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Want a Christmas cookie in less than 1 minute? Check out the Microwave Mug Cookies!!

Hot Chocolate Mug Cookies for Two

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Hi Bold Bakers!

When it gets cold in the winter time, I love a big mug of Hot Chocolate. And since it’s the holidays, I’m all about cookies. This year instead of making one or the other, you can make Hot Chocolate Mug Cookies and even share them with a friend or loved one. This treat is designed for sharing, and sure to please, so get micro-baking!

My Hot Chocolate Mug Cookies are really the best of both of these treats. Think chocolate cookie meets melted foamy marshmallows. Leave the store bought cookies where they are, and surprise that special person in your life with this perfect treat. Combine a few ingredients you most likely already have, to create the chocolate cookie part of this mug cookie. Then, just as with hot chocolate, top this mug cookie with mini marshmallows and microwave for just one minute.  The marshmallows melt in the microwave creating that perfect melted marshmallowy texture we all know and love for a perfect Hot Chocolate treat.

You will not believe how good these Hot Chocolate Mug Cookies are and the best part is that this recipe is designed for sharing. This is the perfect little dessert to end any holiday celebration so I can’t wait for you to give it a try!

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Get two more Christmas Mug Cookies including Mug Sugar Cookies and Gingerbread Mug Cookies. And have you seen my Holiday Baking Headquarters page? You’ll find every recipe you could possibly need for the holidays including Christmas Cookies, edible gifts and my best holiday baking tips!

4.8 from 5 votes
Want a Christmas cookie in less than 1 minute? Check out the Microwave Mug Cookies!!
Hot Chocolate Mug Cookie for Two
Prep Time
5 mins
Cook Time
1 min
Total Time
6 mins
 
Servings: 2 mug cookies
Author: Gemma Stafford
Ingredients
  • 2 tablespoon (1oz/ 30g) butter
  • 2 tablespoon brown sugar
  • 2 tablespoon white sugar
  • 2 egg yolks
  • 4 teaspoons cocoa powder
  • 2 tablespoon flour
  • pinch of salt
  • Mini Marshmallows
Instructions
  1. Place butter in the mug and melt in microwave (about 30 seconds).
  2. Add both sugars and stir together.
  3. Add the egg yolks, mixing thoroughly.
  4. Add flour, salt and cocoa powder and stir until combined.
  5. Divide the mix between two mugs.
  6. Cook in the microwave separately for about 45 seconds - 1 minute. (This timing is based on my 1200W microwave so check the wattage of your timing may vary)
  7. Serve with a few marshmallows on top and enjoy! (if you pop them in the microwave for 15 seconds they puff up 🙂

 

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Katherine Cowgill by Teren Oddo Oct. 2015

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

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18 Comments

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  1. Kou on April 23, 2018 at 5:59 am

    I tried baking this with hot cocoa mix and they tasted great! This was the first ever mug cake which i made succesful! Thank you for the amazing recipe! 🙂
    I only added a small amount of sugar tho? But adding melted marshmallows definitely enhanced the sweetness of the cake!

    • Gemma Stafford on April 24, 2018 at 2:48 am

      Hi Kou,
      Good idea! Well done you. Yes, adjusting the sugar when adding the sweet marshmallow was clever, and the right thing to do. Thank you for being in touch,
      Gemma 🙂

  2. Ayuki on April 23, 2018 at 1:32 am

    Hi hi can i use hot cocoa mix instead? But what ingredients do i need to take out?

    • Gemma Stafford on April 23, 2018 at 2:57 am

      Hi there,
      This has been sweetened, and will have other ingredients too. Adjust the sugar a bit, but you need to experiment with this, it is a different thing,
      Gemma 🙂

  3. Sameera Jagadeesh on February 22, 2018 at 7:45 am

    Hi Gemma, I’m sameera. We’re staying in a dorm with only access to microwave and some ingredients and no fridge. Can you help us with simple recipes

    • Gemma Stafford on February 23, 2018 at 12:24 pm

      Hi there Sameera,
      First of all have fun! Then work hard, then learn to use your microwave!
      (https://www.biggerbolderbaking.com/gemmas-mug-meals/) in this post there are lads of recipes, and a link to a FREE E-Book too, you can download this to your device.
      I really hope you have a great college experience, it can be the best time of your life!
      Gemma 🙂

  4. Molly Ritchie Murphy on January 18, 2018 at 11:01 am

    I made this with my grandchildren. It is an easy recipe to do with kids. They put peppermint marshmallows on top. Yummy!

    • Gemma Stafford on January 18, 2018 at 7:44 pm

      Delighted to hear that Molly 🙂

  5. Janet Sager on January 18, 2018 at 9:50 am

    Hi Gemma,
    I am going to present a workshop on microwave snacks for a 4-H Regional Energizer. Will be working with 4-H’ers from 8 to 18 and would like your opinion on what two or three snacks I should use for the workshop. Of course healthy snacks is the main focus for this group. Thanks for your opinion.
    Janet

    • Gemma Stafford on January 18, 2018 at 8:06 pm

      Hi Janet!!

      Show them the potato chips, kale chips and my microwave popcorn. All recipes are on my site 🙂

      I hope they like them.
      Gemma.

  6. SickSquirrel on January 6, 2018 at 5:43 pm

    Hi, Gemma, just discovered you on YouTube! I love your recipes and plan to try this one soon. I’ll substitute Splenda for white sugar but the “fake” dark brown sugar is icky. Any other substitute that won’t change the flavor profile?

    • Gemma Stafford on January 7, 2018 at 3:53 am

      Hi there,
      Yes, I hear you. The thing to remember about sugar substitutes that there are ‘horses for courses’ as we say in Ireland.
      Splenda/xylitol are great, and work well in baking, but they have some limits, as they will not caramelize, so you need to consider this too when baking cookies in the oven for instance. (https://www.biggerbolderbaking.com/make-brown-sugar/) here is my way to make brown sugar. Molasses in small amounts seems to be a safe and acceptable thing, and I urge you to research this a little. Other than that proceed with the splenda, and do not worry about it,
      Gemma 🙂

  7. Jolene Cockey on December 18, 2017 at 11:15 pm

    I found you on youtube.i really enjoy your videos..

    • Gemma Stafford on December 19, 2017 at 1:56 am

      Hi Jolene,
      Thank you, that is very kind, I am happy that you are here with us,
      Gemma 🙂

  8. Ian on December 14, 2017 at 3:30 pm

    Can I make these ahead

    • Gemma Stafford on December 15, 2017 at 4:34 am

      Hi Ian,
      This recipe is a good one to make ahead, because it does not contain any baking powder/raising agent. Brownie type recipes work well too. When there is a raising agent it can be spent before you get a chance to bake, so making ahead is not so good, but you are good to go for this recipe,
      Gemma 🙂

  9. Mada AbuAyyash on December 7, 2017 at 9:31 am

    Looks yummy 👌
    Can I bake it in a toaster oven?
    If yes.. what is the time needed?
    Thank you Gemma

    • Gemma Stafford on December 8, 2017 at 4:20 am

      Hi there,
      Yes, this recipe wil lwork well in a toaster oven. Use a muffin pan, not a mug, and bake at 180C/350F for about 15 mins.
      Gemma 🙂

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