60-Second Chocolate Chip Mug Cookie
You are only a minute or so away from a decadent, delicious, chocolate chip mug cookie made start-to-finish in a mug and “baked” in the microwave!
This delightful mug cookie is our go-to treat fix when we want something sweet and tasty in a hurry!
A Few Tips to Make the Perfect Mug Cookie
After over a decade of making this chocolate chip mug cookie (regularly!), here are a few key tips to make sure it turns out perfectly!
- Use a microwave-safe mug or ramekin (a 6-ounce size works best).
- Mix the wet ingredients together first before adding the flour and chocolate chips.
- Measure the flour with a light hand (don’t pack it in). Too much flour and the cookie will be dry and crumbly.
- Follow the IMPORTANT microwave tips below. ⬇️
- Eat it warm! Right out of the microwave, preferably, with a scoop of ice cream.
The texture of the mug cookie is best right out of the microwave. As it cools, the texture hardens, so let me repeat: EAT THE COOKIE WARM! (Thanks for your patience while I shout in all caps – it’s an important message 😉).
Important Microwave Cooking Instructions
Managing Expectations: Mug Cookie vs Fresh-Baked Cookie
After reading hundreds of comments on this chocolate chip mug cookie recipe over the last ten years, I think there is one thing we can all agree on:
A microwaved cookie is NEVER going to taste like a fresh-baked traditional chocolate chip cookie. So manage your expectations accordingly!
But, if you have a cookie craving and need to fill it within seconds, this chocolate chip mug cookie is for you!
Topped with a scoop of ice cream (and maybe even a drizzle of hot fudge), it is so yummy! The perfect go-to treat when you don’t feel like firing up the oven and making an entire batch of cookies.
⭐️⭐️⭐️⭐️⭐️ Mug cake recipes are very hit or miss, but I was desperate for a sugar hit when I found this recipe, so I decided to give it a shot. It’s really one of the best I’ve tried. Quick, easy, delicious. The ice cream is a MUST. Thanks for the recipe! -Lily
⭐️⭐️⭐️⭐️⭐️ I keep coming back to this recipe after many years! -Mer
⭐️⭐️⭐️⭐️⭐️ I cooked at 70 percent power just to be safe and it came out perfectly. It has the texture of a chocolate chip cookie bar, more so than a cookie, which is still obviously very delicious. -Paige
60-Second Chocolate Chip Mug Cookie
Ingredients
- 1 tablespoon (14 g) melted butter or coconut oil
- 1 tablespoon (13 g) granulated sugar
- 1 tablespoon (13 g) brown sugar
- ⅛ teaspoon vanilla extract
- pinch of salt
- 1 egg yolk
- ¼ cup (36 g) all-purpose flour (see note)
- 2 tablespoons (21 g) chocolate chips, regular size or mini
Instructions
- Very lightly coat the inside of a 6- or 8-ounce mug or ramekin with cooking spray, butter or coconut oil.
- To the mug or ramekin, add the melted butter, egg yolk, granulated sugar, brown sugar, vanilla and salt. Mix until well combined.
- Add the flour (see note!) and chocolate chips. Stir until just combined. If the batter is dry and crumbly, add a splash of milk.
- COOKING INSTRUCTIONS: the exact cooking time will vary on the size/wattage of microwave you are using. For a 1,000 watt microwave, cook for one minute at 80% power. For a 1,200 or 1,500 watt microwave, cook for 45 seconds at 75% power. You may need to play around with the exact timing based on your microwave. The key is to NOT OVERCOOK the mug cookie. The top should puff and spring back lightly to the touch.
- Serve warm (don't let it cool! It is infinitely better served immediately) with ice cream, if desired.
Notes
Recommended Products
Recipe Source: sent to me by a blog reader, Jill (thanks!) – I added the coconut oil option
Recipe posted January 2015; updated February 2025 with new photos, recipe notes, etc.
