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Microwave Chocolate Chip Cookie In A Mug

A simple, single-serving, gooey chocolate chip cookie that can be prepared and cooked in your microwave within minutes. Read this post at your own risk! 🙂

This cookie is “baked” in the microwave.  

But wow. 

It’s truly gooey.  And tastes like a real chocolate chip cookie fresh from the oven. 

And when a scoop of ice cream is melted on top?  Divine.

What’s so special about this microwave cookie recipe?

This isn’t just any microwave cookie recipe.

It’s the result of dozens of tests and variations.

I’m a scientist by nature, so naturally, I needed to try out all the possible ingredient combinations until I happened upon one that was totally irresistible. 

The two most noteworthy tests were:

  • Adding baking powder to the mix
  • Using milk instead of egg

Baking powder normally gives cookies a lighter texture and helps them rise, but I didn’t notice any difference in my microwave cookie. 

Therefore, I ruled baking powder as an unnecessary addition (though it didn’t do any harm, so still feel free to add it if you want). 

I also tried making a cookie with milk instead of an egg. 

The end result wasn’t great. 

I found the texture of the cookie slimy, and the flavor wasn’t as good.

Ingredients

  • Unsalted butter – if you only have salted, just omit the extra salt later on.
  • Caster sugar – This superfine granulated sugar is quicker to dissolve than other types of sugar, so there’s no risk of a grainy cookie.
  • Dark brown sugar – Dark brown sugar has more molasses than light brown sugar. This gives it a richer caramel flavor. Light brown sugar will suffice, but the flavor will be more subtle.
  • Vanilla extract – optional (but not really). The cookie will taste flat without it.
  • Salt – Any kind of salt will have the intended effect, but I recommend using sea salt. It adds a savory aspect to the flavor combination that I really enjoy.
  • Egg yolk – Choosing egg yolk over a whole egg will give your cookie a softer, richer end result.
  • Plain flour – Flour is what holds your cookie together. The right amount will decide your texture. It will also help your cookie to rise and get that soft, fluffy bite you’re looking for.
  • Semisweet chocolate chips – The type of chocolate chip you use is entirely up to preference.

Instructions

Pick your container. You can use any microwave-safe mug or ramekin. I used an 8-ounce ramekin (4 inches in diameter.

Put the butter in your mug or ramekin and melt it in the microwave for 15 seconds at a time (on 70% power).

Take the butter out when there are still a few tiny blobs of solid butter left. Swirl the butter until it’s all melted.

Add your caster sugar, dark brown sugar, vanilla, and salt to the melted butter. Stir well.

Mix in the egg yolk.

Mix your flour into the wet mixture until it has the consistency of a wet cookie dough. Add a touch more flour if it’s too runny or a splash of milk if it’s too firm.

Add your chocolate chips and stir them evenly throughout the dough.

Flatten the top of the dough with the back of your spoon.

Microwave on 100 percent power for 30 to 40 seconds. Start with 30 seconds, then continue in 10-second intervals until done (mine took around a minute).

Let the cookie rest for 15 seconds before digging it. The cookie will be very hot!

How do I know when the cookie is done?

Cooking times will vary with your microwave. 

Starting with 30 seconds is a great base to prevent overcooking your cookie (a big no-no because the cookie will become very hard and pretty much inedible). 

You want the top of the cookie moist but not wet, and when you press down on the cookie, it should spring back up. 

Hint: if you’re still unsure, put a toothpick into the middle and pull it out. If the toothpick is clean, the cookie is done.

Substitutions and variations

If you have dietary limitations or preferences, that doesn’t mean you’re out of options! 

One or more of these substitutions can get you a delicious microwave cookie that meets your needs.

  • Vegan or dairy-free – you can sub the egg for some apple sauce or ground flaxseed, and you can sub the butter for coconut oil or vegan butter. Add a splash of plant-based milk to keep your cookie moist.
  • Extra flavorings – add a dash of lemon juice, cinnamon, honey, peanut butter, or whatever spread or seasoning floats your boat. You’re making a cookie in the microwave…nothing is off-limits.
  • Vary the chocolate – If you don’t like semi-sweet chocolate chips, try caramel chips or white chocolate chips instead. If you want more chocolate, try using some cocoa powder to get a chocolate base. 
  • Not got brown and white sugar? If you’re out of white, you can use all brown. If you’re out of brown, you can use all white. All brown is a better option if you’re in a pinch, as your cookie will have a deeper flavor.

Storage

These cookies are great spur-of-the-moment snacks.

