1-Minute Chocolate Chip Mug Cake

One of my favorite desserts on earth is a warm chocolate chip cookie with ice cream.

I mean - does it get better than that?! You've got the perfect combination of warm and cold, rich and light, cake and creamy. It's got to be one of the best combos on the planet.

But - I'm lazy. 😂 I'm not going to make a batch of fresh, homemade chocolate chip cookies every time I need a treat. That's far too much work! Instead, I keep this super simple recipe for Chocolate Chip Mug Cake handy.

Why You'll Love This Recipe

• It's so easy! You can have a warm, gooey, perfect dessert in about 2 minutes.
• The ingredients are staple items a lot of homes keep on hand.
• It's the perfect flavor combo. A rich vanilla base with chocolate chips throughout - just like a homemade chocolate chip cookie. Yummo!
• It's single-serve. No need to make a huge dessert for a late-night craving!

Step by Step Cooking Instructions

Ingredients

• 2 tbsp salted butter, melted
• 1 tsp vanilla extract
• ¼ cup milk
• ¼ cup all-purpose flour
• ¼ cup brown sugar
• 2 tbsp chocolate chips

Directions

In a microwave-safe mug, stir together 2 tablespoon of melted butter, 1 teaspoon vanilla extract, and ¼ cup of milk.

Into this mixture, add your dry ingredients (¼ cup flour and ¼ cup brown sugar).

Gently fold in chocolate chips.

Cook in the microwave for 60 seconds. Allow a minute or two to cool, then serve topped with vanilla ice cream or whipped cream and a few extra chocolate chips.

Mug Cake Tips and Tricks

• My cook time is for an 1100 watt microwave oven. Your cook time might vary +- 10 seconds, depending on your microwave power.
• If you want a mug cake with a more cake-like, fluffy texture, add ½ teaspoon baking powder to the batter.
• If you want a cake that's a little more brownie-like, take 10 seconds off the cook time.
• You'll want to eat this within 20-30 minutes of cooking; leftovers don't really store well. The longer it sits, the more rubbery it will get. However, you can make the batter in advance. Store for up to 48 hours in the refrigerator.
• If you're not using salted butter, add a small pinch of salt before cooking.

Variations

There are a million different variations on a traditional chocolate chip cookie. This mug cake recipe is no different. Change up the flavor to satisfy your sweet tooth!

• Sub 2 tablespoons of peanut butter for the regular butter.
• Instead of butter, use half of a ripe, mashed banana.
• You can also use ¼ cup pumpkin puree instead of butter.
• Make it dairy-free by using coconut oil instead of butter, almond or soy milk instead of dairy milk, and dairy-free chocolate chips. These subs will also make this recipe vegan.
• Make the recipe gluten-free by using rice, buckwheat, or almond flour instead of all-purpose flour.
• Add ½ tablespoon unsweetened cocoa powder to the batter to make this a double chocolate cake.

Video: How to Make 3 Different Mug Cakes

FAQs