Chocolate Chip Cookie in a Mug Recipe: Ready in 1 Minute
Golden at the edges and gooey in the middle, stirred together with a fork from a yolk, two sugars and melted butter. It takes 60 seconds in the microwave and about four minutes from cupboard to spoon.
- No oven needed
- Eggless version too
- Wattage timing chart
- Six flavors
The cookie from the pin: a golden, domed chocolate chip cookie in a white mug, the chocolate still glossy.
A chocolate chip cookie in a mug is the fastest real cookie there is: one mug, one fork and about 60 seconds in the microwave for a warm, gooey-centered cookie with crisp, golden edges. The card below makes one mug, or up to four cooked one at a time, with a wattage chart, an eggless version and six flavors.
In this post:
- Why it tastes like a real cookie
- The recipe, for 1 to 4 mugs
- Microwave times by wattage, plus oven and air fryer
- Five rules against a rubbery mug cookie
- Eggless, lighter, gluten-free and vegan
- Six flavors, from peanut butter to salted caramel
- Toppings, mix-ins and fixes
- Make ahead, honest calories and 14 FAQs
Why This Mug Cookie Tastes Like a Real Cookie
A cookie, not a sponge
Only the yolk goes in, never the white, and the butter is melted. That is what gives a chewy, gooey cookie instead of the springy little cake most mug recipes make.
Crisp edges, molten middle
White sugar crisps the edges, brown sugar keeps the center soft and caramel-sweet, and pulling it at 60 seconds leaves the middle gooey.
One mug, one fork
The butter melts in the mug, everything is stirred in the mug, and it is eaten from the mug. No oven to heat, no tray to wash.
Honest about the minute
Sixty seconds of cooking, give or take the microwave’s wattage. Mixing takes about two minutes and the rest one more: about four minutes, cupboard to spoon.
The Real Four Minutes
The microwave part takes about a minute. Here is the whole thing, cupboard to spoon:
- 0:00
Melt
Two tablespoons of butter in the mug, 20 to 30 seconds, under a paper towel.
- 0:30
Sugars and yolk
Both sugars and the salt stirred into the butter, then the yolk and vanilla.
- 1:15
Flour, then stop
Flour and baking powder, 10 to 15 stirs, chips folded in and pressed on top.
- 2:00
Microwave
60 to 90 seconds on high, depending on the wattage.
- 3:15
Rest
One minute while carry-over heat sets the middle.
- 4:15
Eat
Straight from the mug, with a scoop of ice cream if there is one.
A microwave heats the whole mug of batter at once rather than from the outside in, so the cookie cooks in about a minute. The batter against the hot mug sets first; stop while the middle still looks glossy and the rest finishes it.
Chocolate Chip Cookie in a Mug Recipe
The card is set for one mug. Tap 2, 3 or 4 for a group: the dough is mixed in a bowl and divided, and each mug is microwaved on its own.
Chocolate Chip Cookie in a Mug
The cookie from the pin: golden and domed, with a gooey middle and chocolate in every spoonful, stirred and cooked in one mug. The microwave takes about a minute; mixing and resting bring it to 4 or 5 minutes. Tap 2, 3 or 4 mugs for a group.
How many mugs?
Ingredients
- 2 tbsp (28 g)¼ cup (56 g)6 tbsp (84 g)½ cup (112 g) unsalted butter
- 2 tbsp (25 g)¼ cup (50 g)6 tbsp (75 g)½ cup (100 g) granulated sugar
- 1 tbsp (12 g)2 tbsp (24 g)3 tbsp (36 g)¼ cup (48 g) light brown sugar, packed
- a pinch2 pinches3 pinches¼ tsp salt
- 1234 egg yolk, no white
- ¼ tsp½ tsp¾ tsp1 tsp alcohol-free vanilla
- 3 tbsp (24 g)6 tbsp (48 g)½ cup + 1 tbsp (72 g)¾ cup (96 g) all-purpose flour
- ⅛ tsp¼ tsp¼ tsp + ⅛ tsp½ tsp baking powder, leveled
- 2½ tbsp (35 g)5 tbsp (70 g)½ cup (105 g)⅔ cup (140 g) semi-sweet chocolate chips, plus a few for the top
- flaky salt or vanilla ice cream, to serve (optional)
Yolk only; the white makes it rubbery. Alcohol-free vanilla keeps it halal. A 12 to 16 oz microwave-safe mug with straight sides; smaller ones overflow. For 2 to 4 mugs, mix in a bowl, divide, and microwave one mug at a time; two together cook unevenly.
