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Stove Top Cookies Recipe

How to Make Stovetop Cookies

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No oven? No problem! You can still make a batch of perfect cookies right on your stovetop with my Stovetop Cookies recipe!


Hi Bold Bakers!

Whether your barrier to entry when it comes to baking is having an oven or not, making cookies on the stovetop is REVOLUTIONARY! We’ve made cakes on the stovetop and even brownies, so it was only natural we figured out How to Make Stovetop Cookies!

Even I was blown away by how these cookies came out baked to perfection without using the oven. Crisp on the outside, and gooey in the middle, this recipe is a show stopper. On top of the method being clever, the cookies themselves are not your average — made with loads of toasty rolled oats, chocolate chips, AND M&M’s, these monster-style cookies made on the stovetop even give my Best Ever Chocolate Chip Cookies a run for their money!

How Many Cookies Can I Make On the Stovetop At Once?

When baking cookies on the stovetop, I suggest doing no more than 4 cookies at a time in a few batches. Even in a large skillet, it’s important not to overcrowd the pan as this will bring the temperature of the pan down. By cooking 4 or fewer cookies on the stovetop at once, you ensure they are evenly cooked and do not spread and run into each other.

What Kind of Skillet Do I Need to Make Stovetop Cookies?

To get the best results, I suggest you use a large non-stick skillet. The pan I used was 12-inch non-stick skillet. If you do not have a pan this large, no worries, just use a smaller one and cut down to 2 cookies at a time. If you do not have a non-stick pan, lightly grease the pan with flavorless oil or butter.

No need to worry about the cookies sticking though, as the butter in the cookies will ensure they do no stick when properly cooked

How Do I Know I’m at the Right Temperature?

I experimented with making Stovetop Cookies at all different temperatures and found that the best method is low and slow. I pre-heated my pan over the 2nd to lowest heat on the smallest (least strong) burner on my stove.

Of course, each stove will vary, so for this, I suggest to really go easy on the heat. Using low heat and allowing the cookies to bake and toast up over 15-17 minutes is a PERFECT way.

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Can I Make ANY Cookie on the Stovetop?

YES! I tested this with my classic Best Ever Chocolate Chip Cookies and the recipe below, and both cookies came out perfectly cooked. That said, I really love this recipe specifically because the oats and peanut butter really lend themselves to toasting up easily without being in the oven.

How do I Store Stovetop Cookies?

Storing cookie made on the stovetop is the same as any baked cookie. Cover them nice and tight in an airtight container at room temperature.

How Long do Stovetop Cookies Last?

These incredible cookies will keep for 3-4 days. The oats stay toasted and the peanut butter keeps them moist and chewy even a few days after making them on the stove.

Tips and Tricks to Making Stovetop Cookies:

  • Always start with room temperature butter and eggs
  • Add in any candy, nut, or dried fruit you like for a different flavor combination 
  • Leave out the candy and go for raisins for an oatmeal raisin variation
  • Make your dough up to one week in advance, as aging the dough creates great flavor and texture
  • To be on the safe side, go for a lower heat than you think you need, you want the cookies to cook through before the edged get brown and crisp

Try These Other Stovetop Recipes!

Pre-order my first Bigger Bolder Baking cookbook now!

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4.84 from 6 votes
Stove Top Cookies Recipe
How To Make Stovetop Cookies Recipe
Prep Time
25 mins
 

No oven? No problem! You can still make a batch of perfect cookies right on your stovetop with my Stovetop Cookies recipe!

Course: Dessert
Cuisine: American
Servings: 26 cookies
Calories: 220 kcal
Author: Gemma Stafford
Ingredients
  • 3/4 cup (6oz/170g) peanut butter
  • 1/4 cup (2oz/57g) butter, at room temperature
  • 3/4 cup (4 ½ oz/128g) brown sugar
  • 1/4 cup (2oz/57g) sugar
  • 2 small eggs, at room temperature
  • 1/2 teaspoon vanilla extract
  • 2 1/4 cups (7 1/2oz/213g) old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup (3oz/85g) chocolate chips
  • 1/2 cup (3oz/85g) M&M’s
Instructions
  1. In a large bowl, combine the peanut butter and the butter.

  2. Next, add in the brown sugar and sugar and mix until combined. 

  3. Then, whisk in the eggs and vanilla extract and mix until fully incorporated. 

  4. Add the oats, baking soda and salt then gently fold until the dry ingredients have fully absorbed the peanut butter mixture.

  5. Lastly, fold in the chocolate chips and M&M’s.

  6. 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.

  7. 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. 

  8. Once all of the cookies have been shaped heat a large non-stick pan on a small burner, over very low heat. 

  9. 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.

  10. Cover and store the cookies in an airtight container at room temperature for 3-4 days. Enjoy!

Watch the Recipe Video!

Recipe Notes

You can bake these in the oven at 350F /180C for 12-14 minutes.

Nutrition Facts
How To Make Stovetop Cookies Recipe
Amount Per Serving
Calories 220 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 19mg6%
Sodium 110mg5%
Potassium 134mg4%
Carbohydrates 30g10%
Fiber 3g13%
Sugar 15g17%
Protein 5g10%
Vitamin A 96IU2%
Calcium 32mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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26 Comments

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  1. Dalia on August 31, 2019 at 2:36 am

    Hi Gemma,
    Can’t wait to try out this recipe!
    Can I replace the peanut butter with something else? since i don’t really like the taste of peanuts in cookies.
    Thanks

    • Gemma Stafford on August 31, 2019 at 10:07 am

      Hi Dalia. Yes, you can replace the peanut butter with other kinds of non-nut butter, such as Tahini or sunflower seeds. I hope this helps.

