My microwave peanut butter cookie is ready in about one minute and requires no oven. This single-serve treat uses just four basic ingredients you probably have on hand, making it ideal for last-minute cravings, college dorms, RVs, or anyone who wants a quick homemade cookie without the time and cleanup of traditional baking.

This recipe is intentionally simple. If you enjoy baking large batches, this one-cookie method might feel different, but it’s perfect when you want a warm, homemade cookie fast. Microwave wattages vary: mine finished around 50 seconds, while another tester’s cookie took about 60–65 seconds. Adjust timing for your appliance.
Ready to make a cookie? Follow the steps below.
🥜 Microwave Peanut Butter Cookie Ingredients
For one cookie, you’ll need:
- 1 tablespoon peanut butter
- 1 tablespoon granulated sugar
- ½ teaspoon beaten egg
- 1 teaspoon all-purpose flour

Print or save the recipe card below for easy reference.
This microwave version is a scaled-down adaptation of an air-fryer peanut butter cookie, with a bit of flour added so it holds its shape. Use a regular creamy peanut butter for best results; natural peanut butter can be too oily and may prevent the cookie from setting properly.
You’ll have extra beaten egg left over—perfect for an omelet or scrambled eggs. You’ll also need a small square of microwave-safe parchment paper and a microwave-safe plate. The cookie only contacts the parchment, so the plate choice is flexible.
🍪 How to Make a Peanut Butter Cookie in the Microwave
In a small bowl, stir together the peanut butter, sugar, beaten egg, and flour until smooth and uniform. Shape the mixture into a small ball.

Place the dough ball on a piece of microwave-safe parchment on a microwave-safe plate. Press a fork into the top twice—once horizontally and once vertically—to create the classic crosshatch pattern.

Microwave at 50% power (medium) for 50–60 seconds, checking your microwave’s performance and adjusting as needed. The cookie will be soft when it comes out—allow it to cool and firm up fully before lifting it off the parchment and enjoying.

Microwave Cookie Tips
The cookie will be soft and fragile right after microwaving. Let it cool on the parchment at room temperature or pop it in the freezer briefly to speed cooling before handling.
Batch Cooking Notes
If you make several cookies at once, expect longer cook times and more variation. I tested quadrupling the recipe and had to increase the microwave time—adjust as needed for your microwave and batch size.
Watch How to Make It!

Microwave Peanut Butter Cookie Recipe
Summer Yule
Print Recipe
1
1
Ingredients
- 1 tablespoon peanut butter
- 1 tablespoon granulated sugar
- 1 teaspoon all-purpose flour
- ½ teaspoon beaten egg
Instructions
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In a small bowl, mix the peanut butter, sugar, flour, and beaten egg until smooth. Roll the mixture into a ball.
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Place the dough on microwave-safe parchment on a microwave-safe plate. Flatten slightly and press a fork into the top horizontally and vertically to form a crosshatch.
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Microwave at 50% power for 50–60 seconds. Times vary—adjust for your microwave. Let the cookie cool completely on the parchment before lifting and serving.
Equipment
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Parchment Paper (microwave-safe)
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Microwave-Safe Plate
Notes
💭 Expert Tips from Dietitian Summer Yule
This recipe is designed for convenience and portion control. If you’d like fewer carbs, swap granulated sugar for a 1:1 low-carb sweetener. Nutrition details below refer to one cookie and are estimates that will vary by brand and ingredient choices. Consult a healthcare professional for personalized dietary guidance.
nutrition info disclaimer
All recipes may not suit individual medical or dietary needs. Consult a registered dietitian or your physician for personalized advice. Nutrition information is an estimate and may vary by ingredient brands. Avoid undercooked foods for safety.
Nutrition
Carbohydrates: 17.8g
Protein: 4.1g
Fat: 8.3g
Saturated Fat: 1.3g
Fiber: 1.1g
Calcium: 1.1% DV
Iron: 6% DV
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