WATCH: How to Make Toaster Oven Chocolate Cookies
You can make cookies with your toaster oven! Prep a batch of this recipe for chocolate cookies with peanut butter cup centers ahead, place them in the freezer and pop one or two in the toaster oven for an easy sugar fix.
2 1/2 cups all-purpose flour
1/2 cup cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon sea salt
1 cup unsalted butter, softened
3/4 cup brown sugar
1/2 cup sugar
3 large eggs
2 teaspoons vanilla extract
1 cup semisweet chocolate chips
12 large peanut butter cups
Whisk together flour, cocoa powder, baking powder, and salt in a medium bowl. Set aside.
In another bowl, cream together butter and sugars on medium speed until light and fluffy
Add eggs, one at a time, and vanilla extract, mixing on low speed until combined. Add dry ingredients, mixing until well-combined. Fold in chocolate chips. Refrigerate dough for at least 45 minutes.
Scoop out balls of dough using an ice cream scooper. Flatten balls into cookies on a prepared baking sheet.
Place a peanut butter cup on the center and cover with another scoop of dough. Press sides together to seal. Repeat with remaining cookies and peanut butter cups.
Place stuffed cookies on the prepared baking sheet. Refrigerate for at least 30 minutes.
Preheat oven to 350ºF.
Bake cookies in the toaster oven for 18 minutes straight from the refrigerator. Transfer cookies to a wire rack to cool. Serve with milk, if desired.
Tip: Store the batter in an airtight container for 3 to 4 days at room temperature or for 1 week in the refrigerator.