Chocolate Chip Cookie in a Mug Recipe

There are evenings when you crave something sweet but don’t want to preheat the oven. That’s where the Cookie in a Mug comes in — the easiest way to make a warm, gooey chocolate chip cookie for one (or two if you’re feeling generous).

The first time I tried this recipe, it was out of pure impatience. I wanted dessert fast. No mixers, no trays, just a spoon and a mug. 

The result? A soft, buttery cookie that tastes like the real deal — golden on top, warm in the center, and filled with melty chocolate chips. It’s the kind of treat that makes you smile after the first bite.

Why You’ll Love It

This single-serve cookie isn’t just quick — it’s comforting. You get that classic cookie flavor without baking a whole batch. It’s perfect for those cozy nights on the couch, study breaks, or late-night cravings that just won’t go away.

You don’t need fancy ingredients or special tools — just a mug, a spoon, and a microwave. And unlike some mug recipes that end up rubbery or dry, this one stays soft and buttery thanks to the balance of sugar, fat, and a splash of milk.

Ingredients (Serves 1–2)

• 1 tablespoon unsalted butter
• 1 tablespoon brown sugar
• 1 tablespoon granulated sugar
• ⅛ teaspoon vanilla extract
• Pinch of salt
• 1 egg yolk (no white)
• 3 tablespoons all-purpose flour
• 2 tablespoons chocolate chips (or chunks)
• Splash of milk (optional, if the batter looks dry)

Melt the Butter

Place the butter in your favorite microwave-safe mug and heat for about 20–25 seconds, just until melted. Let it cool for a moment so it doesn’t scramble the egg yolk later.

The butter gives this mug cookie its soft, rich texture — it’s the base that holds everything together.

Mix in the Sugars and Vanilla

Add both sugars, vanilla, and a tiny pinch of salt. Stir until everything is combined. This step helps dissolve the sugar slightly, giving the cookie a smoother texture and deeper flavor once cooked.

If you want an extra caramel note, you can add a drop of maple syrup or a sprinkle of cinnamon. It’s small details like this that make a mug cookie feel homemade rather than rushed.

Add the Egg Yolk

Crack an egg and separate the yolk — you’ll only need that rich, golden part. Add it to the mug and stir well until fully blended.

The yolk gives the cookie body and richness, making it taste more like a real baked dessert than a microwaved shortcut.

Add the Flour and Chocolate Chips

Stir in the flour with a fork or spoon until no streaks remain. The dough should look thick but scoopable. Fold in the chocolate chips — or whatever mix-ins you love.

Here are some fun variations:

• White chocolate and macadamia nuts
• Mini peanut butter cups
• Crushed pretzels for a salty-sweet crunch
• A spoonful of Nutella swirled through the center

If the batter feels too dry, add a teaspoon of milk. Every microwave heats differently, and sometimes the flour absorbs more moisture than expected.

Microwave It

Place the mug in the microwave and cook for 40–60 seconds, depending on your microwave’s power. Start with 45 seconds and check the texture — it should look just set on top but still soft in the middle.

Remember, it continues to cook for a few seconds after you remove it, so don’t overdo it. The goal is a warm, gooey cookie, not a sponge.

Let it cool for a minute before digging in — that’s when the chocolate melts just enough to create those irresistible pockets of sweetness.

Why This Recipe Works

The magic of this recipe lies in balance. Butter for richness, sugar for sweetness and structure, and just enough flour to hold it together. The egg yolk makes the cookie soft instead of cakey, and microwaving keeps the center gooey while the edges firm up slightly.

It’s science meeting simplicity — and the best part is you can make it in under five minutes from start to finish.

Make It Your Own

Part of the fun is experimenting. Once you’ve nailed the classic version, try changing it up:

• Double Chocolate: Add a teaspoon of cocoa powder to the batter for a brownie-style cookie.
• Peanut Butter Cookie: Stir in a spoonful of peanut butter before microwaving.
• S’mores Version: Mix in crushed graham crackers and top with mini marshmallows.
• Oatmeal Cookie: Add a tablespoon of quick oats and a pinch of cinnamon.

You should also check out my chocolate mug cake recipe, that’s super easy to make and delicious.

Storing and Reheating

If you happen to save half (though that’s rare), cover the mug and refrigerate for up to 1 day. Reheat in the microwave for about 10–15 seconds to bring back the soft, melty texture.

You can also pre-mix the dry ingredients in small jars for an instant dessert mix — just add butter, egg yolk, and vanilla when you’re ready to make it.

Why You’ll Make It Again

This cookie in a mug is the definition of instant comfort. It’s the kind of dessert that fits into real life — no waiting, no cleanup, no leftovers. Just a warm bite of sweetness exactly when you need it.

Once you make it once, you’ll find yourself coming back to it whenever the craving hits. It’s a little indulgence that feels like a reward for getting through the day.

Can I Make It Without Eggs?

Yes, you can! Replace the egg yolk with a tablespoon of milk and an extra teaspoon of butter. The texture will be slightly softer but still delicious and gooey.

Can I Bake It Instead of Microwaving?

If you prefer the oven, pour the mixture into a small ramekin and bake at 350°F (175°C) for about 10–12 minutes. It will come out like a soft-baked cookie — crisp around the edges, warm in the middle.