You will fall in love with this chocolate chip cookie in a mug recipe! It comes together so quickly that you can make it in a minute! It’s perfect for when you’re craving a cookie but don’t have the time to make a whole batch in the oven. Simply mix everything in a mug, “bake” it in the microwave, and you’ll have a soft and warm cookie ready to dig into to.
I also love how easy it is to clean up. You mix and “bake” the entire cookie in a single mug! It’s the perfect little single-serving mid-day treat that melts in your mouth. It’s so soft and chewy as well. You’ll want to make one every day! Want another single serving dessert recipe? Try my brownie in a mug recipe or my mug cake recipe.
What You Need to Make This Recipe
Butter — I recommend using unsalted butter to keep the cookie in the mug from tasting too salty.
Sugar — you’ll need both white and brown sugar in this recipe. The white granulated sugar adds structure to the cookie, whereas the brown sugar keeps the cookie chewy and moist.
Egg yolk — you’ll only need the egg yolk as the entire egg will be too much since this is a mug cookie recipe. Save the egg white for another recipe like my meringue cookies.
Flour — you don’t need anything fancy for this recipe. All you need is all-purpose flour.
Chocolate chips — I use semisweet chocolate chips, but you can also use mini chocolate chips, mint chocolate chips, milk chocolate chips, white chocolate chips, butterscotch chips, etc. You can even use roughly chopped chocolate bars.
How to Make Cookie in a Mug
1. Place the butter in an 8-ounce microwave-safe mug, and microwave for 30 seconds until mostly melted. Stir in the sugar, vanilla, and salt with a spoon until combined.
2. Add the egg yolk and stir until smooth.
3. Stir in the flour and most of the chocolate chips until combined. Sprinkle the top with the remaining chocolate chips.
4. Microwave on high for 45 seconds to 1 minute or until the dough has puffed and appears dry. Let cool for a few minutes before serving.
Pro Tips for Making This Recipe
- If you do not have a microwave-safe mug, you can use a ramekin or small microwave-safe bowl.
- Make sure you use a large enough mug. The cookie inside of the mug rises more than a traditional cookie as it cooks, so you don’t want it to overflow inside the microwave.
- Fluff, spoon, and level your flour with a knife to keep from overpacking your measuring spoon with flour. Too much flour will lead the mug cookie to become dry.
- I love serving the cookie with a scoop of ice cream, but you can also top it with whipped cream, chocolate ganache, or a caramel drizzle.
- Not all microwaves are the same. I recommend keeping an eye on your mug to make sure you don’t accidentally overcook the cookie. Do not microwave for more than one minute.
- I like using real vanilla extract instead of artificial extract for the best flavor. Try my homemade vanilla extract if you want an easy DIY project.
- A shorter, wider mug is ideal as it allows for more even cooking. I recommend a heavy ceramic mug with no metal.
Frequently Asked Questions
You can! If you’d like to double the recipe, I suggest using two mugs to ensure the cookies will cook evenly. Place them in the microwave one at a time, or they’ll cook unevenly.
If you overmix the cookie batter, add too much flour, or overcook the cookie, you’ll end up with a dry, tough, or rubbery cookie.
This recipe is best enjoyed immediately. I don’t suggest storing it for later and reheating it.
If you love this recipe try these out!
If you’ve tried this recipe, then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you!
Cookie in a Mug
Video
Equipment
- Coffee mug Like these 8-ounce mugs
- Spoon I like these gold ones!
Ingredients
- 1 tablespoon unsalted butter
- 4 teaspoons packed light brown sugar
- 1 tablespoon granulated sugar
- ¼ teaspoon vanilla extract
- Pinch of salt
- 1 egg yolk
- 3 tablespoons all-purpose flour
- 2 tablespoons semisweet chocolate chips
Instructions
- Place the butter in an 8-ounce microwave-safe mug, and microwave for 30 seconds until mostly melted.
- Stir in the sugar, vanilla, and salt with a spoon until combined. Add the egg yolk and stir until smooth. Stir in the flour and most of the chocolate chips until combined. Sprinkle the top with the remaining chocolate chips.
- Microwave on high for 45 seconds to 1 minute or until the dough has puffed and appears dry. Let cool for a few minutes before serving. Best is enjoyed warm with ice cream.
Notes
- If you do not have a microwave-safe mug, you can use a ramekin or small microwave-safe bowl.
- Make sure you use a large enough mug. The cookie inside of the mug rises more than a traditional cookie as it cooks, so you don’t want it to overflow inside the microwave.
- Fluff, spoon, and level your flour with a knife to keep from overpacking your measuring spoon with flour. Too much flour will lead the mug cookie to become dry.
- I love serving the cookie with a scoop of ice cream, but you can also top it with whipped cream, chocolate ganache, or a caramel drizzle.
- Not all microwaves are the same. I recommend keeping an eye on your mug to make sure you don’t accidentally overcook the cookie. Do not microwave for more than one minute.
- I like using real vanilla extract instead of artificial extract for the best flavor. Try my homemade vanilla extract if you want an easy DIY project.
- A shorter, wider mug is ideal as it allows for more even cooking. I recommend a heavy ceramic mug with no metal.
