Easy Chocolate Chip Mug Cookie Cake

Okay, picture this: it’s 9 PM, you’re craving something sweet, but the idea of baking a whole cookie dough batch feels like a major commitment. Enter the magic of the mug cookie cake! I swear, this little dessert feels like a hug from the inside out — warm, gooey, chocolatey, and done in just minutes. The smell of melting chocolate chips combined with that buttery cookie aroma fills your kitchen like a cozy promise that you don’t have to wait long to satisfy your sweet tooth. Plus, making it in a mug means less cleanup (aka, win-win)! I love whipping this up on nights when I just want a quick treat without turning on the oven or getting out a dozen measuring cups. Trust me, once you try this, it’ll be your go-to “emergency” dessert masterpiece!

Quick Facts

• Yield: Serves 1
• Prep Time: 5 minutes
• Cook Time: 1 minute 30 seconds
• Total Time: 7 minutes

Ingredients

For the Main Dish:

• 3 tbsp unsalted butter, melted
• 3 tbsp brown sugar, packed
• 1/4 tsp vanilla extract
• 1 pinch salt
• 1 egg yolk (discard or save the white for another use)
• 1/4 cup all-purpose flour
• 2 tbsp mini chocolate chips

How I Make It

Step 1:

In a microwave-safe mug, start by melting the butter until it’s fully liquid and warm—about 20 seconds. This buttery base is what gives the cookie cake that rich, tender crumb.

Step 2:

Add the brown sugar, vanilla extract, and a pinch of salt to the melted butter. Stir well until the sugar starts to dissolve and the mixture looks smooth with tiny bubbles on the surface.

Step 3:

Mix in the egg yolk thoroughly. The yolk is key here—it makes the mug cookie cake ultra-rich and prevents it from turning rubbery like some microwave treats sometimes do.

Step 4:

Sift in the all-purpose flour and gently fold it into the wet ingredients. You want a thick, slightly sticky batter that clings to the spoon.

Step 5:

Gently fold in the mini chocolate chips—these little bursts of chocolate are what send this dessert over the edge.

Step 6:

Microwave your mug on high for about 1 minute and 20–30 seconds. Keep an eye on it: the cookie should look set on top but still soft and gooey inside. If it’s too wet, cook in 10-second increments. Let it cool for a minute (it’ll be hot!) and then grab a spoon and dig in.

Variations & Tips

• Swap mini chocolate chips for white chocolate or peanut butter chips for a flavor twist.
• Add a pinch of cinnamon or espresso powder to deepen the flavor.
• Try stirring in a tablespoon of chopped nuts for added crunch.
• If you like your cookie cake cakey, add an extra tablespoon of flour.
• For a dairy-free version, substitute butter with coconut oil and use a flax egg instead of the egg yolk.

How I Like to Serve It

This mug cookie cake is perfect on its own, but for an extra touch of indulgence, I love topping it with a scoop of vanilla ice cream or a drizzle of caramel sauce. It’s great for those cozy winter nights, but just as delightful for a last-minute summer treat when you want something warm without firing up the oven.

Notes

• Store any leftovers in an airtight container for up to 1 day, though it’s best eaten fresh.
• If reheating, microwave for 10–15 seconds to soften without drying it out.

Closing: This easy chocolate chip mug cookie cake is one of those simple, quick recipes that never fails to feel like a little celebration in a cup—so quick, comforting, and irresistibly gooey every single time.