Chocolate Chip Mug Cookie: 5-Minute Sweet Fix
Sometimes you just need a cookie…right now.
Enter the chocolate chip mug cookie: rich, chewy, and bursting with chocolate, all cooked in your microwave in five minutes.
No mixing bowls, no ovens, no waiting—just a quick, cozy dessert that’s perfect for one (or two, we won’t judge).
Chocolate Chip Mug Cookie Recipe
Ingredients
- 2 tablespoons unsalted butter softened
- 2 tablespoons brown sugar
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1 egg yolk discard or save the white for a smoothie
- 4 tablespoons all-purpose flour
- 2 tablespoons chocolate chips
Instructions
- Mix the butter and sugar: In a microwave-safe mug, combine softened butter and brown sugar. Stir until smooth.
- Add vanilla and egg yolk: Stir in the vanilla extract and the egg yolk until fully incorporated.
- Incorporate flour and salt: Add the flour and pinch of salt. Mix until a soft, thick cookie dough forms.
- Fold in chocolate chips: Stir in the chocolate chips evenly. Save a few to sprinkle on top for presentation.
- Microwave: Cook in the microwave for 40–60 seconds. Start with 40 seconds and add more if needed. The cookie should be soft and slightly gooey in the center.
- Cool slightly: Let it rest for a minute or two—it’s hot!
Why This Recipe is Awesome
Honestly, it’s impossible to mess this up.
You don’t need a mixer, you don’t need to chill dough for hours, and you don’t even need to get out a baking sheet.
Plus, the microwave does all the work—so while it cooks, you can kick back, scroll Instagram, or pretend you’re a culinary genius.
Ingredients You’ll Need
- 2 tablespoons unsalted butter (softened)
- 2 tablespoons brown sugar
- 1/4 teaspoon vanilla extract
- Pinch of salt
- 1 egg yolk (discard or save the white for a smoothie)
- 4 tablespoons all-purpose flour
- 2 tablespoons chocolate chips
Optional: A sprinkle of cinnamon or a pinch of sea salt on top for extra flavor.
Step-by-Step Instructions
- Mix the butter and sugar: In a microwave-safe mug, combine softened butter and brown sugar. Stir until smooth.
- Add vanilla and egg yolk: Stir in the vanilla extract and the egg yolk until fully incorporated.
- Incorporate flour and salt: Add the flour and pinch of salt. Mix until a soft, thick cookie dough forms.
- Fold in chocolate chips: Stir in the chocolate chips evenly. Save a few to sprinkle on top for presentation.
- Microwave: Cook in the microwave for 40–60 seconds. Start with 40 seconds and add more if needed. The cookie should be soft and slightly gooey in the center.
- Cool slightly: Let it rest for a minute or two—it’s hot!
How to Serve
- Grab a spoon and dig in straight from the mug.
- Optional toppings: a scoop of vanilla ice cream, drizzle of chocolate syrup, or a sprinkle of crushed nuts.
- Great for late-night cravings, quick desserts after dinner, or impressing someone with minimal effort.
Nutrition Facts (per mug cookie)
- Calories: ~280 kcal
- Fat: 14g
- Carbohydrates: 35g
- Sugars: 18g
- Protein: 4g
- Fiber: 1g
(Values are approximate and can vary slightly depending on ingredient brands.)
Common Mistakes to Avoid
- Overcooking: Microwave ovens vary—overcook and you get a dry, rubbery cookie. Start with 40 seconds.
- Skipping the egg yolk: It gives that gooey, rich texture. Don’t sub with water or milk—it changes everything.
- Ignoring mug size: Use a standard 12–16 oz mug. Smaller mugs can overflow.
- Not stirring well: You want even distribution of chocolate chips for maximum gooey bliss.
Alternatives & Substitutions
- Vegan option: Swap butter with coconut oil and use a flax egg instead of egg yolk.
- Sugar swaps: White sugar can replace brown sugar, though brown adds moisture and depth.
- Flour alternatives: Almond or oat flour works, but texture changes slightly—still delicious!
- Chocolate swaps: Dark, milk, or white chocolate chips all work. Peanut butter chips are a fun twist.
Final Thoughts
If you’ve ever wanted cookie satisfaction in five minutes, this mug cookie delivers.
It’s fast, it’s gooey, and it’s customizable. Whether you’re celebrating a personal win, winding down after a long day, or just plain hungry, this is the easiest way to indulge without any hassle.
So go ahead, grab a mug, whip this up, and enjoy your chocolatey, warm, sweet reward.
You’ve earned it!
FAQ (Frequently Asked Questions)
Q: Can I use a whole egg instead of just yolk?
A: Technically yes, but the white can make the cookie a bit spongy rather than soft and gooey. I say save it for a smoothie!
Q: Can I bake this in the oven instead of microwave?
A: Sure! Bake at 350°F (175°C) for 10–12 minutes. Just keep an eye—it can dry out quickly.
Q: Can I add nuts or other mix-ins?
A: Absolutely. Walnuts, pecans, or even mini marshmallows can be stirred in for fun variations.
Q: Can I make this ahead of time?
A: Not really—it’s best fresh and warm. But you can mix the dry ingredients in advance and add butter and egg yolk when ready.
Q: Can I double the recipe in a bigger mug?
A: Yes! Just make sure the mug is big enough to avoid overflow. Cooking time may increase slightly.
Q: Can I use non-dairy butter?
A: Totally. Just use the same amount and enjoy a dairy-free treat.
Q: Why didn’t my cookie rise?
A: Mug cookies aren’t meant to rise like traditional cookies. They’re dense, gooey, and soft—the center is the magic.
