PEANUT BUTTER COOKIE IN A MUG
This peanut butter cookie in a mug is perfect for when you have a sweet tooth but don't want to make an entire batch of cookies. So quick and easy! - Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 12m
Yield servings
Number Of Ingredients 8
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.
Nutrition Facts : Calories 782 calories, Fat 46g fat (15g saturated fat), Cholesterol 219mg cholesterol, Sodium 327mg sodium, Carbohydrate 77g carbohydrate (46g sugars, Fiber 4g fiber), Protein 20g protein.
PEANUT BUTTER COOKIE IN A MUG
This recipe came from a very special person - my grandma. She would say that she found the recipe inside her shoe. For a better taste put more butter on top of the cookie before putting in it in the microwave.
Provided by dana loves yaah
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 15m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : Calories 227.1 calories, Carbohydrate 23.6 g, Cholesterol 108.3 mg, Fat 12.5 g, Fiber 0.8 g, Protein 6.5 g, SaturatedFat 5.3 g, Sodium 115.3 mg, Sugar 13.8 g
EASY PEANUT BUTTER VEGAN MUG CAKE
You're 3 minutes away from sweet tooth attack to moist, rich cake in your hot little hands. I affectionately call this "teacup cake" because it's a petite version that makes just enough to satisfy my sweet tooth.
Provided by Kare for Kitchen Treaty
Time 3m
Number Of Ingredients 7
Steps:
- Add all ingredients except the chocolate chips (if using) to an 8-ounce or larger microwave-safe mug. Use a fork to stir together until combined. It might seem lumpy at first but keep stirring and it'll resemble cake batter in no time!
- Microwave on high until the cake has risen and springs back slightly when you poke it, 45-60 seconds. If it's not done after 60 seconds, try cooking in 15-second intervals until done. (To bake in the oven, heat oven to 375 degrees Fahrenheit and place batter in an oven-safe ramekin or oven-safe mug. Bake until domed and the top springs back when you poke it, 15-20 minutes. )
- Top with chocolate chips or chunks if desired and enjoy right away.
Nutrition Facts : ServingSize 1 mug cake, Calories 307 kcal, Sugar 15 g, Sodium 294 mg, Fat 17 g, SaturatedFat 3 g, Carbohydrate 32 g, Fiber 2 g, Protein 10 g
MUG COOKIE
Nothing beats a warm cookie, but sometimes you don't have the time to bake off an entire batch - that's when the microwave is the perfect shortcut. Mixed right in a mug, this cookie comes together in only a couple of minutes. Since it makes a single serving, the recipe uses an egg yolk instead of an entire egg to help bind the dough and make it tender and chewy. Play around with the mix-ins; from classic chocolate chips to birthday sprinkles, you can't go wrong. It's especially good when topped with a scoop of ice cream.
Provided by Food Network Kitchen
Categories dessert
Time 10m
Yield 1 serving
Number Of Ingredients 10
Steps:
- Microwave the butter on high in a small microwave-safe mug until melted, 20 to 35 seconds. Tilt the mug so that the butter greases the sides. Add the brown sugar, granulated sugar, vanilla extract and egg yolk and mix with a fork until combined. Add the flour and salt and mix until just combined, then fold in the desired mix-ins. Top with the sea salt, if using. Microwave on high until the cookie is puffed and springs back when gently pressed, 60 to 75 seconds. Let sit for 1 minute before serving warm with a scoop of vanilla ice cream.
PEANUT BUTTER COOKIES
Such an easy thing to make. These are so good with a big glass of milk or a steamy mug of hot cocoa. I have even added chocolate chips and crunched up peanuts. The dough can be also used to make Thumbprints.
Provided by VickyJ
Categories Dessert
Time 30m
Yield 18-24 cookies, 18-24 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375°F
- In a mixing bowl, cream butter until smooth and soft, then add each ingredient in the order listed, mixing about 15 seconds after each addition. (either by hand or mixer). It is important to do all the mixing to make the cookie light and crisp. The final dough will be fairly soft.
- Grease cookie sheet.
- Drop the dough by teaspoon on the cookie sheet. These cookies do not spread, so you can place them about 1-inch apart.
- Flatten by making an "x" on the top with the tines of a fork. Dip the fork in a small bowl of flour between each pressing. If the fork sticks too much, put the dough in the refrigerator for five or ten minutes. Hot cookie sheets can make the dough too soft. While one batch is baking, you can lay out and flatten the next batch on sheets.
- Bake for about 10 minutes, until the bottoms are just browned. Lift one cookie with a spatula to check. The tops of the cookies will be light in color.
- Cookie Varations:.
- Sandwich two cookies together with:.
- •fruit-sweetened strawberry jam, or any flavor you like.
- •or honey (creamy raw honey is particularly good and healthful).
- •or smooth peanut butter, mixed with a little honey, if you would like.
- Peanut Butter Thumbprints:.
- •Instead of flattening the cookies with a fork, make a "thumbprint" depression with your thumb to form a crater. Dip your thumb in flour between each pressing if it sticks. Before baking, fill each cookie with fruit-sweetened strawberry fruit spread, or any flavor you like.
Nutrition Facts : Calories 133.8, Fat 8.3, SaturatedFat 2.9, Cholesterol 17.1, Sodium 150.9, Carbohydrate 12.6, Fiber 0.8, Sugar 6.8, Protein 3.7
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