I found this lifesaver of a recipe on Pinterest several years ago and have used it on the regular ever since! It’s just a handful of ingredients that you will most likely have on hand already and if you make it enough like my brother and I have over the years, you’ll even memorize it!
There can be pros and cons to a single serving cookie though. Pro: the immediate satisfaction of a hot gooey chocolate chip cookie in under 10 minutes. Con: it’s so easy you will make it all the time. I mean it. All. The. Time. It’s that addicting!
I also added a vegan option for those of you who don’t eat eggs. It’s just a super easy flax egg as a replacer and it works really well. I don’t taste a difference, so even if you don’t have eggs in your fridge you can still make a quick yummy dessert.
This recipe couldn’t be easier. On nights that I’m craving a little something and I don’t have any other homemade baked goods on hand, or when I just want a dessert that has that freshly baked feel I make my super yummy cookie in a cup.
Start off by picking a nice mug, one that’s not really huge. I tend to usually pick a smaller mug or sometimes I make it in a little 10oz souffle dish I got from Sur La Table. It’s the perfect size for this so use that as your determiner. No smaller than 10 oz.
After the perfect mug is found, start by melting the butter in the microwave, 10-20 seconds should do, but don’t let it boil. Too hot butter will cook the egg yolk you’re about to add. After the butter is melted, you basically just have to add the ingredients in a certain order so it combines together properly.
If you’re going with the vegan option, you have to combine flax seeds and water and leave it a minute or so to combine. Then just dump that into the butter.
You don’t have to go crazy with exact measurements, I just use 2 big tablespoon sized spoons from my utensil drawer. Do not over microwave it, or it will get dry really fast. Final final tip is to eat it hot out of the microwave. This is not a recipe you make and then save for later.
I’ll even tell you my famous topping combo. I pretty much eat this thing like it’s a sundae. After it gets out of the microwave, I top it with a dollop of creamy peanut butter and whipped cream. The perfect bite has a little of each topping on the spoon with the cookie. Literal heaven!
Without further ado, here is the lovely bake along video I made if you want to make it along with me and, of course, the recipe is below!
Please make sure to leave a rating and review if you make the recipe. It helps more people to find my recipes and would be a huge help for me. Thank you so much and enjoy your cookie!
Chocolate Chip Cookie in a Cup
- 1 Tbsp Dairy Free Butter
- 1 Tbsp Granulated Sugar
- 1 Tbsp Brown Sugar
- 1 Splash Vanilla Extract
- 1 Pinch Salt
- 1 Egg Yolk*
- 3 Tbsp All-Purpose Flour
- 1 Tbsp Mini or Regular Chocolate Chips
- Pick a mug of your choosing and melt the butter in it by microwaving for about 20 seconds. Check to make sure it doesn't boil.
- Mix in the two sugars, vanilla, and salt.
- Mix in the egg yolk.
- Add the flour. Mix until it's fully incorporated.
- Fold in the chocolate chips of your choosing. You can add more or less depending on how much you want. Pat the dough down so it's flat. Microwave for 45-50 seconds. It should feel springy if you touch it.
- Eat hot out of the microwave. Enjoy!