Quick Peanut Butter Cookies

This peanut butter cooker adapted from an epi.com 3-ingredient recipe is perfect when you want a small batch of warm slightly crumbly cookies in a flash. The day I whipped up this batch it was cool and rainy and I wanted something sweet and warm. This cookie fit the bill. And, I wasn’t stuck with tons of tempting leftover cookies. The cookies store well for days and are even better the next day and the next day….of they last that long!

As you can see from my version, I added three optional ingredients. You don’t have to though. However the slightly salty smoked salt is incredible with the rich peanut butter. I used all natural peanut butter, however traditional pub works too. Next time around, I think I’ll try other nut butters like almond or cashew…could be tasty. When I try them, I’ll let you know. Get your bake on!

Peace & Java


1 egg

1 cup creamy peanut butter

1 cup sugar

1/2 teaspoon almond extract, optional

1/4 cup peanut butter chips, optional

smoked sea salt, optional


1. Preheat to 350° 

2. Beat egg with a whisk in a medium bowl. Add peanut butter and sugar, mixing until fully incorporated and smooth. Roll tablespoons  of dough into balls and place on baking sheets line with parchment paper or silicone baking mats.  Space cookie balls about 2″ apart. 

3. Lightly press tops of cookies with tines of a fork, making a crosshatch pattern. Sprinkle with sea salt, if using. 

4. Bake cookies, rotating trays halfway through, until golden brown, 10–12 minutes. Transfer cookies to a wire rack and let cool slightly.


Add 1/4-1/2 mix-ins to the batter like peanuts, chocolate chips or toffee brittle.

Make peanut butter sandwich cookies, by spreading peanut butter on one cookie and topping it with another cookie. To make the sandiwich cookies, use cookies that are uniformly shaped. Or, try making pub ice-cream sandwich cookies using your favorite ice-cream. 


Cinnamon Peanut Butter Cups 

This blog post is dedicated to Glo. Dessert is served! 

The other night, I invited some friends over to chill and chillax and taste my lasted recipe, Once the main event Spicy Corn and Chicken Chowder and Seasoned Oyster Crackers were done, I couldn’t  help thinking desert would be a nice touch. I didn’t have time to bake. I needed a quick, no-cook easy peasy desert.

Last week while watching The Chew, I remember Chef Michael Symon, whipping up a Chocolate Peanut Butter Mousse. It was quick and super easy. I googled the recipe, only to discover that I didn’t have heavy whipping cream on hand. So I searched my fridge fo substitutions. I did have whipped cream and fat-free half and half, which I had used to make the chowder. Using the ingredients, I had on hand, I whipped up my version of Chef Symon’s mousse, I’m nt sure mine ca be called a mousse, but my friends agreed it was pretty damn tasty and asked for the recipe. Ya know, ya pretty much can’t go wrong with chocolate and peanut butter.

The next morning, as I was writing this recipe down, it occurred to me how amazingly forgiving and versatile this peanut butter desert is. Next time, I may use Better than Peanut Butter to create a more figure friendly version and maybe even add a dash of cayenne! The possibilities with this fast pb desert are limitless. How about a layer of apricot jam or caramel between the peanut butter mixture and the chocolate?  Or a sprinkle of chopped spicy peanuts to garnish the chocolate? Or how about using almond butter, or cashew butter or…..I think you get the idea. Whip up a batch of these totally simple delish pb deserts today already!!

Peace and Java


Prep Time: 10 min                              Cook Time: 0 min                  Total Time: 15 min

Difficulty: Easy Peasy                       Servings: 4-6                        Serving Size: 1/2 cup    

Yield: 1 – 1 1/2 cups     



1  –  1  1/2 cups whipped topping

2-3 tablespoons fat-free half and half

1 cup creamy natural peanut butter

1/4 cup sugar

1/2 teaspoon almond extract

1/2 teaspoon ground cinnamon

1 cup bittersweet chocolate chips

Optional: Garnish with a sprinkle sea salt




1. Mix 2-3 tablespoons of half and half to thin peanut butter just a bit, adding 1 tablespoon at a time.

2. Add sugar, almond extract and cinnamon to peanut butter mixture and stir until combined.

3. Fold whipped topping into peanut butter mixture. Once combined divide peanut butter among 4 small ramekins.

4. Melt chocolate chips in microwave about 30 seconds to one minute, stirring halfway through until spreadable,

5. Top peanut butter mixture with melted chocolate. Garnish with kosher salt and chill in fridge until ready to serve.

NOTES, TIPS & TRICKS: Make a double batch of these treats for a quick snack anytime! 

Experiment with different nut butters, spices and extracts: like almond or cashew, nutmeg, allspice, cayenne, vanilla or orange.  This recipe is flexible and is perfect to mix and match a variety of flavor combs. Be creative!