Small Batch Peanut Butter Cookies in the Panini Press
When you want a cookie in a hurry and don't want to heat up the whole house with the oven, these panini press cookies are the answer! These small batch peanut butter cookies are a great option for satisfying summer cookie cravings.
Servings: 6
Equipment
- panini press or sandwich press
Ingredients
For the wet ingredients:
- 2 teaspoons oil
- 2 tablespoons maple syrup
- 2 teaspoons cane sugar or brown sugar
- 3 tablespoons smooth peanut butter
- a few drops of vanilla extract optional, but adds a great flavor
For the dry ingredients:
- 2 tablespoons all purpose flour , or use a gluten-free blend
- 1/4 teaspoon baking powder
- 2-4 tablespoons chocolate chips as needed
Instructions
- In a small bowl, add the oil, maple syrup, sugar, and peanut butter and heat in a microwave, or you can pre-heat them in a saucepan until warm so that they mix together really well.
- In another small bowl, whisk together the flour and baking powder. Add the dry ingredients and the vanilla extract to the wet ingredients and mix really well until you get a smooth, sticky dough, then mix in 2 tablespoons of the chocolate chips. The dough will be very sticky at this point. You can add another 1-2 teaspoons of flour to make a sturdier, fatter cookie. This depends on the moisture content of your peanut butter. I am keeping it on the moist side to adjust
- Chill the dough for at least 10 minutes or put it in the freezer for 5 minutes.
- Preheat the your panini press. Find a setting on the toast or melt level where the sandwich maker top does not completely close and will not touch the top of the cookie dough. fold up your parchment paper to fit the panini press. Get at least four layers of parchment on the bottom so the cookies don’t scorch.
- Take the cookie dough out of the fridge or the freezer, scoop it onto the parchment paper, and top with more chocolate chips and/or sprinkles. Keep at least two inches between the cookies, and then put them in the panini press. Let the cookies cook for about 7 minutes, then turn the parchment around for even heating and keep an eye on the cookies. You don't want them to burn. When they're ready, the edges will be set but centers will be soft, the bottoms will be browning and cookies will set on cooling. Be careful not to overcook them. Bake 9-12 minutes based on your panini press and cookie size.
- Once the cookie bottoms are somewhat golden brown and the edges are starting to set, remove the parchment from the panini press and let the cookies sit and cool for 5 minutes or longer. Then, use a spatula to move them onto your cooling rack or plate.
- Store on the counter covered for upto 4 days
Video
Notes
Depending on your panini press, there might be areas where it is closer to the bottom. So when you're placing the cookies, you want to be mindful of that. In my press the back right corner is the closest and it cooks the cookie fastest and hence that cookie browns more, so I don’t place a cookie there.
Bake in the oven : Bake at 340 deg F for 10-11 mins
Nutrition
Calories: 116kcal | Carbohydrates: 14g | Protein: 3g | Fat: 6g | Saturated Fat: 1g | Sodium: 53mg | Potassium: 95mg | Fiber: 1g | Sugar: 9g | Vitamin A: 11IU | Vitamin C: 0.03mg | Calcium: 24mg | Iron: 0.4mg