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.
This was just what I was looking for! Made it once with unrefined coconut oil and was good with the coconut taste but then tried with butter instead and I much preferred that way! I love soft chocolate chip cookies straight out the oven and that’s exactly what this tastes like. I made with chocolate chunks but want to try with M&Ms or butterscotch chips in the future!
Excellent. Didn’t have an egg so I just added a splash of milk for the missing moisture and it tasted like a gooey cookie straight from the oven. Thank you!
Best chocolate chip cookie in a mug recipe, and although it is still super tasty without it I added in 1/2 teaspoon of vanilla.
This was excellent! I put a few walnuts in it as well and topped it with frozen vanilla yogurt.
I would pass on this recipe. Decided to make this for a quick sweet treat.. the final product was very crumby and crunchy and lacking overall flavour. It would probably taste better with a splash of vanilla and more moisture like milk/butter. I’ve made plenty of mug desserts before and this wasn’t worth making for me.
IN. CRED. IB. LE. (incredible) I am obsessed with this recipe! Mel did a WONDERFUL job at making this. I will definitely go here for more recipes in the future! I will say though, if you add a little less flour (I did 3 1/2 Tablespoons) and a hint of vanilla, the recipe comes out more spongey, if thats what your looking for. I made it both ways before commenting. I personally like the spongey one. BUT. If you do it exactly as instructed it is INCREDIBLE. It literally tasted like a crunchy chocolate cookie. Either way is delicious and thank you Mel for giving me options for cookies! (I am under 18 and not allowed to use the oven.)
Came out great – Remember to follow directions carefully folks.
You made my daughter’s night with this recipe. This one is a keeper!
This recipe turned out fine, and it cured the sweet tooth! I followed the directions exactly so there wasn’t any weird cooking, but the final product did seem a little chewy. It was more cake consistency than cookie, but like I said we still enjoyed it!
I’ve made this twice, and been happy both times. My only modification is that I add a splash of vanilla, because I just know that I love vanilla. Perfect for a one person serving of something sweet! It doesn’t have quite the texture of a baked cookie- but that’s to be expected! And it’s darn close enough, so I’m a happy camper.
I followed the recipe except I added a splash of milk and a splash of vanilla and it came out great! Moist and perfect flavor!
Some of these comments are downright laughable. I think Mel has someone who is leaving awful comments. How that many people can screw up one recipe is beyond me. I’ve made this several times and it comes out perfect every single time. Maybe some of these people need a basic cooking class. Mel’s recipe is great.
I love this recipe! I’ve made it many times, and it’s satisfied my cookie cravings many times when I don’t have the energy to bake. I add a teaspoon of vanilla, and it helps make the batter less dry. I saw a comment about it tasting like egg, and to that I would say make sure to melt the butter in a different cup, and if you have to melt it in the mug, make sure you leave the mug to cool for a bit. Otherwise, the egg yolk will get a bit cooked. To the commenters who are straight up rude, please be respectful. We should all be thanking the people who put a lot of time and effort into making these recipes, all to post them for us to all access for free. Chill out and try another recipe, or maybe learn to set your expectations a bit lower for something that comes out of a microwave.
I don’t know how people are messing this up. Microwaves do vary so I guess that could be why. Someone said their egg was uncooked but how?? If everything is mixed properly you would not see uncooked egg, it would be uncooked dough… unless I’m missing something. But I’m guessing they didn’t properly mix, and the instructions give a good tip on this. The taste is great for a recipe that takes 2 minutes to make. It’s not a gourmet cookie but a good fix for a late night sweet tooth. I didn’t find any issue with the ratios but maybe that comes down to preference in taste. Someone mentioned adding milk which is something I don’t personally think it needs. If it’s too dry I would add more butter not milk.
This was absolute trash. Wouldn’t recommend. I came out with a sponge instead of a cookie.