You are definitely the queen of microwave mug recipes!! They always come out perfectly, unlike a lot of mug recipes out there. I can’t wait to try this! Pinned 🙂
So I have to share. . .we have made these a few times since you posted the recipe. Last night, my younger son (13) and I came home from a late practice to see mugs lined up on the counter – my older son (15) had mixed them up but not yet microwaved them. My older son and I cooked ours and ate them right away, but my younger son said he wasn’t hungry and put his in the fridge. Today in his school lunch. . .taco pie, cashews, and his mug cookie (he has a microwave at school). He will DEFINITELY be the envy of the lunchroom!!!
These were yummy. Not quite like the real thing…but a fun treat nonetheless and we’ll do it again. We mixed the ingredients in one bowl (mixing wet ingredients first) since we were doing two and then divided them between two mugs. I was surprised at how big one portion was. Thanks for the recipe. Love your site!
Oh my! I’ve heard of a cake in a mug, but a cookie? Now we’re talking!!!
We were looking for a little something sweet after lunch today and made one of these to share a spoon or two each. It was excellent, and so much fun to make. I had no trouble with it being crumbly, but did mix everything separately as suggested, until it was combined like cookie batter. We didn’t have ice cream, but enjoyed it just plain. Delicious!
Oh my goodness–I found this recipe a few minutes ago and decided to try it. I just finished eating the cookie and wow! was it good. I topped it, still warm, with a big scoop of vanilla ice cream. I used a whole egg, whisked the egg and divided it–about 2 Tbsp. to each half. Will save the rest of the egg for another cookie tomorrow. I also mixed the cookie in a bowl and poured it in the mug. Thanks for a terrific recipe.
I made this but used gluten-free flour. I have now had it three times in 12 hours. I think I need an intervention.
Hahaha I love your honesty!
Oh! That so hit the spot. First time recipe maker from your site and could not be more pleased.
I had no choc chips, but i did have a box of roses in the pantry, grabbed a couple from the box and cut them up. Was just as awesome. 🙂
Thank you!
Oh, my! Heavenly and dangerous…
These are my favorite microwave treat to date! Dangerous! My kids loved making their own and enjoying with icecream…thanks so much!
I’m so glad I came back to check the comments (and the new note up top)! My first try was crumbly and just ok. Subsequent tries were both fantastic with the wet/dry mixing suggestions. Thanks!!! I think…. 😉
These look awesome. My kids are planning on the funfetti ones this weekend. 🙂
Mel,
I was going to ask you if I could just use a whole egg so i don’t have to throw out an an egg white, and then I notcied you suggested to Tiffany to try a whole egg. Is there a reason that this recipe calls for only the egg yolk? Thanks Mel! I’m trying this tomorrow:)
It calls for an egg yolk mostly because a whole egg would be too much for one mug cake.
Fun! My fiance tried making it last night, and it was a crumbly mess like others have mentioned. BUT I gave it a shot again tonight, and it was much better! The key was mixing the wet ingredients first (butter, egg, white & brown sugar), then adding the dry ingredients (salt & flour). Made a huge difference!
I tried this twice and it was a crumbly mess that looked very unappetizing. My family and I are very disappointed since this looked (and smelled) so good.
This is one of those recipes I should never never never know about. In sixty seconds I can succumb to a SWEET ATTACK. What a cool recipe!
Made this for me last night. Asked my husband if he wanted one and he said no. When I topped with Ice cream and chocolate syrup he came over and said where is mine? Silly man. Made his and he said “Where has this been all of my life?” Loved it.
Wow! Yum! I saw this recipe this morning and had to try it right away, for breakfast none the less…. The first time I melted coconut oil and mixed in the sugars and salt and then dumped in all the flour and then egg yolk. It turned out dry like some of you others have said, but I heated it anyway and it didn’t work. Still tasted yummy tho so I decided to try again using a little milk if needed. This time I melted butter, mixed in the sugars, egg yolk, and then mixed in the flour a little bit at a time. It was a totally different story, looking more like cookie dough should. Heated it and it was perfect. I DIDN’T use the milk. And I even forgot the salt…. Really it probably isn’t a good thing I found this recipe… Now I’ll likely want one about daily. So much for the ‘not wanting to make a whole batch of cookies cause I’ll want to eat too many’ thing…
Thanks for posting Janelle! I was wondering why ours were so dry. I thought maybe the butter got cold while we were adding the dry ingredients. I’m trying it your way next time!
