While you desire a cookie in a rush and don’t need to heat up the entire house with the oven, these panini press cookies are the reply! These small batch peanut butter cookies are an incredible option for satisfying summer 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 skin, soft on the within, and full of peanut butter flavor and many chocolate chips!
You’ll be able to easily make these vegan cookies gluten-free by utilizing gluten-free flour.
When using a panini press to make small-batch cookies, the warmth level as-is could be slightly an excessive amount of for the cookies. You should protect the cookies from getting overly scorched at the underside, so use folded up parchment paper. I exploit not less than 4 to 6 folds of parchment, so there’s a great base under the cookie. These cookies could be made anywhere where you may plug the panini press, they don’t the oven!
You’re going to 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
- Easy to make
- No Oven needed, no Heating up the entire big oven and the kitchen.
- Perfect texture
- Full of peanut butter and chocolate!
- Soy-free with gluten-free, peanut-free, and nut-free options
More Vegan Cookie Recipes
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Small Batch Peanut Butter Cookies within the Panini Press
While you desire a cookie in a rush and don’t need to heat up the entire house with the oven, these panini press cookies are the reply! These small batch peanut butter cookies are an incredible option for satisfying summer cookie cravings.
Servings: 6
Calories: 116kcal
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 number of drops of vanilla extract optional, but adds an incredible flavor
For the dry ingredients:
- 2 tablespoons all purpose flour , or use a gluten-free mix
- 1/4 teaspoon baking powder
- 2-4 tablespoons chocolate chips as needed
Instructions
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In a small bowl, add the oil, maple syrup, sugar, and peanut butter and warmth in a microwave, or you may pre-heat them in a saucepan until warm in order that they mix together rather well.
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In one other small bowl, whisk together the flour and baking powder. Add the dry ingredients and the vanilla extract to the wet ingredients and blend rather well until you get a smooth, sticky dough, then mix in 2 tablespoons of the chocolate chips. The dough can be very sticky at this point. You’ll be able to add one other 1-2 teaspoons of flour to make a sturdier, fatter cookie. This relies on the moisture content of your peanut butter. I’m keeping it on the moist side to regulate
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Chill the dough for not less than 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 melt level where the sandwich maker top doesn’t completely close and won’t touch the highest of the cookie dough. fold up your parchment paper to suit the panini press. Get not less than 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 top with more chocolate chips and/or sprinkles. Keep not less than two inches between the cookies, after which put them within the panini press. Let the cookies cook for about 7 minutes, then turn the parchment around for even heating and regulate the cookies. You do not need them to burn. After they’re ready, the perimeters can be set but centers can be soft, the bottoms can be browning and cookies will set on cooling. Watch out to not overcook them. Bake 9-12 minutes based in your panini press and cookie size.
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Once the cookie bottoms are somewhat golden brown and the perimeters are beginning to set, remove 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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Store on the counter covered for upto 4 days
Notes
Bake within the oven : Bake at 340 deg F for 10-11 mins
Nutrition
Nutrition Facts
Small Batch Peanut Butter Cookies within the Panini Press
Amount Per Serving
Calories 116
Calories from Fat 54
% Every day Value*
Fat 6g9%
Saturated Fat 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%
* Percent Every day Values are based on a 2000 calorie weight loss program.
Ingredients and Substitutions
- oil, maple syrup, sugar, and vanilla – These, together with peanut butter, make up the wet ingredients. Use white or brown sugar: your alternative! The vanilla extract is optional, but just a number of drops does give these small batch peanut butter cookies a tremendous flavor!
- peanut butter – You should utilize almond butter as an alternative of peanut butter for nut-free, just use an additional teaspoon or two of flour to get the dough to return together. You too can use sunflower seed butter and a number of drops of lemon juice for a nut-free option.
- flour – The recipe calls for all-purpose flour, but you may make this gluten-free with a combination 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 top of the cookies for max chocolatiness!
Suggestions
- Every sandwich press is different, so I like to recommend making a test batch of cookies to get an idea of the cooking time you’ll need.
- For the gluten-free flour mix, 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 can be runny as-is. One other teaspoon or two of flour will firm it right 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 unpleasant green! The acid within the lemon juice prevents this from happening.
- Make certain you fold your parchment paper several times to guard the cookie bottoms from scorching.
- Make certain to rotate the parchment paper with the cookies on it on the 7-minute mark, in order that they’ll cook evenly.
- Avoid putting a cookie on the a part of the press, where the highest and bottom of the press are closest. On mine, that’s the back right corner. This location can vary, depending in your press.
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 may pre-heat them in a saucepan until warm in order that they mix together rather well. Whisk until well combined.
In one other small bowl, whisk together the dry ingredients: flour and baking powder.
Add the dry ingredients and the vanilla extract to the wet ingredients and blend rather well until you get a smooth, sticky dough, then mix in two tablespoons of the chocolate chips.
The dough can be very sticky at this point. You’ll be able to add one other one to 2 teaspoons of flour to make a sturdier, fatter cookie. This relies on the moisture content of your peanut butter. I’m keeping the batter a bit more moist, in order that even the drier peanut butters won’t make a dry cookie.
Chill the dough for not less than 10 minutes or put it within the freezer for five minutes and preheat the your panini press.
You are not looking for to press the cookies, so discover a setting on the toast or melt level where the sandwich maker top doesn’t completely close and stays in somewhat open position. Depending in your panini press, there could be areas where it’s closer to the underside. So if you’re placing the cookies, you need to be mindful of that. fold up your parchment paper to suit the panini press. Get not less than 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 top with more chocolate chips and/or sprinkles. Keep not less than two inches between the cookies, after which put them within the panini press.
Let the cookies cook for about seven minutes, then turn the parchment around for even heating and regulate the cookies. they’ll scorch or overcook. Total cooking time can take anywhere from 9 to 12 minutes.
Once the cookie bottoms are somewhat golden brown and the perimeters are beginning to set, remove the parchment from the panini press and let the cookies set and funky for five minutes or longer. They can be soft 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, because who has time to attend for cookies?
Incessantly Asked Questions
You might have overcooked the cookies. When making small batch peanut butter cookies within the panini press, you need to pull them out before they appear fully done. The bottoms can be a bit browned, but the edges won’t look finished. If you happen to wait until they appear done contained in the press, they may overcook and end up hard.
This can be attributable to overcooking. See the query above for details on how one can make sure that you don’t overcook. One more reason is the proven fact that this recipe is nut butter heavy with less flour(flour acts as binder). The brand of nut butter also might make them more delicate.
Yes! Chilling the dough helps prevent the cookies from spreading out an excessive amount of during baking. If you happen to don’t chill the dough, you may find yourself with one, large, thin cookie.
To make this gluten-free, use gluten-free flour, or you need to use a combination 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 smooth 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. You too can use cashew butter or other nut butter.
For nut-free, use sunflower seed butter, but definitely add a number of drops of lemon juice to the batter in order that the cookies don’t turn green. Sun butter has this property of reacting with baking powder and becoming green after baking.
Yes! Bake at 340 deg F(170c) for 10-11 minutes
