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Mug Cookie Recipe: Single-Serve Gooeyness in 90 Seconds

You know those nights when you want a warm, gooey cookie but don't want to bake an entire batch? Yeah, me too. That's why this mug cookie recipe exists, and it's about to change your late-night snack game forever. We're talking a perfectly soft, chocolatey cookie that cooks in your microwave in under two minutes....
Print Recipe
Course mug cookie recipe

Ingredients
  

  • 2 tablespoons unsalted butter melted
  • 2 tablespoons granulated sugar
  • 2 tablespoons packed brown sugar
  • 1 large egg yolk
  • 1/4 teaspoon vanilla extract
  • 1/4 cup all-purpose flour
  • 1/8 teaspoon baking powder
  • Pinch of salt
  • 2 tablespoons chocolate chips plus more for topping

Instructions
 

  • In a microwave-safe mug, add the melted butter, granulated sugar, and brown sugar. Stir until well combined and smooth.
  • Add the egg yolk and vanilla extract. Mix until fully incorporated.
  • Add the flour, baking powder, and salt. Stir gently until just combined — do not overmix. A few small lumps are okay.
  • Fold in the chocolate chips. Sprinkle a few extra chips on top for looks.
  • Microwave on high for 60 seconds. Check the cookie — it should be set around the edges but still soft in the center. If needed, microwave in 10-second bursts until done. Total time is usually 60-90 seconds.
  • Let the cookie rest in the mug for 30 seconds before eating. The center will continue to set and the chocolate will cool slightly.
  • Enjoy straight from the mug with a spoon. Add ice cream or a drizzle of sauce if desired.

Notes

1. Every microwave is different. Start with 60 seconds and add time in 10-second increments to avoid overcooking.
2. For a vegan version, use vegan butter, a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water), and plant-based milk if needed for consistency.
3. To make it gluten-free, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
4. Store any leftover cookie in the fridge for up to 2 days. Reheat for 10-15 seconds in the microwave.
5. Do not freeze this cookie — the texture becomes grainy upon thawing.