Rise of the Cookie Monster Mug Cake

One of my all time favorite desserts to make is the mug cake. Not only does it require minimal ingredients (aka cheap), it’s quick & easy to clean up!  I’ve spent years perfecting my mug cake recipes. Just like my elaborate Cookie Cakes, I feel like if I’m going to bake, I’m going to go big or go home (oh wait I’m already at home).

My recent adventure started with my deep, profound love for Cookie Butter. You know Speculaas Cookies?  Maybe you call them Biscoff Cookies in your neighborhood? Either way, they’re a spiced shortbread biscuit  originally from Belgium. How do you like this history lesson? Making you feel smarter yet? Anyways, Trader Joe’s (aka my happy place) sells what they call Speculoos Cookies and Cookie Butter. It’s looks like peanut butter, but tastes like magic. It’s a COOKIE SPREAD!

So, my obvious thought process… how do I incorporate Cookie Butter into every possible recipe? Obviously a Cooke Butter Mug Cake was a natural progression. This recipe is awesome (not only because it’s delicious & melts in your mouth), but only uses 4 ingredients!

Here’s what you’ll need:

• 1/4 cup of Cookie Butter (or Biscoff Spread)
• 4 tablespoons of Milk (your choice, I used Almond Milk)
• 4 tablespoons of Flour (your choice, I used regular white)
• 1/2 teaspoon of Baking Powder

Basically, you’re just going to mix all of your ingredients in the mug of your choice. Make sure it’s microwave safe! No plastic! If your Cookie Butter is really hard, microwave it first for 10 seconds.

Once your ingredients are all mixed together, microwave it on high for 1 minute. I like my cake gooey, so 1 minute is perfect. If you want it to be on the spongier side, do 1 minute 20 seconds. Since there aren’t any eggs in the recipe, it’s totally fine if it’s undercooked.

ENJOY! That’s literally all there is to it. You can make a few cups and share them with friends. I promise they’ll be super impressed!