This means, unfortunately, that you should eat them right away.

Don’t store or freeze them unless you’re making the dough ahead of time. In that case, wrap a single serving in plastic wrap and store it in the freezer for up to 3 months.

Microwave Chocolate Chip Cookie In A Mug

A simple, single-serving, gooey chocolate chip cookie that can be prepared and cooked in your microwave within minutes.
4.46 from 87 votes
Print Pin Rate
Course: Dessert
Cuisine: Microwave Cooking
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
Servings: 1
Calories: 502kcal
Author: Melissa No. 2 Pencil

Equipment

  • Microwave safe mug or ramekin
  • Microwave

Ingredients

  • 1 tablespoon unsalted butter 14g
  • 1 tablespoon caster sugar 13g
  • 1 tablespoon dark brown sugar 13g
  • 1/8 teaspoon pure vanilla extract
  • small pinch salt
  • 1 egg yolk room temp if possible, but not necessary
  • 3 tablespoons plain flour 30g
  • 2 heaping tablespoons dark/semisweet chocolate chips 30g

Instructions

  • Choose a microwave-safe mug/ramekin/small bowl. I used an 8-ounce ramekin (4 inches in diameter).
  • Place the butter in the mug and melt in the microwave; do this in 15 second intervals at about 70% power. When you have small bits of butter remaining, take it out of the microwave and gently swirl, or stir, the butter until the bits have melted.
  • To the melted butter, add sugars, vanilla and salt. Stir well.
  • Add the egg yolk and stir well to combine.
  • Add the flour, and stir until combined. The consistency of the dough should be like wet cookie dough; if it's too runny, add a touch more flour until the consistency is firmer, or if it's too stiff, add a splash of milk.
  • Add the chocolate chips and stir to evenly distribute throughout the dough. Flatten the surface of the dough with the back of the spoon.
  • Microwave at about 100% power for 30-40 seconds. Continue in 10 second intervals until the cookie is done (mine took 60 seconds). If you overcook the cookie, it will be become dry and hard. Always err on the side of less cooking time.

Notes

Cooking times will vary, so go slowly until you get a feel for how long your cookie needs.
The cookie is done when it looks slightly wet on top, but will spring back up if you press down lightly on the surface.

Nutrition

Serving: 100g | Calories: 502kcal

201 thoughts on “Microwave Chocolate Chip Cookie In A Mug”

  1. 5 stars
    They look and sound delicious. I have everything but the caster sugar. Looks like I’ll be headed to the store shortly.

    Reply
    • Any sugar is interchangeable, just makes a slight difference to the texture and a slightly different taste if you sub something other than white sugar but all are perfectly good 🙂

      Reply
  2. 5 stars
    I’ve been hooked on microwave brownies for the past couple of weeks and tried this cookie recipe once already. It was yummy but I just did it again and OH MY! I added cocoa powder and it was a heavenly-gooey-crumbly-chocolatey bowl of YUM
    Would it be naughty to go back to the kitchen and have another…

    Reply
  3. Hahaha! It sounds delicious! How much cocoa powder did you add? Did you take out any of the flour to make up for the addition of the cocoa powder?

    Reply
  4. Hmm… I tried it without chocolate chips cause I had none but i put a little nutella on top when it came out… pretty decent 😀

    Reply
    • Sorry to hear that you didn’t like it, Victoria. Presuming you had all the correct ingredients and correct amounts of ingredients, and also presuming that you didn’t overcook it, it shouldn’t have been that bad! Oh well, microwaveable cookies aren’t for everyone, I guess! 🙂

      Reply
    • 2 stars
      Two possibilities…you didn’t follow the directions, or you’re a troll just posting to be divisive. The recipe works, tastes great and you need to go away. I tried to give 5 stars but only 2 will “click”.

      Reply
    • 5 stars
      I’m going to assume that you either just didn’t make it correctly or you don’t like cookies. It was very similar to a regular chocolate chip cookie to me. ‍♀️

      Reply
  5. I was dying for some sweets last night and made this. I have a feeling this might be my new go-to breakfast, lunch, and dinner recipe. YUMMMMMO!
    I didn’t have the exact ingredients listed above but it was still amazing. I only used: 1 tblsp butter, 1tblsp light brown sugar, 1tblsp granulated sugar, pinch of salt, 3-4tblsp flour, 1 egg yolk, handful of choco chips. My microwave cooked it in about 30-35 seconds.
    It tasted better than “real” choco chip cookies baked in the oven.

