Microwave Mug Cookie That's Actually Good — 90 Seconds to a Warm, Gooey Single Serving
This is not a sad, cakey disappointment. Real butter, a single egg yolk, and 90 seconds in the microwave give you a warm, gooey chocolate chip cookie with a slightly crisp edge. No mixer, no sink full of dishes, no sharing required.
Equipment
- Microwave
- Microwave-safe mug (12-14 oz)
- Fork or small whisk
- Measuring spoons
Ingredients
Wet Ingredients
- 2 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 1 tablespoon packed brown sugar
- 1 large egg yolk
- 1/4 teaspoon vanilla extract
Dry Ingredients
- 3 tablespoons all-purpose flour
- 1/8 teaspoon baking powder
- 1 pinch flaky sea salt
Add-ins
- 3 tablespoons chocolate chips or chopped chocolate
Instructions
- Melt the butter: Put the butter in your mug and microwave on high for about 20 seconds until melted. Swirl to coat the bottom and up the sides a little.
- Stir in the sugars: Add both sugars to the melted butter and stir with a fork until combined and it forms a thick paste. Press out any lumps.
- Add egg yolk and vanilla: Drop in the yolk and vanilla. Stir vigorously until smooth and slightly lighter in color, about 30 seconds.
- Add flour, baking powder, and a pinch of salt: Sprinkle dry ingredients over the mixture. Stir gently until just combined — maybe 15 seconds. A streak of flour is fine.
- Fold in chocolate chips: Add chocolate chips and fold a few times. Press a few extra chips onto the top for looks.
- Microwave: Place mug on a microwave-safe plate. Cook on high for 45 seconds for gooey, 60-75 seconds for firmer. Start with 45 and add 10-second bursts until puffed and slightly dry on top but jiggly in center.
- Rest: Let the mug sit for 1–2 minutes after microwaving. The cookie continues to set and the chocolate firms up slightly. Do not skip.
- Finish and serve: Sprinkle flaky sea salt on top. Add yogurt or ice cream if desired. Eat directly from the mug with a spoon.
Notes
Use a mug that holds at least 12 oz — a small one will overflow. Don't overmix the flour; a few streaks are fine. Let the cookie rest for 1–2 minutes after microwaving before eating. Flaky salt on top is not optional. For make-ahead: pre-portion the dry mix (flour, baking powder, salt, chocolate chips) in jars. Then just add butter, sugars, egg yolk, and vanilla when ready.