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.
I made this for my 8 year old daughter that was craving homemade cookies. I let her pick the rating. Her only con is that it is “cakey”, which I feel is to be expected with a mug-variety recipe. In hindsight, I wish I added a smidge of vanilla as others did. All smiles here. Give it a try!
Super tasty! Thanks for this!
This was hands down the best mug cookie I have ever made. It was done in under 3:00, and almost no mess at all! (Despite me being the messiest cook alive…) I added a little bit of vanilla to it as well. I would definitely recommend this to anyone who is fed up with the gross mug cake/cookies of the world. I would give this recipe 100 stars if I could! 100%!
Bad flavor and bad texture. Still looking for a decent mug recipe.
The Comfort of Cooking actually has a pretty good recipe; just as easy (includes vanilla!) and IMO, tastes like a real chocolate chip cookie.
Horrible flavor and texture. Took one bite and spit it out.
For being so quick and easy it’s definitely at least 4 stars. Texture and cake part is a little weird but with the chocolate chips and ice cream it still tastes like a kazookie in the end. Definitely recommend for that late night craving.
YUM-MYYYYYY!!
A rare snow day here in CO (I know… the rest of the country suffers & we’ve been in the 50s & snowless.)
I had a sweet tooth that wouldn’t quit & I refused to drive.
I had minimal ingredients & wanted it to be painless, quick & easy.
This is the motherload.
Delish & it literally took 3 minutes start to finish.
I’ll admit I was skeptical but this really is a winner.
Mine was not dry & tasted just like a toll house cookie.
Gooey goodness!
*I added a dash of vanilla & split 1 beaten egg instead of using just a yolk.
So good, so quick and so easy!!! I just wanted a little something sweet, and this was perfect.
So quick & easy! I subbed the butter for coconut oil & it was delicious!!
Made this recipe tonight for my husband. Made exactly as stated in the recipe (except there might have been a few extra chocolate chips) and my husband loved it. It wasn’t dry or crumbly at all, will definitely be a go to!
The cookie came out super hot and burnt the roof my finacees mouth really bad causing a blister.
Anything cooked in a microwave should sit for a minute or so before consuming. And it’s pretty standard to use caution when eating ANYTHING that’s obviously hot.
You should probably stick to Chips Ahoy.
no shit! it’s gonna be hot when you take it out
Did you seriously give a bad review, because your fiancee didn’t know when something is COOKED in a microwave, it will be hot? Have you ever heard of the Darwin Awards? Wow, just wow.
It’s rude to give bad reviews on a recipe because of your own stupidity.
i used coconut oil and it came out great
This is dangerous! I always have these ingredients in the house, and this was delicious! Simple and easy, made it too many times over this long weekend…..
Pretty gross, but not the worst. Didn’t even taste like a cookie. Followed the recipe exactly. Could only handle like 2 bites of it before I had to throw it away
Followed the recipe exactly and honestly, it was way too dry. Not inedible but definitely not the best mug cookie I’ve had.
If you add a splash of vanilla, about 1 tsp, it makes all the difference!
Amazing every time! One of our go-to quick desserts!
good
So delicious and easy!
This was horrible
yumm! i used gluten free flour but it still turned out pretty delicious:)
was a bit crumbly though…
Mine works perfectly every time! Great recipe and still works if you double it and leave for 2 minutes!
This mug cake came out great!
I used Bobs Red Mill Gluten Free flour mix in place of AP flour and used a whole egg.
It was delicious!
I’ve been craving chocolate chip cookies but have been trying to lose weight. I thought this sounded perfect for a craving without having a whole batch of cookies sitting at the house. I’m glad I ran the nutrition on it before I made it. One mug is a whopping 525 calories. I don’t want to be a downer but for those trying to watch their weight this is exceptionally high in calories. I was bummed because it looked delicious.
Um, no offense, but why are you rating a recipe if you haven’t actually made it? If a recipe is high in calories, just skip it. I personally luv this mug cookie. I split it with my hubs and it’s about 225 calories each (my calorie counter on my app says the full recipe is 450 calories). Still a splurge, but well worthit.
I’m confused… did you actually make it and it wasn’t worth the calories? Or are you rating it poorly because you didn’t end up making it??
You’re seriously poorly rating a recipe based solely on calories? It’s your fault you’re fat. Maybe you should be exercising instead of sitting around looking for cookie recipes, you rude ignorant pig.
Woah, perhaps a one star rating was a little harsh but rude ignorant pig? That’s waaaayyyy harsher. She’s trying to watch her calorie intake. Nothing wrong with that.
Oh my, this was so delicious. Came out perfect. I ended up nuking it for 15 extra seconds and it was fabulous!
So happy you liked this, Annie!