    Reply
  6. […] I looked up a single-serve cookie and this was it. I almost ate the laptop screen. And like her, I changed my mind about microwave baking […]

    Reply
  7. Baking in the oven is the best
    but this is good if you want a cookie but you dont have time to bake it in the oven! I want to try this but i have no butter 🙁

    Reply
  8. Me again ! I just tried this is its pretty good. I think I made it wrong & put too many chocolate chips in. It was pretty good for something made in a microwave ..definitely doesnt beat cookies made the normal way in an oven.. but REALLY good if you want something quick

    Reply
  9. Ok…so my daughter and I tried these today. They actually did rise. My daughter thought it was hilarious that we made cookie muffins in the microwave. Did I miss something? Not sure why mine rose so much

    Reply
    • Hi Shana, I have no idea why your microwave cookie would rise! You didn’t use self-raising flour by mistake, did you? That’s the only reason I can think of!

      Reply
        • 5 stars
          I have been making it with self raising flour because I like how it comes our more cakeish 🙂 Have yet to try it with plain but I’m sure it wont be long before I make another (3rd night in a row tonight)

          Reply
  10. Yummy! I made this cookie with the egg yolk on day 1. I saved the egg white (covered) in the refrigerator overnight. On day 2, I made the cookie with the egg white. It was just as yummy. Thanks for the recipe.

    Reply
  11. You are a bad, bad person : )
    This was delicious. I’ve been nervous about trying anything made in the microwave, but this was wonderful!

    Reply
  12. 5 stars
    I thought this recipe was pretty good for a microwave recipe but my cookie had somewhat of a cakey texture. I was kinda looking for that buttery gooey texture with a little crunch at the end. But all in all it was pretty good. I think I might try other recipes before I come back to this one.

    Reply
  13. This was just ok, the taste of a choc chip cookie is there but the texture was so odd and nothing like a cookie; it was more like a dense muffin.

    Reply
    • Hi Charlie, I’m not positive, but this sounds like something I should check out! For the temperature, I’d set it at 350, and I’d estimate around 10-15 minutes, but definitely keep your eye on it because over-baking, even by a minute, can ruin the texture. It should be gooey, so if in doubt as to the time, err on the side of under-baking rather than over-baking! 🙂

      Reply
  14. Disgusting recipe, doesn’t come close to choco chip cookies made in the oven, I have a sweet tooth, but WOW way too sweet, I guess it’s not for everyone

    Reply
  15. So I made these cookies spontaneously tonight. I couldn’t find the brown sugar in my kitchen so I used gur, which is raw sugar. I also didn’t use chocolate chips but cooking chocolate but as it was still slightly hard from the fridge, I wound up making chocolate shavings, I used a mixture of dark chocolate, my favorite for making chocolate mousse, as well as a sweet, sort of cheap quality sweetened baking chocolate mostly because of how sweet it is. I also overbalanced the vanilla and as a result of that, as well as the chocolate shavings, my cookie was dark brown all over. Finally, I topped it with some cheap sweet chocolate on top, but in the middle of the cookie only. While it WASN’T crunchy or even crumbly, and I did cook it for about 1 minute before, and half an hour and a plate of nachos later, microwaved it about 45 seconds once more, it didn’t get hard or gross in any way. And omg ITWASSOGOOD! My teeth actually hurt from the ultra-sweet middle, and possibly the raw sugar was sweeter than normal brown sugar but it was so delicious all the same. Thank you so much for the recipe! 😀

    Reply
  16. I have a broken oven and wanted to try a cookie in the microwave. I’m about to try it. Maybe i should make two right away.

    Reply
  17. 5 stars
    I didn’t have any egg, so I sub’d one tablespoon of olive oil for the egg yolk. I got everything ready and then realized…my sister in law stole my flour! And to top it off, all I had was self-rising flour. Since I had already added the other inredients (OOPS!) I said “screw it” and made it with the self-rising. The texture wasn’t particularly cookie-esque, but it was still delicious!

    Reply
  18. Jamieanne, just tried this a few minutes ago and IT WAS DELICIOUS! Don’t let the detractors get to you; microwave recipes must not be to their liking 🙁 Fast and yummy, what’s there not to like? My only complaint is that the finished cookie only quarter-filled my cup. MORE!

