3-Minute Mug Cookie Cake Recipe

Learn how to make a super easy, egg-free cookie mug cake ready in just 3 minutes. This single-serve cake is mixed and cooked in the microwave for a moist, cookie-flavored treat.

Perfect for breakfast or a quick indulgence, the mug cake is tender, rich and studded with chocolate chips for maximum comfort.

Why we love this mug cake

This cookie-inspired mug cake captures all the flavor of a chocolate chip cookie in a soft, individual cake. It’s irresistible: simple to make, quick to prepare and perfectly portioned for one.

Mug cakes have grown in popularity because they require very little time and only basic pantry ingredients. This version is egg-free and mixed directly in the mug, then cooked in the microwave for about a minute.

You get a warm homemade cake with a tender crumb and generous chocolate chips — ideal for a fast breakfast or a comforting snack.

More mug cake ideas

Ingredients for the cookie mug cake

• Flour: cake flour (T45) for a light texture.
• Brown sugar: use light brown sugar or vergeoise for a caramel note.
• Baking powder: to give the cake lift.
• Salt: a pinch of table salt or fleur de sel.
• Milk: semi-skimmed or a plant milk such as almond milk.
• Vanilla: liquid vanilla extract for aroma.
• Butter: melted unsalted butter, or replace with neutral vegetable oil.
• Chocolate chips: small chips or chopped baking chocolate.

See the recipe card below for exact quantities and full instructions.

How to make the cookie mug cake

• Place the dry ingredients in a standard mug: flour, brown sugar, baking powder and a pinch of salt.
• Stir with a tablespoon until the mixture is uniform.

Tip: You can mix the batter directly in the mug or prepare it in a bowl and pour it into the mug.

• Add the wet ingredients: milk, vanilla and melted butter.
• Stir just until the batter is smooth and even — avoid overmixing.

Microwave cooking

• Fold in the chocolate chips last and mix briefly to distribute them.
• Cook immediately in the microwave on high for about 1 to 1 minute 30 seconds.
• Let the mug cake cool for a few minutes before enjoying — it’s lovely with a scoop of vanilla ice cream.

Cooking tip: Avoid overcooking to keep the cake moist. Microwave power varies — mine was perfect at 1 minute 15 seconds with an 800 W oven.

If you love chocolate chips

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