Have you ever had a craving for baked goods in the middle of the summer? Me too. The struggle is real, isn’t it? And it always opens up this debate in my mind:
Option A. Give in and turn on the oven, making the whole house hot and uncomfortable in the process, even worse for Dave and I since we don’t have central air.
Option B. Forget about it, and save the calories… or…
Option C. Forget the calories, and go get ice cream.
Recently, the idea came to my mind to use the toaster oven to make a quick batch of cookies. I wouldn’t call it a brilliant idea since I should’ve thought of it much sooner.
Then again, I suppose my girlish figure is glad that I didn’t. A successful batch of chocolate peanut butter cookies later, and I have now opened up a proverbial Pandora’s box of small-batch cooking making that I probably should’ve left alone.
Since this was a small batch and I left the butter out overnight before cooking, I didn’t bother with the mixer. I was super easy to make these cookies by hand in about 10 minutes or less. At the end of it, I had a plate of warm, fresh cookies, and only a few tools to clean up. Super win.
I have a relatively new toaster oven that’s pretty reliable on temperature and cooking times. It’s a Cuisinart brand that’s a year old or less, with a convection bake setting (among other settings, including one for pizza) that heats to about 400 degrees Fahrenheit. If your toaster oven is older or a little funky on its temperature settings, use a thermometer to test the heat before cooking and when the cookies are done they should be slightly golden brown and firm to the touch; they’ll continue cooking after they’re removed from the toaster oven. Of course, if you’re alright with turning on your oven in the middle of summer, you can always use your oven.
If you like your cookies on the soft and cakey side, scoop them and do nothing. Once baked, they will puff up into little sponges that are perfect for soaking up some coffee or cold milk. If you like your cookies a little crispier, flatten them to about 1/4″ before baking.
This recipe will make about 10-12 cookies; my cookies were about 2.5″ in size and yielded 10, but if I made a few of them just a hair smaller I could’ve easily made 12. Feel free to use your favorite chips, too, if you dont like this combination: simply using milk, semi-sweet or dark chocolate chips without the peanut butter chips, or even butterscotch chips solo would be fine here. If you do decide to use butterscotch chips, I’m always a fan of adding a little cinnamon, about 1/2 teaspoon, to my batter.
- 1 stick softened unsalted butter
- 3 tbsp brown sugar
- 3 tbsp white sugar
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 egg
- 1 cup milk chocolate chip morsels (Suggested: Hershey)
- 1 cup peanut butter chip morsels (Suggested: Reeses)
- 1 cup all purpose flour (Suggested: King Arthur)
- 1/2 tsp baking soda
- 1/4 tsp salt
Preheat toaster oven or conventional oven to 350 degrees Fahrenheit.
In a large bowl, combine softened butter, brown sugar, white sugar, and vanilla extracts until creamy.
Add egg and stir until well combined.
Add flour, salt, and baking soda; stir until a thick dough comes together. If dough is too sticky, add an extra 2 tablespoons flour.
Portion dough with a tablespoon (about 1 to 1 1/2 tablespoons per cookie) onto a small baking tray or toaster oven insert lined with parchment paper. Flatten slightly with your hands or the back of a spatula.
Bake 8-10 minutes or until slightly golden. Remove and cool on a wire rack.
The softer the butter is, the easier it will be to combine. Leave a stick on your counter for a few hours or even overnight.