      • dalia on September 1, 2019 at 7:51 am

        Ohh lovely, I have some tahini on hand, hopefully I will try it out then, thankss :))
        Btw I can’t wait for the release of your cookbook 😀

        • Gemma Stafford on September 1, 2019 at 10:40 am

          I hope your cookies turn out well. Thank you for the kind words.

  2. j on August 29, 2019 at 12:01 am

    oh I have an oven but it only functions on broil so I burn stuff and never thought to go on top! who knew, oh u-did. thnx

    • Gemma Stafford on August 29, 2019 at 3:20 am

      Hi there,
      haha! we knew, and now you know, and now you have your own oven, which is an old idea, goes back in time, a long way!
      Let us know how you get on with it now, it will work better than your broiler for sure,
      Gemma 🙂

  3. Zoya on August 26, 2019 at 8:24 am

    Gemma I was so excited when I first heard that your cook book was coming but then now it couldn’t be delivered in Pakistan

    • Gemma Stafford on August 26, 2019 at 8:41 am

      Hi Zoya, I’m sorry to hear that. Did you try ordering through this link? Book Depository – book link (FOR INTERNATIONAL)
      http://bit.ly/2P7jrto

  4. dachshund.circus on August 24, 2019 at 10:16 am

    I cooked mine at “3” out of 9 on my electric stove and got perfect results. I had initially tried cooking a batch on “2” and they took forever to firm up. I also made sure not to make the cookies too thick. The small skillet batches of 4 allow you to tweak these factors according to your stove, though 🙂

    Thanks for another yummy recipe, Gemma! Looking forward to the cookbook!

    • Gemma Stafford on August 24, 2019 at 10:30 am

      Delighted to hear that. Thanks you. 🙂

  5. Kristi Goldsberry on August 23, 2019 at 5:10 pm

    I have been making these cookies for years. They are my favorite! I use mini m&m and mini chocolate chips so I can taste all the yummy ness. I also put in coconut.

  6. Jessica Lucia Mumbonde on August 23, 2019 at 2:44 am

    Dear Gemma,

    Can I use flour instead of oats to make cookies

    • Gemma Stafford on August 23, 2019 at 9:26 am

      Yes, you can use flour instead of oats, since you can “cook”the flour. But not with raw wheat flour though.

  7. Apoorva on August 22, 2019 at 12:25 pm

    Can we use oat flour instead of oats in this recipe?

    • Gemma Stafford on August 23, 2019 at 9:03 am

      Yes, you can since you “cook” the flour, but not with raw wheat flour though. You can also use any cookie recipe using this method.

      • Apoorva on August 24, 2019 at 1:25 am

        Also, is it important to use both brown and white sugar in this recipe? Can we use white sugar only?

        Also, thank you so much for the stove top recipes. These are lifesavers. Looking forward for more of these.

        • Gemma Stafford on August 24, 2019 at 9:53 am

          For best results, yes. Brown sugar adds flavor, texture, and helps achieve browning. I hope this helps 🙂

  8. Maria Navarro on August 22, 2019 at 10:22 am

    Hi Gemma,

    THANK YOU FOR ALL THE STOVETOP RECIPES FOR BAKED GOODS, YOU HAVE BEEN A LIFESAVER FOR ME AS I DON’T HAVE AN OVEN!! I ADORE YOU!!

    My question for you today is: how do I know how hot my skillet should be for any of your baked goods made on a stovetop….I have a propane gas stove and there really isn’t a LOW setting….also, on a gas stove the heat is really concentrated in the middle of the pan where the ring of fire is underneath the pan, and it spreads out from there…..do you think that will make a difference in making stovetop anything as far as your baked goods go?

    And, what about pizza? Have you tried a stovetop pizza yet?

    • Gemma Stafford on August 23, 2019 at 5:43 pm

      Hi Maria! Are you not able to control level of heat with the propane gas stove? Just on and off? This will affect how you cook your goodies on the stove top for sure. In the same way that you need higher or lower temperatures for particular things baked in the oven.

      I have yet to work on a stove top pizza recipe. Thanks for the suggestion!

      Gemma 😊

  9. Jeanne Smith on August 22, 2019 at 10:20 am

    Thanks for making them gluten free! Anxious to get started!

    • Gemma Stafford on August 23, 2019 at 9:05 am

      Glad it’s something that you can enjoy. I’m interested to know how you get on! 🙂

  10. Virginia on August 22, 2019 at 9:45 am

    I love the direction you are going with non-oven baked goods. There must be a lot of people who need this option and never thought it a possibility. As far as I know, no other professional baker is presenting this, and I love it. You are unique in the very best way.

    • Gemma Stafford on August 23, 2019 at 10:02 am

      Thanks so much Virginia. I enjoy experimenting with different ways to make crowd favourites such as cookies. I hope not having an oven does not limit those who want to make them at home.

  11. Laura Long on August 22, 2019 at 9:13 am

    These look delicious!! However, if you wanted to bake them in the oven instead, what temp and for how long? Thank you for the yummy recipe. I can’t wait to try it.

    • Gemma Stafford on August 23, 2019 at 5:27 pm

      Hi Laura! You can bake these in the oven at 350F /180C for 12-14 minutes. Happy baking! Gemma 😊

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