Recipe courtesy of
Sarah Holden
for
Food Network Kitchen
Recipe courtesy of
Sarah Holden
for
Food Network Kitchen
Watch how to make this recipe.
Mug Cookie
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- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 604
- Total Fat
- 30 g
- Saturated Fat
- 17 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 2 g
- Sugar
- 53 g
- Protein
- 9 g
- Cholesterol
- 248 mg
- Sodium
- 398 mg
Nothing beats a warm cookie, but sometimes you don’t have the time to bake off an entire batch — that’s when the microwave is the perfect shortcut. Mixed right in a mug, this cookie comes together in only a couple of minutes. Since it makes a single serving, the recipe uses an egg yolk instead of an entire egg to help bind the dough and make it tender and chewy. Play around with the mix-ins; from classic chocolate chips to birthday sprinkles, you can’t go wrong. It's especially good when topped with a scoop of ice cream.
- Level: Easy
- Total: 10 min
- Active: 10 min
- Yield: 1 serving
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 604
- Total Fat
- 30 g
- Saturated Fat
- 17 g
- Carbohydrates
- 75 g
- Dietary Fiber
- 2 g
- Sugar
- 53 g
- Protein
- 9 g
- Cholesterol
- 248 mg
- Sodium
- 398 mg
Ingredients
Directions
- Microwave the butter on high in a small microwave-safe mug until melted, 20 to 35 seconds. Tilt the mug so that the butter greases the sides. Add the brown sugar, granulated sugar, vanilla extract and egg yolk and mix with a fork until combined. Add the flour and salt and mix until just combined, then fold in the desired mix-ins. Top with the sea salt, if using. Microwave on high until the cookie is puffed and springs back when gently pressed, 60 to 75 seconds. Let sit for 1 minute before serving warm with a scoop of vanilla ice cream.
