Peanut Butter Microwave Cookies (No Egg)

Name: Peanut Butter Microwave Cookies (No Egg)
Prep time: 1 min
Cook time: 1 min
Total time: 2 min
Ingredients: 1 tbsp butter; 3 tbsp peanut butter; 1/4 tsp vanilla extract; 1/4 cup milk; 1 tbsp brown sugar; 1/4 cup all-purpose flour; 1/4 tsp baking powder; 1/4 tsp ground cinnamon; 1/8 tsp ground ginger

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These eggless Peanut Butter Microwave Cookies take only 90 seconds in the microwave to cook. A simple, quick and easy single-serving dessert!

Microwave Cookies; are the perfect solution for when you’re craving something sweet but can’t wait for an entire batch of cookies to be baked.

2 eggless peanut butter microwave cookies in ramekins.

For more peanut butter recipes, check Peanut Butter Fudge and Old Fashioned Peanut Butter Balls.

Plus, not everyone has the time, energy, or skillset to whip out a perfect batch of cookies without breaking a sweat. But fret not, your limited expertise or time can still match your gourmet-level expectations.

You’ll be surprised how just 5 minutes and a microwave can work to satiate your sugar cravings.

Eggless Microwave Peanut Butter Cookies

Peanut Butter Microwave cookies are essentially flavorsome goodies that are made in about 2 minutes. All you do is prepare a small batter with the help of some basic ingredients that you probably already have in your kitchen.

Usually, baked goods are made in the oven. But that’s the special thing about the batter of these peanut butter cookies, it bakes quickly in the microwave.

And don’t worry, it’s still crumbly on the outside and chewy on the inside. The microwave just helps speed the process, so you can satisfy your sweet tooth quicker.

A spoonful of eggless peanut butter microwave cookies in a mug.

Difference Between Microwave Baking And Oven Baking

Before today, you’ve mostly come across baking recipes that have been made in the oven. This is because in order to achieve soft fluffy cakes and cookies, they need to be exposed to heat more gradually. That is what an oven does, it provides heat more gradually than microwaves.

Microwaves heat the food rather fast, which can make them have a coarser and harder texture. The reason why this recipe works is that we’ve provided plenty of moisture in the batter.

Additionally, this recipe is supposed to be consumed immediately while the cookie is still nice and soft.

Why You'll Love This Recipe

This mug cookie is eggless.
This peanut butter cookie mug cake is a tasty single-serving recipe.
A delicious recipe for fudgy cookies.
Easy to make; they take only 90 seconds in the microwave.
Love microwave dessert recipes, check Oreo Mug Cake, Biscoff Mug Cake and 5 Minute Microwave Chocolate Marshmallow Fudge.

Ingredients

These cookies are made from some very basic ingredients:

Butter: Whatever you have at home works, even salted works.
Peanut butter: With or without the crunchy bits (your choice).
Brown sugar: Just what you’ve got at home.
Baking powder: To make the cookie rise.
Ground cinnamon & ginger: For additional spice.
Milk: Or use non-dairy milk such as soy, coconut, or almond milk.
Vanilla Extract: To flavor.
All-purpose flour: The core of our cookies!

“See the recipe card for full information on ingredients and quantities.”

Variations & Substitutions

Here are a couple of things you can add to your microwave batter:

You can switch out the all-purpose flour for any other flour that you’d like for example, whole wheat flour or gluten-free flour.
If you’re not getting the crunch that you’d desire from the cookies, you can use some crunchy peanut butter. You can find crunchy peanut butter easily at any grocery store. If you can’t, you can always add some crushed peanuts to the batter of this recipe.
If you’re a Choco-lover, consider throwing in some chocolate chips of your choice in the batter.
Add a pinch of salt to juxtapose the sweetness in the cookies.
The recipe calls for creamy peanut butter; however, you can use crunchy.
If you want to cut down on sugar, use artificial sweeteners.

How To Make Peanut Butter Microwave Cookies?

