla until uniform. Add the oats, flax seed and salt and stir well to combine.
• Immediately drop about 24 rounded tablespoons onto the prepared baking sheets and allow the cookies to cool and set for about 15 minutes. The cookies will keep in a sealed container at room temperature for 1 week. If you'd like a chewier cookie, store in the fridge.

Steps:

• Microwave butter and peanut butter in microwaveable bowl on HIGH 20 sec. or just until butter is melted.
• Add sugars; mix well. Stir in egg yolk, then flour and chocolate. Spoon into 2 small microwaveable mugs or ramekins.
• Microwave, 1 at a time, 30 to 40 sec. or just until center is set. Cool 2 min. before serving each filled mug with 2 spoons to share.

Steps:

• Position the oven racks in the top and bottom thirds of the oven and preheat to 350 degrees F. Line 2 baking sheets with parchment paper.
• Beat the peanut butter, granulated sugar, light brown sugar and salt with an electric mixer on medium-high speed in a large bowl until light and fluffy, about 5 minutes. Beat in the vanilla and egg. Stir in the chocolate chips.
• Put some granulated sugar in a small bowl. Shape tablespoons of the dough into balls and roll each ball in the sugar to coat. Evenly space the balls on the prepared baking sheets. Press each ball down with the tines of a fork to flatten it slightly and make a crisscross pattern.
• Bake until the bottoms are golden brown, 10 to 12 minutes. Let the cookies cool for a few minutes on the baking sheets, then transfer to a rack to cool completely. The cookies can be stored in an airtight container at room temperature for up to 3 days.

Steps:

• Cream together the butter, peanut butter, brown sugar and sweetener until light and fluffy.
• Add eggs, 1 at a time and beat well after each addition.
• Blend in milk and vanilla.
• Thoroughly stir together flour, soda and salt; add to the creamed mixture and beat well.
• Stir in oatmeal.
• Drop by teaspoon onto waxed paper on microwave oven glass tray. Be sure to make cookies small.
• Cook a dozen at a time on full power for 45 to 60 seconds or until firm, but slightly moist.
• Allow to cool slightly before removing from waxed paper. Repeat with remaining dough.

Steps:

• In a large bowl, cream the shortening, peanut butter and sugars until light and fluffy, about 4 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla and water. Combine the flour, baking soda and salt; gradually add to the creamed mixture and mix well. , Drop by tablespoons 2 in. apart onto ungreased baking sheets. Flatten with a fork. Bake at 350° until golden brown, 12-15 minutes. Remove to wire racks to cool.

Steps:

• Spray 12-ounce mug with cooking spray. Add butter; microwave on high until melted, about 10 seconds. Stir in peanut butter and sugar until combined. Add egg yolk; stir in flour. Add milk and vanilla extract. Top with peanuts., Microwave on high until set, 1 to 1-1/2 minutes. Serve immediately.