Thanks for the tips on mixing, Janelle! Sounds like that will be super helpful for those that are having it turn out dry.
I was using a large egg. I did think that the next time I tried to make it, I would mix all the wet ingredients first and then add the flour gradually, just like you do for normal cookies! I’ll give that a try and let you know the verdict. Thanks for all the tips everyone!
Hi Mel! I tried to make this last night since I happned to have all the ingredients, and I happned to have a cookie craving! But it just didn’t turn out. My mixture was so incredibly dry. Is it supposed to be like that? I tried microwaving it anyway and it was just a dry, sandy mess, and didn’t look anything like yours. Any suggestions? Did I do something wrong? I kept checking the recipe to see if I missed an ingredient or something to give it more moisture, but I didn’t. The funny thing is that I have another cookie recipe that uses just egg yolks and it never turns out for me either. It’s always way too dry as well.
Me too! My batter didn’t look “wet” enough but I microwaved it anyway hoping it would come together. It didn’t… I’m thinking maybe I didn’t use enough Coconut oil.
Sorry it didn’t work out Tiffiny! The mixture definitely shouldn’t be dry and sandy. What size eggs are you using? If you dare try it again, maybe use a whole egg and see how that goes or even a tablespoon of milk.
Tried it again using the wet/dry tip and it worked! Thanks 🙂
I totally agree – I need more balance in my life than to go cold-turkey on all treats in the new year, but a whole batch of cookies is dangerous. I’ve never had a really good mug cake, but this cookie looks absolutely amazing! I’ll definitely be trying this – thanks for the recipe, Mel!
Have printed it out to give it a whirl. Sounds like the perfect antidote for these cold winter days!
I love this! Sometimes you just need a warm cookie, RIGHT NOW. 🙂
I think this was the first time I tried a recipe the same day you posted it and it did not disappoint! This was the perfect dessert for hubby and I tonight! No leftovers, so it didn’t mess up our diet. Thanks for another great recipe!
Yum! There is nothing I love more than a chocolate chip cookie so I will definitely try this! I love that they are easily made dairy free with coconut oil and high quality semi sweet chocolate chips! (My son has a dairy allergy.)
Oh this is just the thing for when those yens strike. I could even bring a covered mug to work and microwave when said yen hits!
Not that I’m addicted to cookies or anything….
But, this would be perfect to make at the same time with the Ginger Crinkles you have posted. They use egg whites.
Make a healthy cookie and then reward yourself!
Oh no, this might be bad to know. That I can have a single serving chocolate chip cookie in a couple minutes is probably not information I should have! I didn’t know there was such a thing as mug cookies – how awesome is that! Looks amazing!
This was pretty nasty, wouldn’t recommend 🙁
This was actually the best microwave mug dessert I have tried…and I have tried a lot. OK maybe it’s tied with the mug cheesecake I had lol. I would retry this something must’ve went wrong for you. Make sure your butter didn’t get too hot or boil . Take it out whIle there are still soft solid pieces and stir to complete the melting process. Also try only cooking for 30 seconds,taking out and siting for one minute and then microwaving for about her 15. Delicious! Mine was an exact repliCA of a chocolate chip cookie straight oUT of the oven!
Ok. Realized I was using bread flour. Attempt #3 turned out perfect with all-purpose. Eek!
I tried both versions (coconut & butter) and neither turned out for me. I’m blaming my microwave and considering it a blessing — this could’ve been bad.
Thank you! I have been NEEDING a cookie but I know if I make a batch my self control will head to the islands on vacation. I have had some bad mug food and just ended up avoiding the recipes but everything of yours I have made has been awesome! This will be a great little treat this week (because eating healthy all week deserves some reward!)
I have tried different versions of this in the past, and this is the first time it has turned out! I think the minute at 80% power was the trick. Thanks!
Hi Mel, so glad you liked the recipe.
