Mug Cookie Recipe No Egg: The 5-Minute Dessert Dream!

Sometimes, you just need a cookie. A warm, gooey, chocolate-chipped cookie. But the thought of preheating the oven, dirtying a baking sheet, and waiting… it’s all just too much! That’s where this single-serving, no-egg mug cookie recipe comes in to save the day (or night!). This isn’t just any mug cookie; it’s a perfectly portioned, intensely satisfying treat that you can whip up in literally five minutes. Forget the complicated baking process; this recipe is foolproof, even for the most kitchen-averse individuals. Get ready to experience instant cookie gratification!

Why This Recipe Works

This recipe is a game-changer for several reasons:

• No Egg Required: Skipping the egg simplifies the recipe and makes it perfect for those with egg allergies or who simply don’t have any on hand. It also results in a slightly chewier texture.
• Single Serving: No temptation to eat the whole batch! This recipe makes just one cookie, perfect for satisfying a craving without overindulging.
• Quick and Easy: From start to finish, this mug cookie takes only about 5 minutes to make. It’s ideal for those moments when you need a quick and easy dessert.
• Customizable: The basic recipe is a blank canvas! Add your favorite mix-ins, like different types of chocolate chips, nuts, or even a sprinkle of sea salt.
• Pantry Staples: You likely already have all the ingredients you need in your pantry. No special trips to the grocery store required!

Ingredients

• 4 tablespoons (2 tablespoons) all-purpose flour
• 2 tablespoons granulated sugar
• 1 tablespoon packed brown sugar
• 1/8 teaspoon baking powder
• 1/4 teaspoon vanilla extract
• 2 tablespoons (1 oz) unsalted butter, melted
• 1 tablespoon milk
• 2 tablespoons chocolate chips (or more, to taste!)

Instructions

1. Combine Dry Ingredients: In a large mug (at least 12 ounces), whisk together the flour, granulated sugar, brown sugar, and baking powder. Make sure there are no lumps.
2. Add Wet Ingredients: Pour in the melted butter, vanilla extract, and milk. Stir well until all ingredients are thoroughly combined and the batter is smooth.
3. Fold in Chocolate Chips: Gently fold in the chocolate chips. Don’t overmix!
4. Microwave: Microwave on high for 60-90 seconds. Cooking time may vary depending on your microwave, so start with 60 seconds and check for doneness. The cookie should be slightly soft in the center.
5. Cool (Slightly) and Enjoy: Let the cookie cool for a minute or two before digging in. Be careful, it will be hot! Enjoy your warm, gooey mug cookie straight from the mug.

Tips for Success

Here are a few tips to ensure your mug cookie turns out perfectly every time:

• Use a Large Mug: A 12-ounce mug or larger is recommended to prevent the cookie from overflowing while cooking.
• Melt the Butter Properly: Make sure the butter is completely melted, but not boiling hot. This will help ensure a smooth and even batter.
• Don’t Overmix: Overmixing can lead to a tough cookie. Mix just until the ingredients are combined.
• Watch the Microwave Time: Every microwave is different, so adjust the cooking time accordingly. Start with 60 seconds and add 10-15 second increments until the cookie is cooked to your liking. A slightly soft center is ideal.
• Customize Your Cookie: Get creative with your mix-ins! Try adding chopped nuts, sprinkles, peanut butter chips, or even a swirl of Nutella.
• Experiment with Flour: While all-purpose flour works great, you can experiment with other types of flour, such as whole wheat flour (for a slightly nuttier flavor) or gluten-free flour blends (for a gluten-free option). You may need to adjust the liquid slightly depending on the flour you use.
• Add a Pinch of Salt: A tiny pinch of salt (about 1/16 teaspoon) can enhance the flavors of the cookie.

Storage Instructions

Since this recipe makes a single serving, storage isn’t usually an issue! However, if you happen to have any leftovers (unlikely!), you can store them in an airtight container at room temperature for up to a day. Keep in mind that the cookie will lose its soft, gooey texture over time.

FAQ

Q: Can I use a different type of sugar?

A: Yes, you can substitute coconut sugar or maple syrup for the granulated sugar, but the texture and flavor will be slightly different. You may need to adjust the amount of liquid accordingly.

Q: Can I make this recipe vegan?

A: Absolutely! Substitute the butter with vegan butter and the milk with plant-based milk (such as almond milk, soy milk, or oat milk). Make sure your chocolate chips are also vegan.

Q: My cookie is too dry. What did I do wrong?

A: You may have overcooked the cookie or used too much flour. Try reducing the cooking time slightly or adding a little more milk next time.

Q: My cookie is too gooey. What did I do wrong?

A: You may have undercooked the cookie. Try microwaving it for an additional 10-15 seconds.

Q: Can I bake this in the oven?

A: While this recipe is designed for the microwave, you could try baking it in a small ramekin in a preheated oven at 350°F (175°C) for about 10-12 minutes, or until golden brown. Keep a close eye on it to prevent burning.

Q: Can I double or triple the recipe?

A: Yes, you can easily double or triple the recipe, but you’ll need to use a larger mug or divide the batter into multiple mugs. Adjust the cooking time accordingly.

Conclusion

This no-egg mug cookie recipe is the ultimate solution for your instant cookie cravings. It’s quick, easy, customizable, and requires minimal effort. So, the next time you’re in the mood for a warm, gooey treat, skip the complicated baking process and whip up this delicious mug cookie in just five minutes. You won’t be disappointed! Happy baking (or microwaving!).