Cookie in a Cup (With Vegan Option)

Post published:May 11, 2020
Post category:Recipes
Post comments:15 Comments
Post author:Melissa

I found this lifesaver of a recipe on Pinterest several years ago and have used it on the regular ever since! This easy cookie in a cup is just a handful of ingredients that you will most likely already have in your pantry!

There can be pros and cons to a single serving cookie though. Pro: the immediate satisfaction of a hot gooey chocolate chip cookie in under 10 minutes. Con: it’s so easy you will make it all the time. I mean it. All. The. Time. It’s that addicting!

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This recipe couldn’t be easier. On nights that I’m craving a little something and I don’t have any other homemade baked goods on hand, or when I just want a dessert that has that freshly baked feel I make my super yummy cookie in a cup.

I also added a vegan option for those of you who don’t eat eggs. It’s just a super easy flax egg as a replacer and it works really well. I don’t taste a difference, so even if you don’t have eggs in your fridge you can still make a quick yummy dessert.

Cookie in a Cup: Mug Choice...

Start off by picking a nice mug, one that’s not really huge. I tend to usually pick a smaller mug or sometimes I make it in a little 10oz souffle dish I got from Sur La Table. It’s the perfect size for this so use that as your determiner. No smaller than 10 oz.

Cookie in a Cup: Directions

After the perfect mug is found, start by melting the butter in the microwave, 10-20 seconds should do, but don’t let it boil. Too hot butter will cook the egg yolk you’re about to add. After the butter is melted, you basically just have to add the ingredients in a certain order so it combines together properly.

If you’re going with the vegan option, you have to combine flax seeds and water and leave it a minute or so to combine. Then just dump that into the butter.

You don’t have to go crazy with exact measurements, I just use 2 big tablespoon sized spoons from my utensil drawer. Do not over microwave it, or it will get dry really fast. Final final tip is to eat it hot out of the microwave. This is not a recipe you make and then save for later.

Favorite Toppings

I’ll even tell you my famous topping combo. I pretty much eat this thing like it’s a sundae. After it gets out of the microwave, I top it with a dollop of creamy peanut butter and whipped cream. The perfect bite has a little of each topping on the spoon with the cookie. Literal heaven!

Without further ado, here is the lovely bake along video I made if you want to make it along with me and, of course, the recipe is below!

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Want a regular batch of chocolate chip cookies? Try these Super Soft Chocolate Chip Cookies or if you’re looking for a healthier cookie, try my Almond Butter Cookies.

Archive Dive!

Chocolate Chip Cookie in a Cup

With Love, Melissa

A super yummy quick recipe for those times you just need a hot chocolate chip cookie. There's a Vegan option in the notes below.

5 from 2 votes

Print Recipe

Prep Time 5

Cook Time 1

Course Dessert, Snack

Cuisine American

Servings 1

Ingredients

1 Tbsp Dairy Free Butter
1 Tbsp Granulated Sugar
1 Tbsp Brown Sugar
1 Splash Vanilla Extract
1 Pinch Salt
1 Egg Yolk*
3 Tbsp All-Purpose Flour
1 Tbsp Mini or Regular Chocolate Chips

Instructions

Pick a mug of your choosing and melt the butter in it by microwaving for about 20 seconds. Check to make sure it doesn't boil.
Mix in the two sugars, vanilla, and salt.
Mix in the egg yolk.
Add the flour. Mix until it's fully incorporated.
Fold in the chocolate chips of your choosing. You can add more or less depending on how much you want. Pat the dough down so it's flat. Microwave for 45-50 seconds. It should feel springy if you touch it.
Eat hot out of the microwave. Enjoy!

Notes

*If you want an eggless, vegan version just add a flax egg in place of the egg yolk. It's 1 teaspoon of ground flax mixed into 2 teaspoons of water. It works well as an egg replacer.

Keyword Chocolate Chip, Cookies, Single Serving