Yummmm…just had this with my lunch today and it was perfect! I like this idea so much to indulge in once in a while. The minute you tell me I can’t have something I crave it….so this is just perfect to enjoy and then not have the rest of the batch “calling me” to keep eating! LOL Thanks so much, Mel, for posting such varied wonderful recipes. You really make a difference in quite a lot of people’s kitchens and their lives as well…I can tell from all of the wonderful comments I read here. I look forward to your blog posts each week. Best to you and your loved ones in 2015!
Thank you, Gail! So happy you tried this recipe so quickly and that it helped with the small craving!
Just got your email with this recipe and had to immediately try it. I used the coconut oil and a 6 oz glass ramekin. I loved it. I put a little chocolate ice cream on top. The warm delicious cookie with cold ice cream on top was perfect. Your recipes always turn out great, love your blog and thanks for sharing:):)
Love that you tried this so fast, Robyn, and now you have me running to the kitchen to make it with some chocolate ice cream on top. Yum!
Wow, this is clearly going to be the highlight of this really boring, dark and cold wednesday. The swedish winter needs to be brightend up at almost any cost…
I kind of love it that you posted this today. It’s my birthday, and I just wrote a post on my blog with 30 things about me. #1 on the list? That a chocolate chip cookie is my dessert of choice. So to be able to make one in 60 seconds? In the microwave? Basically a dream come true! 🙂 Thank you!
Happy birthday, Amy!
Bless you! I’m always craving chocolate chip cookies but just don’t often have the time (or energy) to make a pan. Problem solved! Can’t wait to try this.
Could this be doubled, but beat 1 whole egg outside the mugs and split it between the two, rather than 1 yolk in each mug? Or would the egg white ruin it? Trying to reduce waste 🙂
Funny timing, Laura! I was just hopping online to add a note to the recipe that if making two, I’d use a whole egg, whisk it up, then split the egg mixture in half for each mug. I’m guessing it’s about a tablespoon, or thereabouts, of egg per recipe.
I am on a healthy kick, but I do have one sugar day a week and this is going to be my sugar! Thank you so much!
Was surprised at how good the funfetti one was…who knew a mug cake could taste so good? Can’t wait to try this one…I know it’s going to be yummy!
Oh, Mel, you can’t know how much I appreciate this. This kids are grown and gone, so its just my diabetic old hubs and I, and I don’t bake anymore because I can’t eat it all myself and he can’t have any of it. All my neighbors are diabetic, too, and I could only share with a couple of friends at best. I get so hungry for an occasional sweet. I got in the car and drove to Wal-Mart a few nights ago just to buy a Snickers. Your mug recipes are going to make my year! If I could just have a cookie once in a while I would be so much happier. Being denied things you love due to allergies or illness is one thing, but to be denied things because someone else is just isn’t fair. Can you see the tears of gratitude in my eyes? Now I’m going to go get that Nutella mug recipe. Thank you, thank you so, so much.
I love this, Mel! We had snow yesterday and have bitter cold temps and wind today. I’m going to make this for my daughter (and me) today!
I’m excited to try this! Anyone have any experience using a whole egg instead of just they yolk? Does it get eggy or super weird? Thanks!
I actually found the yolk wasn’t enough so I ended up using the while egg. It’s perfect!
Thanks!!! 🙂
I followed to the “t” using the whole egg and splitting it between two mugs as suggested. We did NOT like it. It was too quiche like in consistency. I have not tried the yolk only version to be able to compare it.
I wonder what would happen if I taught my guys to make these. Nah….I still need them to eat other stuff too.
These look yummy!
Would you be able to make a bunch of these and freeze them for when you want to microwave them? If so how long do you think you would need to cook them?
You’d definitely have to experiment, Sara – I haven’t tried that. Good luck!
It takes two minutes to make :p
Well now, Thank you!
I LOVED THIS
Bless you! My diet has been way too angelic this week, and I need a little somethin-somethin to prevent me from making a big recipe for something devilish.
I love your nutella one. Will add this to my ‘to-do’ list today. It will be perfect since it is freezing here and I am not leaving the house! Thanks!
I tried making this, and it ended up like warm cookie dough, since you warm it up in the microwave.
i actually made the funfetti version yesterday and added chocolate chips thinking, “man i wish i had a chocolate chip cookie.” thanks for posting. 🙂