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 recipe. No need to turn on the oven!
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
Step-by-Step Instructions
Place the butter in a mug and melt in the microwave for about 30 seconds.
Add the brown sugar, vanilla, and salt.
Mix to combine and then add the egg yolk.
Stir until smooth, then add the flour and baking soda.
Mix until smooth.
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.
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
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.
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 recipe. No need to turn on the oven!
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
- 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.)
- 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
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- 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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Easy enough to make. Good serving for one. Not too much like a cookie. Not fond of how it “baked” in the microwave. Did eat it. Wouldn’t make it again. Not good enough to spend my calories on.
Can I bake it instead of using a microwave? Note- I love your recipes! Thank you
Hi Winne, I assume you could, but I wouldn’t use a mug (an 8-ounce ramekin should work). I don’t know how long it will take to bake though, so you’ll need to keep a close eye on it. Please LMK how it turns out if you try it!
When I saw this recipe in my inbox this morning, I knew my 17 year old daughter would love it. I printed the recipe for her and she immediately made it. Once she finished eating it, she said “This is a 10 out of 10 for sure!” We agreed that we will have to make one for everyone after dinner because it was so delicious and easy to make. Thanks for another yummy recipe that the whole family will enjoy!
OMG! Jenn, I don’t know whether to bless you or curse you for this recipe…SO EASY, SO GOOD! Would vanilla ice cream really kick it up a notch? Also, can I use a small whisk instead of a spoon? This will be my go to on many occasions.
Ha! Yes on the ice cream, and you can use anything you like to stir it. 🙂
I have tried lots of the mug cookie/cake/muffin recipes. This is honestly the first one that tastes like something I’d intentionally eat, not just out of desperation. 😆 No weird aftertaste or texture. Maybe the magic is in the egg yolk. I even made one without the chocolate chips and added a bit of cinnamon and it was still delicious. I can always trust your recipes!
This was SO good! And easy. And I’ll make it again soon! Exactly the treat if you don’t want to make a huge batch of cookies but want all the delicious flavor. I may undercook it ten seconds next time to see what a more cookie dough kind of mug cookie tastes like. 🙂
If I wanted to make two of these, could I use a whole egg, beaten, instead of two yolks? I never know what to do with egg whites left over. Don’t make meringues. Might try with other flours and less sugar too,.
Amanda
Sure, Amanda, that should work. Enjoy!
JUST what we needed. After a nice meal (your recipes again) we wanted dessert and this was just perfect. No chance of overeating. I loved this and will be making more of these instead of baking a batch of cookies or a cake that always manage to get eaten. What a lovely little treat!!
I’ve made so many of your recipes that in my house people know when it’s a “Miss Jenn Recipe”, it’s going to be good 😂. Made this for my 5 y/o daughter for her treat this evening in a pretty china mug and she was very impressed! Love how the ordering of the ingredients came together really well! Thank you for another great recipe!!! Can’t wait for your new cookbook!
I confess: I haven’t always trusted the mug foods. They just seemed too simple to be any good. So I never tried them…until today..because you make anything good. This is a great pick-me-up for mid-afternoon. Thank you for proving me wrong! 😊
*extra information: I used white sugar because I didn’t have brown and I used 1 tablespoon (total) of mini chocolate chips for the same reason. Lastly, I used King Arthur all purpose gluten free flour because I don’t use regular flour.