This is my fifth single-serving cookie recipe. Or fifth and sixth, if you want to get technical.
You see, when I set out to make One Big Peanut Butter Cookie, I had just planned to make it one way: the classic cross-hatched way. But then I realized that at least a few of you would ask “can I put chocolate chips in it?” so I got real wild and made a second version, and then I put them together in this one lone post. You’re welcome, super-small-batch cookie bakers of the internet.
This is yet another twist on the classic three ingredient peanut butter cookie recipe that has been around since long before it ever occurred to me that baking might scratch all my creative itches. You’d think a three ingredient recipe (1 cup peanut butter, 1 cup sugar, 1 large egg) would be pretty difficult to manipulate more than once or twice, but I’ve managed it many times. This is my fifth (?) vegan variation, and as none contains any flour, they’re all gluten-free too.
The method here is simple. Use a fork to whisk together two tablespoons each of peanut butter and packed brown sugar. Add some cornstarch and water to bind, some salt for balance, and a teensy bit of baking soda for lift. Though baking soda cannot be replaced in most recipes, here you can swap baking powder in as the leavener with the only major difference being that your cookie will be a touch lighter in color.
This is where things get exciting (as far as cookie baking goes). You can either roll this dough into a ball, coat it in granulated sugar and crosshatch it with a fork, or you can mix in chocolate chips and flatten it slightly with the heel of your hand. You could even nix the sugar coating or use M&Ms as your mix-in! Do whatever makes your little dessert-for-one heart sing. However you choose to proceed, your cookie will need to bake for about 12 minutes in a 350F oven.
Once it’s cool enough to handle, your minimal effort will be rewarded with one of *the* peanut butteriest peanut butter cookies you’ve ever had. Sweet, salty, rich & thick, studded with chocolate or not, this is one hell of a dessert for one. Or…two…hells?
Who’s writing this thing?
Have a great weekend, y’all. Make yourself a cookie (or two).
One Big Peanut Butter Cookie, Two Ways
makes 1 large cookie, about 1-2 servings
2 tablespoons creamy peanut butter (not natural-style)
2 tablespoons light or dark brown sugar, packed
1/8 teaspoon baking soda*
pinch of salt
1 teaspoon cornstarch
1 teaspoon water
If making a classic peanut butter cookie:
2 tablespoons granulated sugar, for rolling (optional)
If making a peanut butter chocolate chip cookie:
2 tablespoons semisweet chocolate chips + more for topping (use dairy-free for a vegan cookie)
Preheat oven to 350F. Line a baking sheet with parchment. Set aside.
In a small bowl, use a fork to whisk together peanut butter and brown sugar. Add baking soda, salt, cornstarch and water, and whisk to combine. Use a silicone spatula or wooden spoon to make sure your dough is fully combined.
If making a classic peanut butter cookie, place granulated sugar in a shallow dish. Use your hands to form dough into a ball, then gently roll the ball in the sugar to coat. Place on the prepared pan.
If making a peanut butter chocolate chip cookie, use your silicone spatula or wooden spoon to fold in chocolate chips. Use your hands to form dough into a ball and place on prepared pan. Dot the top with more chocolate chips (for aesthetic purposes), if desired. Use the heel of your hand to press down gently on the dough, just so that the dough is a 1-inch thick puck.
For both cookie variations, bake for 12-13 minutes or until puffed and no longer raw-looking.
Let cookie cool on the pan for at least 10 minutes before using a spatula to remove it to a plate. Enjoy warm or at room temperature.
Note:
An equal volume of baking powder will work in place of baking soda. The cookie it produces will be a bit paler, but still delicious. I do not recommend swapping baking soda and baking powder in any other recipes.
Did you know that the world is still turning and Easter is happening next weekend? How is that even possible?
In keeping with my stay-at-home, work with what you have, waste not/want not 
Anyway, here is a pantry-friendly version of Coconut Macaroons, a springtime classic. You’d never know these aren’t made with the usual egg whites and sugar—they’re just as toasty-edged, soft-centered and delightfully chewy as their traditional counterparts.
The ingredient list is short: a bag of sweetened shredded coconut, about half a can of sweetened condensed milk, some vanilla and salt. No vanilla? Leave it out. Wish they had a little lime or orange to offset the sweetness? Zest some into the sweetened condensed milk before mixing. Like your macaroons dipped in chocolate? Cool them and then dip away!
And if you, perhaps, have egg whites leftover from—I don’t know—making 
As for this recipe, all you’ll have leftover is a half a can of sweetened condensed milk, and if you’re not already drizzling that into your weekend coffee…well, you’re in a pandemic and this is the time to start.
I almost feel silly posting this recipe—how many variations on 
This isn’t so much a variation on blondies as it is a back-to-basics. There are no wild flavors or mix-ins, just pure butterscotch flavor and chocolate chips.
I’ve essentially used the same blondie recipe since 2010, but recently started cutting the flour in an effort to make them denser and chewier. At 
Use whatever salt you have and are comfortable with. If you only have 1/2-1 teaspoon of vanilla to spare, that’s fine. You could probably get away with nixing it altogether. No parchment for pan-lining? Use foil, or grease & flour the pan.
Regarding mix-ins, the sky’s the limit! Add whatever you want into your blondies—busted pretzels, chopped nuts, candy bar pieces, swirls of 
e2 bakes brooklyn 