Instructions
Melt the butter
Melt the butter in a 12 to 16 oz microwave-safe muga microwave-safe bowla microwave-safe bowla microwave-safe bowl, covered with a paper towel, 20 to 30 seconds30 to 40 seconds40 to 50 seconds45 to 60 seconds. Let it cool for a minute while you measure the rest.
Stir in the sugars and yolk
Stir in both sugars and the salt with a fork until smooth, then the yolkyolksyolksyolks and vanilla. It should look glossy, like caramel.
Add the flour, then stop
Add the flour and baking powder and stir 10 to 15 times, just until no dry flour shows. Rough-looking batter is right; more stirring makes it tough.
Fold in the chips
Fold in most of the chips, divide the dough between 2 mugs, divide it between 3 mugs, divide it between 4 mugs, then smooth the top and press the last chips in lightly.
Microwave, starting at 60 seconds
Microwave on high for 60 seconds, one mug at a time, one mug at a time, one mug at a time. Done: set edges and a glossy, slightly underdone center. Still liquid? Add 10-second bursts. Other wattages: see the table below.
Rest 1 minute
Rest it 1 minute so carry-over heat sets the center. The mug is very hot: hold the handle. Eat it warm, straight from the mug.
Mug Cookie Microwave Times by Wattage
Times are for one mug of the recipe as written, cooked on high. Check at the first time, then add 10-second bursts.
| Microwave or method | Check at | Usually done in | Notes |
|---|---|---|---|
| Microwave or method700 W | Check at80 seconds | Usually done in80 to 95 seconds | NotesOlder and compact microwaves |
| Microwave or method900 W | Check at65 seconds | Usually done in65 to 80 seconds | NotesAdd 10-second bursts |
| Microwave or method1000 to 1100 W | Check at60 seconds | Usually done in60 to 70 seconds | NotesWhat the card is written for |
| Microwave or method1200 W and up | Check at45 seconds | Usually done in45 to 55 seconds | NotesGoes from gooey to rubbery fast |
| Microwave or methodOven, in a ramekin | Check at12 minutes | Usually done in12 to 14 minutes at 350°F (175°C) | NotesGreased 6 to 8 oz oven-safe ramekin; crisper edges |
| Microwave or methodAir fryer, in a ramekin | Check at8 minutes | Usually done in8 to 12 minutes at 320°F (160°C) | NotesThe top browns fast; lay foil over it if it darkens. Models vary |
Wattage is printed inside the door or on the back of most microwaves. Not sure? Start at 60 seconds and add 10-second bursts. The half-size mug needs roughly half the time, 30 to 40 seconds at 1000 W. Two mugs at once cook unevenly, so cook them one at a time.
What done looks like: set edges, a molten center and chocolate that ribbons off the spoon.
Which Mug to Use
| Mug | What happens |
|---|---|
| Mug12 to 16 oz ceramic, straight sides | What happensBest: room to rise and an even bake |
| Mug8 to 10 oz small mug | What happensOverflows; use the half-size recipe in the tabs below |
| MugWide, shallow mug or bowl | What happensThe batter spreads thin and overcooks; check 10 to 15 seconds early |
| MugTall, narrow mug | What happensDeep batter; the center needs an extra 10 to 20 seconds |
| MugMetal, or a mug with metallic trim | What happensNever in the microwave |
| MugRamekin, 6 to 8 oz | What happensFor the oven or air fryer; grease it first |
Five Rules for a Gooey, Not Rubbery, Mug Cookie
Into the mug: the dough with its fork, and the flour, both sugars, melted butter, the yolk and the chips around it.
Yolk only, not the whole egg
The white sets firm and spongy, like a hard-boiled egg, and turns the cookie into cake. The yolk gives richness and binds it. Save the white for tomorrow’s scrambled eggs.
Both sugars
White sugar gives crisp edges; brown sugar gives chew, moisture and a caramel note. White alone is dry and crumbly; brown alone is dense and sticky.
