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Crazy for Crust

100
Jan 06

Double Chocolate Peanut Butter Mug Cookie

Perfect for when you just want one dessert not three dozen, this Double Chocolate Peanut Butter Mug Cookie will satisfy your sweet tooth and not ruin your diet (and the peanut butter is optional!)

Double Chocolate Peanut Butter Mug Cookie - a single serving for when you just want something sweet! | crazyforcrust.com

{Hahahahaha. I just said peanut butter optional. #wordsineverthoughtiwouldsay}

Hi everyone! You may not know it but I’ve been kiiiiind of ignoring this space for the last two weeks. All my posts through yesterday were scheduled before Christmas. I wish I could say I’ve just been relaxing on the couch for the past two weeks, soaking up books and movies, but alas. I’ve been arm deep in batter and cheesecake and cookies. Such is life…for another month or so. It’ll be worth it in the end.

Anyway. the other day I asked on Facebook  if I should post a mug cookie or a regular cookie recipe today. And overwhelmingly the answer was MUG! And I’m super glad too, because the cookie recipe is fabulous (coming later this week) but this mug cookie is WOW.

It’s a cookie. For one. In a mug.

It’s a chocolate cookie. With mini chocolate chips. And peanut butter. In a mug. Single-serve. For one.

If you’re not like me and don’t have two identical (but for the failed crust on one) cheesecake bars, a batch of donuts, and three dozen cookies on their counter, and you want something sweet but not a whole batch, this recipe is for you.

Double Chocolate Peanut Butter Mug Cookie - a single serving for when you just want something sweet! | crazyforcrust.com

I adapted an adaption of this chocolate cookie recipe to make this cookie. This is where my nerdy math background (summa cum laude in mathematics, thankyouverymuch, although I laugh when I think about it because I’m so not even close to that level anymore, if I even was) comes in handy. I can convert fractions of cups into tablespoons and teaspoons and divide by 12 or 36 or whatever. It’s actually quite simple…which I know just made about 3/4 of you roll your eyes.

The tricky part is the egg. How do you twelfth an egg? You don’t. You adjust other things so that you can use 1 yolk. It’s just how it is. The beauty of this recipe is that you can make it egg-free by substituting milk or water (1 tablespoon) for the egg yolk. It won’t rise as much or be as rich, but it’ll still be good.

The chocolate and richness of this cookie make it taste like a brownie. A rich fudgy brownie that’s actually a cookie that’s been 36th’d.

The peanut butter is just because I’m…me. Everything is better with peanut butter, especially chocolate and fudgy cookies. I just added a dollop of Super Chunk Skippy Naturals (my favorite brand). You can totally leave it off, or use Nutella or Biscoff or any other nut butter or spread.

It whisks up in a few minutes and cooks in 30 seconds. Perfect when you need chocolate NOW but got rid of it all because it’s January.

Double Chocolate Peanut Butter Mug Cookie - a single serving for when you just want something sweet! | crazyforcrust.com

It’s almost too easy. I’m sorry?

Double Chocolate Peanut Butter Mug Cookie

Ingredients:

  • 1 tablespoon butter (you can substitute butter spread)
  • 1 tablespoon brown sugar
  • 1 teaspoon granulated sugar
  • 3 drops pure vanilla extract
  • 1/8 teaspoon baking powder
  • 1 egg yolk (or 1 tablespoon water or milk, but it's won't be as high or as rich)
  • 2 teaspoons cocoa powder
  • 1 tablespoon flour
  • 1 tablespoon mini chocolate chips
  • 1 tablespoon peanut butter (creamy or chunky), optional (also try Nutella, Biscoff, or any other spread)

Directions:

  1. Place butter in an 8-ounce coffee mug (or bigger, but it doesn’t grow much). Melt in the microwave, about 20 seconds. Stir in sugars, vanilla, and baking powder. Stir in egg yolk, coca, and flour. Stir in chocolate chips. Place peanut butter in the center and press it down slightly into the batter.
  2. Heat in the microwave for 30 seconds. Let cool slightly before eating.

