Chocolate Chip Cookie Mug Cake

Chocolate Chip Cookie Mug Cake is the perfect quick and cozy dessert! Soft, warm, and loaded with gooey chocolate chips, it delivers all the comfort of a classic cookie in just a few minutes—straight from your microwave.

Craving something sweet and satisfying right now? This mug cake is your instant answer. No oven, no messy cleanup—just simple ingredients, a single mug, and a warm, melty treat ready in moments. It has that irresistible, tender cookie-center texture, and every spoonful is filled with rich chocolate goodness.

I’ve whipped this up more times than I can remember—sometimes for a late-night craving, other times as a little afternoon indulgence. It’s ideal when you want a homemade cookie experience without committing to an entire batch. Plus, all you need are basic pantry staples and one mug to create your own mini dessert magic.

Chocolate Chip Cookie Mug Cake

Ingredients You’ll Need

This chocolate chip cookie mug cake comes together in just minutes using simple pantry staples you likely already have at home. Here’s what you’ll need:

• Unsalted Butter: Adds richness and that classic buttery cookie taste. Melt it first for easy mixing.
• Milk: Keeps the mug cake soft and moist. Any milk—dairy or non-dairy—will work.
• Brown Sugar: Sweetens the cake while adding a warm, caramel-like flavor.
• Vanilla Extract: Enhances the cookie flavor and adds a cozy aroma.
• Salt: A pinch helps balance the sweetness and deepens the flavor.
• All-Purpose Flour: Builds the structure of the mug cake. Start with a small amount and add more only if needed to avoid dryness.
• Baking Powder: Gives the mug cake its light, fluffy rise.
• Semi-Sweet Chocolate Chips: Melt into perfectly gooey pockets of chocolate in every bite.

Serving Instructions

• Enjoy the mug cake warm, straight from the microwave for the best gooey texture.
• Add optional toppings like:
  • A scoop of vanilla ice cream
  • Whipped cream
  • A drizzle of chocolate syrup or caramel
  • Extra chocolate chips on top
• Let it cool for 1–2 minutes before eating—it’s very hot in the center!

Tips

• Don’t overcook! Microwave times vary. Start with less time and add 5–10 seconds if needed.
• Too dry? Add a splash more milk before microwaving.
• Extra gooey center: Slightly undercook by a few seconds.
• No chocolate chips? Use chopped chocolate, M&M’s, or leave it plain.
• Craving a stronger cookie flavor? Add a pinch more brown sugar or a drop of vanilla.
• For a chewier texture: Replace 1 tablespoon flour with 1 tablespoon oat flour or almond flour.

FAQs

1. Can I make this mug cake without a microwave?

Yes! Bake in a small oven-safe ramekin at 350°F (175°C) for 10–12 minutes.

2. Can I make it dairy-free?

Absolutely—use dairy-free butter, almond milk, or oat milk.

3. Why did my mug cake turn out dry?

You may have added too much flour or microwaved it too long. Start with less flour and check the cake early.

4. Can I double the recipe?

Yes, but microwave it in two separate mugs for even cooking.

5. Can I make it ahead of time?

It’s best eaten fresh, but you can mix the dry ingredients ahead and store them in a small container or bag for a quick treat later.