Microwave Mug Cookie

Mug Cookie



A few of my high school foods students have been busy perfecting the perfect mug cookie to do as a reward next week. They already enjoy the mug cake and we decided it was time to pull out the cookie ingredients and give this recipe a shot. After reducing the amount of chocolate chips, we finally came to a verdict that this was just right!

Here’s a great way to make an individual serving and still have some leftover egg for the next day or another serving. Enjoy this single serving recipe with ice cream or sprinkles. My students will enjoy their cookie with ice-cream as a reward after a presentation. We tested our recipe in a ramekin for 40 seconds on 70% power. All microwaves vary so adjust accordingly.



Adapted from Sweetest Kitchen


  • 1 tablespoon butter or margarine
  • 1 tablespoon sugar
  • 1 tablespoon brown sugar
  • small pinch salt
  • 1 egg yolk or 1/2 egg, beaten
  • 4 tablespoons all purpose flour
  • 1 heaping tablespoons semisweet chocolate chips
  1. In a small microwavable ramekin, melt butter for 15 seconds.
  2. To the melted butter, add sugars and salt. Stir well.
  3. Add the egg yolk and stir well to combine.
  4. Add the flour, and stir until combined. The consistency of the dough should be similar to real cookie dough {add a touch of flour or egg to reach the right consistency of dough)
  5. Add the chocolate chips and stir to evenly distribute throughout the dough. Flatten the surface of the dough with the back of the spoon.
  6. Microwave at about 70% power for 30-40 seconds. Do not overcook. Microwave times vary and the product will continue to cook.
  7. If you overcook it, it will be become dry and hard.

Have you tried a microwave cookie?

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