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

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overhead shot of chocolate cookie in a white mug with peanut butter on top of a doilies and blue background


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.

chocolate mug cookie with spoon on top with bite

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.

1. Mug: Use an 8-ounce coffee mug or larger. It won’t fill it up completely but you don’t want it to overflow.

2. Mix: Melt the butter in the mug, then stir in the sugars and vanilla.

3. Egg: 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. Or, use 1 tablespoon of egg beaters.

(Want to use the yolk? Learn how to separate an egg!)

4. Dry ingredients: Mix in the cocoa, flour, salt and baking powder. Stir in chocolate chips.

5. Cook: Microwave for about 30 seconds, longer if you want it more done. All microwaves cook differently so you might have to play with the time.

6. Topping: Add peanut butter on top!

The chocolate and richness of this cookie make it taste like a brownie.

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 calories.

chocolate cookie in a mug with peanut butter

FAQ

Can I leave out the peanut butter?

Yes, just skip it on top. Then you’ll have a chocolate mug cookie!

How do I make a chocolate chip mug cookie recipe?

The beauty of making a cookie in a mug is the ratios are easier to mess with. Leave out the cocoa powder and add 1 extra teaspoon flour and you’ll have a chocolate chip cookie in a mug!

My cookie isn’t done after 30 seconds!

All microwaves cook differently, and all tastes are different. 30 seconds makes a gooey cookie in my microwave. You may need to cook it up to 60 seconds but play with it and test it a bit so it’s not dry.

What is the best mug for a mug cookie?

You’ll want one that’s at least 8-ounces. There will be space at the top (it won’t be totally full) but I prefer that to having it grow and mess all over your microwave. You can use a bigger mug as well. Obviously use one that is microwave safe.

Can I leave out the egg yolk?

Yes if you prefer to make a cookie in a mug without egg, use 1 tablespoon egg beaters or egg whites. Or, skip it all together and use water or milk. Egg Beaters will taste as close to the original as possible, water or milk will be a bit drier and not as fudgy.

Have you made this recipe?

Tag @crazyforcrust on Instagram or hashtag it #crazyforcrust

overhead shot of chocolate cookie in a white mug with peanut butter on top of a doilies and blue background
4.24 from 39 votes
Learn how to make a cookie in a mug without egg! A chocolate cookie in a mug with peanut butter is the perfect easy dessert for one – a simple gooey and fudgy cookie you will LOVE!
Prep Time 5 minutes
Total Time 5 minutes
Yield 1 serving
Serving Size 1 serving

Ingredients
 

  • 1 tablespoon (14g) unsalted butter (or butter spread)
  • 1 tablespoon (13g) brown sugar
  • 1 teaspoon (4g) granulated sugar
  • 3 drops pure vanilla extract
  • 1/8 teaspoon baking powder
  • 1 egg yolk OR 1 tablespoon milk OR 1 tablespoon egg beaters
  • 2 teaspoons (2g) cocoa powder
  • 1 tablespoon (8g) all-purpose flour
  • 1 tablespoon (11g) mini chocolate chips
  • 1 tablespoon (17g) peanut butter creamy or chunky, optional (also try Nutella, Biscoff, or any other spread)
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Instructions

  • 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.
  • Heat in the microwave for 30 seconds. You may need to cook it up to 60 seconds depending on your microwave or doneness preference. Tip with peanut butter (if using). Let cool slightly before eating.

Recipe Nutrition

Serving: 1serving | Calories: 421kcal | Carbohydrates: 37g | Protein: 9g | Fat: 28g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 228mg | Sodium: 197mg | Potassium: 232mg | Fiber: 2g | Sugar: 27g | Vitamin A: 643IU | Vitamin C: 1mg | Calcium: 86mg | Iron: 2mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

Click here to see more PEANUT BUTTER recipes!

Learn how to make a cookie in a mug without egg! A chocolate cookie in a mug with peanut butter is the perfect easy dessert for one – a simple gooey and fudgy cookie you will LOVE!

Last Updated on January 1, 2022



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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107 Comments

  1. 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! 😉

    1. 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!

      1. 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!! 🙂

  2. 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 🙂

    1. I’ve found the trick is to make the mixture thicker. Whenever my mixture has been too thin it just boils over!

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

  4. 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!

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

  6. 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.