Whenever you need a cookie in a rush and don’t need to warmth up the entire home with the oven, these panini press cookies are the reply! These small batch peanut butter cookies are an important possibility for satisfying summer time cookie cravings.
Bounce to:
It takes about 10 minutes to bake the cookies in your panini press, and you should utilize your fave peanut butter cookie recipe or make my small-batch peanut butter dough to make six cookies!
These cookies are crisp on the surface, tender on the within, and full of peanut butter taste and loads of chocolate chips!
You’ll be able to simply make these vegan cookies gluten-free through the use of gluten-free flour.
When utilizing a panini press to make small-batch cookies, the warmth degree as-is is perhaps a bit an excessive amount of for the cookies. You need to shield the cookies from getting overly scorched on the backside, so use folded up parchment paper. I exploit at the least 4 to 6 folds of parchment, so there’s a good base below the cookie. These cookies may be made anyplace the place you’ll be able to plug the panini press, they don’t the oven!
You’ll love these small-batch peanut butter cookies!
Why You’ll Love Panini Press Peanut Butter Cookies
- Small batch, so that you don’t have a ton of cookies hanging out within the kitchen
- Straightforward to make
- No Oven wanted, no Heating up the entire large oven and the kitchen.
- Good texture
- Full of peanut butter and chocolate!
- Soy-free with gluten-free, peanut-free, and nut-free choices
Extra Vegan Cookie Recipes
Small Batch Peanut Butter Cookies within the Panini Press
Whenever you need a cookie in a rush and do not need to warmth up the entire home with the oven, these panini press cookies are the reply! These small batch peanut butter cookies are an important possibility for satisfying summer time cookie cravings.
Servings: 6
Energy: 116kcal
Substances
For the moist substances:
- 2 teaspoons oil
- 2 tablespoons maple syrup
- 2 teaspoons cane sugar or brown sugar
- 3 tablespoons easy peanut butter
- a number of drops of vanilla extract elective, however provides an important taste
For the dry substances:
- 2 tablespoons all goal flour , or use a gluten-free mix
- 1/4 teaspoon baking powder
- 2-4 tablespoons chocolate chips as wanted
Directions
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In a small bowl, add the oil, maple syrup, sugar, and peanut butter and warmth in a microwave, or you’ll be able to pre-heat them in a saucepan till heat in order that they combine collectively very well.
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In one other small bowl, whisk collectively the flour and baking powder. Add the dry substances and the vanilla extract to the moist substances and blend very well till you get a easy, sticky dough, then combine in 2 tablespoons of the chocolate chips. The dough shall be very sticky at this level. You’ll be able to add one other 1-2 teaspoons of flour to make a sturdier, fatter cookie. This depends upon the moisture content material of your peanut butter. I’m holding it on the moist facet to regulate
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Chill the dough for at the least 10 minutes or put it within the freezer for five minutes.
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Preheat the your panini press. Discover a setting on the toast or soften degree the place the sandwich maker prime doesn’t utterly shut and won’t contact the highest of the cookie dough. fold up your parchment paper to suit the panini press. Get at the least 4 layers of parchment on the underside so the cookies don’t scorch.
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Take the cookie dough out of the fridge or the freezer, scoop it onto the parchment paper, and prime with extra chocolate chips and/or sprinkles. Preserve at the least two inches between the cookies, after which put them within the panini press. Let the cookies prepare dinner for about 7 minutes, then flip the parchment round for even heating and keep watch over the cookies. You don’t need them to burn. Once they’re prepared, the perimeters shall be set however facilities shall be tender, the bottoms shall be browning and cookies will set on cooling. Watch out to not overcook them. Bake 9-12 minutes primarily based in your panini press and cookie measurement.
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As soon as the cookie bottoms are considerably golden brown and the perimeters are beginning to set, take away the parchment from the panini press and let the cookies sit and funky for five minutes or longer. Then, use a spatula to maneuver them onto your cooling rack or plate.
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Retailer on the counter coated for upto 4 days
Notes
Relying in your panini press, there is perhaps areas the place it’s nearer to the underside. So whenever you’re putting the cookies, you need to be aware of that. In my press the again proper nook is the closest and it cooks the cookie quickest and therefore that cookie browns extra, so I don’t place a cookie there.
Diet
Diet Info
Small Batch Peanut Butter Cookies within the Panini Press
Quantity Per Serving
Energy 116
Energy from Fats 54
% Day by day Worth*
Fats 6g9%
Saturated Fats 1g6%
Sodium 53mg2%
Potassium 95mg3%
Carbohydrates 14g5%
Fiber 1g4%
Sugar 9g10%
Protein 3g6%
Vitamin A 11IU0%
Vitamin C 0.03mg0%
Calcium 24mg2%
Iron 0.4mg2%
* % Day by day Values are primarily based on a 2000 calorie food regimen.