Stir 10 to 15 times, then stop
Once the flour goes in, stir only until no dry flour shows. More stirring builds gluten and a tough, bread-like cookie. Rough-looking batter is right.
Start at 60 seconds
Microwaves vary a lot. Check at 60 seconds (45 at 1200 W): set edges and a glossy, slightly underdone center mean it is done. Add time in 10-second bursts; it cannot be taken back.
Rest 1 minute
Carry-over heat turns the center from liquid to gooey, and the mug cools enough to hold. Eaten straight away, the very middle is still batter.
Eggless, Lighter and Gluten-Free Mug Cookies
The same method with one change each. Tap a version:
Eggless Chocolate Chip Mug Cookie
The most searched swap. 1 tbsp milk replaces the yolk, and an extra teaspoon of flour makes up for the thinner liquid.
- 3 tbsp + 1 tsp (27 g) all-purpose flour
- 2 tbsp (25 g) granulated sugar + 1 tbsp (12 g) brown sugar
- ⅛ tsp baking powder + a pinch of salt
- 2 tbsp (28 g) unsalted butter, melted
- 1 tbsp milk, any kind
- ¼ tsp alcohol-free vanilla
- 2½ tbsp (35 g) chocolate chips
Same method, milk in place of the yolk. Without the yolk it sets more softly, so check at 50 seconds (1000 W) and rest the full minute. Fudgy and a little less chewy; about 630 calories.
Lighter Half-Size Mug Cookie
Half the batter with a little less chocolate: about 315 calories instead of about 660.
- 1½ tbsp (12 g) all-purpose flour
- 1 tbsp (12 g) granulated sugar + 1½ tsp (6 g) brown sugar
- a small pinch each of baking powder and salt
- 1 tbsp (14 g) unsalted butter, melted
- half a beaten yolk (about 2 tsp) or 2 tsp milk
- a few drops of alcohol-free vanilla
- 1 tbsp (15 g) mini chocolate chips
Use an 8 to 10 oz mug and microwave 30 to 40 seconds at 1000 W, then rest 1 minute. With milk instead of the yolk, about 295 calories. For a no-bake snack with more protein, try these protein balls with flax seed.
Gluten-Free Mug Cookie
Swap the flour for 3 tbsp of a 1:1 gluten-free flour blend, one that contains xanthan gum. Let the batter sit 1 minute before cooking so the flour hydrates and bakes up less gritty. Slightly more crumbly than the original.
Grain-free: 4 tbsp almond flour instead; denser and moister, so check at 50 seconds. Make sure the chips and baking powder are labeled gluten-free.
Dairy-Free or Vegan Mug Cookie
Dairy-free: 2 tbsp melted coconut oil instead of the butter, and dairy-free chocolate chips. Same time, same texture.
Vegan: the eggless version made with coconut oil, oat or soy milk and dairy-free chips. Check at 50 seconds; it stays fudgy in the middle.
Ingredient Swaps
| Out of | Use | What changes |
|---|---|---|
| Out ofEgg yolk | Use1 tbsp milk + 1 tsp extra flour | What changesSofter and fudgier (the eggless tab) |
| Out ofBrown sugar | Use1 more tbsp white sugar (3 tbsp in all) | What changesCrisper, paler, less chewy |
| Out ofBaking powder | UseLeave it out | What changesBarely rises; denser and fudgier |
| Out ofButter | Use2 tbsp melted coconut oil | What changesSame texture; neutral oil is greasier, applesauce makes it cakey |
| Out ofAll-purpose flour | Use1:1 gluten-free blend, or 4 tbsp almond flour | What changesSlightly crumbly; almond is denser |
| Out ofChocolate chips | UseA chopped chocolate bar | What changesBigger melted pools |
| Out ofVanilla | UseAlcohol-free vanilla or vanilla bean paste | What changesOr leave it out; a small loss of flavor |
Calories, Honestly
| Version | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|
| VersionAs written, 1 mug | Calories~660 | Protein~7 g | Carbs~78 g | Fat~38 g |
| VersionEggless | Calories~630 | Protein~5 g | Carbs~80 g | Fat~34 g |
| VersionLighter half mug | Calories~315 | Protein~3 g | Carbs~37 g | Fat~18 g |
Approximate figures with semi-sweet chips. The butter and chocolate are more than half the calories, which makes one mug a full, rich dessert rather than a light snack. If around 300 calories is the goal, the half mug is the one to make.