    Reply
  19. best microwave cookie recipe!!! follow it exactly and youll get the BEST results. ugh sofabulous i literally crave it everyday but limit myself to the weekends haha (: seriously recommend this though! plus its all baking materials you have in the house! i could rave about it for days <333 do NOT Use egg substitute, i tried once and it came out like a sponge aka nasty so definitely follow it exactly (:

    Reply
  20. Accidentally used self raising and didn’t have any casters sugar. Just substituted with another half table spoon of brown sugar. Also it was huge I think because of the self raising flour, so i had to put it back in and out and kept checking. But oh my gosh it was soo good. 😀

    Reply
  21. 5 stars
    So I tried this…
    and while I was making the dough, I noticed that the yolk had made the dough yellow, as it always does when I make microwave cookies because I never have dark brown sugar like very recipe asks. xD
    Well, that made me sad, so on a whim I added blue food coloring to make it green. Because…. green eggs and ham. 😛
    Didn’t have casters sugar so I literally ground granulated sugar until it reached about the consistency of caster sugar. xD

    ……..GREEN COOKIES NEVER TASTED SO GOOD.
    Oh my god, other recipies taste like pancakes, you know? BUT NO. THIS WAS HEAVEN IN A CUP. I DON’T KNOW HOW TO FUNCTION ANYMORE. !!!!!!!!!!!!!!!!!

    Reply
  22. Hello, thank you for this recipe, I was really excited to try it but when I did it came out like a cake, not so much raised but just cakey. I was wondering maybe it’s because of the paste? Is it meant to be a dough or a thick paste? My cookies are always prepared as a thick batter because that how they always turn out but they come out ok in the oven. What can I do to make it come out like a cookie in the microwave?

    Reply
  23. 4 stars
    I loved this recipe because it was so easy and quick. The dough did rise a bit inn the microwave and it had a cakey texture but it still tasted great!!

    Reply
  24. 5 stars
    I’ve become really wary of microwave cake/cookie recipes due to the fact that.. I’ve failed miserably 99% of the time with each. They all ended up being extremely dense and unpleasant, but as a last ditch effort to find something that actually works and tastes good, I found this.
    It’s amazing.. It’s soft and yummy and, I replaced the chocolate chips with a big spoonful of peanutbutter and the caster sugar with normal white sugar and it came out great.
    Thank you so much for posting thiss ♥

    Reply
  25. I did this and tasted fabulous!! really really liked it, I added the hole egg, and not only the yolk, but it turned out good tho. added some strawberry jam and was just perfection, thanks!

    Reply
  26. 4 stars
    I made this and it’s pretty good, but I’m going to use just 1 tbsp of chocolate chips next time. Don’t get me wrong, I am a chocoholic, but the bottom of this was just melted chocolate. It overwhelmed the cookie. It was also too sweet, so next time I think I’ll also cut out the caster sugar and just make it with 1 tbsp of brown sugar.

    Reply
  27. 5 stars
    I don’t know what people are talking about… this recipe comes out great for me every time! My hubby and i love these for a quick chocolate fix! With a glass of milk, it’s the best! It’s obviously not going to be exactly like a cookie from the oven, but this is pretty darn close, and so yummy for the short amount of time it takes. Thank you for posting!

    Reply
  28. 5 stars
    This… was… AWESOME!!!!
    And definitely dangerous. 🙂

    I have about a million different kind of leftover baking bits & chips from Christmas, now I have a new recipe to use some of them in! All the possibilities… white chocolate chips, macadamia nuts, dark chocolate chunks, mint chips, m&m’s… ohhh, peanut m&m’s sound amaaazinngg!!

    Thanks for sharing!

    Reply
  29. 5 stars
    Thx for the recipe. I read it wrong and added the egg white instead of yolk. It was still delicious! It fulfilled my craving for something sweet and kept me to one serving (if I’d made cookies I would have had way too many). I’m going to check the calorie count on this one for sure. Thanks again!

    Reply
  30. 5 stars
    What have you done to me?!
    I tried it just now and it’s so delicious, not messy and quick I know I won’t be able to resist often.
    It came out perfect and gooey. Now I will want one everyday!

    Reply
  31. I’ve always liked microwave cakes but last night I got sick of the same thing all the time and came across this. I think I’ve fallen in love….

    Reply
  32. This was so good, and I was sorry I agreed to share with my husband. I could have eaten the whole thing! I was out of vanilla extract, so substituted almond, and it was still tasty. This is an easy, fast recipe for that sweet or chocolate craving! 🙂

    Reply
  33. Hi and thank you sooo much for this my family is addicted!!!!!!
    I have a very omportant question. One of my cousins is vegan…. is there any way i could try to replace the egg yolk?? or even bake it without??
    Thank you so much again… and again!!!!

