There’s something magical about the aroma of freshly baked cookies filling your kitchen, especially when they’re made on the stovetop. These soft, chewy delights are packed with rich, buttery flavor and just the right amount of sweetness, making them irresistible. With a prep time of just 25 minutes, you can whip up a batch of these warm, gooey treats faster than you’d think. Perfect for satisfying a sudden cookie craving or impressing guests with minimal effort, these stovetop cookies are a game-changer for any dessert lover.
Each bite offers a delightful contrast of textures—crisp edges giving way to a tender, melt-in-your-mouth center. The simplicity of the recipe lets the natural flavors shine, while the stovetop method ensures they’re ready in no time. Whether you’re a seasoned baker or a beginner, these cookies are foolproof and endlessly rewarding. Share them fresh off the pan, and watch as they disappear in moments—proof that the best things in life are often the simplest.
Ingredients for Stovetop Cookies
- 3/4 cup (6oz/170g) peanut butter (creamy or crunchy, your choice)
- 1/4 cup (2oz/57g) butter, at room temperature (unsalted preferred)
- 3/4 cup (4 ½ oz/128g) brown sugar (light or dark works)
- 1/4 cup (2oz/57g) sugar (granulated)
- 2 small eggs, at room temperature
- 1/2 teaspoon vanilla extract (pure or imitation)
- 2 1/4 cups (7 1/2oz/213g) old fashioned oats (rolled oats)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (3oz/85g) chocolate chips (semi-sweet or milk chocolate)
- 1/2 cup (3oz/85g) M&M’s (or substitute with other candy-coated chocolates)
Step-by-Step Instructions
- In a large bowl, combine the peanut butter and butter until smooth.
- Add the brown sugar and sugar, mixing until fully combined.
- Whisk in the eggs and vanilla extract until the mixture is smooth and uniform.
- Gently fold in the oats, baking soda, and salt until the dry ingredients are fully absorbed.
- Fold in the chocolate chips and M&M’s until evenly distributed.
- Chill the dough in the refrigerator for at least 1 hour (or overnight). This step is crucial for firming up the dough.
- Once chilled, scoop the dough into heaped tablespoon-sized balls and flatten each into a 1/4-inch thick disk for even cooking.
- Heat a large non-stick pan over very low heat on a small burner.
- Place up to 4 cookies in the pan, spaced about 1 inch apart, and cover with a lid.
- Cook for 15-17 minutes until the bottoms are crisp and the tops are just set. They will firm up as they cool.
- Let the cookies cool slightly before transferring them to an airtight container. Store at room temperature for 3-4 days.
Creative Topping Ideas for Stovetop Cookies
Take your stovetop cookies to the next level by experimenting with fun toppings! Try drizzling melted white or dark chocolate over the cooled cookies for a decadent touch. For a crunchy twist, sprinkle crushed nuts like almonds or pecans on top before the cookies set. If you’re feeling festive, swap the M&M’s for seasonal sprinkles or mini marshmallows for a playful finish.
Perfect Pairings: Serving Suggestions
These stovetop cookies are delicious on their own, but they shine even brighter with the right accompaniments. Serve them warm with a glass of cold milk for a classic treat. For a cozy dessert, pair them with a scoop of vanilla ice cream or a dollop of whipped cream. They also make a great addition to a dessert platter alongside fresh fruit or a cheese board.
Storage and Reheating Tips
To keep your cookies fresh, store them in an airtight container at room temperature for up to 4 days. If you prefer a warm, gooey texture, reheat them in a pan over low heat for 1-2 minutes or in the microwave for 10-15 seconds. For longer storage, freeze the cookie dough balls in a sealed bag and cook them straight from the freezer, adding an extra 2-3 minutes to the cooking time.
Recipe Variations to Try
Customize these cookies to suit your taste! Swap the peanut butter for almond or cashew butter for a nutty twist. If you’re not a fan of M&M’s, use all chocolate chips or mix in dried fruit like cranberries or raisins. For a gluten-free option, ensure your oats are certified gluten-free and enjoy these cookies without worry.
Time-Saving Tips for Busy Bakers
Short on time? Skip the chilling step by freezing the dough balls for 15-20 minutes instead of refrigerating them overnight. You can also prepare the dough ahead of time and store it in the fridge for up to 2 days, so it’s ready to bake whenever you are. Cooking multiple batches? Use two pans simultaneously to speed up the process.
How to Make Stovetop Cookies
Ingredients
- 3/4 cup peanut butter
- 1/4 cup butter at room temperature
- 3/4 cup brown sugar
- 1/4 cup sugar
- 2 small eggs at room temperature
- 1/2 teaspoon vanilla extract
- 2 1/4 cups old fashioned oats
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- 1/2 cup M&M’s
Instructions
- In a large bowl, combine the peanut butter and the butter.
- Next, add in the brown sugar and sugar and mix until combined.
- Then, whisk in the eggs and vanilla extract and mix until fully incorporated.
- Add the oats, baking soda and salt then gently fold until the dry ingredients have fully absorbed the peanut butter mixture.
- Lastly, fold in the chocolate chips and M&M’s.
- Chill the cookie dough for a minimum of 1 hour to overnight. Do not skip this step as the freshly mixed dough is too soft to work with.
- Once the dough has been chilled, scoop the cookies into heaped tablespoons sized balls. Flatten each cookie into an even, 1/4 inch thick disk, to ensure they cook evenly and quickly.
- Once all of the cookies have been shaped heat a large non-stick pan on a small burner, over very low heat.
- Place up to 4 cookies in the pan about 1 inch apart and cover with a lid. Allow the cookies to cook in a pan over low heat for 15-17 minutes. The cookies are done when they are crisp on the bottom and just set on top. If they seem slightly underdone, don’t be alarmed as they set as they cool.
- Cover and store the cookies in an airtight container at room temperature for 3-4 days. Enjoy!
