Double Chocolate Cookie in a Mug

5 from 6 votes

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 ¾ 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


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

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!
5 from 6 votes
Prep Time 5 minutes
Total Time 5 minutes
Yield 1 serving
Serving Size 1 serving


  • 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)


  • 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.

Nutrition Information

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
Keyword cookie

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 June 15, 2021

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Recipe Rating

117 CommentsLeave a comment or review

  1. This recipe actually changed my life. That might sound hyperbolic, but a few years ago I found it when I was desperate for chocolate, and ever since then I’ve been improvising other lightning fast sweets because it gave me a great sense of scale. Knowing it’s legitimately scaled down is my favorite thing ever, and I love being able to recommend the blog post to people too, especially since they’re so often boring and just ignored (where this adds so much and is really funny!)

    The recipe itself though is just about as close to perfection as you can get. It’s robust enough to be able to take tons of substitutions without any real lack in quality, but you’re still exactly right about the egg yolk. And the combination of melted mini chips and peanut butter are absolutely to die for. Thanks so much!!

  2. 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

      1. Omit*. I made this with almond milk. It kind of worked, it was a bit liquidy. But since it didn’t have egg I didn’t care and ate it. Heaven.

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

  4. 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!!