If you’re craving something sweet but want it fast—and ideally with almost no clean-up—let me introduce you to the magic of Cookie in a Mug! This single-serve treat is pure comfort: warm, gooey, loaded with chocolate chips, and ready in just a few minutes. Dessert emergencies, consider yourselves handled.
Why You’ll Love This Recipe
- Instant Gratification: Cookie in a Mug goes from mixing bowl to gooey perfection in under five minutes—no oven required!
- Minimal Mess: You’ll only dirty one mug and a spoon, so cleanup is absolutely painless.
- Perfectly Portion-Controlled: This recipe makes just enough to satisfy your sweet tooth, with no tempting leftovers staring at you.
- Endless Customization: Tweak the add-ins, swap the chips, or dress it up with toppings—Cookie in a Mug is your blank dessert canvas.
Ingredients You’ll Need
You’ll be amazed at just how simple the ingredients for Cookie in a Mug really are—nothing fancy or out of the ordinary! Each element has a vital role, whether it’s making the cookie rich and gooey or ensuring you get those classic brown sugar caramel notes in every bite.
- Unsalted Butter: Melts into the perfect base, giving the cookie its signature chewy, rich texture.
- Light Brown Sugar: Adds a hint of molasses flavor and gives the cookie a lovely moist crumb.
- Granulated Sugar: Rounds out the sweetness and helps with that irresistible soft texture.
- Vanilla Extract: Elevates the flavor, making it taste just like your favorite classic cookies.
- Pinch of Salt: Don’t skip this—it sharpens every sweet flavor and brings balance.
- Egg Yolk: Creates richness and binds everything together. (Bonus: no wasted egg whites!)
- All-Purpose Flour: The essential structure-maker; just enough to hold the cookie together without making it dry.
- Semisweet Chocolate Chips: Pool into melty puddles—feel free to sneak a few extra on top.
Variations
One of the best things about Cookie in a Mug is how endlessly customizable it is. Don’t be afraid to swap, add, or tweak a few things—make it fully your own, whether you need it gluten-free or simply want something a little different each time.
- Peanut Butter Bliss: Swirl in a teaspoon of peanut butter before microwaving for extra gooey, nutty deliciousness.
- Gluten-Free Option: Use a one-to-one gluten-free flour blend in place of all-purpose for an equally delicious mug cookie.
- Vegan Twist: Substitute vegan butter and skip the egg yolk (use 1 tablespoon unsweetened applesauce instead), and opt for dairy-free chocolate chips.
- Funfetti Celebration: Add a handful of sprinkles and swap chocolate chips for white chocolate for a birthday cake-inspired treat.
How to Make Cookie in a Mug
Step 1: Melt the Butter
Begin by placing your tablespoon of unsalted butter right in an 8-ounce microwave-safe mug. Pop it in the microwave for about 30 seconds, just until it’s mostly melted—nothing sizzling or boiling, just glossy and liquid.
Step 2: Stir in the Sweetness & Flavor
Grab a spoon and mix in the brown sugar, granulated sugar, vanilla, and that tiny pinch of salt. Stir until everything is smooth and the sugars are dissolving into the buttery base. This step sets the stage for rich, complex flavor in your Cookie in a Mug.
Step 3: Add Egg Yolk (& Only the Yolk!)
Drop in the egg yolk (just the yolk, not the white!) and stir well until completely combined. This gives your mug cookie its irresistibly tender, chewy texture—almost like cookie dough, but safe to eat!
Step 4: Fold in Flour and Chocolate Chips
Next, add the flour and most of your chocolate chips. Stir until all the flour disappears and the batter looks thick and luscious. (If you want extra gooey chocolate on top, be sure to save a few chips for the final flourish!)
Step 5: Microwave & Enjoy
Sprinkle the reserved chocolate chips over the surface, then microwave your Cookie in a Mug on high for 45 seconds to 1 minute. You’ll know it’s ready when it’s puffed and no longer looks wet. Let it sit a few minutes to cool (and set up just right) before digging in—especially if you’re topping with ice cream!
Pro Tips for Making Cookie in a Mug
- Go Wide, Not Tall: Use a short, wide mug if possible—it helps the cookie cook more evenly and prevents dry edges.
- Careful with Flour: Measure flour by spooning it into your measuring spoon and leveling it off, never scooping straight from the bag, to avoid a dry result.
- Microwave Watch: Microwave strengths vary, so keep a close eye—your Cookie in a Mug is perfect when puffed and just set on top.
- Real Vanilla Magic: Splurge on real vanilla extract (or use homemade)—the difference in flavor is completely worth it!
