This Chocolate Chip Cookie Mug Cake is like enjoying a warm chocolate chip cookie straight from a mug. It’s soft, light, fluffy, buttery, eggless and is truly one of the best single-serve desserts you’ll ever taste!
My top tips – Use dark brown sugar for rich caramel notes and enjoy it hot for the best texture when the chocolate chips are warm and gooey. Continue for more!
👉 This chocolate chip cookie mug cake recipe has been a reader favorite since I first shared the recipe in 2018. The short video pin on Pinterest has garnered over 2,500 impressions and has been saved more than 6,000 times! It was updated with new photos and step-by-step instructions in January 2025.
Mug cake recipes are ideal for when crave a quick, single-serve dessert with minimal cleanup. Ready in just minutes, they deliver a warm, satisfying treat without the need to bake a whole batch of cookies —especially when it tastes like a gooey, warm chocolate chip cookie cake that’s outrageously delicious right from the mug!
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Reasons to love it
Perfect single serve dessert: It’s perfect for when you want a quick dessert without baking an entire cake, or as a late-night indulgence.
Texture: It has a soft, light and fluffy texture.
Eggless: Made without eggs and is also nut-free.
Quick and easy: Ready in just two minutes from start to finish, and you mix everything right in the mug for effortless cleanup.
Ingredients You’ll Need
- Butter: Use unsalted butter, and if you’re using salted butter, be sure to reduce the amount of added salt. I also recommend using butter at room temperature, as it melts faster in the microwave. Cold butter takes longer to melt and can make the mug hotter by the time it fully melts.
- All purpose flour: Be sure to fluff your flour before scooping it into the measuring cup to avoid adding too much, which could make the chocolate chip mug cake denser than desired.
- Milk: I add 2 tablespoons of whole milk to add richness and moisture. Any kind of milk will work.
- Brown sugar: I love using dark brown sugar for its rich, molasses-like flavor, which gives the mug cake that classic chocolate chip cookie taste. However, light or golden brown sugar works just as well. If you’re a visual learner, check out the video on YouTube for a step-by-step guide!
- Chocolate chips: My go-to brand is Ghirardelli, which I use in all my chocolate chip recipes. I’ve also had great results with the Costco-sized bags and Nestlé chocolate chips.
How to make chocolate chip cookie mug cake in microwave?
👩🍳 Pro tip – Be sure not to let the butter get too hot—just melt it until smooth. If it overheats, let it cool for about a minute before mixing in the remaining ingredients.
👉 Love brown sugar dessert recipes? Check out our round up post of dessert recipes using brown sugar with over 28 recipes.
Step 7 – Microwave on high for 1 minute and 20 seconds for a wide mug or 1 minute and 30 seconds for a tall, narrow mug.
👩🍳 Pro tip – Cooking longer might make the cake drier!
Serving suggestion
Remove it from the microwave, then sprinkle with more chocolate chips and a pinch of sea salt. Enjoy it warm with a cold glass of milk for the ultimate treat, or top with vanilla ice cream or whipped cream for an extra indulgence!
Recipe tips
- Butter – Use unsalted butter, or reduce the added salt if using salted. I prefer to use room temperature butter as it melts faster without making the mug hot.
- Brown sugar – I love using dark brown sugar for its rich, molasses-like flavor, however, light or golden brown sugar works just as well.
- Enjoy Hot – Like most microwave cakes, it can dry out if eaten later, so we recommend serving it hot for the best texture!
- Finish with salt!
More mug cakes
Chocolate Chip Cookie Mug Cake
This Chocolate Chip Cookie Mug Cake is like enjoying a warm chocolate chip cookie straight from a mug. It’s soft, light, fluffy, buttery, eggless and is truly one of the best single-serve desserts you’ll ever taste!
Servings: 1 Serving
Calories: 565kcal
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Instructions
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Place butter in a large microwave safe coffee mug. Microwave until just melted (be careful not to overheat), about 30-60 seconds.
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Remove the mug from the microwave and let it cool slightly if it’s too hot. We prefer the butter to be fully melted, but not piping hot.
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Add flour, brown sugar, milk, vanilla, baking powder and salt. Stir well with a fork, until smooth. Mix in 2 ½ tablespoons chocolate chips.
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Microwave on high for 1 minute and 20 seconds for a wide mug (as shown in the picture) or 1 minute and 30 seconds for a tall, narrow mug. Cooking longer might make the cake drier!
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Remove it from the microwave, then sprinkle with more chocolate chips and a pinch of sea salt. Enjoy it hot!
Notes
Brown sugar – I love using dark brown sugar for its rich, molasses-like flavor, however, light or golden brown sugar works just as well.
Enjoy Hot – Like most microwave cakes, it can dry out if eaten later, so we recommend serving it hot for the best texture!
Nutrition
Serving: 1 Serving | Calories: 565kcal | Carbohydrates: 100g | Protein: 7g | Fat: 32g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 268mg | Potassium: 374mg | Fiber: 4g | Sugar: 67g | Vitamin A: 767IU | Calcium: 235mg | Iron: 4mg
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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