How to make mug microwave cookies?

Making microwave mug cookies is simple! Mix 2 tbsp flour, 1 tbsp brown sugar, 1 tbsp melted butter, 1 egg yolk, 1/4 tsp vanilla, a pinch of salt, and 1 tbsp mini chocolate chips in a microwave-safe mug. Microwave at 70% power for 45-90 seconds until edges are set. Let cool for 30 seconds before enjoying your perfect single-serving cookie.

Can I bake my cookies in the microwave?

Yes! Microwave cookie baking works perfectly for single-serving portions. Use 70% power instead of full power to prevent overcooking. The key is proper timing (45-90 seconds) and using a ceramic mug for even heat distribution. Microwave cookies have a slightly different texture than oven-baked but are deliciously soft and gooey.

How to melt chocolate chips in a mug?

To melt chocolate chips in a mug, place chips in a microwave-safe ceramic mug and heat in 15-20 second intervals at 50% power, stirring between each interval. This prevents burning and ensures smooth melting. For mug cookies, you don't need to pre-melt chips - they'll melt perfectly during the cookie cooking process.

How long do you microwave a chocolate chip mug cookie?

Microwave chocolate chip mug cookies for 45-90 seconds at 70% power, depending on your microwave's wattage and desired texture. Start with 45 seconds for a gooey center, then add 10-15 second intervals if needed. The cookie is done when edges are set but center may still look slightly underdone - it continues cooking from residual heat.

Can you make a mug cookie without an oven?

Absolutely! Mug cookies are specifically designed for microwave cooking without an oven. This method is perfect for dorms, offices, or anywhere you don't have oven access. The microwave creates steam that produces a tender, cake-like texture that's different from but equally delicious as traditional oven-baked cookies.

Why does my mug cookie turn out cakey or dry?

Cakey texture usually results from too much flour or liquid, while dryness comes from overcooking or insufficient fat. To fix: reduce flour by 1/2 teaspoon for less cake-like texture, increase butter slightly for moisture, and reduce cooking time by 10-15 seconds. Using 70% power instead of full power also helps prevent drying.

Can I use substitutes like oil instead of butter or egg yolk?

Yes! You can substitute melted coconut oil for butter (same amount), though texture may be slightly different. Replace egg yolk with 1 tablespoon applesauce or 1/4 mashed banana for egg-free versions. For vegan options, use plant-based butter and flax eggs. Each substitution may require slight timing adjustments.

Which mug size works best for cooking a mug cookie?

A standard 12-ounce ceramic mug works best for mug cookies. Ceramic distributes heat evenly, while the size prevents overflow and ensures proper cooking. Avoid mugs smaller than 8 ounces (overflow risk) or larger than 16 ounces (uneven cooking). Glass mugs work too, but may require slightly longer cooking times.

Ultimate 90-Second Chocolate Chip Mug Cookie Recipe

Description

This gooey chocolate chip mug cookie delivers bakery-quality taste in just 90 seconds using your microwave. Perfect for satisfying sweet cravings instantly with minimal cleanup!

Ingredients

Scale

2 tablespoons all-purpose flour

1 tablespoon packed brown sugar

1 tablespoon unsalted butter, melted

1 large egg yolk

1/4 teaspoon vanilla extract

1 tablespoon mini chocolate chips

Pinch of salt

1/8 teaspoon baking powder (optional)

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Instructions

1. Melt butter in a 12-ounce microwave-safe ceramic mug for 15-20 seconds.

2. Stir in brown sugar until well combined and smooth.

3. Add egg yolk and vanilla extract, whisking until fully incorporated.

4. Gently fold in flour, salt, and baking powder until just combined – don’t overmix.

5. Fold in chocolate chips, distributing evenly throughout batter.

6. Microwave at 70% power for 45-90 seconds, checking at 45 seconds for doneness.

7. Let cool for 30 seconds before enjoying – cookie will be very hot!

Notes

Cooking time varies by microwave wattage – start with less time and add more if needed

Cookie continues cooking from residual heat, so slightly underdone appearance is perfect

For egg-free version, substitute 1 tablespoon applesauce for egg yolk

Store leftover batter covered in refrigerator for up to 2 days

Nutrition

Serving Size: 1
Calories: 285
Sugar: 18
Sodium: 95
Fat: 15
Saturated Fat: 9
Unsaturated Fat: 5
Trans Fat: 0
Carbohydrates: 35
Fiber: 1
Protein: 5
Cholesterol: 65