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 choice for satisfying summer season cookie cravings.
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It takes about 10 minutes to bake the cookies in your panini press, and you need to use 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 filled with peanut butter taste and loads of chocolate chips!
You may simply make these vegan cookies gluten-free by utilizing gluten-free flour.
When utilizing a panini press to make small-batch cookies, the warmth stage as-is is likely to be slightly 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 underneath the cookie. These cookies may be made wherever the place you possibly can 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
- Simple to make
- No Oven wanted, no Heating up the entire large oven and the kitchen.
- Excellent 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 choice for satisfying summer season cookie cravings.
Servings: 6
Energy: 116kcal
Elements
For the moist components:
- 2 teaspoons oil
- 2 tablespoons maple syrup
- 2 teaspoons cane sugar or brown sugar
- 3 tablespoons clean peanut butter
- just a few drops of vanilla extract non-compulsory, however provides an important taste
For the dry components:
- 2 tablespoons all function 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 possibly can 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 components and the vanilla extract to the moist components and blend very well till you get a clean, sticky dough, then combine in 2 tablespoons of the chocolate chips. The dough will probably be very sticky at this level. You may add one other 1-2 teaspoons of flour to make a sturdier, fatter cookie. This relies on the moisture content material of your peanut butter. I’m preserving 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 stage the place the sandwich maker high 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 high with extra chocolate chips and/or sprinkles. Hold at the least two inches between the cookies, after which put them within the panini press. Let the cookies cook dinner for about 7 minutes, then flip the parchment round for even heating and control the cookies. You don’t need them to burn. Once they’re prepared, the sides will probably be set however facilities will probably be tender, the bottoms will probably 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 sides 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
Bake within the oven : Bake at 340 deg F for 10-11 minutes
Vitamin
Vitamin Details
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%
* P.c Day by day Values are primarily based on a 2000 calorie food regimen.
Elements and Substitutions
- oil, maple syrup, sugar, and vanilla – These, together with peanut butter, make up the moist components. Use white or brown sugar: your selection! The vanilla extract is non-compulsory, however only a few drops does give these small batch peanut butter cookies a tremendous taste!
- peanut butter – You should use almond butter as a substitute of peanut butter for nut-free, simply use an additional teaspoon or two of flour to get the dough to come back collectively. It’s also possible to use sunflower seed butter and some drops of lemon juice for a nut-free choice.
- flour – The recipe requires all-purpose flour, however you can also make this gluten-free with a mixture of oat and almond flour and slightly 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 high of the cookies for max chocolatiness!
Ideas
- Each sandwich press is completely different, so I like to recommend making a check batch of cookies to get an thought 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.
- In case you use almond butter, the batter will probably be runny as-is. One other teaspoon or two of flour will agency it proper up.
- In case you use sunflower butter, please do use just a few 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 occurring.
- Ensure you fold your parchment paper a number of occasions to guard the cookie bottoms from scorching.
- Be sure to rotate the parchment paper with the cookies on it on the 7-minute mark, so that they’ll cook 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.
How one can 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 possibly can pre-heat them in a saucepan till heat in order that they combine collectively very well. Whisk till effectively mixed.
In one other small bowl, whisk collectively the dry components: flour and baking powder.
Add the dry components and the vanilla extract to the moist components and blend very well till you get a clean, sticky dough, then combine in two tablespoons of the chocolate chips.
The dough will probably be very sticky at this level. You may add one other one to 2 teaspoons of flour to make a sturdier, fatter cookie. This relies on the moisture content material of your peanut butter. I’m preserving 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 stage the place the sandwich maker high doesn’t utterly shut and stays in considerably open place. Relying in your panini press, there is likely to be areas the place it’s nearer to the underside. So if you’re inserting the cookies, you need to be conscious 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 high with extra chocolate chips and/or sprinkles. Hold at the least two inches between the cookies, after which put them within the panini press.
Let the cookies cook dinner for about seven minutes, then flip the parchment round for even heating and control the cookies. they will scorch or overcook. Whole cooking time can take wherever from 9 to 12 minutes.
As soon as the cookie bottoms are considerably golden brown and the sides 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?
Steadily Requested Questions
You’ll 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 will probably be a bit browned, however the sides gained’t look completed. In case you wait till they appear carried out contained in the press, they may overcook and end up laborious.
This may also be brought on by overcooking. See the query above for particulars on be sure to don’t overcook.
Sure! Chilling the dough helps stop the cookies from spreading out an excessive amount of throughout baking. In case you don’t chill the dough, you may find yourself with one, massive, skinny cookie.
To make this gluten-free, use gluten-free flour, or you need to use 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 can too use clean almond butter. You have to so as to add one other one or two teaspoons of flour to the batter in order that it’s not overly runny. It’s also possible to use cashew butter or different nut butter.
For nut-free, use sunflower seed butter, however positively add just a few 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 changing into inexperienced after baking.
