This Microwave Peanut Butter Cookie is a warm and nutty no egg peanut butter cookie for one cooked in the microwave. Ready in under 5 minutes from start to finish!

Microwave peanut butter cookie in a white ramekin on a wooden cutting board

Because you love my microwave chocolate chip cookie and microwave brownie so much, I decided to follow that up with Microwave Peanut Butter Cookie!

It’s a single serve dessert you can have ready from prep to cook in under 5 minutes.

Very useful for when you have a late night snack attack and it’s too late to make my small batch peanut butter cookies.

You “bake” your single peanut butter cookie in a mug or ramekin in the microwave. That way you don’t have to turn your oven on (especially when it’s 90 degrees outside but your sweet tooth needs something NOW).

The texture is tender, nutty, and chewy with a touch of softness from the milk.

And because it’s peanut butter, you’ll likely be reaching for a glass of milk to pair with it.

Since not everyone is a chocolate lover,I kept this peanut butter cookie as is with peanuts sprinkled on top. I even did the criss cross pattern with a fork.

However, if you’re a peanut butter and chocolate fan you can stir in chocolate chips or add a Hershey’s kiss on top for one giant peanut butter blossom cookie.

Peanut Butter Mug Cookie on wooden cutting board

What size mug or ramekin do I need for a mug cookie?

The biggest challenge for making a peanut butter mug cookie is figuring out what size vessel to use.

I prefer making a ramekin cookie in my 6-ounce ramekin, which you can buy online at Amazon (affiliate link) or find at a thrift store.

However, I understand not everyone owns ramekins, so you can also use a 12 ounce standard mug (affiliate link) like I did with my chocolate peanut butter mug cake.

If you use a different size, please note it’ll affect the cook time. A wider mug will need less time. A deeper mug will require more time.

That’s why I like my 6 ounce ramekin because it’s pretty standard.

Don’t know what size mug you have? Fill it to the top with water then transfer the water to a measuring cup. That will tell you how many ounces your mug will hold.

Close up of microwave peanut butter cookie in ramekin

Ingredients For Microwave Peanut Butter Cookie

To make your peanut butter cookie for one, you’ll need the following ingredients:

  • Butter: Using melted butter means no mixer needed!
  • Peanut butter: I used your standard processed peanut butter. If you do use organic, make sure it’s stirred really well.
  • Milk: Helps make the cookie a little less dry since you’re not using egg. If you want a more crumbly cookie texture, you can leave out the milk.
  • Brown sugar: Gives the cookie a more in-depth flavor than granulated thanks to the addition of molasses.
  • Vanilla extract: Vanilla really brings out the PB flavor which is why I use a lot for a single cookie.
  • Flour: Brings the cookie dough together. Make sure you’re measuring flour properly by using the spoon method.
  • Baking powder: Helps the cookie rise as well as a less dense texture. I tested it without baking powder and it was quite terrible.
  • Salt: No bland cookie here! Not needed if using salted butter.

Peanut butter cookie in a mug with Hershey's kiss

Variations of Peanut Butter Cookie

If you’re a fan of peanut butter chocolate chip cookies, you can certainly add some chocolate to your single peanut butter cookie!

Stir in 2 tablespoons chocolate chips into the dough or add a single Hershey’s kiss immediately after cooking (much like you’re making blossom cookies.

Close up of Peanut Butter Microwave Cookie

How To Make Microwave Peanut Butter Cookie

Here’s how to make your peanut butter cookie in a mug or ramekin:

  1. Whisk together the melted butter, peanut butter, milk, sugar, and vanilla until the sugar is dissolved. Make sure you whisk well or the texture may be extra grainy.
  2. Stir in the flour, baking powder, and salt then transfer to your ramekin or mug. It should resemble a soft and slightly sticky cookie dough.
  3. Microwave for 45 seconds or until the top is set. If it looks a little too wet on the edges, microwave another 10 seconds. Do not go over 1 minute or you will overcook it.

If you’re adding a Hershey kiss, immediately add it so it can soften while the cookie cools.

Your peanut butter microwave cookie is best eaten 10 minutes after you make it (so you don’t burn your tongue). It will not keep well the next day.

As it cools down, your cookie will firm up. I personally prefer this as it’ll have a better cookie texture.

Close up of single peanut butter cookie with bite taken out

Why is my microwave cookie hard and dry?

Microwaves vary in wattage, so please don’t overcook your single peanut butter cookie! Start at 45 seconds then decide if you need an extra 10 seconds.

When in doubt, it’s better to have an underbaked cookie than overdone. As you make the recipe more and more, you’ll get a better feel for how long to cook it.

Unless you have a really, really weak microwave or a super narrow mug, do not go over 1 minute.

Peanut Butter Cookie For One with Hershey's kiss

What To Serve With Microwave Peanut Butter Cookie

So the whole point of making your no egg peanut butter cookie in the microwave is so you can eat it right away.

However, for an extra special dessert for one you can add a scoop of vanilla ice cream on top.

Or whip up homemade whipped cream, peanut butter whipped cream, or chocolate whipped cream to serve on top.

More Ramekin Desserts

If you enjoyed this 1 minute peanut butter cookie, check out my other Ramekin Dessert Recipes including:

Peanut Butter Mug Cookie on wooden cutting board

Microwave Peanut Butter Cookie

Yield: 1 serving
Prep Time: 2 minutes
Cook Time: 45 seconds
Total Time: 2 minutes 45 seconds

This Microwave Peanut Butter Cookie is a warm and nutty no egg peanut butter cookie for one cooked in the microwave. Ready in under 5 minutes from start to finish!


  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon standard processed peanut butter (not natural)
  • 1 tablespoon brown sugar (soft and moist, not dry and crumbly)
  • 1 teaspoon whole milk, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup all-purpose flour (measured properly using the spoon and level method, not scooping the measuring cup)
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon table salt (omit if using salted butter)


  • 1 unwrapped Hershey's kiss
  • 2 tablespoons semisweet chocolate chips


    1. In a medium bowl, whisk together the melted butter, peanut butter, brown sugar, milk and vanilla until sugar has dissolve. Do not skimp on whisking or your cookie will end up grainy.
    2. Stir in flour, baking powder, and salt until it resembles a soft and slightly sticky cookie dough. If using, stir in the chocolate chips.
    3. Transfer to a 6 ounce ramekin or 12 ounce standard microwavable mug. Make a criss cross pattern with a fork.
    4. Microwave on high for 45 seconds. The top should look set. If the edges are a little too wet, microwave for an additional 5-10 seconds.

      Do not overcook your cookie! If you're still unsure if it's done, it's better to have it under and gooey than dry and hard.
    5. If using a Hershey's kiss, immediately push it into the top. Cool for 10 minutes then serve immediately.


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