This is the best Chocolate Chip Cookie in a Mug! It’s chewy, ooey-gooey, and packed with chocolate. The perfect personal-sized, microwave dessert!
Finally. A chocolate chip microwave cookie recipe that ISN’T CRUMBLY. You guys. I have tried so many different recipes and they all come out so bland and dry OR super gummy and gross.
This chocolate chip cookie in a mug couldn’t be further from that. It’s chewy, gooey, and loaded with chocolate. Don’t forget the scoop of ice cream on top!
Ingredients
This mug cookie uses your standard cookie ingredients, but has a secret ingredient for flavor and texture: maple syrup!
- Butter – adds flavor and tenderness. Using unsalted butter allows you to control how much salt goes into the recipe. If salted butter is the only butter available, simply omit the salt.
- Brown Sugar – contains molasses which yields a rich flavor and moist, chewy cookie. Dark brown sugar is approximately 20% molasses and light brown sugar is 10%. Dark brown sugar is called for in the recipe, but either can be used.
- Maple Syrup – provides additional sweetness and also helps make the cookie rich and fudge-y. I tried making this cookie without the syrup, but the flavor and texture were lacking. Be sure you’re using pure maple syrup, not pancake syrup.
- Egg Yolk – helps bind the cookie together while also adding a chewy texture. Using only an egg yolk makes this mug cookie ultra fudge-y. I tried using an egg replacement (like applesauce) and the texture was too cake-like.
- Vanilla Extract – adds a sweet flavor and depth. Without it, the cookies will taste bland. Pure vanilla extract is always preferred, but imitation will be fine in a pinch.
- All-Purpose Flour – a good base for all different kinds of baked goods, especially cookies. The amount of flour added in a recipe will produce different textures — more flour = drier cookie that will hold its shape whereas less flour = chewy. It’s important to not over-measure the flour in today’s recipe or you’ll end up with a cake-y texture.
- Salt – a must for any sweet treat! Salt enhances other flavors in the cookies while also balancing out the sweetness from the sugar and maple syrup.
- Chocolate Chips/Chunks – stirred into the batter to create gooey pools of melty chocolate in every bite. Feel free to use any chocolate chip (milk, semi-sweet, dark, etc.) you enjoy!
How to make
This cookie is so quick, making it the perfect dessert for when you need a chocolate chip cookie STAT!
- Melt butter in a microwave-safe mug, then stir in brown sugar, maple syrup, egg yolk, vanilla, flour, salt, and chocolate chips.
- Microwave for 45 seconds – 120 seconds or until the cookie is cooked to your liking.
- Cool slightly, then serve with a scoop of vanilla ice cream and enjoy!
Why didn’t my chocolate chip mug cookie rise?
Since there isn’t a leavening agent like baking soda or baking powder in this recipe, the cookie likely won’t rise much in the microwave, and that’s what is intended.
I tried testing this cookie with baking soda and it rose a ton, but the texture was more cake-like instead of being a rich, chewy cookie.
Why is my chocolate chip cookie in a mug dry?
If your cookie is too dry you likely added too much flour or microwaved the cookie for too long.
- To properly measure flour: use a spoon to scoop the flour into your measuring cup, then level off the top with the back of a knife. This ensures you don’t use too much flour.
- To avoid over “baking”: start with 45 seconds and add more time, if necessary. It’s better to have an under “baked” cookie. The longer it cooks, the more cake-like it will be.
Can you bake a mug cookie?
Yes, it takes significantly longer, but it turns out like a deep dish gooey cookie!
- Pre-heat oven to 350 degrees F and grease an oven-safe ramekin with cooking spray and set aside.
- Melt butter in a medium sized microwave safe bowl, then stir in the remaining ingredients.
- Pour batter into the prepared ramekin and bake for 10-30 minutes or until the cookie is baked to your liking.
- Remove from oven, serve with a scoop of vanilla ice cream, and enjoy!
How to store
Since this is a single-serving, 5-minute recipe, no need to store it! You can whip it up right before you’re ready to eat it.
If you don’t finish your cookie and do want to save it for later, cover it and keep it in the fridge for 2-3 days, then reheat in the microwave.
– Jennifer
Chocolate Chip Cookie in a Mug
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons dark brown sugar
- 1 tablespoon pure maple syrup
- 1 large egg yolk
- 1 teaspoon vanilla extract
- ¼ cup all-purpose flour spoon and leveled
- ¼ teaspoon salt
- 2 tablespoons chocolate chips/chunks plus more for topping, if desired
Instructions
- Place butter into a microwave-safe mug and microwave until melted.
- Stir in brown sugar, maple syrup, egg yolk, and vanilla until smooth, then stir in flour, salt, and chocolate chips.
- Sprinkle with a few more chocolate chips, if desired, then microwave for 45 seconds - 120 seconds* or until the cookie is cooked to your liking.
- Cool slightly, then serve with a scoop of vanilla ice cream and enjoy!
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Notes
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Nutrition Information
*Note: Nutrition information is estimated and varies based on products used.