Substances and Substitutions
- oil, maple syrup, sugar, and vanilla – These, together with peanut butter, make up the moist substances. Use white or brown sugar: your alternative! The vanilla extract is elective, however just some drops does give these small batch peanut butter cookies a tremendous taste!
- peanut butter – You should utilize almond butter as an alternative of peanut butter for nut-free, simply use an additional teaspoon or two of flour to get the dough to return collectively. You too can use sunflower seed butter and some drops of lemon juice for a nut-free possibility.
- flour – The recipe requires all-purpose flour, however you can also make this gluten-free with a mixture of oat and almond flour and a bit little bit of tapioca starch.
- baking powder – This helps the cookies rise. Don’t omit or substitute.
- chocolate chips – You’ll put half of the chocolate chips into the cookie batter and sprinkle the rest on prime of the cookies for max chocolatiness!
Ideas
- Each sandwich press is totally different, so I like to recommend making a take a look at batch of cookies to get an concept of the cooking time you’ll want.
- For the gluten-free flour combine, mix 1 tablespoon oat flour, 1 tablespoon almond flour, and a couple of teaspoons tapioca starch.
- If you happen to use almond butter, the batter shall be runny as-is. One other teaspoon or two of flour will agency it proper up.
- If you happen to use sunflower butter, please do use a number of drops of lemon juice. Sunflower butter can react with the baking powder and switch your cookies an disagreeable inexperienced! The acid within the lemon juice prevents this from taking place.
- Be sure you fold your parchment paper a number of instances to guard the cookie bottoms from scorching.
- Be sure to rotate the parchment paper with the cookies on it on the 7-minute mark, in order that they’ll prepare dinner evenly.
- Keep away from placing a cookie on the a part of the press, the place the highest and backside of the press are closest. On mine, that’s the again proper nook. This location can differ, relying in your press.
Find out how to Make Small Batch Peanut Butter Cookies within the Panini Press
In a small bowl, add the oil, maple syrup, sugar, and peanut butter and warmth in a microwave, or you’ll be able to pre-heat them in a saucepan till heat in order that they combine collectively very well. Whisk till properly mixed.
In one other small bowl, whisk collectively the dry substances: flour and baking powder.
Add the dry substances and the vanilla extract to the moist substances and blend very well till you get a easy, sticky dough, then combine in two tablespoons of the chocolate chips.
The dough shall be very sticky at this level. You’ll be able to add one other one to 2 teaspoons of flour to make a sturdier, fatter cookie. This depends upon the moisture content material of your peanut butter. I’m holding the batter a bit extra moist, in order that even the drier peanut butters won’t make a dry cookie.
Chill the dough for at the least 10 minutes or put it within the freezer for five minutes and preheat the your panini press.
You do not need to press the cookies, so discover a setting on the toast or soften degree the place the sandwich maker prime doesn’t utterly shut and stays in considerably open place. Relying in your panini press, there is perhaps areas the place it’s nearer to the underside. So whenever you’re putting the cookies, you need to be aware of that. fold up your parchment paper to suit the panini press. Get at the least 4 layers of parchment on the underside.
Take the cookie dough out of the fridge or the freezer, scoop it onto the parchment paper, and prime with extra chocolate chips and/or sprinkles. Preserve at the least two inches between the cookies, after which put them within the panini press.
Let the cookies prepare dinner for about seven minutes, then flip the parchment round for even heating and keep watch over the cookies. they will scorch or overcook. Whole cooking time can take anyplace from 9 to 12 minutes.
As soon as the cookie bottoms are considerably golden brown and the perimeters are beginning to set, take away the parchment from the panini press and let the cookies set and funky for 5 minutes or longer. They are going to be tender and fudgy and can proceed to set as they cool.
Then, use a spatula to maneuver them onto your cooling rack or plate. Or simply eat them, as a result of who has time to attend for cookies?
Ceaselessly Requested Questions
You could have overcooked the cookies. When making small batch peanut butter cookies within the panini press, you need to pull them out earlier than they appear absolutely carried out. The bottoms shall be a bit browned, however the sides received’t look completed. If you happen to wait till they appear carried out contained in the press, they’ll overcook and prove laborious.
This will also be brought on by overcooking. See the query above for particulars on the best way to be sure you don’t overcook.
Sure! Chilling the dough helps forestall the cookies from spreading out an excessive amount of throughout baking. If you happen to don’t chill the dough, you would possibly find yourself with one, massive, skinny cookie.
To make this gluten-free, use gluten-free flour, or you should utilize a mixture of 1 tablespoons oat flour, 1 tablespoons almond flour, and a couple of teaspoons of tapioca starch.
To make this peanut free, you too can use easy almond butter. You’ll need so as to add one other one or two teaspoons of flour to the batter in order that it’s not overly runny. You too can use cashew butter or different nut butter.
For nut-free, use sunflower seed butter, however undoubtedly add a number of drops of lemon juice to the batter in order that the cookies don’t flip inexperienced. Solar butter has this property of reacting with baking powder and turning into inexperienced after baking.
