This recipe for Chocolate Chip Mug Cake takes just 1 minute to cook in a microwave! With just 6 ingredients (& no egg), you can make a single-serve dessert that tastes just like a warm chocolate chip cookie.
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One of my favorite desserts on earth is a warm chocolate chip cookie with ice cream. 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 that sweet tooth acts up. That's far too much work! Instead, I keep this super simple recipe for Chocolate Chip Mug Cake handy.
💜 Why You'll Love This Dessert
- It's so easy! You can have a warm, gooey, perfect dessert in about 2 minutes.
- The ingredients are staple items you probably have in your kitchen right now.
- It's the perfect flavor combo. A rich, buttery vanilla base with chocolate chips throughout - just like a homemade chocolate chip cookie. Yum!
- It's single-serve. No need to make a huge dessert for a late-night craving.
If you're a mug cake fan, you'll also love my Vanilla Mug Cake and Oreo Mug Cake!
🍪 Recipe Ingredients
- salted butter - Using salted butter, ironically, brings out the sweetness in the brown sugar. You won't taste salt, I promise!
- vanilla extract - This is also an essential ingredient to bring out the flavor in the cake.
- milk - I recommend going with whole milk to make your cookie cake nice and rich.
- all-purpose flour - Make sure not to use self-rising flour - the cake won't bake correctly.
- brown sugar - If you don't have brown sugar on hand, white sugar will work; but brown sugar brings out the buttery, comforting taste of the cookie even more.
- chocolate chips - It's completely up to you what kind of chocolate chips you use. Go with milk chocolate chips for a sweeter cookie; use semi-sweet chips for a richer cake with a bit of a bite.
Ingredient Variations & Additions
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.
- Add ½ tablespoon unsweetened cocoa powder to make this a double chocolate cake.
☕️ How to Make Chocolate Chip Mug Cake
- In a microwave-safe mug, stir together 2 tablespoons of melted butter, 1 teaspoon of vanilla extract, and ¼ cup of milk.
- Add ¼ cup flour and ¼ cup brown sugar to this mixture.
- 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.
🧊 Leftovers & Storage
This is one of those rare recipes that I don't recommend saving for later. It just seems to get chewy and rubbery if you store it. Just make a new one when you're ready to enjoy it again!
✅ Mug Cake Tips and Tricks
- My cook time is for an 1100-watt microwave oven. Your cooking 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.
- If you want a cake that's a little more brownie-like, take 10 seconds off the cooking 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.
- 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.
🎥 Video: How to Make 3 Different Mug Cakes
❓Chocolate Chip Mug Cake FAQs
More Chocolate Chip Cookie Recipes
Hope you love this one, guys! Let me know what you think with a rating ⭐️ or comment 💭 below. You can also follow along to get my latest recipes via email!
Chocolate Chip Mug Cake
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Ingredients
- 2 tablespoon salted butter melted
- ¼ cup all-purpose flour
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ¼ cup milk
- 2 tablespoon chocolate chips
Instructions
- In a microwave-safe mug, stir together 2 tablespoon melted butter, 1 teaspoon vanilla extract, and ¼ cup milk.
- Into this mixture, add 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 and a few extra chocolate chips.
Notes
- This recipe's cooking time is for an 1100-watt microwave oven. Your cooking 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 cooking 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.
- 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.