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! |

{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?

Did you make this recipe?

Double Chocolate Peanut Butter Mug Cookie


  • 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.

All images and text ©. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

Single Serve Mug Coffee Cake


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

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  1. Peanut Butter Optional?! No way! I love Skippy Naturals as well…so creamy and smooth without all the added stuff! Girl, I need this…Tonight. And it only takes a few minutes, which means I can totally make that happen! My tastebuds love you. I love you. You win.

  2. How delish does it look Dorothy? I love mug cookies and cakes. So easy and so yummy.

  3. OMIGOSH this looks soooo decadent, soooo delicious!!!

  4. This will absolutely be made in my kitchen and I can see it happening quite frequently…

  5. This will be perfect. Oh my word I’ve needed a single serving sweet something. Peanut butter will definitely stay in 🙂 By the way- amazing time management: there needs to be an award for posting as much as you do two weeks in ADVANCE! Way to go 🙂 Can’t wait to see what you’ve been up to!

  6. Yum! I think I’m having a cookie attack!

  7. Oh yes!! This is so rich and decadent and perfect for when you don’t want to share (which is often with cookies!!).

  8. Love the Dessert-for-One idea. Tried to make a protein mug cake last night and it kind of exploded all over … maybe next time I’ll get it right 🙂

  9. DUDE. I just bought a jar of Skippy Natural! How excited am I?

  10. I totally laughed about the recipe math part… I do that ALL the time! (And it totally helps confused customers on the baking aisles who need to know how many teaspoons are in a tablespoon and how many tablespoons are in a cup.) I ran into the problem of dividing eggs a few years ago when trying to halve a cake recipe with 3 eggs. I started using an egg substitute called Ener-G (very popular in vegan baking!). It’s a shelf-stable powder (lasts for months, if not years!), and 1 1/2 tsp Ener-G + 2 tbsp warm water = 1 egg. Much easier to divide that kind of egg by 12! 😉

    • Sweet! I need to find that. I thought about using my husbands egg whites, but figured not everyone would have it on hand. Thanks Amy!

      • You’re welcome! Some Safeways have it; others don’t. But I can always find it at Whole Foods and the Nugget (not sure if that chain extends past Sacramento though!). Any vegetarian- or vegan- or health-food oriented store should carry it. Good luck!! 🙂

  11. OMG! Great idea for whenever I run out of chocolate….Yeah right!! 🙂

  12. This is being made very soon! 🙂

  13. Yes yes YES!!! Is it still a single serving if I make 4 and eat them all? This sounds so amazing and I am so happy you put PB in it!

  14. Mug cookies are the best – no wonder it was the favorite! You can’t beat a warm, gooey, and FAST dessert! 🙂

  15. I have to make more mug cookies! I’m so jealous of your quick math skills. I’m always worried when I half a recipe. Not that I’ll get the math wrong, but that I’ll half one ingredient and put the full amount for another!

  16. Love the idea and it looks good too… and I think you spelled cocoa as “coca” in step 1… 🙂

  17. I have tried so many times to get a good mug cake, let alone a cookie, and let’s just say, they didn’t work. 🙂 You nailed this one, hit it out of the park – everything about this is perfect! The cookie truly looks like a brownie (you just stole my heart) and I can’t stop thinking about that warm melted peanut butter in the middle. After my microwave failures, this recipe has all of my respect!

  18. I love making desert in a mug. Then I am not tempted to eat more than one serving. This looks delish, I want to try it soon.

  19. Well I know what I’m making for dessert this weekend!! So convenient and perfect for me. after this holiday season I CANNOT have batches of desserts in my apartment anymore…well, for a while at least. I have ZERO self control 🙁

  20. This looks so amazing! Anything chocolatey always wins with me! Delicious recipe 🙂

  21. Peanut Butter + Chocolate = Heaven. Happening today.

  22. Pingback:

  23. Peanut butter optional? Ooookaaaay, suuuuuuure 😉 but seriously, these mug cookies rock! I have made my fair share of them and converted Chloe to whipping them up, too. They’re so perfect and this uber chocolate-y one is no exception!