    Reply
  34. THIS WAS SO DAMN GOOD AND IT TOOK LIKE 5 min TO MAKE. I AM HOOKED. MY LIFE IS NOW WHOLE. Okay so this was truly amazing. I just want to add that all I had was brown sugar on hand and it turned out absolutely beautiful and scrumptious. 5 stars!!!!!!

    Reply
  35. 5 stars
    Just made this and it was FANTASTIC! I am watching my sugar so I subbed sucralose for the sugars. It was still to die for!!!

    Reply
  36. I hadn’t found a microwave recipe that I liked until I found this one. It’s a little cakey, but really good! And yes, it’s sweet. It’s a cookie! My only question, can the recipe be doubled?!

    Reply
  37. Wow. Just put this recipe together and it really did the trick. Next time I’d like to see if it will turn out more gooey or cakey. This one got eaten as cookie dough. Lol 😉 Thank you so much for this recipe.

    Reply
  38. So delicious!!!!! This was so amazing and so easy. Thank goodness it is only for one cup because it would be extremely dangerous at bigger servings. Definitely satiated my sweet tooth! Will definitely make again. It was so awesome. I am still in shock at how wonderful this was and I love that I don’t have to make a huge batch of something for my sweet tooth.

    Reply
  39. I just made these and im pretty sure i did something wrong because mine came out BREADLIKE !! Oh jeez xD
    (Gave the recipe a 5 stars because im sure it tastes awesome, i just did something wrong… Haha!! ;P)

    Reply
    • Hi Hali, I’m sure that would be fine. It might taste nice cold, I’m not sure, but you can just give it a quick blast in the microwave to warm it up again.

      Reply
  40. 5 stars
    YUM! Had a shocking pregnancy craving for chocolate tonight but my hubs was out and isn’t likely to leave a work meeting just to buy me a kit kat 🙁
    Started googling and came across this recipe. While it didn’t have the crunchy outer, gooey inner I love in an oven baked cookie, it only took a minute to make and well worth me not having to stand for hours in a kitchen!
    Thanks!

    Reply
  41. 5 stars
    I came across this recipe tonight and just HAD to have it. However, when I went to my kitchen to check out what I had, I discovered that I didn’t have eggs, I didn’t have caster sugar, three bags of light brown sugar, but no dark brown sugar, and imitation vanilla, but no pure vanilla. What I’m trying to say is that you can play around with this recipe and still manage to get something extremely delicious! I used what I have – substituting vegetable oil and almond milk for the egg – and made two delicious treats for my roommate and I to devour tonight. Great recipe! Definitely some room to play!

    Reply
  42. I hated this. I followed it exactly and it turned out cakey and not at all good. It actually made my sweet tooth run and hide.

    Reply
  43. I’ve juste made this and… oh god, i’m in cookie heaven right now. It didn’t came out crunchy as i expected but instead a little cakey and mushy, but i was cool with that. I combined it with milk and OH MY GOD.
    Thanks for the recipe!

    Reply
  44. 5 stars
    Omg!! This is the best I’ve ever tasted!! ……And I’ve tried……A LOT of recipes!
    Most cakes and cookies made in a microwave often comes out like a sponge and doesen’t even taste good.
    But this one…….. OMG, this is the best recipe I’ve EVER seen! It’s like heaven in a cup….
    + I never need to waste my calories on a cake that doesen’t even taste even taste any good!
    But the thing is…. I’m on a diet. And I feel really bad about eating this cookie!
    So does anyone know how much calories it is in this recipe?

    Reply
  45. 3 stars
    I was so excited I read the ingredients threw them all in at once and then read the instructions, oops! It still was super yummy but can’t wait to try when I actually melt the butter first and mix everything well! Thanks for sharing!

    Reply
  46. 2 stars
    I tried this a few times. While it was ok, the chocolate chips always sink into a glob and the cookie was more like a giant cake with a chocolate bottom.

    Reply
  47. 4 stars
    I just made this to test out as a dessert for my kids. Only problem was that I didn’t have any eggs in the house.
    I substituted 1TBS of mayo instead and it turned out lovely.
    Although not as good as your typical chocolate chip cookie, it’s definitely good if you aren’t in the mood to make a whole batch!

    Reply
  48. 4 stars
    I doubled this and put it in a large ramikin for my husband and I to split. I substituted a gluten free flour blend for the regular flour and had to cook it longer since there was more of it, but it turned out good 🙂 It was cakey like other people have said, could have been from the gluten free flour, but we liked it.