Double brown sugar, 1.5x granulated (or not), add 1/2 tbs milk and it should be worthwhile. Whoever wrote this “recipe” shouldn’t be sending people their garbage
Heya Bob! You should start a food blog! Sounds like you already have a keen eye to adapting recipes. Oh, also, when you do, keep in mind that you don’t actually need to send anyone recipes. And you don’t have to force or pay people to make them! Everyone who ends up here (and on your future food blog) will do so of their own free will and choice. Pretty cool, huh? (Also, just simply out of curiosity, did you actually MAKE this recipe before adapting or rating? That’s impressive.)
Followed the instruction and it came out great!
Ratios are very off. Does the creator live in a desert or a rainforest?
BOB, where do you live? Maybe try adding a heaping tablespoon of manners and a full cup of class to your personality and see what happens!
BRAVO!
This is literally the BEST mug cake I have ever eaten in my entire life! I really do not understand why everyone is complaining in the comments section. Mel has gifted the world with such a fantastic and easy recipe and all you guys do is trash it. Why? It’s not her fault that you can’t make a simple mug cake. She clearly stated everything specifically, if you have problems read her instructions properly because this recipe deserves 5 stars, not a 4.3!
Follow the direction note of mixing order. So darned good! Top with Maldon before ice cream!!!
A sad disappointment, me and my friend tried it and did everything you said but it turned out with the egg uncooked and the egg is just to over powering.
I have not made these- but maybe you added the egg white along with the yolk?
I want to make these!
Omg this was so good! You just need to stir in everything super well! Like after you have put in one thing STIR then put another thing in you need to stir again! I also recommend using vanilla! it tastes more sweet then salty.
My first attempt failed but I will hopefully try again:)
I have not tried this a second time but I failed at my first attempt to make this:(
omg the first one i did was horrid and and the second one was great
This was SO GOOD. I made this in a batch of two and added 1/4 tsp of vanilla extract and baking soda. It turned out fluffy and felt more like a cake than a cookie. Not dry at all!
Delicious! Fantastic with the smallest bit of vanilla extract added.
I just made this and it was delicious! It’s the best microwave dessert I’ve ever made the only thing I did differently was double it and used a whole egg, and cooked in a bowl for two minutes. Yummy!!
I’ve made this recipe as a quick go-to so.many.times. It’s a perfect recipe when I follow it!
It’s really good! I’ve been using this recipe for a few years now, Just gotta be sure not to overcook it!
i may have messed up the recipe, but i added sprinkles instead of chocolate chips because i couldn’t find mine and only used 3tbsp of flour. i have a 1100 watt microwave and microwaved it for 45sec. the result was a sort of buttery cookie, but was very tasty! would recommend.
sounds like you either love or hate this recipe and I love it – it tastes exactly like a chocolate chip cookie that just came out of the oven.
Dangerously good and easy. Super rich, I’d say ice cream or a tall glass of milk is necessary!
My god the drama in the comments
I followed the recipe the only addition I added was a tsp of vanilla. I made sure to pack the tsp of brown sugar too not loose measure. It looks just like the picture.
It was moist, sweet, and tasty not dry at all. I think people either add too much flour or over microwave.
Will it taste exactly like a cookie? No because this is a microwave dessert. Will it remind you of a cookie? Yes. I think adding some toasted walnuts once cooked would be a great addition!
Thank you for the tips and sensible reminder of what the recipe is trying to achieve.
I really loved this recipe, I only use one additional ingredient, milk, just a little to make the dough less dry. And the chocolate I use was dark it make this perfect.
HOW in the world is this cookie so amazing?! Ah, doughy and chewy to the max, and absolute perfection overall. (don’t ask me how many times I’ve made it, too many for sure) I always add a few drops of vanilla for added dimension. THANK YOU for this recipe, Mel!
i am going out of my way to comment under this recipe because i have NO IDEA why anyone is rating this recipe below 3 stars. its a MUG COOKIE, not an actual oven cookie recipe. its not meant to be incredible. its going to be a little dry and crumbly because its going into a freaking microwave.
i added a few drops of vanilla with my recipe. it turned out absolutely fine, but obviously was dry and so i had ice cream with it. this is a good recipe, and one of the better mug cookie recipes out there. i give it a 5 for what it is. the rest of y’all just can’t cook or something
Ew dont try this, read comments first.
