Double Chocolate Peanut Butter Mug Cookie

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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! |

{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! |

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! |

It’s almost too easy. I’m sorry?

4.43 from 7 votes

Double Chocolate Peanut Butter Mug Cookie

Author Dorothy Kern


  • 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)


  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.

Click here to see more PEANUT BUTTER recipes!

Single Serve Mug Coffee Cake


Pink Velvet Cupcakes for Two

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Skinny Mini Mocha Cheesecakes

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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

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  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!  

  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!

  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!

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

  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.)

  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 😉 

  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!

  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!!

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

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

  13. It was a mistake for me to make this, I should have never come across this recipe. Waaaay too delicious for me to be knowing about. I made no changes to the recipe until it came out of the microwave, then I added some marshmallow fluff and caramel syrup. Not that it needed it, it was amazing alone!!

  14. yummy! just know that it’s more of a soft, tender chocolate cake rather than a cookie.

  15. I would love to make this but I don’t own a microwave… How long would I bake it for??

  16. Can I subsitute gluten free all purpose flour? Also, can I o it the vanilla? I don’t have any.

  17. I followed your recipe down to the letter. This is fantastic! Thank you for the recipe!

  18. I made this it was exstremly good although I would put a lot less peanutbutter when I made it the mixture became very liquidy and the peanutbutter was throughout the whole thing and over came the chocolate flavore. Also as a substitute I used hot chocolate instead of cocoa powder still worked out great

  19. This is SO GOOD!!!!

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