Every now and then I'll see a recipe in my feed that I have to try. About a month ago I saw one for "Deep Dish Single Serve Microwave Chocolate Chip Cookie." While my daughter and I agreed it was ok, it didn't hit a home run in my family. I decided to try modifying it into something we all liked, and after a week of tinkering, I finally had a Microwave Peanut Butter Cookie that is just as good as regular baked cookies, except you make them in small batches, and they take much less time, preparation, and no chilling the dough for several hours! Best of all, as long as you use mayo instead of egg or egg substitute, you can eat the dough raw (but I wouldn't store it for that.)
Microwave Peanut Butter Cookies
2 tsp butter melted
1-1/2 tbsp mayonnaise (or 1 egg yolk or 1/2 of an eggs worth of egg substitute)
1 tbsp peanut butter
2-1/2 tsp white sugar
1 tsp vanilla sugar (or 1 tsp sugar and 3 drops vanilla extract)
1 tbsp brown sugar
1/4 tsp baking powder
1/3 cup flour
Mix together butter, mayonnaise, and sugars. Mix in flour and baking powder. Form into 3-5 small balls, 1-2 tbsp in size. Place on a microwave safe plate. Use a fork to make a checkerboard pattern on the cookies, if desired. Microwave for 45-60 seconds. Allow to cool for at least a minute before eating.
