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Perfect for when you just want one dessert not three dozen, this Double Chocolate Peanut Butter Mug Cookie Recipe will satisfy your sweet tooth and not ruin your diet (and the peanut butter is optional!)
Why We LOVE This Cookie in a Mug
It’s a cookie. For one. In a mug.
It’s a chocolate cookie. With mini chocolate chips. And peanut butter. In a mug. Single-serve. For one.
If you’re not like me and don’t have two identical (but for the failed crust on one) cheesecake bars, a batch of donuts, and three dozen cookies on their counter, and you want something sweet but not a whole batch, this recipe is for you.
Table of Contents
How to make a cookie in a mug
I adapted an adaption of this chocolate cookie recipe to make this cookie. This is where my nerdy math background (summa cum laude in mathematics, thankyouverymuch, although I laugh when I think about it because I’m so not even close to that level anymore, if I even was) comes in handy. I can convert fractions of cups into tablespoons and teaspoons and divide by 12 or 36 or whatever. It’s actually quite simple…which I know just made about 3/4 of you roll your eyes.
1. Mug: Use an 8-ounce coffee mug or larger. It won’t fill it up completely but you don’t want it to overflow.
2. Mix: Melt the butter in the mug, then stir in the sugars and vanilla.
3. Egg: The tricky part is the egg. How do you twelfth an egg? You don’t. You adjust other things so that you can use 1 yolk. It’s just how it is. The beauty of this recipe is that you can make it egg-free by substituting milk or water (1 tablespoon) for the egg yolk. It won’t rise as much or be as rich, but it’ll still be good. Or, use 1 tablespoon of egg beaters.
(Want to use the yolk? Learn how to separate an egg!)
4. Dry ingredients: Mix in the cocoa, flour, salt and baking powder. Stir in chocolate chips.
5. Cook: Microwave for about 30 seconds, longer if you want it more done. All microwaves cook differently so you might have to play with the time.
6. Topping: Add peanut butter on top!
The chocolate and richness of this cookie make it taste like a brownie.
The peanut butter is just because I’m…me. Everything is better with peanut butter, especially chocolate and fudgy cookies. I just added a dollop of Super Chunk Skippy Naturals (my favorite brand). You can totally leave it off, or use Nutella or Biscoff or any other nut butter or spread.
It whisks up in a few minutes and cooks in 30 seconds. Perfect when you need chocolate NOW but got rid of it all because calories.
FAQ
Yes, just skip it on top. Then you’ll have a chocolate mug cookie!
The beauty of making a cookie in a mug is the ratios are easier to mess with. Leave out the cocoa powder and add 1 extra teaspoon flour and you’ll have a chocolate chip cookie in a mug!
All microwaves cook differently, and all tastes are different. 30 seconds makes a gooey cookie in my microwave. You may need to cook it up to 60 seconds but play with it and test it a bit so it’s not dry.
You’ll want one that’s at least 8-ounces. There will be space at the top (it won’t be totally full) but I prefer that to having it grow and mess all over your microwave. You can use a bigger mug as well. Obviously use one that is microwave safe.
Yes if you prefer to make a cookie in a mug without egg, use 1 tablespoon egg beaters or egg whites. Or, skip it all together and use water or milk. Egg Beaters will taste as close to the original as possible, water or milk will be a bit drier and not as fudgy.
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Double Chocolate Peanut Butter Mug Cookie
Ingredients
- 1 tablespoon (14g) unsalted butter (or butter spread)
- 1 tablespoon (13g) brown sugar
- 1 teaspoon (4g) granulated sugar
- 3 drops pure vanilla extract
- 1/8 teaspoon baking powder
- 1 egg yolk OR 1 tablespoon milk OR 1 tablespoon egg beaters
- 2 teaspoons (2g) cocoa powder
- 1 tablespoon (8g) all-purpose flour
- 1 tablespoon (11g) mini chocolate chips
- 1 tablespoon (17g) peanut butter creamy or chunky, optional (also try Nutella, Biscoff, or any other spread)
Instructions
- Place butter in an 8-ounce coffee mug (or bigger, but it doesn’t grow much). Melt in the microwave, about 20 seconds. Stir in sugars, vanilla, and baking powder. Stir in egg yolk, coca, and flour. Stir in chocolate chips.
- Heat in the microwave for 30 seconds. You may need to cook it up to 60 seconds depending on your microwave or doneness preference. Tip with peanut butter (if using). Let cool slightly before eating.
Recipe Nutrition
Click here to see more PEANUT BUTTER recipes!
Learn how to make a cookie in a mug without egg! A chocolate cookie in a mug with peanut butter is the perfect easy dessert for one – a simple gooey and fudgy cookie you will LOVE!
I made this as a substitute for chocolate mousse, using milk instead of the egg yolk to avoid leftover whites and omitting the choc chips – it comes out small that way, but incredibly rich and tasty!
(I wasn’t sure what microwave setting to use. In the end I tried my usual 650 watts and ended up putting the pudding back in for another 12 seconds.)
Glad it was good! Small = extra rich! 🙂
I just tried this with 1T almond flour and a whole egg instead of the white flour and egg yolk. Delicious!
Awesome!! Glad you liked it!
My life is changed forever. There is no words to how perfectly wonderful this recipe is. Tears came to my eyes with the first bite. I used evaporated milk instead of the egg (just because it was quicker), and it’s obvious on the outcome! The best part is how quickly it is done. Created and eaten in 10 minutes. Next time I’m going to toss in a scoop of ice cream! Thanks again!
That’s a great substitution, thanks for letting me know!
So, so, so good! They are the absolute perfect size. Your recipe for microwave brownies is the best microwave cake recipe I have ever encountered.Thank you for this gem!
I’m so glad you enjoyed them!
So yummy! This is our new go to special treat – kids loved it, but uses a lot of eggs, so, I tried substituting the egg yolk with half a flax egg (1/2T flax meal + 1 1/2 T water) and it works!
That’s so good to know. Thank you Hilary! I’m glad you enjoyed it!
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