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My microwave peanut butter cookie cooks in just one minute, no oven required! It’s a quick, satisfying sweet treat made with four simple ingredients you likely already have on hand, making it perfect for last-minute cravings. It’s ideal for college students, RV travelers, or anyone who wants a homemade dessert without the time, mess, or effort of traditional baking.
This recipe leans simple and spontaneous. If you love the rhythm of baking a full batch of cookies, it may not be your style, but if you’re in the mood for a homemade single-serve cookie in under five minutes, it might be just right. (And if you do enjoy single-serve recipes like this, you might love my cookbook, Easy Air Fryer Recipes for One.)
My family had fun experimenting with this recipe, and I hope you do too. Just keep in mind that microwave times can vary; mine was ready in about 50 seconds, while one of my recipe testers found theirs took closer to 60-65 seconds.
But enough talking, it’s time for a cookie. Let’s make this together, step by step.
🥜 Microwave Peanut Butter Cookie Ingredients
To make my microwave peanut butter cookie recipe, you’ll need the following ingredients:
- 1 tablespoon peanut butter
- 1 tablespoon granulated sugar
- ½ teaspoon beaten egg
- 1 teaspoon all-purpose flour
Get a printable recipe card below.
This cookie recipe is a scaled-down version of my air fryer peanut butter cookies, with a bit of flour added to help it hold its shape in the microwave. It’s best to use a regular, inexpensive peanut butter for this recipe. Natural peanut butter (the kind where the oil separates easily) can be too runny and oily, even after stirring, making it harder for the cookie to set properly and affecting the texture.
You’ll have a leftover egg after making this recipe, which is perfect for an omelet or adding to your next batch of scrambled eggs.
Besides the food ingredients, you’ll also need a small square of microwave-safe parchment paper and a microwave-safe plate. I used a Corelle plate, but a Tupperware microwavable plate works too. The cookie only touches the parchment, so no worries if you don’t like microwaving food in plastic.
🍪 How to Make a Peanut Butter Cookie in the Microwave
In a small bowl, mix the peanut butter, sugar, egg, and flour with a spoon until the mixture is smooth and uniform. Then roll it into a ball.
Place the ball of cookie dough on a piece of parchment paper on a microwave-safe plate. Press a fork into the top twice, once horizontally and once vertically, to make a classic crosshatch pattern.
Microwave the cookie at 50% (medium power) for 50-60 seconds. Microwave times can vary, so feel free to experiment a little. Let the cookie chill before lifting it off the parchment and enjoying.
Microwave Cookie Tips
The cookie is too soft and crumbly coming out of the microwave to eat immediately. Let it chill for a bit in the freezer if you want it to cool faster. 
Batch Cooking Microwave Peanut Butter Cookies
If you try making multiple cookies at once, keep in mind they may take longer to cook. I tested quadrupling this recipe, and the cookies needed extra time, so adjust as needed for your microwave.
Watch How to Make It!
Microwave Peanut Butter Cookie Recipe
Ingredients
- 1 tablespoon peanut butter
- 1 tablespoon granulated sugar
- 1 teaspoon all-purpose flour
- ½ teaspoon beaten egg
Instructions
- In a small bowl, mix the peanut butter, sugar, flour, and egg with a spoon until the mixture is smooth and uniform. Then roll it into a ball.
- Place the ball of cookie dough on a piece of parchment paper on a microwave-safe plate. Press a fork into the top twice, once horizontally and once vertically, to make the classic crosshatch pattern.
- Microwave the cookie at 50% (medium power) for 50-60 seconds. Microwave times can vary, so adjust the time as needed. Allow the cookie to fully chill before lifting it off the parchment and enjoying.
Equipment
- Parchment Paper (ensure it is safe for the microwave)
Notes
💭 Expert Tips from Dietitian Summer Yule
This is a level 3 recipe (weight maintenance and active lifestyles). Cookies are one of my favorite treats, but sometimes I don’t have the time to bake. This recipe is my new go-to when I want a homemade cookie with minimal effort. If you’d like to lower the carbs and calories, you can swap the sugar for a 1:1 low-carb sugar substitute like Swerve. Nutrition information is for one serving.
nutrition info disclaimer
All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.
The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.
“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x
Nutrition
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Hello! I’m Summer, a registered dietitian and home chef who loves to cook, eat, and create recipes for you! Every recipe on this site has been tested by me to help ensure your success in the kitchen. All eaters are welcome here 🙂
These tasted really delicious!
😀
Cool idea, tastes good. Easier portion control when you don’t have too many to know what to do with.
I’d love to hear if you try this one! Also, let me know- what’s your favorite type of cookie?