Your six ingredients are:
Peanut Butter | Brown Sugar | Eggs | Flour | Baking Powder | Chocolate Chips
It seems to be the case that you’re either a cook or a baker. That is (and correct me if I’m wrong), you either enjoy the precise science of baking, getting every measurement right to the last gram, or you enjoy the more spur-of-the-moment, often improvisatory practise of adding a bit of this and that and tasting as you go. I’m definitely in the latter category. I find baking rather more difficult than general cooking, probably because I usually have a young helper and lack the patience to count to the gram. Give me a frying pan and a pantry-full of ingredients any day.
Anyway, one day I promised my son that we’d bake oat cookies but, on checking the pantry, realised that we had absolutely no oats whatsoever. We live in the middle of nowhere so a quick trip to the supermarket was out of the question. So I improvised. Bakers, I’m sorry.
But it worked. And it was amazing. And all I used was a humble coffee mug instead of a scales!
This recipe is so easy, you have to try it. And if your mug is slightly bigger or smaller, then the cookies might be slightly gooier. But who cares? They’re cookies. They’ll still be delicious. And did I mention the peanut butter and chocolate? A game-changing combo, always. Enjoy.
Peanut Butter and Chocolate Mug Cookies
- July 18, 2018
- Makes 16-20 Servings
- 30 min
- Print this
- 1 mug smooth peanut butter - just grab any coffee mug from your kitchen
- 1 1/2 mugs brown sugar
- 2 large eggs
- 1 mug plain flour
- 1 tsp. baking powder
- 1 mug chocolate chips - milk, white, dark or all three!
- Step 1
- Preheat the oven to 180°C. Put the peanut butter and sugar into a bowl and beat it by hand or with an electric mixer to cream them together. Make sure the mixture is light and fluffy – this can take up to 10 minutes by hand.
- Step 2
- Crack one egg into the same bowl and then sieve in a third of the flour. Stir gently to combine. The flour should stop the egg curdling the mixture. Do the same with the second egg and another third of the flour. Stir gently again.
- Step 3
- Finally, add in the rest of the flour, the baking powder and the chocolate chips and again, stir gently until you have a sticky batter. At this point, you can add a splash of water too if you think the mixture is a bit dry.
- Step 4
- Using a soup spoon as a measure, put a spoon-sized amount of the mixture in your hands and roll into a ball. Flatten out slightly as you put them onto a baking sheet (I also use one of those non-stick baking liners on top of the sheet to prevent the cookies sticking). Do this with the whole of the mixture, making sure you leave a gap between the cookies as they may spread a little during cooking. You will probably make about 16-20 cookies, depending on the size of ball – this might mean you need to bake in two batches.
- Step 5
- The cookies take about 15-18 minutes in the oven. When you think they’re done, touch them lightly on top to see if there’s any ‘give’. They should be slightly springy to the touch. Also, if you can suddenly smell them when they’re baking, they’re probably done!
- Step 6
- Take them off the baking sheet immediately with a Teflon spatula and let them cool on a baking rack. They’re great for lunchboxes but even better hot, straight out of the oven.
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