    Reply
  49. 5 stars
    I found out that If you use egg whites the cookie will rise haha.
    But I seriously love this recipie. 10/10! I want one every day!

    Reply
  50. 5 stars
    Tastes amazing! I had to cook it for 1 minute… but the texture and taste are perfect! It doesn’t have an ‘eggy’ taste like other single-serving recipes. I love it!

    Reply
  51. 5 stars
    Absolutely delicious! This really hit the spot, even with using vegan butter. I loved the cake-like consistency, it was exactly what I was looking for. Thanks so much!

    Reply
  52. 5 stars
    Oh boy! Chocolate chip and ice cream are among my greatest weaknesses. It’s just so easy to make but I’ve been holding back because it’s so sinful. But anyway, last night we decided to let it all out and party as we watch the Superbowl! Guess what? Everyone has nothing but praise for my microwave mug cookies. All but thanks to you 🙂 5-star for you Jamieanne!

    Reply
  53. 4 stars
    I tried this recipe however think I may have added a tad too mucy butter so added more flour the cookie came out like a cookie cake which I think may have been due to the amount of flour I used? Even so it was delicious and a perfect snack! 🙂 <3

    Reply
  54. OH so delicious! I have absolutely HATED every microwave cake or dessert recipe I’ve tried. This was AMAZING. So quick and easy!

    Reply
  55. 5 stars
    I made the mistake of using self rising flour and no brown sugar. Basically, you showed me how to make my favorite dessert, molten chocolate lava cake. If you put all of the chocolate chips in the center and cook in a dome shaped bowl and flip upside down to serve, omg omg omg. Thanks. Now I have to hit the gym overtime. Not going to admit how many I made and ate o_O!

    Reply
  56. 2 stars
    I just made this and they were…edible. It was ok if ur reeally hungry nut, they are dry and cakey and could actullay feel the flour and some of the egg. I hope I get better luck next time.

    Reply
  57. 4 stars
    I tried this recipe, but I ended up having to use about 5-6 tbsp of plain flour to get a mixture similar to cookie dough. 3tbsp is simply too soft and resembles goo rather than cookie dough.

    Am I the only one getting this problem?

    When I use about 5.5 tbsp of flour and follow the rest of the recipe the way it is, it still tastes super great though!!

    Reply
  58. 5 stars
    This is great!!!…i used self rising flour instead and it just made it slightly more fluffier…..Thanks This is a college student’s dream (:♥♥♥♥

    Reply
  59. I made this with the kids I babysit as a quick and easy sweet and it was a hit!! thanks for making me the best babysitter ever!!

    Reply
  60. 2 stars
    So I just made this and it doesn’t resemble a cookie at all. It actually foamed up and spilled over when I added a second extra 10 sec at 70%. Only thing I did different was use a chopped Hershey bar. I now have a very messy cup of goo that runs if I move the cup. 50 sec total at 70% power. I have no idea what went wrong. =[

    Reply
  61. Ive made this recipie a few times know and I always use two table spoons of white sugar Insted of one white and one brown. It still comes and delicious I think it’s better than a regular cookie.

    If you wanted something different you could also swap 1 table spoon of flour for coco powder and add white choc chips

    Reply
  62. Craving cookies so bad tonight but didnt want to leave the house, and this was a perfect substitute! I used “I can’t believe it’s not butter” and the whole egg instead of just the yolk, came out cakey but I didn’t mind!!! Craved my sweet tooth for sure 🙂

    Reply
  63. 5 stars
    I put some cappuccino in it, about half a tablespoon in substitute for some flour and just added flour accordingly and it was FANTASTIC!!!! At first I couldn’t taste the cappuccino in it but after a second the lovely flavor filled my mouth and it was great! Though I think I should have cooked mine a little longer because it was cooked on top but the bottom is still a little gooey

    Reply
  64. 5 stars
    Mine was really more like cookie dough but I really didn’t mind thought it was fantastic topped it with vanilla ice cream boom! Amazing

    Reply
  65. 4 stars
    OMG! This recipie was SO easy and it tasted SO good. I have tried so many microwave cake, brownie and cookie recipies and so far this was THE BEST. For some reason my cookie puffed up a tiny bit and the cookie had a muffin-ish texture. Who cares though it still tasted AMAZING! A bit too sweet for me though. I’ll just add less sugar.