Six Mug Cookie Flavors
Three from the tabs: classic with vanilla ice cream, a peanut butter swirl and a salted caramel drizzle.
Same one-minute method, different flavor. Each tab lists only what changes from the card. Tap one:
Classic Chocolate Chip Mug Cookie
The card above and the cookie on the pin: semi-sweet chips, both sugars, yolk only. Press a few extra chips on top before cooking so they melt into glossy pools, and scrape right down to the crisp edge at the bottom.
Peanut Butter Chocolate Chip Mug Cookie
Replace 1 tbsp of the butter with 1 tbsp smooth peanut butter, melted together so they blend evenly, and use 2 tbsp semi-sweet or peanut butter chips.
The batter is thicker and denser: allow 70 to 80 seconds at 1000 W. Swirl a spoon of peanut butter over the top while it is hot. The most filling of the six.
Matcha White Chocolate Mug Cookie
Use 3 tbsp granulated sugar and no brown sugar, sift 1 tsp matcha with the flour (lumps will not dissolve), and swap in 2 to 3 tbsp white chocolate chips.
The batter turns pale green; ceremonial-grade matcha gives the brightest color. Cook 60 seconds exactly, since matcha mug cookies go rubbery fast.
Strawberry White Chocolate Mug Cookie
Use 3 tbsp granulated sugar and no brown, add 1 tsp freeze-dried strawberry powder with the flour and fold in 2 tbsp white chocolate chips. Jam works too: 1 tbsp, with the butter cut to 1½ tbsp.
Pink batter is right. Cook 60 seconds and finish with a drizzle of melted white chocolate: a pretty mug for Valentine’s Day or spring, alongside these easy Easter desserts.
Mocha Mug Cookie
Use 1 tbsp granulated and 2 tbsp brown sugar, and whisk 1 tsp instant coffee or espresso powder and 1 tbsp cocoa powder into the flour. Swap in 2 tbsp dark chocolate chips (70%).
The batter is almost black, so it looks done early: cook 60 to 70 seconds and trust the edges. Best with vanilla ice cream. It contains caffeine, so this one is for adults.
Salted Caramel Mug Cookie
Use 1 tbsp granulated and 2 tbsp brown sugar, raise the salt to ¼ tsp, and ribbon 1 tbsp caramel sauce through the batter last, without mixing it in. Use 2 tbsp semi-sweet chips.
Cook 60 seconds, since caramel scorches, then add a pinch of flaky sea salt straight away and more warm caramel to serve.
Toppings and Mix-Ins for a Mug Cookie
Everything that goes on after the rest:
Vanilla ice cream
A cold scoop on the hot cookie is the best part: it melts into the gooey middle. Add it after the 1-minute rest.
Flaky sea salt
A pinch right after cooking, while the top is still tacky, sharpens every bit of chocolate.
Caramel drizzle
Warm a spoon of caramel sauce for 10 seconds and pour it into the center, then a few flakes of salt.
Peanut butter swirl
A spoon of smooth peanut butter on the hot cookie melts in seconds; swirl it with the spoon.
Whipped cream
Cold whipped cream melts into the warm cookie almost like a mousse layer. Add it just before eating.
Fresh strawberries
Cold, tart sliced strawberries against warm chocolate cut the richness.
Hazelnut cocoa spread
Warm a spoonful for 10 seconds and drizzle it over the finished cookie.
Banana slices
Cold banana and a drizzle of peanut butter on the warm cookie: a classic trio.
