Peanut Butter Cookies

Stack of peanut butter cookies

This original recipe for peanut butter cookies is one of the eight cookie recipes included in my cookbook Desserts: Small Batch Recipes for HOTLOGIC® Mini. I know the User Guide for the HOTLOGIC® clearly states it cannot bake cookies. However, I have discovered the ingredients that will work. Any place you can plug in a HOTLOGIC® Mini, you can bake peanut butter cookies. No kitchen required.

Almond cookies and peanut butter cookies baked in the purple HOTLOGIC® Mini surround it along with the chocolate mousse made with chocolate melted in the HOTLOGIC®.

A HOTLOGIC® Mini will bake one to six cookies at a time. Imagine putting a disk of frozen dough in your HOTLOGIC® at work and 3 1/2 hours later enjoying a soft warm cookie during your afternoon break. Try this recipe yourself to see that you, too, can bake cookies in your HOTLOGIC®.

Peanut Butter Cookies

Cook Time3 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 18 cookies


  • 1 cup GreatValueTM Gluten Free All Purpose Flour
  • 1/4 cup almond flour
  • 1/2 teaspoon baking soda
  • 1 large egg
  • 1/4 cup raw sugar
  • 1/3 cup raw brown sugar
  • 1/4 teaspoon salt
  • 4 tablespoons butter, unsalted, softened
  • 1/3 cup peanut butter


  • In small bowl mix flours and baking soda. Set aside.
  • In another small bowl, add egg, sugars, and salt. Whisk with fork until well blended. Set aside.
  • In medium bowl cream butter and peanut butter with a hand mixer.
  • Add egg mixture and bend well. Beat on Low with hand mixer until well incorporated.
  • Add flour mixture 1/3 at a time, blending well between additions.
  • Cover the HOTLOGIC® heating plate, first with aluminum foil, then with a piece of parchment paper.
  • Scoop out six 1-inch balls of dough placing them on the parchment paper. Use a fork to make a crosshatch pattern while pressing the cookie dough flat, 1/4” to 1/3” thick. It will not change shape very much when baking.
  • Plug in the HOTLOGIC® and zip shut. Bake 3 1/2 to 4 hours depending on how soft you want your cookie. The longer time will produce a harder cookie after it cools.
  • Store the remaining dough in an airtight container for up to 5 days.
  • Alternatively, shape dough into cookies, freeze and store frozen up to three months until ready to bake. They can be frozen on a cookie sheet covered with parchment paper.


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