    Reply
  66. 3 stars
    ok well firstly, i would not call it a cookie, or a muffin, or a pancake or anything like that. I followed the recipe exactly and the picture wasn’t a normal cookie dough texture. It looked like caramel. I put it in the microwave for the recommended amount of time and nothing really happened… It just got hot. I ate it anyway and it tasted pretty good but yeh…

    Reply
  67. […] for my waistline, I’ve really been loving this One Minute Microwave Cookie by Sweetest Kitchen. I have tweaked the recipe a little to suit my tastes and microwave, so let me […]

    Reply
  68. 5 stars
    I only used 1tbsp sugar (coconut sugar is what I have). Otherwise followed recipe to a tee and it was perfect! I can’t imagine more sugar in it, but I’m more of a salty person than sweet

    Reply
  69. […] I looked up a single-serve cookie and this was it. I almost ate the laptop screen. And like her, I changed my mind about microwave baking […]

    Reply
  70. 5 stars
    Omg this is sooo good ! I made a low carb version with 1tb of coconut flr + 2tbl almond flr = 3 tbl of flour! I also added a littl e more butter and vanilla !!! It was delish. !! 🙂

    Reply
  71. 5 stars
    It is more than 104 degrees F (40 degrees C) in my kitchen now– so I sure didn’t want to turn on the regular oven. This recipe made a yummy cookie in the microwave in just 30 seconds (after melting the butter for 15 seconds) so no need to make it any hotter in my house. Thanks for a fun treat!

    Reply
  72. 5 stars
    I was craving something a little naughty so I started googling and ended up here. I followed the recipe but used normal butter and left out the added salt and used chopped up dark chocolate… OH MY SWEET JESUS!

    I mean I was a little apprehensive at first because after microwaving it for the 40 seconds it was still a bit raw so I microwaved it another 20 seconds, still slightly raw… 20 seconds again under close watch and out came the mixture, less raw looking but still looking under done. I stuck my spoon in to test and it looked cooked… grabbed out my icecream and took my first bite all together… I didn’t stop for air until it was all gone.

    I’m one happy camper with a tummy full of love now!

    Reply
  73. You can, if you have nothing else. However, the larger sugar crystals may not dissolve fully, and you may find that the end result is a bit gritty.

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  74. This Mug Features An Image

    […] bstituted almond, and it was still tasty. This is an easy, fast recipe for that […]

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  75. I really liked this! I was home alone and my parents told me not to use the oven/do anything dangerous, but I was having a sweet tooth, and this was my alternative. It’s a tasty recipe! I kinda just estimated the ingredients so it’s probably different than the actual recipe but I am still very happy with this. Thank you for sharing!

    Reply
  76. 3 stars
    So, if I made this, making sure to follow directions exactly, and it literally turned into a cake, what went wrong? As in, I put it in the microwave, and it rose and had the consistency of a cake.

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  77. 5 stars
    This is amazing! Instead of chocolate chips I used left over chunks of dark chocolate peanut butter cups. It was delish!

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  78. 5 stars
    I doubled the recipe and used a whole egg rather than just the egg yolk. I also added in way more chocolate chips (who wouldn’t!) and it tasted like heaven. Thanks so much for posting this – will definitely be making it again!

    Reply
  79. Just tried this! It was a little too sweet for me (and I used semi-sweet chocolate chips). I would lower the sugar content a tad 5g or so. Nonetheless, it’s a really nice recipe for when you have a cookie craving but don’t have the time for making a whole batch. The texture was slightly crumbly and cake-like, but the taste was a cookie’s. 7/10

    Reply
    • Hi Anna, I would at first presume that you didn’t cook it long enough. If you cooked it for the time stated in the recipe, perhaps you need to cook it a little longer. If this wasn’t the case, perhaps there was too much liquid in your cookie mixture, or not enough flour?? Not sure exactly what may have went wrong, but those would be my first two guesses. 🙂

      Reply
  80. 5 stars
    By far the best microwaved pudding I’ve ever made. I did a double choc version as suggested by one of the commenters above subbing half a tablespoon of flour with the cocoa. Also pinned it so I can find it again!

    Reply
  81. this turns out more like a cake for me and it had a horrible eggy smell.. what am i doing wrong? tastes alright i guess- wont be making it again though. i followed the intructions to eye.

    Reply
  82. I made this just now and it was quite tasty! The only problem was it tasted more cakey like than it did a gooey cookie. I’m not sure what went wrong lol, it rose more than I expected but I used plain flour!

    Reply
  83. 5 stars
    Swapped out the sugars and extract (unavailable on hand) for maple syrup and peanut butter. Doubled the recipe (because I’m a little piggy, lol), cooked for 70 seconds and it came out heavenly!. Such a great, easy and quick sweet tooth fix.

