With just a few steps and basic ingredients, you can enjoy a freshly baked treat in no time. This mug cookie recipe is perfect for when you’re craving something sweet but don’t want to bake a whole batch. It’s easy, quick, and oh-so-satisfying!
Quick and Chocolatey Mug Cookie
Cookies are a staple in my family, and we love experimenting with different types. From the chewy Matcha Mochi Cookies to the aromatic Coffee Bean Cookies and the adorable Heart Jam Cookies, each one has its charm.
But when it comes to simplicity and speed, the mug cookie takes the crown as the easiest cookie recipe I’ve ever made.
What makes the mug cookie so special is how effortless it is.
With just a few simple ingredients and no fancy equipment, you can whip up the batter in about 5 minutes.
Then, pop it in the oven for 15 minutes, and you’re done!
In just 20 minutes, you have a warm, freshly baked cookie that’s perfect for satisfying those sudden sweet cravings.
Whether it’s a quick treat for yourself or a fun project to make with kids, this mug cookie is guaranteed to impress with minimal effort.
Why You‘ll Love This Recipe
- Simple ingredients: Everything you need is likely already in your kitchen.
- Quick to prepare: From start to finish, it takes only about 20 minutes.
- Deliciously indulgent: Perfectly buttery, sweet, and chocolatey.
Ingredients
- 50g unsalted butter
- 10g brown sugar
- 15g granulated sugar
- 70g cake flour (low-gluten)
- 3g baking powder
- 1 egg yolk
- 20g chocolate (choose dark, milk, or other types you prefer)
- 50g heat-resistant chocolate chips
Instructions
Soften the butter: Place 50g of unsalted butter at room temperature to soften. It should leave an impression when pressed lightly. If in a hurry, cut the butter into small pieces and microwave at low power for 10–15 seconds, being careful not to melt it excessively.
Mix sugars with butter: Add 10g of brown sugar and 15g of granulated sugar to the softened butter. Mix evenly with a spatula until fully combined.
Prepare dry ingredients: Sift together 70g of cake flour and 3g of baking powder. Add this mixture to the butter and sugar, folding gently with a spatula. Mix lightly from the bottom up until just combined, ensuring there’s no dry flour visible.
Add the egg yolk: Incorporate 1 egg yolk into the mixture and continue stirring with the spatula until the yolk is fully absorbed, making the batter smooth and consistent.
Mix in chocolate: Chop 20g of chocolate into small pieces and add it to the batter. Stir gently to distribute evenly. Preheat the oven to 180°C (356°F) at this stage if you haven’t already.
Fill molds and decorate: Transfer the batter into cupcake molds, filling each to about 70–80% full. Smooth the surface with a spatula, then sprinkle the 50g of heat-resistant chocolate chips on top for decoration and added texture.
Bake the mug cookie: Place the molds into the preheated oven and bake at 180°C (356°F) for 15 minutes. Keep an eye on the cookies, and when they turn golden brown, test with a toothpick inserted into the center. If it comes out clean, they’re done.
Frequently Asked Questions
Can I use salted butter instead of unsalted butter?
Yes, but reduce the amount of added salt in the recipe to balance the flavors.
What can I use instead of heat-resistant chocolate chips?
You can substitute regular chocolate chips, but they may melt more during baking.
Can I store leftovers?
These mug cookies are best enjoyed fresh, but you can store them in an airtight container for up to 1 day. Warm them slightly before serving to restore their texture.
The Simplest Mug Cookie You’ll Ever Make
Ingredients
- 50 g unsalted butter
- 10 g brown sugar
- 15 g granulated sugar
- 70 g cake flour low-gluten
- 3 g baking powder
- 1 egg yolk
- 20 g chocolate choose dark, milk, or other types you prefer
- 50 g heat-resistant chocolate chips
Instructions
- Soften the butter: Place 50g of unsalted butter at room temperature to soften. It should leave an impression when pressed lightly. If in a hurry, cut the butter into small pieces and microwave at low power for 10–15 seconds, being careful not to melt it excessively.
- Mix sugars with butter: Add 10g of brown sugar and 15g of granulated sugar to the softened butter. Mix evenly with a spatula until fully combined.
- Prepare dry ingredients: Sift together 70g of cake flour and 3g of baking powder. Add this mixture to the butter and sugar, folding gently with a spatula. Mix lightly from the bottom up until just combined, ensuring there's no dry flour visible.
- Add the egg yolk: Incorporate 1 egg yolk into the mixture and continue stirring with the spatula until the yolk is fully absorbed, making the batter smooth and consistent.
- Mix in chocolate: Chop 20g of chocolate into small pieces and add it to the batter. Stir gently to distribute evenly. Preheat the oven to 180°C (356°F) at this stage if you haven't already.
- Fill molds and decorate: Transfer the batter into cupcake molds, filling each to about 70–80% full. Smooth the surface with a spatula, then sprinkle the 50g of heat-resistant chocolate chips on top for decoration and added texture.
- Bake the mug cookie: Place the molds into the preheated oven and bake at 180°C (356°F) for 15 minutes. Keep an eye on the cookies, and when they turn golden brown, test with a toothpick inserted into the center. If it comes out clean, they're done.