How to Serve Cookie in a Mug
Garnishes
The ultimate way to crown your warm Cookie in a Mug? A scoop of creamy vanilla ice cream. You can also finish it with a swirl of whipped cream, a drizzle of caramel or chocolate sauce, or a dusting of flaky sea salt for that sweet-salty contrast.
Side Dishes
Since this treat is sweet and rich, I love pairing it with an espresso or a cold glass of milk to balance the decadence. If you’re making a dessert board, include a small bowl of fresh berries—strawberries or raspberries are perfect palate cleansers between cookie bites.
Creative Ways to Present
Turn Cookie in a Mug into a party by setting up a “mug cookie bar.” Lay out various toppings and mix-ins—mini marshmallows, sprinkles, chopped nuts—and let everyone customize their own mug before microwaving. Or, serve in cute mismatched mugs for an impromptu, cozy dessert night.
Make Ahead and Storage
Storing Leftovers
While Cookie in a Mug is definitely best eaten fresh, if you find yourself with leftovers, let it cool completely and cover the mug tightly. Store in the fridge for up to 24 hours for optimal texture and flavor.
Freezing
You can freeze the unbaked cookie dough right in the mug! Simply assemble up to the point before microwaving, wrap tightly, and freeze for up to two months. When ready to enjoy, thaw in the refrigerator, then microwave as usual.
Reheating
If your Cookie in a Mug needs reviving, pop it in the microwave for 10–15 seconds until just warm—not hot—so it regains its delicious softness (and that melty chocolate magic all over again).
FAQs
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Can I make Cookie in a Mug without an egg yolk?
Yes! If you don’t want to use an egg yolk, substitute with 1 tablespoon of unsweetened applesauce. The texture will be a little softer, but it still makes a satisfyingly gooey cookie.
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Why did my mug cookie turn out dry?
This most often happens from adding too much flour or microwaving for too long. Always measure your flour by spooning and leveling, and check your Cookie in a Mug after 45 seconds; it should look just set, not stiff or hard.
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Can I double the recipe to make two servings at once?
You can, but for best results, prepare each Cookie in a Mug individually. Microwave cooking works best when heating one at a time, so each cookie cooks evenly and doesn’t overflow.
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Do I need to grease the mug before cooking?
There’s no need, as the butter in the recipe usually prevents sticking. If you’re concerned or using a particularly sticky mug, a quick spray with nonstick cooking spray never hurts.
Final Thoughts
If you haven’t tried making Cookie in a Mug yet, now’s the perfect time! It’s everything you love about warm, homemade cookies—with zero fuss and instant results. Treat yourself and let this easy recipe transform any ordinary moment into pure, gooey dessert bliss.
Print
Cookie in a Mug Recipe
- Prep Time: 2 minutes
- Cook Time: 1 minute
- Total Time: 3 minutes
- Yield: 1 serving 1x
- Category: Dessert
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in a warm and gooey treat with this quick and easy Cookie in a Mug recipe. With just a few pantry staples and a microwave, you can satisfy your sweet tooth in minutes.
Ingredients
Cookie in a Mug:
- 1 tablespoon unsalted butter
- 4 teaspoons packed light brown sugar
- 1 tablespoon granulated sugar
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1 egg yolk
- 3 tablespoons all-purpose flour
- 2 tablespoons semisweet chocolate chips
Instructions
- Place the butter: Put the butter in an 8-ounce microwave-safe mug and microwave for 30 seconds until mostly melted.
- Combine ingredients: Stir in the sugars, vanilla, and salt until combined. Add the egg yolk and mix until smooth. Stir in the flour and most of the chocolate chips until combined. Sprinkle the remaining chocolate chips on top.
- Microwave: Cook on high for 45 seconds to 1 minute or until the dough puffs up and appears dry. Let it cool for a few minutes before serving. Best enjoyed warm with ice cream.
Notes
- If you don’t have a microwave-safe mug, a ramekin or small microwave-safe bowl works.
- Use a large enough mug to prevent overflow while baking.
- Measure flour carefully to avoid dryness – fluff, spoon, and level.
- Try topping the cookie with ice cream, whipped cream, ganache, or caramel.
- Watch the microwave closely to avoid overcooking; do not exceed 1 minute.
- Opt for real vanilla extract for the best flavor.
- A shorter, wider mug promotes even cooking; avoid metal mugs.
Nutrition
- Serving Size: 1 mug cookie
- Calories: Approximately 350 kcal
- Sugar: 20g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 100mg