    Reply
  84. 5 stars
    Just totally cancelled out the 370 calories i burned on the elliptical! Quick answer to a cookie craving without the multiplied tempation of a couple dozen on the counter. Delish!

    Reply
  85. 5 stars
    Hi, thank you for sharing this recipe. I made it with a few substitutes and it still came out great. I used coconut and white sugar, pink himalayan salt, egg replacement, and carob mini chocolate chips; microwaved in a ramkin dish. The end result is pretty much as everyone elses, a cake-like chocolate chip cookie -soft, delicious and oh so yummy. I will say it definitely satisfied my sweet tooth. And, the calorie intake is less due to the egg replacement.

    P. S. I’m giving this recipe 5 stars eventhough I made a few substitutes, because in the end, it delivered well in consistency.

    Reply
  86. It cooked just as planned, but personally, it was too sweet. Next time I may only use 1tbsp of chocolate chips and let it cool completely before digging in! Quick and easy chocolate fix!

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  87. 5 stars
    I’m pregnant and found myself craving a chocolate chip cookie at 2am. As most I didn’t want to bake an entire batch of cookies at that time of night. I found this recipe and have been hooked ever since. It’s super easy and fast so I’m able to satisfy my craving right away. And it is also DELICIOUS.

    Reply
  88. I tried this with a friend, and we had these cute little heart shape cups but we didn’t know it was metal, so we put it in and the microwave lit up, so we took it out and put it in the oven for a few seconds, and it still tasted amazing! Going to do it again but with a microwave cup! I need to pay attention more!

    Reply
  89. […] in the mood for “all that.” Enter my cookie salvation: the single-serve “Microwave Chocolate Chip Cookie In A Mug.” Thanks to Jamieanne over at the Sweetest Kitchen for this AWESOME recipe! After zipping up […]

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  90. 4 stars
    I’m not sure whether to hate you or love you- this was really, really good. And thanks to you, I taught myself the %70 power on my new microwave! Cooked as directed and it was perfect with Bob’s baking flour and just regular sugars- I’m going to try the peanut butter suggestion soon as well as to throw in some walnuts.

    Reply
  91. 5 stars
    OMNOM NOM I used self raising gluten free flour, so it came our rather cake like but still tasted amazing. I also used crushed dark chocolate, since I didn’t have any chips, and it still came out great!

    Reply
  92. Tried many of these trying to find which is the best and this is far up there. Cooked mine for 30 secs and was well undercooked so I gave it an extra 30 in 10 second intervals and it cooked to perfection in 1 minute. I defiantly suggest this recipe!

    Reply
  93. 5 stars
    You’re a life saver! I just had a tough exam and this is going to make me feel so much better 🙂 I’ve made it before and was very impressed with it…I’m sure I will be again! I love your blog…I just read your bio, you sound like a lovely and interesting person! 🙂 🙂 – from a Kiwi in Melbourne

    Reply
  94. Are microwave cookies supposed to have a texture like cookies or are they something on its own? For those who loved the recipe I’d love to know what kind of texture you got!
    Mine looked good, from the dough to after microwaving, but the texture is cakey, dense muffin like… no hint of crispiness or cookieness, which I expected from microwave cookies though!

    Reply
  95. I’m so confused about the several people docking stars on this recipe because THEY failed to make it correctly! Don’t use an entire egg, people. Egg whites are a completely different texture than the yolk, and you’re also doubling the volume of egg in the recipe. That’s crazy. Read the directions and follow them accordingly and it’s a great express cookie when you don’t want to spend a million years on a whole batch! One tip: if you want to get a little fancy, brown the butter in a pan a bit first and it’ll just enhance the flavor like crazy. So good.

    I used a mix of chocolate chips and a bit of butterscotch chips and a sprinkle of pecan bits throughout since I had them on hand. Sadly I was out of vanilla so I’ll have to remake this again when I have it, but it still tasted great. Thanks for the recipe!

    Reply
  96. […] All it takes is five minutes and a microwave to create this mug-nificent cookie recipe from Sweetest Kitchen. […]

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  97. Microwave Chocolate Chip Cookie In A Mug –
    It’s going to be finish of mine day, however before finish I am reading this wonderful
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  98. 5 stars
    REALLY really good. made this a bunch of times at 3am. kinda makes you feel sick after but it’s worth it. i once didn’t have choco chips so i broke up a couple reese’s and put them in, rlly good would recommend.

    Reply

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