Cookies and Cream Mug Cake

This American snack recipe combines authentic flavors with modern cooking techniques. Ready in 5 minutes, serves 1 people. Serve warm immediately with a dollop of vanilla Greek yogurt on top or fresh berries. Eat directly from the mug with a spoon.

Cuisine: American Type: Snack Time: 5 min Servings: 1 Calories: 276 per serving
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Nutrition Information

Each serving contains approximately 276 calories and 9.0g of protein. Macronutrients include 42.0g carbohydrates and 8.0g fats per serving.

Per Serving

Calories
276
Protein
9.0g
Carbohydrates
42.0g
Fats
8.0g

Total

Calories
276
Protein
9.0g
Carbohydrates
42.0g
Fats
8.0g

Ingredients

This recipe requires 9 ingredients. All ingredients are commonly available at grocery stores.

  • 3.0 tbsp Oat Flour
    gluten-free certified if needed, fine ground
  • 2.0 tbsp Greek Yogurt
    plain non-fat or vanilla low-sugar, divided use
  • 1.0 tbsp Unsweetened Cocoa Powder
    dark or black cocoa for authentic color
  • 2.0 tbsp Almond Milk
    unsweetened vanilla
  • 1.0 tbsp Maple Syrup
    pure grade A
  • 1.0 tbsp Dark Chocolate Chips
    70% cocoa or higher, mini or standard size
  • 0.5 tsp Vanilla Extract
    pure extract
  • 0.25 tsp Baking Powder
    aluminum-free
  • 0.125 tsp Sea Salt
    fine grain, just a pinch

Instructions

Follow these 5 steps to prepare this dish. Each step includes detailed instructions for best results.

1. Mise en Place & Equipment Setup

  1. Place a microwave-safe ceramic mug (approx. 10-12 oz / 300-350ml capacity) and a tablespoon on the counter.
  2. Gather all dry ingredients: oat flour, cocoa powder, baking powder, sea salt, and chocolate chips.
  3. Gather all wet ingredients: almond milk, maple syrup, vanilla extract, and Greek yogurt (keep chilled until use).

2. Dry Base Assembly

  1. Measure 3 tbsp (45 ml) oat flour into the mug.
  2. Add 1 tbsp (15 ml) unsweetened cocoa powder, 0.25 tsp (1.25 ml) baking powder, and 0.125 tsp (0.6 ml) sea salt.
  3. Stir dry ingredients thoroughly with the spoon to break up clumps and combine evenly.

3. Batter Formation

  1. Pour in 2 tbsp (30 ml) almond milk, 1 tbsp (15 ml) maple syrup, and 0.5 tsp (2.5 ml) vanilla extract.
  2. Add half of the Greek yogurt (approx 1 tbsp / 15 ml) to the batter, reserving the rest.
  3. Mix vigorously until a smooth, dark batter forms, ensuring no dry flour pockets remain at the bottom.

4. Cookies and Cream Incorporation

  1. Fold in 1 tbsp (15 ml) dark chocolate chips into the batter.
  2. Place the remaining 1 tbsp (15 ml) Greek yogurt directly into the center of the batter (do not mix).

5. Cooking & Cooling

  1. Microwave on high for 60 seconds.
  2. Check texture; surface should look set. If wet, microwave for an additional 15 seconds.
  3. Remove mug carefully using a towel or mitt (mug will be very hot) and let sit to cool and firm up slightly.

Plating

  1. Using a clean, damp cloth, carefully wipe the inside rim and top edge of the mug to remove any batter splashes or steam residue, ensuring a sharp and tidy presentation.
  2. Place a generous dollop of the reserved Greek yogurt (or vanilla yogurt) directly in the center of the warm cake. This creates the visual 'cream' element against the dark chocolate sponge.
  3. Nestle a few dark chocolate chips into the yogurt topping while the cake is still warm, allowing them to slightly melt and anchor into the garnish.
  4. If available, place a fresh berry (like a raspberry or strawberry slice) slightly off-center on the yogurt to provide a vibrant color contrast to the monochromatic cookies and cream theme.

Family Beverage

Cold vanilla almond milk or a banana oat smoothie

Alcohol Beverage

Chilled Cream Liqueur or a Chocolate Stout

Serving Suggestions

Serve warm immediately with a dollop of vanilla Greek yogurt on top or fresh berries. Eat directly from the mug with a spoon.

Notes

Use a microwave-safe ceramic mug to ensure even cooking. Cooking time may vary depending on microwave wattage; start with 60 seconds and add time if needed. For a true sandwich cookie experience, place a spoonful of yogurt in the center of the batter before cooking.

Storage

This mug cake is best enjoyed immediately while warm for optimal texture. If leftovers remain, allow the cake to cool completely, then cover the mug tightly with plastic wrap or transfer the cake to a small, airtight container. Store in the refrigerator for up to 2 days. Reheat in the microwave for 15-20 seconds to soften the texture before eating.

Freezing

Freezing is not recommended as the oat flour and yogurt base may become rubbery upon thawing. For meal prep, mix the dry ingredients in a small jar and store in the pantry; add wet ingredients just before cooking. If freezing the cooked cake is strictly necessary, wrap the cooled cake tightly in plastic wrap and then foil. Freeze for up to 1 month. Thaw overnight in the refrigerator and reheat gently.

Dietary Information

Allergen information: This recipe contains or may contain the following allergens: treenuts, milk, dairy. Always check ingredient labels if you have severe allergies.

Dietary considerations: Consult the nutrition information above for detailed macronutrient breakdown. This recipe can be modified to accommodate various dietary preferences.

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