Mix all the dry ingredients in a bowl; microwave butter and peanut butter until melted.

One: In a small bowl, mix together flour, baking powder, ginger and cinnamon; set aside (photo 1).

Two: Place both the butter and the peanut butter in the microwave-safe mug and microwave for 10-20 seconds or until it is well melted. Now that it is smooth in consistency, you can start whipping the batter by adding other ingredients (photo 2).

Three: Stir in brown sugar, milk and vanilla extract until it is well combined (photo 3 & 4).

Stir in the dry ingredients then divide the batter between two ramekins.

Four: Finally, Stir the dry ingredients into the mixture until incorporated (photo 5).

Five: Divide the batter between two ramekins and then microwave for 90 seconds (photo 6).

Now when you take out the ramekins, you have nice big crumbly cookies to munch on. If you’d want, you can double or triple the recipe to make more cookies.

Is if there a way we make this recipe vegan? Yes, there is a way that this recipe can be turned vegan. All you have to do is replace the butter and milk in this recipe with other plant-based ingredients.

You may use vegan butter or coconut oil instead of butter and use any non-dairy milk such as almond, oat, or soy milk instead of whole milk.

Eating the eggless microwave cookies from the ramekins with a spoon.

Expert Tips

Avoid over-cooking the cookies. You know your oven best, but if you don’t, then set the timing of the microwave for a lesser time. Check after the timer stops, and then set another timer if it is undercooked.
This cookie is best consumed cool. So, allow it to cool for a few minutes before you bite in. Some might like to eat cookies straight out of the microwave, but they usually crumble and fall apart while they’re still warm.
You can control the size of your cookie by dividing the batter into 3-4 smaller ramekins (this will also cut the baking time in half). Or if you’d like four larger cookies, then double the recipe and place it in two microwave-safe mugs or ramekins.
If you only slightly undercook this, you’ll notice it won’t be as crumbly and crunchy as a cookie but instead soft like cake. You might like that as well!

Serving Suggestions

You’ll probably find yourself making this cookie when you’re craving some dessert but have absolutely no time on your hands.

In such a case, you’ll gobble it right after it has finished cooling down. But suppose you’re the kind who’s opting for this recipe because you lack the skills and patience to cook an actual batch of cookies.

In which case, here are ways you can make this 5 minutes cookie into a Michelin-star dessert:

Top it with some whipped cream, and chocolate chips to really satisfy that sweet tooth!
Beat the heat, by topping some Red Bean Ice Cream or Chocolate Marshmallow Ice Cream on this mug, and then dig in with a spoon!
And of course, you can never go wrong by pairing this cookie with a warm cup of Oat Milk Hot Chocolate, Thyme Tea or White Chocolate Latte!

Eggless peanut butter microwave cookies in a mug.

Use a large microwave-safe mug. So the cookie batter does not overflow.
Measure your ingredients correctly. So you don't end up with a dry or spongy cookie texture.
Stir all the ingredients well until combined and until you have a silky and smooth batter.

Storage

Make ahead of time: There isn’t much that can be done ahead of time to make these cookies.

Store: We’re sure you made these cookies to consume immediately because your cravings just couldn’t resist them. But in case, you’d like to store them, they last for 3-4 days if you transfer them into an air-tight container/bag in the fridge. At room temperature alone, they’ll last 2-3 days.

Freeze: They last for a week in the freezer.

To reheat: After taking them out of the refrigerator, you can reheat them in the microwave for 10-30 seconds so they can regain their crunch.

Recipe FAQs

Can I store the batter for peanut butter cookie dough, so I can make a batch whenever I want?

That’s a really good idea! Yes, you can make a bigger batch of this dough and store it for later. Then, whenever you feel like grabbing a sweet bit, bake yourself a cookie. You just made a 3-minute cookie recipe into a 90 seconds one!

Can I use any other nut butter?

Yes, you can use pistachio butter, pumpkin seed butter or almond butter.

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