  24. Already scheming for a low carb version…

  25. All over this! LOVE the melty peanut butter 🙂 (ps- no reply necessary <3)

  26. This looks so good – especially on a cold day like today!!

  27. HAHA! Laughed out loud at the last sentence… I got rid of all my chocolate because I ate it all, and I haven’t replaced it because it’s January. 😉

  28. Ok, tried this (out of weight watchers ice cream candy bars:(. BUT, after the holidays trying to cut down on sugar and others. SO, I cut out some of the brown sugar and used applesauce instead of the egg. It was still pretty good. Not very sweet, but didn’t need to be, it was rich enough. Will have to make for DH tomorrow night, his carriage has turned into a pumpkin a little early tonight!

  29. Hi Dorothy! I made this mug cake because of 2 reasons last night:

    1) I had a dream about it (because I follow your blog) and I had made it in my dreams. So of course it’s in my subconscious I had to give it a try. Lol
    2) Last night I went to a dinner party and for dessert there was a yucky custard-y-pudding-trifle. Ewww I mean that’s just yuck! When I came home I made this mug cookie and I’m so glad I did, it was the perfect size and it was really good. I’m gonna try the coffee cake one too that you posted earlier. thanks

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  32. I made this yesterday for my boyfriend and I. He turns to me during an episode of Portlandia and says, “This is really good. Like, so good.” We love all of your recipes, but this one was probably his favorite!

  33. Love this Dorothy, as I have all the ingredients in my cupboard I might make this in a few minutes…

  34. An way this could be made with an eggbeater equivalent to one egg instead of a real egg?

    • Yes! I think it totally could. I’m not sure what them measurements are, but I’d say 1/2 an egg (however much egg beaters that is). Whites would work too. I wanted to use that, I just didn’t have any! Let me know what amount you use and how it works!

  35. Absolutely delicious! Mine needed a minute in the microwave though

  36. Pingback: TGIMF: Thank God It’s Microwaveable Friday (Peanut Butter Chocolate Brownie) | Vegan Milwaukee

  37. I’m getting ready to kill my chocolate craving for today with this mug cake. But I have to share something with those of you who have a Whole Foods Market nearby. If you are a PB lover, you MUST TRY the fresh ground honey peanut butter, usually available in their bulk section. I always grind it fresh in the store, although they also have it ready to go as well. It’s something psychological, I guess. haha. I assure you… It.Is.The.Best.EVER!

    • I LOVE their freshly ground PB! And, if you have a food processor, you can make your own too. Just grind peanuts (and honey, if you like) for several minutes and you have PB!

  38. Today I NEEDED a dessert, but I’m too sick to bake. I threw this together (subbed coconut oil for butter, milk for the egg), and it TOTALLY made my day. So gooey and sweet. Thank you for this recipe!

  39. I just stumbled over here from #2 Pencil, her single cookie recipe popped up on my FB page today. I didn’t realize these recipes even existed. I don’t own a microwave but I will share these recipes with my readers. My blog is recipes that have been trimmed down for 1-2 servings.

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  43. Can it be baked in a regular oven? I dont use microwave

  44. This is delicious! It’s so chocolaty (I added an extra Tablespoon mini-chocolate chips). I have tried other mug recipes but always felt they were much too large. This is the perfect serving! My only complaint is that is a little dry. Next time, I will use 1 whole egg instead of just the yolk. Also, I stirred the peanut butter in. Thank you for satisfying my late night chocolate craving!

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  48. I really can’t emphasize enough to the people of cyberspace how good this was.

    It is so good that I want to stop typing this just so I can finish eating it!

    Thanks for posting this

  49. I did not roll my eyes. In fact I was a little green with envy. Gonna try this.

  50. 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!  

  51. 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!

  52. Pingback: Double Chocolate Peanut Butter Mug Brownie

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  54. 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!

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

  56. 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.)

  57. 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 😉 

  58. 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!

  59. 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!!

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

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

  62. 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!!

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

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

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

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

  67. 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

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