Chocolate Chip Cookie In A Mug

4.5 stars based on 21 votes
Tested & Perfected Recipes

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

I know I share a lot of “cheffy” recipes on this site, but I love simple, kid-friendly recipes, like this warm and gooey chocolate chip cookie in a mug, too. The “cookie” takes just a few minutes to prepare and 45 seconds to bake in the microwave, and the ingredients are always on hand in my kitchen. What’s more, the recipe makes just a single serving, so I can make one for the kids or get my chocolate fix without making a whole batch of 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.

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 batterStir 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.

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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
  • 1/8 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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Reviews & Comments

  • This is the best mug cake I have tried to date and I have tried quite a few. It’s somewhat cake like, but flavor and warm, gooey chocolate chips reminded me of a cookie. Thanks for giving me a quick and fun way to satisfy a sugar craving.

    • — Alyssa on August 27, 2021
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  • Excited to try, but I have almost every night your choc chip cookies. Took your advice to make balls and freeze. Take one ( or 2..ha) out before dinner to defrost then back after dinner. Perfect treat and you or forced to eat only 1 ( or 2 😋)

    • — Kristen on August 17, 2021
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    • Hmm I am digging this idea. I’ll have to see if I have the self control to only pull out one or two to bake up occasionally… 🙂

      • — Chris on August 23, 2021
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  • Another positive review! This is delicious. It’s a cakey cookie recipe, but very tasty. For convenience, I used a pyrex measuring cup. I also added more chocolate chips (cause it’s what I do) and it still baked perfectly. We are going on a sailing vacation with the grandchildren, and we can easily make this on the boat! Thank you!!!!!!!!!!

    • — Lee Bethancourt on July 16, 2021
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  • can this be made using a ramekin in the oven for those who don’t have a microwave? Suppose that defeats the purpose of quick no-oven recipe but still would be great for single serving kids activity!

    • — MD on July 15, 2021
    • Reply
    • It should as long as the ramekin is large enough (it should hold at least 8 ounces). Not sure what the bake time will be so keep a close eye on it. Hope you enjoy!

      • — Jenn on July 16, 2021
      • Reply
  • 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.

    • — Jo Ann on July 15, 2021
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  • Can I bake it instead of using a microwave? Note- I love your recipes! Thank you

    • — winnie on July 15, 2021
    • Reply
    • 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!

      • — Jenn on July 16, 2021
      • Reply
  • 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!

    • — Gia on July 12, 2021
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  • 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.

    • — Carol Winkelman on July 12, 2021
    • Reply
    • Ha! Yes on the ice cream, and you can use anything you like to stir it. 🙂

      • — Jenn on July 12, 2021
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  • 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!

    • — Chris on July 12, 2021
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  • 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. 🙂

    • — Annie on July 10, 2021
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  • 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

    • — Amanda Walker on July 10, 2021
    • Reply
    • Sure, Amanda, that should work. Enjoy!

      • — Jenn on July 12, 2021
      • Reply
  • 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!!

    • — Judi on July 10, 2021
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  • 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!

    • — Heather on July 9, 2021
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  • 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.

    • — Jeannette on July 9, 2021
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  • My cookie turned out perfectly and I’d like to make this again with my granddaughters. Can I microwave two mugs at a time and if so how would I adjust the time?

    • — Millie on July 9, 2021
    • Reply
    • Hi Millie, Glad it came out well! For 2 of them, you could up the time in the microwave to 1 minute and see if that’s enough. Or to take any guesswork out of it, you could just microwave them separately.

      • — Jenn on July 9, 2021
      • Reply
      • Let each of the girls mix up their own cup,; they wanted to microwave separately and they both came out perfect. I love that they could do their own and yet share the experience – Thank you 🙂

        • — Millie on July 15, 2021
        • Reply
  • This sounds absolutely fabulous. I was wondering if there are metric conversions for it?
    Thanks, Maureen

    • — Maureen ORourke on July 9, 2021
    • Reply
    • Hi Maureen, I just added them. Hope you enjoy if you make it! 🙂

      • — Jenn on July 9, 2021
      • Reply
  • I made the chocolate cookie in a mug as a surprise for my wife. It was a huge hit. She raved about it. Going to make it for my grand daughter when we go to visit. So easy to make and so yummy. Thanks for this.

    • — Julian on July 8, 2021
    • Reply
    • After a long (short) week, I needed a portion controlled cookie. Very good!

      • — Lisa Nieman on July 9, 2021
      • Reply
  • This was fun n so tasty! Only wish I had vanilla ice cream!

    • — JR on July 8, 2021
    • Reply
  • I couldn’t resist making this as soon as your newsletter popped into my inbox this morning — it’s SO easy and yummy. I made a second one for my teenage son. He devoured it and then asked for another…so much for the single serving!

    • — Lynne on July 8, 2021
    • Reply
  • I made this today with my seven -year old grandson. It didn’t look quite done after 45 seconds so we added about 20 more seconds but then it was a bit dry and hard but my grandson loved it and asked me to send the recipe to his mom. Also, I used light brown sugar since I didn’t have the dark brown so that probably was part of the reason it didn’t look done after 45 seconds. But, it was enjoyed by him and I was “allowed” a taste. It was a great activity for “Camp Grammy” and I’m sure will be a regular quick dessert.

    • — Ilene W on July 8, 2021
    • Reply
  • This was YUMMY! I work from home, this came through on the email of the day and I took a little break to try it. This was quick, delicious, super easy and completely worth the calories! Thanks so much!

    • — Carolyn on July 8, 2021
    • Reply
  • Loved that this recipe was so simple yet delicious! Thank you Jenn!

    • — Steph on July 8, 2021
    • Reply
  • I made it G.F. by exchanging 2tbsp almond flour and 1 tbsp oatmeal for the flour. delicious

    • — Iris Grant on July 8, 2021
    • Reply
  • I love the idea of these, especially as a Home Ec teacher, a quick recipe like this can be fun when you have a spare 10 minutes! I’d try this again with half as much sugar. The texture and flavour was great but just a bit sweet for me x

    • — Lydia on July 8, 2021
    • Reply

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