Chocolate Chip Cookie In A Mug
This post may contain affiliate links. Read my full disclosure policy. 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 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. You May Also Like Brookies Indoor S’mores Chocolate Chunk Cookies Blondies Double Chocolate Skillet Cookie Brookies Indoor S’mores Chocolate Chunk Cookies Blondies Double Chocolate Skillet Cookie RecipeComments (84)Add Comment Recipe Comments (84) Add Comment 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 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. 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 Powered by 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 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. See more recipes: Cookies & CandyDessertAmerican Cookies & Candy Dessert American