Swap the Chocolate
| Chocolate | Amount | Result |
|---|---|---|
| ChocolateSemi-sweet chips (as written) | Amount2½ tbsp (35 g) | ResultClassic and balanced |
| ChocolateDark chocolate, chopped | Amount2½ tbsp | ResultLess sweet, big melted pools |
| ChocolateMilk chocolate chips | Amount2½ tbsp | ResultSweeter and softer |
| ChocolateWhite chocolate chips | Amount2 tbsp | ResultVery sweet; scorches, so check at 50 seconds |
| ChocolatePeanut butter chips | Amount2 tbsp | ResultNutty; best in the peanut butter version |
| ChocolateMixed chips | Amount2½ tbsp in all | ResultA little of everything |
Stir-Ins
| Stir-in | How much | Notes |
|---|---|---|
| Stir-inGround cinnamon | How much¼ tsp | NotesWith the flour; a snickerdoodle note |
| Stir-inInstant coffee | How much½ tsp | NotesDissolved in the warm butter; contains caffeine |
| Stir-inHazelnut cocoa spread | How much1 tsp | NotesDropped into the center before cooking, for a molten middle |
| Stir-inToasted walnuts or pecans | How much1 tbsp, chopped | NotesFolded in with the chips |
| Stir-inPeanut butter | How much1 tbsp, for 1 tbsp of the butter | NotesSee the peanut butter tab |
When one mug is not enough:
- A mug cookie bar for a party: jars of dry mix and the toppings beside a dessert grazing table
- A whole tray, almost as fast: crescent roll dessert recipes
- A full batch of cookies: soft cinnamon roll cookies
- Something smaller: the lighter half mug in the tabs above
Mug Cookie Troubleshooting
Rubbery and spongy
Why: a whole egg instead of just the yolk, or too long in the microwave. Fix: yolk only, since the white sets firm like a hard-boiled egg, and pull it while the center still looks glossy.
Center still liquid after 90 seconds
Why: a low-wattage microwave, or a tall, narrow mug with deep batter. Fix: 10-second bursts until only the very middle looks soft; under 800 W, expect 20 to 30 seconds more. Next time, a 12 to 16 oz straight-sided mug.
Tough and dry, like a bread roll
Why: overmixed or overcooked. Fix: stir only until no flour shows, even if the batter looks rough, and start at 60 seconds. Time can be added, never taken away.
Flat, with no rise
Why: old baking powder, or none. Fix: drop ½ tsp into hot water; it should fizz hard. If it does not, replace it. Even ⅛ tsp of fresh powder makes a visible difference.
Overflowed or exploded
Why: the mug was too small or the baking powder heaped. Fix: a 12 to 16 oz mug and a level ⅛ tsp. Small mugs suit the half-size recipe.
Greasy pool on top
Why: butter too hot, or not stirred in fully. Fix: let the melted butter cool a minute, and stir the sugars into it until smooth before the yolk goes in.
Scorched chips or a hard bottom
Why: overcooked, especially at 1200 W and up. Fix: press the top chips in lightly, start at 45 seconds on a powerful microwave, and stop while the middle is soft.
Tastes floury
Why: taken out while the middle was still wet and opaque rather than glossy. Fix: another 10 seconds, then the full 1-minute rest.
Make Ahead and Storage
| How | How long | |
|---|---|---|
| Dry mix jars | HowFlour, both sugars, baking powder, salt and chips for one mug, sealed | How longUp to 3 months; add butter, yolk and vanilla to cook |
| Mixed dough | HowCovered, in the mug, in the fridge | How longUp to 1 day; add 10 to 15 seconds from cold |
| Frozen dough | HowRolled into a ball, wrapped, frozen | How longUp to 1 month; thaw overnight in the fridge, then cook as normal |
| Cooked cookie | HowBest eaten warm, within minutes | How longIt firms as it cools; 10 seconds in the microwave softens it |
Nutrition (approximate, per mug as written)
One mug as written with semi-sweet chips, before toppings. Halal with alcohol-free vanilla; contains gluten, dairy and egg. The lighter half mug is about 315 calories.
Chocolate Chip Cookie in a Mug: FAQs
How do you make a chocolate chip cookie in a mug?
Melt 2 tbsp butter in a 12 to 16 oz mug, stir in 2 tbsp white sugar, 1 tbsp brown sugar, a pinch of salt, an egg yolk and alcohol-free vanilla, then 3 tbsp flour and ⅛ tsp baking powder. Fold in chocolate chips, microwave 60 seconds, add 10-second bursts if needed, and rest 1 minute.
How long do you microwave a cookie in a mug?
