Introduction
The Cookies & Cream Mug Cake is the ultimate solution for those sudden, intense dessert cravings. Originating from the viral trend of single-serving microwave desserts, this recipe takes the classic, comforting flavor of chocolate sandwich cookies (like Oreos) and transforms it into a warm, fluffy cake in under two minutes. It’s special because it requires minimal clean-up, uses pantry staples, and delivers a perfect portion every time, making it the ideal late-night treat or quick fix for a busy afternoon.
Ingredients
- All-Purpose Flour: 4 tablespoons (60g / ¼ cup)
- Granulated Sugar: 2 tablespoons (30g)
- Baking Powder: ¼ teaspoon
- Milk (dairy or non-dairy): 4 tablespoons (60ml / ¼ cup)
- Vegetable Oil or Melted Butter: 1 tablespoon (15ml)
- Vanilla Extract: ½ teaspoon
- Crushed Chocolate Sandwich Cookies (e.g., Oreos): 3-4 cookies, roughly crushed (reserve 1 cookie for topping)
- Optional Topping: A dollop of whipped cream or a small scoop of vanilla ice cream.
Step-by-step Preparation
- Combine Dry Ingredients: In a standard microwave-safe mug (about 10-12 oz capacity), whisk together the flour, granulated sugar, and baking powder until thoroughly combined. This prevents lumps and ensures even leavening.
Tip: Ensure the baking powder is fresh for maximum rise.
- Add Wet Ingredients: Pour in the milk, vegetable oil (or melted butter), and vanilla extract. Use a fork or small whisk to mix the ingredients until just combined. Be careful not to overmix; a few small lumps of flour are acceptable, as overmixing can result in a dense, rubbery cake.
- Fold in the Cookies: Gently fold in three of the crushed chocolate sandwich cookies. Make sure the pieces are distributed throughout the batter.
Tip: For a richer flavor, you can scrape the cream filling from one cookie and mix it directly into the batter before adding the crushed wafers.
- Microwave and Test: Place the mug in the microwave. Cook on high power for 60 to 90 seconds. Cooking time varies widely based on microwave wattage. Start with 60 seconds and check. The cake is done when the top looks set and spongy and the sides pull slightly away from the mug. If the center still looks wet, cook for 10-15 second intervals until done.
- Garnish and Serve: Carefully remove the hot mug using oven mitts. Top the cake immediately with the remaining crushed cookie pieces and any desired toppings, such as a swirl of whipped cream or a drizzle of chocolate syrup. Serve warm.
Tip: If the cake overflows slightly while cooking, reduce the cooking time next time or use a larger mug.
Nutritional Information
As a decadent, single-serving dessert, the Cookies & Cream Mug Cake is meant for indulgence. Nutritional content will vary based on the specific type of milk and oil used, and the amount of cookie filling included. On average, one serving (the entire mug) contains approximately 350-400 calories, 15-20g of fat, and 45-55g of carbohydrates (mostly simple sugars). While it offers minimal health benefits, it provides excellent portion control compared to baking a full cake.
Storage
Mug cakes are best enjoyed immediately while they are still warm and fluffy. Due to their high moisture content and rapid staling, they do not store well. If you have leftovers, cover the mug tightly with plastic wrap and refrigerate for no more than 24 hours. To reheat, microwave for 10-15 seconds, but be aware that the texture will be slightly drier and denser than when freshly made.
Conclusion
This Cookies & Cream Mug Cake is proof that the best desserts don’t require an hour of prep time. Its speed and simplicity make it a fantastic foundation for experimentation. Feel free to substitute the sandwich cookies with other favorites—try peanut butter cookies for a richer flavor, or add a handful of white chocolate chips to the batter. Serve it alongside a scoop of vanilla bean ice cream for an irresistible hot and cold dessert experience that truly hits the spot.