Toaster Oven Peanut Butter Cookies
The best toaster oven peanut butter cookies are an easy & delicious recipe. This small batch recipe makes a dozen cookies that bake up perfectly in your toaster oven. Great for college students in dorms, RVs, small kitchens, and more.
Equipment
- toaster oven
- toaster oven baking pan
Ingredients
- ½ cup all-purpose flour
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ⅓ cup creamy peanut butter not natural or crunchy
- 3 tablespoons salted butter softened
- 1 tablespoon brown sugar packed
- 3 tablespoons - divided granulated sugar 1 tablespoon reserved for rolling the dough balls
- 1 egg yolk room temperature
- ¼ teaspoon vanilla extract
Instructions
- Bring the egg yolk and butter come to room temperature. Preheat the toaster oven to 350°. Line your baking pan with foil and coat with cooking spray.
- In a small mixing bowl add the peanut butter, egg yolk, soft butter, brown sugar, vanilla, and 2 tablespoons of the granulated sugars. Using a hand mixer, mix on medium until creamy and smooth. Mix for 1 minute.
- Add the dry ingredients - flour, baking powder, & baking soda, to the creamed mixture. Mix again on medium speed for 1 minute.
- The dough will look crumbly, loose, and pebble-like. This is ok and how it should look. Use a rubber spatula to press the peanut butter cookie dough together.
- In a small bowl add the reserved 1 tablespoon of granulated sugar. Scoop out and roll 1 ½ tablespoons of cookie dough in your hands. Roll the dough ball in the granulated sugar to coat. Drop the sugar-coated peanut butter balls on the baking pan. Repeat with the rest of the dough. You should have 12 balls of dough evenly spaced on your cookie sheet.
- Use a fork to press lightly on each dough ball. Press twice on each dough ball in a criss-cross pattern. Press each dough ball only ½ way down so it still is a bit thick.
- Bake in the preheated toaster oven for 8 minutes. They will still be light in color and that is fine, this is not a dark brown peanut butter cookie. Using an oven mitt, carefully remove the baking sheet from the oven.
- Let the cookies rest (which continues to cook them) on the hot baking sheet. Give them 2 more minutes on the baking sheet. Now you can use a spatula to move them to a cooling rack to finish cooling.Let cool for 10 minutes before eating. Or let cool for 20-30 minutes before storing in an air-tight container.
Nutrition
Calories: 110kcalCarbohydrates: 10gProtein: 2gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 24mgSodium: 86mgPotassium: 50mgFiber: 0.5gSugar: 5gVitamin A: 109IUCalcium: 13mgIron: 0.4mg
Tried this recipe?Let us know how it was!
