Toaster Oven Peanut Butter Cookies
Whip up a batch of classic peanut butter cookies in your toaster oven for a quick and satisfying treat. These cookies are perfect for small-batch baking and deliver the same delicious flavor without the need for a full-size oven.
Why This Works in a Toaster Oven
Toaster ovens heat up quickly and maintain an even temperature, making them perfect for baking small batches of cookies without overheating your kitchen.
Toaster Oven Setup
- Temperature: 350°F (175°C)
- Setting: Bake
- Convection: No
- Rack Position: Middle
- Pan Size: 9 x 6 in (23 x 15 cm)
- Batch Size: 12 cookies
- Cook Time: 8-10 minutes
- Rotate Pan: Yes, halfway through
- Ready When: The edges are lightly golden and the tops have set
💡 No convection setting? You're all set — this recipe uses the regular Bake setting, so any toaster oven can make it, with or without a convection button.
Ingredients
Cookies
- 1/2 cup (128 g) creamy peanut butter
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) packed brown sugar
- 1/4 cup (57 g) unsalted butter, softened
- 1 large egg (50 g)
- 1/2 teaspoon vanilla extract
- 3/4 cup (90 g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Equipment
- Toaster oven
- Mixing bowl
- Electric mixer (or whisk)
- Measuring cups and spoons
- 9 x 6 in (23 x 15 cm) baking tray
- Parchment paper
- Cooling rack
Instructions
- Preheat your toaster oven to 350°F (175°C) and line a 9 x 6 in (23 x 15 cm) baking tray with parchment paper.
- In a mixing bowl, cream together the peanut butter, granulated sugar, brown sugar, and softened butter until smooth.
- Add the egg and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll the dough into 1-inch balls and place them on the prepared baking tray, spacing them about 2 inches apart.
- Use a fork to gently press a crisscross pattern onto each cookie ball.
- Bake in the preheated toaster oven for 8-10 minutes, rotating the pan halfway through, until the edges are lightly golden and the tops have set.
- Allow the cookies to cool on the baking tray for 5 minutes before transferring them to a cooling rack to cool completely.
- Enjoy every bite of these classic peanut butter cookies, fresh from your toaster oven!
How to Know It's Ready
The edges are lightly golden and the tops have set.
Troubleshooting
- If the cookies spread too much, chill the dough for 30 minutes before baking.
- For softer cookies, slightly underbake them and let them finish setting on the tray.
- If your toaster oven runs hot, start checking the cookies a minute or two early.
- If your cookies are too hard, reduce the bake time slightly or check your oven temperature with a thermometer.
Storage and Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. To reheat, warm them in the toaster oven at 300°F (150°C) for 2-3 minutes.
Variations
- Add chocolate chips or chunks for a peanut butter chocolate chip version.
- Sprinkle a pinch of sea salt on top before baking for a sweet-salty combo.
- Use crunchy peanut butter for added texture.
- Make sandwich cookies by filling with peanut butter or chocolate spread.
- Add a teaspoon of cinnamon for a warm spice twist.
FAQ
Can I use natural peanut butter?
Yes, but the texture may be slightly different. Make sure to stir the natural peanut butter well before using.
How do I prevent the cookies from spreading too much?
Chilling the dough for 30 minutes before baking can help prevent spreading.
Can I freeze the dough?
Yes, you can freeze the dough balls. Thaw in the fridge before baking or bake from frozen, adding a minute or two to the bake time.
What if I don't have parchment paper?
You can use a silicone baking mat or lightly grease the tray instead.