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Chocolate Chip Cookie In A Mug

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Get your chocolate fix fast with this warm and gooey chocolate chip cookie in a mug. No need to turn on the oven!

Chocolate Chip Cookie In A Mug

I know I often share “cheffy” recipes on this site, but I also love simple, kid-friendly recipes, like this warm and gooey chocolate chip cookie in a mug. This delightful “cookie” takes just a few minutes to prepare and a mere 45 seconds to bake in the microwave—and the ingredients are always on hand. What’s more, this recipe recipe makes just a single serving, so I can whip one up for the kids or get my chocolate fix without making a whole batch of chocolate chip cookies (or having temptation in the house!). I use an 8-ounce mug for this recipe; you can use a larger mug, although the cookie won’t be quite as cute, but I don’t recommend going any smaller or the dough won’t have to space to rise.

And if you’re a fan of quick and easy microwave desserts, don’t miss out on my equally delicious brownie in a mug recipe—it’s another instant hit!

What You’ll Need To Make A Chocolate Chip Cookie in a Mug

cookie in a mug ingredients

Step-by-Step Instructions

Place the butter in a mug and melt in the microwave for about 30 seconds.

melted butter in a mug

Add the brown sugar, vanilla, and salt.

adding brown sugar, vanilla, and salt

Mix to combine and then add the egg yolk.

adding egg yolk

Stir until smooth, then add the flour and baking soda.

adding flour and baking soda to the mug

Mix until smooth.

cookie in a mug batter

Stir in two-thirds of the chocolate chips, and sprinkle the remaining chips on the top. For clean edges, use a paper towel to wipe off any batter from the inside of the cup (up to the level of the batter) before baking.

cookie in a mug batter with chocolate chips

Microwave on high heat for about 45 seconds, until puffed and dry on top. Let the cookie in a mug cool for a few minutes before eating.

Frequently Asked Questions

Can I use a different type of chocolate chips in this recipe?

Absolutely! You can customize your cookie by using your favorite type of chocolate chips—whether it’s semi-sweet, dark chocolate, milk chocolate, or even white chocolate. Feel free to mix and match.

Can this dessert be made ahead?

No, this microwave dessert is best made immediately before serving. It will dry out as it sits.

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Chocolate Chip Cookie In A Mug

Get your chocolate fix fast with this warm and gooey chocolate chip cookie in a mug. No need to turn on the oven!

Servings: 1 cookie in a mug
Prep Time: 5 Minutes
Cook Time: 1 Minute
Total Time: 6 Minutes

Ingredients

  • 1 tablespoon unsalted butter
  • 2 tablespoons packed dark brown sugar
  • ⅛ teaspoon vanilla extract
  • Pinch salt
  • 1 egg yolk
  • 3 tablespoons all-purpose flour
  • Pinch baking soda
  • 1 heaping tablespoon semisweet chocolate chips

Instructions

  1. Place the butter in a mug (an 8-ounce mug is the perfect size, but larger will work too) and melt in the microwave for about 30 seconds. Using a small spoon, stir in the brown sugar, vanilla, and salt (don't worry if it looks a little separated). Add the egg yolk and stir until smooth. Stir in the flour and baking soda. Stir in two-thirds of the chocolate chips, and then sprinkle the remaining chips on the top. Microwave on high heat for about 45 seconds, until the dough puffs and looks dry. Remove from the microwave and let cool for a few minutes before eating. (The cookie should be eaten warm; it dries out once cool.)
  2. Pro Tip: For clean edges, use a paper towel to wipe off any batter from the inside of the cup (up to the level of the batter) before baking.

Nutrition Information

Powered by Edamam

  • Serving size: 1 mug
  • Calories: 383
  • Fat: 20 g
  • Saturated fat: 12 g
  • Carbohydrates: 47 g
  • Sugar: 27 g
  • Fiber: 2 g
  • Protein: 5 g
  • Sodium: 203 mg
  • Cholesterol: 177 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Comments

  • Made this last night. Looked similar to the picture here except it “rose” more. Taste was nothing special. Would not make again.

    • — Sabina on January 26, 2024
    • Reply
  • Made one tonight. It has excellent chocolate cookie flavor but mine did not turn out as your picture. I know the problem, my mug was too narrow at the bottom and too tall. I either needed a rounded bottom or a broader one. It couldn’t expand properly. I cooked it 20 secs longer as it was not quite set at 45. Next time I’m making a double batch in a broader mug. It really was delicious and I’ll probably give it a go tomorrow! Thanks for the cool recipe!

    • — Susan Sims on January 25, 2024
    • Reply
  • Can this be made with oatmeal instead of flour?

    • — Sim on January 25, 2024
    • Reply
    • Hi Sim, You may be able to swap part of the all-purpose flour with almond flour, but I’d be concerned the texture of the cookie won’t be right with all almond flour. If you scroll down to the bottom, this piece on gluten-free baking has some information on using almond flour and potential tweaks that may. be necessary. Hope you find it useful!

      • — Jenn on January 26, 2024
      • Reply
  • Jenn,
    Jenn, is it possible to use almond flour instead of all-purpose or half-and-half? By the way, making it in a mug is a brilliant idea. It’s fuss-free and mess-free.
    Thank you

    • — Rosy on January 25, 2024
    • Reply
    • Hi Rosy, You may be able to swap half the all-purpose flour with almond flour, but I’m concerned the texture won’t be right with all almond flour. If you scroll down to the bottom, this piece on gluten-free baking has some information on using almond flour and potential tweaks that may. be necessary. Hope you find it helpful!

      • — Jenn on January 26, 2024
      • Reply

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