Thank you so much for sharing your recipe! I’ve tried numerous recipes and they just tasted ‘eggie’. This tastes just like a chocolate chip cookie with ice cream You just made my closet snacking so much easier (2 small toddlers. Don’t judge.)
It was really good! I just had to add a little bit of milk (2%). Also next time I think I would mix it in a bigger bowl and then pour it into a mug, just to get all the clumps out.
Has anyone tried mayonnaise to sub for the egg and butter? I has occurred to me that it might just work to simplify things and cover both ingredients.
OMG! I wish I haven’t read this post! Just made this TWICE in the middle of the night. Awesome! Now I’m gonna do something that I hate when people do- talk how I’ve changed the recipe, but may be this will help the others… The first “batch” looked a bit dry, so I added 2 tablespoons of milk. Turned out perfect! For the second batch I’ve put like half teaspoon of baking powder to make it fluffier and didn’t add milk. For my taste it was even better. My personal lifehack for mug cakes – don’t use the mug, use a wider, less deep dish. I use a small bowl. It helps the dough to bake evenly .
Anyway, thanks, Mel, the recipe is amazing!
Of course, use a dish! Brilliant. Game changer.
This was delicious! I didn’t have any chocolate chips so I dotted the batter with nutella and it was amazing. Thanks for the recipe. 🙂
I’ve been saving this little gem for a cloudy day and I just gave it a whirl. I doubled the recipe, used 2 small ramekins, mini chocolate chips and added 1/4 tsp. of baking powder per ramekin. All went well! Thanks, Mel.
Add a tiny bit of vanilla and a tad bit of salt (more granular the better). Then put a little milk in it.
This was really gross. I made it how you suggested (mixing wet ingredients before adding flour) and even added milk and it was super crumbly and dry. Didn’t even taste like a cookie. Not sure if I’d attempt this again but might considering the amount of good reviews in the comments..
I made this using 2 tbsp of cocoa powder and 2 tbsp of sugar instead of chocolate chip cookies, and then added a bit of milk (didn’t measure how much, just tried it because it seemed too dry) and it turned out to be an amazing brownie!
I made this and found it to be heavy and dense, not good at all. I would not make it again. I thought a cookie made in the microwave would not be good but I thought I would try it and see. It was awful, a waste of ingredients.
So I just tried this and made it gluten free. Not bad. It is a bit cake(ier) than I would call a cookie but def something I’ll add to my go tos
I am eating this right now and I wanted to thank you. My husband is on a diet and I’ve had a rough few days, I needed a treat I could make for one person and this turned out fantastic! Thank you !
Wow. This is actually really good! And I am very picky about my chocolate chip cookies! Prefect nap time treat for myself 🙂
This was awesome! I made sure to lightly measure the flour to avoid the crumbly problems and it was perfect.
i put the batter in an ice cream cone before cooking
Could you bake this in the oven instead of microwave?
I’m not sure, I haven’t tried it that way.
wow this tastes horrible I’ll buy cookies instead of wasting my time
Maybe you made it wrong mine was delicous
I made this tonight and while it didn’t resemble the picture at all, it tasted amazing! It’s the perfect thing to hit your sweet spot! I mixed the wet ingredients first, then added the flour, but it was still pretty dry and crumbly. I went with it though and it tasted just like you’d expect, I’ll definitely make this again. I wonder, would just using the whole egg cause problems? It could use a little more moisture I think.
You could try a tablespoon of milk if it is too crumbly.
Tried this tonight. Followed to a t, tasted like crap! No flavor at all 🙁 way to waste my carbs
I substituted the egg for 1/2 tbs of vanilla and 1/2 tbs of unsweetened apple sauce then added just a dash of baking powder as I am allergic to eggs this is by far the best cookie dough turned cookie I’ve had!
I used the whole egg and it was fabulous! I didn’t have any ice cream but I did have some cream. Even without the cream it would have been fine. This is no where near as dry as some of the others I’ve tried. And I’ve tried a lot of them!
Love this recipe. Thank you.
I substituted 1/8 c of cornstarch for the flour for a gluten free option (and used half of a whole whisked egg) Light and spongy! But chips sank to the bottom.
I made this for my kids this morning. I also used 1whole egg and split it between the 2 mugs. The kids loved these!!! Thank you for sharing this!!!! Happy mom and kids!
Just wanted to pop in and say that I tried the recipe again, mixing the wet ingredients first, and it came out perfect!
I just wanted to add that I used a whole egg (sheer laziness), and mine was way more like a cake than a cookie. I also may have over mixed and over cooked, but the egg might be the real culprit. It was easy enough that I’ll probably try it again, though. 🙂
So, so good! I had my doubts but it turned out great. Followed the mixing instructions exactly and used coconut oil. My microwave is 1100 watts, so I did only 45-50 seconds and it was perfect!! Thanks for another winning mug recipe!