There’s something about peanut butter that feels like a hug, especially when it’s warm and soft and comes together in under five minutes. This Peanut Butter Cookie in a Cup Mug Cake captures that comfort in a way that’s just right for those moments when you want something sweet but don’t want to fuss with baking an entire batch.
Once, I was sitting at my kitchen counter, half-distracted by a phone call and thinking about how much I wanted a peanut butter cookie, but also knowing I didn’t want to wait or clean up a lot. I grabbed a mug, tossed the ingredients in without measuring too precisely, stirred with whatever spoon was nearby, and popped it in the microwave. The timer beeped, and I pulled out this warm, gooey cup of cookie that was chewy in the center and slightly crisp on the edges. I don’t remember exactly how long I let it cool before digging in—probably somewhere between impatient and careful—but that first bite was exactly what I needed. It wasn’t perfect, but it was just right.
Why You’ll Love It:
- Ready in about six minutes from start to finish—ideal for spontaneous cravings.
- A single-serving treat that avoids the temptation of eating a whole batch.
- The texture is satisfyingly soft and chewy, with just enough crispness around the edges.
- It’s simple—and that’s kind of the point: no complicated steps or special tools required.
If you’re worried about the microwave, don’t be. This recipe is forgiving enough that even if you nudge the time a little too long, it still turns out edible and enjoyable.
PrintPeanut Butter Cookie in a Cup Mug Cake
A quick and easy peanut butter cookie mug cake that you can make in just minutes. Perfect for a single serving dessert or snack with the rich flavor of peanut butter and a soft, chewy texture.
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Total Time: 6 minutes
- Yield: 1
Ingredients
3 tablespoons creamy peanut butter
1 tablespoon granulated sugar
1 tablespoon brown sugar, packed
1/4 teaspoon baking powder
1/4 teaspoon vanilla extract
1 large egg yolk
2 tablespoons all-purpose flour
Pinch of salt
Instructions
In a microwave-safe mug (at least 8 oz capacity), add 3 tablespoons of creamy peanut butter.
Add 1 tablespoon granulated sugar and 1 tablespoon packed brown sugar to the mug.
Add 1/4 teaspoon baking powder and a pinch of salt to the mug.
Add 1/4 teaspoon vanilla extract and 1 large egg yolk to the mug.
Add 2 tablespoons all-purpose flour to the mug.
Mix all the ingredients thoroughly with a spoon until a smooth batter forms.
Microwave the mug on high for 60 seconds. The cookie cake should be set but still soft in the center.
Carefully remove the mug from the microwave (it will be hot). Let it cool for 2 minutes before eating.
Enjoy your peanut butter cookie mug cake directly from the mug.
Kitchen Notes: I usually just use a regular coffee mug and a spoon that’s handy—no fancy equipment necessary. This mug cake is great on its own, but if you want to get a little fancy, try topping it with a dollop of whipped cream or a drizzle of honey. Sometimes, I toss in a few chocolate chips or a pinch of cinnamon into the batter, but I haven’t tested all these variations enough to say they’re always winners. Serving it alongside a cold glass of milk or a cup of tea makes it feel a bit more like an indulgence.
FAQ:
Can I make this with crunchy peanut butter? Yes, though the texture will be a bit chunkier. It might change the feel of the cake but still tastes good.
What if I don’t have an egg yolk? You can try an egg white or a small amount of applesauce, but the texture might differ slightly.
Can I store leftovers? If you have any, store them in an airtight container in the fridge for up to two days and reheat briefly before eating.
Give this mug cake a try next time you want a quick, cozy peanut butter treat. It’s pretty reliable for those in-between moments when a little sweetness feels necessary.