Five-minute decadence never looked—or smelled—better.
Necessity is the mother of invention. When I lived in a dorm, I often had to satisfy my cravings for sweets with nothing more than a microwave, a bag of chocolate chips, and some culinary creativity.
Enter mug cake. I’m sure mug-based desserts were around long before I started college. But for millennials like me, discovering that you could make a deliciously ooey-gooey treat without an oven was a revelation.
This cookie in a mug recipe takes me right back to those dorm days—sans the stone-cold fear of setting off fire alarms with my illicit baking. The cookie tastes every bit as good as a bakery version, though the texture is more cupcake-like. And that’s not a bad thing! I love how the chocolate chips get all melty inside that fluffy, vanilla-laced batter. It’s truly a decadent indulgence that I don’t have to share with anyone!
This recipe is so quick and easy that anyone can make it. I’ve used it with my young nieces and nephews, who love being in charge of their own dessert. Sometimes we switch things up and use butterscotch or peanut butter chips—or both—for even more sweetness!
Tips for a perfect cookie in a mug
First, make sure your mug is microwave-safe. There’s no bigger bummer than sparking a fire in your microwave—or worse, melting your mug along with the chocolate. Also, make sure you choose a mug that is wide-mouthed and large enough to prevent overflow, as this cookie tends to rise more than a traditional cookie.
Next, keep an eye on your cookie while it’s in the microwave, as different models vary in power. The recipe instructs you to cook the mixture for 45 to 60 seconds, but some ovens may cook faster or slower than that.
Finally, don’t skip the cooling time. I know it’s hard to be patient when you can smell those mouthwatering aromas and see that gorgeous, puffy treat. But a burned tongue will not help you enjoy it.
How do I store leftovers?
A cookie in a mug delivers the best experience when you enjoy it hot, fresh, and in one go. But if you can’t finish it, you can cover the mug tightly with plastic wrap or transfer your cookie to an airtight container. Store it in the fridge for up to 2 days. Enjoy it chilled or pop it in the microwave for 10-20 seconds to restore that soft, gooey texture.
I do not recommend freezing your cookie in a mug, as the dough will get rubbery or grainy when you thaw it. Not ideal!
Serving suggestions
Just like a warm chocolate cookie, this cookie in a mug is perfect alongside a cold glass of milk. If pure dairy isn’t your thing, consider this Almond Milk Smoothie as a stomach-friendly pairing. Serve your cookie a la mode, topped by this Healthy Ice Cream Recipe With Chocolate and Pomegranate. Or slather it with this Strawberry Whipped Cream Recipe, a dollop of Chocolate Whipped Cream, or a drizzle of Salted Caramel Sauce for next-level decadence.
Ingredients
- 1 tablespoon unsalted butter
- 1 tablespoon granulated sugar
- 1 tablespoon packed light brown sugar
- 1/8 teaspoon vanilla extract
- 1 egg yolk
- 3 tablespoons all-purpose flour
- 1 1/2 tablespoons semisweet chocolate chips plus more for topping
Instructions
- Place the unsalted butter in an 8-ounce microwave-safe mug. Microwave on high for about 30 seconds until the butter is fully melted.
- Stir in the granulated sugar, light brown sugar, and vanilla extract until the mixture is smooth. Add the egg yolk and mix until well combined. Stir in the all-purpose flour and the chocolate chips, then sprinkle additional chips on top.
- Microwave on high until the cookie puffs slightly and appears set, about 45 to 60 seconds. Let cool for about 1 minute before enjoying.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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