Single Serve Mug Coffee Cake

Mug_Coffee_Cake03-3w

Pink Velvet Cupcakes for Two

pink velvet 1 words

Skinny Mini Mocha Cheesecakes

skinny-mini-mocha-no-bake-cheesecakes 3 words

Sweets from friends:
Peanut Butter Cake for One by Picky Palate
Single-Serve Peanut Butter Rice Krispie Treats by Something Swanky
Chocolate Chip Cookie in a Cup by No. 2 Pencil
Fudgy Chocolate Mug Brownie by Averie Cooks

100 comments on “Double Chocolate Peanut Butter Mug Cookie

  1. So yummy!  This is our new go to special treat – kids loved it, but uses a lot of eggs, so,  I tried substituting the egg yolk with half a flax egg (1/2T flax meal + 1 1/2 T water) and it works!  

    Reply

    • Dorothy Kern replied on May 20th, 2015 at 6:32 pm

      That’s so good to know. Thank you Hilary! I’m glad you enjoyed it!

      Reply

  2. So, so, so good! They are the absolute perfect size. Your recipe for microwave brownies is the best microwave cake recipe I have ever encountered.Thank you for this gem!

    Reply

    • Dorothy Kern replied on July 17th, 2015 at 11:28 am

      I’m so glad you enjoyed them!

      Reply

  3. Pingback: Double Chocolate Peanut Butter Mug Brownie

  4. Pingback: chocolate mug cookie | Evana's Dessert Kitchen

  5. My life is changed forever. There is no words to how perfectly wonderful this recipe is. Tears came to my eyes with the first bite. I used evaporated milk instead of the egg (just because it was quicker), and it’s obvious on the outcome! The best part is how quickly it is done. Created and eaten in 10 minutes. Next time I’m going to toss in a scoop of ice cream! Thanks again!

    Reply

    • Dorothy Kern replied on October 27th, 2015 at 6:07 pm

      That’s a great substitution, thanks for letting me know!

      Reply

  6. I just tried this with 1T almond flour and a whole egg instead of the white flour and egg yolk.  Delicious!  

    Reply

    • Dorothy Kern replied on December 9th, 2015 at 3:58 pm

      Awesome!! Glad you liked it!

      Reply

  7. I made this as a substitute for chocolate mousse, using milk instead of the egg yolk to avoid leftover whites and omitting the choc chips – it comes out small that way, but incredibly rich and tasty!
    (I wasn’t sure what microwave setting to use. In the end I tried my usual 650 watts and ended up putting the pudding back in for another 12 seconds.)

    Reply

    • Dorothy Kern replied on March 22nd, 2016 at 9:11 am

      Glad it was good! Small = extra rich! 🙂

      Reply

  8. After reading through the comments in detail I realised it should have been cooked for far longer in my less powerful microwave; I tried again with a setting of 2 minutes at 800 watts (the maximum available) and got a result that was a lot more cakey and a lot less moussy! Optimum probably lies somewhere in between, though I might try the mousse version again 😉 

    Reply

    • Dorothy Kern replied on April 2nd, 2016 at 10:24 am

      Yeah, different microwaves will do different things, that’s for sure!! Although I bet I’d love it half raw, lol.

      Reply

  9. Ok, seriously so good! I am dairy free and made with oil instead of butter and soy milk instead of egg. Ah my life is changed! BTW the peanut butter is not optional! It is soo yummy!! My taste buds say thanks!

    Reply

  10. Just made this, so quick and easy with stuff that is always in my cabinet. I am enjoying it right now and that gooey peanut butter in the center is to die for!!

    Reply

  11. Perfect little bite! Just love the mixture of moist chocolate cake and good-quality PB. Thanks for this great, easy recipe. 🙂

    Reply

  12. This recipe was awesome! But, it didn’t make much so i may double it next time

    Reply

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