About 60 seconds at 1000 to 1100 W, 45 to 55 seconds at 1200 W and up, 65 to 80 at 900 W and 80 to 95 at 700 W. Stop when the edges are set and the center is still glossy; it finishes setting during the 1-minute rest.
Can you make a mug cookie without egg?
Yes. Replace the yolk with 1 tbsp milk and add 1 extra teaspoon of flour. The cookie comes out softer and fudgier, so start checking at 50 seconds. With coconut oil, plant milk and dairy-free chips it is fully vegan.
Why is my mug cookie rubbery?
Usually a whole egg instead of just the yolk: the white sets firm and spongy. Overcooking is the other cause, since 15 extra seconds can turn gooey into chewy. Use only the yolk, start at 60 seconds, and pull it while the middle still looks underdone.
Why did my mug cookie explode in the microwave?
The mug was too small or the baking powder was heaped. The batter needs room to rise, so use a 12 to 16 oz mug and level the ⅛ tsp baking powder exactly. A mug under 10 oz suits the half-size recipe.
Can I make a mug cookie without brown sugar?
Yes. Use 3 tbsp white sugar in total. It turns out crisper at the edges, paler and less chewy. A few drops of maple syrup or molasses with the white sugar bring back some of the caramel flavor.
Can I make it without baking powder?
Yes. Leave it out and the cookie barely rises: denser and fudgier, more like warm cookie dough. Cook it the same way and judge it by the edges, which should be set while the middle stays glossy.
How do you make a gluten-free mug cookie?
Swap the flour for 3 tbsp of a 1:1 gluten-free flour blend that contains xanthan gum, and let the batter sit 1 minute before cooking. Almond flour also works at 4 tbsp, for a denser, grain-free cookie. Check that the chips and baking powder are labeled gluten-free.
Can I bake a mug cookie in the oven?
Yes, in a greased 6 to 8 oz oven-safe ramekin at 350°F (175°C) for 12 to 14 minutes, until the edges are golden and the middle is just set. Most coffee mugs are not oven-safe. The oven version has crisper edges, closer to a baked cookie.
What size mug is best for a mug cookie?
A 12 to 16 oz microwave-safe ceramic mug with straight sides. Smaller mugs overflow, and wide, shallow ones spread the batter thin so it overcooks. Metal mugs and mugs with metallic trim must never go in the microwave.
Can I make mug cookie dough ahead?
Yes. Mix the dry ingredients and chips in a sealed jar for up to 3 months, then add the butter, yolk and vanilla. Mixed dough keeps covered in the fridge for up to 1 day; add 10 to 15 seconds when cooking it cold.
Is there a healthy or protein mug cookie?
The lighter half mug is about 315 calories. For more protein, swap 1 tbsp of the flour for vanilla or unflavored protein powder and cook 10 seconds less, since it dries out fast. It is still a dessert, not a health food.
Can kids make a chocolate chip mug cookie?
Yes, with an adult close by. The mug and the melted chocolate get very hot, so use an oven mitt and wait the full minute. For young children, cook it until just set or make the eggless version, and skip the mocha, which contains caffeine.
How many calories are in a chocolate chip mug cookie?
About 660 calories as written; the butter and chocolate chips make up more than half. The lighter half mug is about 315 and the eggless version about 630. All figures are approximate and depend on the chocolate.
Save the pin so the recipe, the wattage chart and the six flavors are one tap away.
More Cookies and Easy Desserts
Cookies by the tray, fall bakes, party cups and holiday desserts.
Soft Cinnamon Roll Cookies
A whole tray, cinnamon-swirled. See the recipe → Fall CookiesPumpkin Pie Sugar Cookies
Pumpkin pie flavor in a cookie. See the recipe → BrowniesPumpkin Pie Brownies
Two desserts in one pan. See the recipe → Sandwich CakesPumpkin Whoopie Pies
Soft, spiced and filled. See the recipe → PartyDessert Charcuterie Cups
A sweet cup for every guest. See the cups → HolidayThanksgiving Desserts That Are Not Pie
For the holiday table. See the list →Yolk only, two sugars, fifteen stirs, sixty seconds and a minute of rest. A warm, gooey cookie in about four minutes.
Pin this chocolate chip cookie in a mug for the next late-night craving.