My microwave smelled as if I were cooking eggs.
It’s doughy and dense. Effing nasty.
This recipe was horrible as it is but i was actually really good with some modifications i did.
– soften the butter instead of melting it
– add about 1/2 a tsp of vanilla extract
– use about 1 tbs and a half more or less of flour instead of 1/4 of a cup
– make sure to set the microwave power setting to 80% of its power to avoid overcooking it and it turning like a rock
– refrigirate mixture for about 5 minutes before cooking
– let sit for 1 to 2 minutes after so it finishes cooking completely
Lol ok Melayne…..
Not good. Gross actually. Now I feel like I have a rock in my stomach.
It was the worst mug dessert recipe I’ve tried. Tough, spongy, bland with the exception of the chocolate chips.
Really good! Thanks! I just cooked for 40 sec instead of a min
This is the worst recipe ever
This is TERRIBLE! So so dry. Felt like i was mixing dirt.
To actually make this a mug cake I added
2 tablespoons of apple sauce(Adding 2 tbsp milk or 1 1/2 tbsp plain yogurt is just as good, I happen to be out of it)
1/4 teaspoon of baking soda
1/2 tablespoon of butter(added to original 1 tbsp)
Cocoa powder(personal preference)
Cooked for 1 min 20 secs (instead of the original 1 min)
this is not a mug cake. it is a mug cookie. it is going to be dry
This mug cake is amazing but it’s a bit dry so I would recommend that you put in 2 tablespoons of milk in.
Egg in a microwave?! I was skeptical, but gave it a try… Don’t do it. They were rubbery and gross. My 2yo pushed his away and asked for a twizzler. I wish I had rated the raw batter. Now THAT was delicious!
terrible the cake was so spongey and i practically took the whole cake out without it crumbling or without any separation.
I think. I think I just made a scone. Would definitely try again with some milk and vanilla for a more cookie-like result
Horrible. I did everything it said and it turned into scrambled eggs and chocolate. smh gross
Turned out smelly and tasting like a scrambled egg.
Tastes like a real cookie! Will definitely make it again! Thank you!!
I would skip this one. Followed the recipe, even turned down the microwave power. It was crumbly and dry when cooked. It didn’t taste terrible but not good either; wish I’d just eaten it raw. Maybe less flour/more liquids would help. First time I’ve ever tried a cookie-in-a-mug recipe, maybe they’re all like this. I’ll try another recipe to find out.
This was a big ball of yuck. Sorry y’all.
friends, i have to warn you, this recipe was ATERRIBLE. I live alone and haven’t left the house since the beginning of lockdown, so given those circumstances i’m a little short on ingredients. but my craving for sweets was driving me a little CUH-RAY-ZZEEE with extra Z’s, so I made some substitutions: fine white terrarium sand for flour; 20W15 motor oil for coconut oil; wood chips from the hamster cage in place of chocolate chips; wasp honey for sugar; and i figured 1 Tbsp of spider eggs could fill in for an egg yolk in a pinch. well, let me tell YOU, it turned out AWFUL. so dry and crumbly, and not sweet at ALL, bitter in fact, and then ON TOP OF THAT i sweated and hallucinated for twenty hours after finishing it as i flushed the toxins out of my system. (of course i finished it, you sillies! i’m not going to waste good spider eggs!.) cannot recommend in good conscience. four stars.
My favorite review ever. Haters gonna hate
Thank you Mark for making me laugh out loud as I make dinner tonight
Best review ever! Thanks for the late-night chuckle, Mark!
Great recipe! I’m not sure why so many people had difficulty with it? I used butter, added a bit of baking soda, vanilla extract and a bit of warm water. It turned out wonderfully.
I was hungry so I made this without any chocochips becasue we didnt have any but it was still delicious 🙂
Also no egg because again, our house is basically out of everything but it still tasted good
Nice but a bit crumbly, would maybe use less flour in future