This single serve peanut butter chocolate chip cookies recipe makes two chewy, peanutty cookies studded with melty chocolate. Share or eat both yourself!
Variety is the spice of life, which is why you should make single serving sweets. Here’s my logic: if you make single serving sweets, you can make a different kind every day. A chocolate mug cake one day, these cookies the next…
That being said, variety is the spice of life, and sometimes, big batches are more suitable for life than small ones. Because life gets busy. And you might not have time to whip something up when you want it. (Which is why I’ve kept a batch of these brownies on hand for the last couple months.)
Life’s busyness does not fetter my love for single serve desserts, however. Especially when said single serve desserts include peanut butter and chocolate, two of my favorite things. (Predictable? Yes.) It’s so fun to make single serve recipes because they yield such cute, tiny, personalized batches! I love it.
Unless I have a super late dinner, I’m usually hungry before bed. One of my 243,000 old food rules used to be “don’t eat before bed” because I read in some sketch “healthy living” magazine that it was a sure-fire way to gain weight, be unsatisfied with life, and die miserable and alone. For me, “don’t eat before bed” translates to either “go to bed hungry and lie awake for hours thinking about food”, or “eat to the point of discomfort at dinner because I know I won’t be able to eat anything after.”
Now that I’m over letting food rules dictate my life’s level of misery, I make and eat a snack most nights. Because I’m hungry and my body needs the fuel. Thus, I’m always on the prowl for single serve dessert ideas. Especially ones featuring–you guessed it–peanut butter and chocolate.
Like these single serve peanut butter chocolate chip cookies!
The recipe makes two cookies, all for YOU. Share if you want to. Or make a double batch, so BOTH of you can have two. It’s what I’d do.
- 1 1/2 Tbsp creamy peanut butter
- 1/2 egg, beaten
- 1/4 tsp vanilla extract
- 2 tsp coconut sugar*
- 3 Tbsp flour of choice**
- 1/4 tsp baking soda
- pinch salt
- 1-2 Tbsp mini chocolate chips***
- Preheat oven to 350 degrees.
- Mix all ingredients in a small bowl to combine.
- Divide dough in half. Roll each half into a ball and flatten out into a cookie shape. Use a fork to press ridges into the tops of the cookies.
- Bake cookies on a cookie sheet lined with parchment paper for 7-9 minutes.
- *You can sub with any other granulated sweetener. If you use honey or maple syrup, you may have to add more flour.
- **I've tried this with oat, whole wheat, and all purpose flour. If you use coconut flour, which is super absorbent, add more egg until the dough is cookie-dough consistency.
- ***You can use regular chocolate chips. Or, if you want plain PB cookies, leave them out...I guess.
Annnnnnnnd I’m linking up with Amanda for Link Love!