A white chocolate cake base with crushed Oreo cookies throughout. This microwave cake cooks in just 1 minute.

I recently restocked my supply of baking Oreos and decided to whip up my Cookies and Cream Mug Cake to satisfy a sweet craving.

This is a new and improved version of the one I made last year. It took quite a few tries, but I finally created a version that had enough white chocolate and cookies and cream flavor for my 5-Minute Mug Cakes book. I love how every bite is full of Oreo chocolate cookie pieces mixed with Oreo cream.

Like most of my mug cake recipes, this one is ready in just 5 minutes!

As mentioned above, this recipe is featured in my new cookbook of nearly 100  mug cakes!

If you want a non-white chocolate version, check out my other Cookies n’ Cream Mug Cake Recipe. I also have a huge collection of mug cake recipes here

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Print Print Recipe

Cookies and Cream Mug Cake

Yield: 1

Prep Time: 4 min

Cook Time: 1 min

Total Time: 5 min

Ingredients:

  • 1/4 cup white chocolate chips
  • 3 tbsp whole milk
  • 4 tbsp all-purpose flour
  • 1/4 tsp baking powder
  • 1/2 tbsp vegetable oil
  • 2 Oreo cookies

Directions:

  1. Combine white chocolate chips and milk in an oversized microwave-safe mug. Microwave for about 40 seconds. Mix with a small whisk until chocolate is completely melted.
  2. Add flour, baking powder, and oil and whisk until batter is smooth.
  3. Using a fork, smash Oreos into the batter until only small chunks of cookie remain.
  4. Cook in microwave for about 1 minute. Let cake cool a few minutes before eating. Cake is best consumed while still warm.

Related Recipes:

No Churn Cookies and Cream Ice Cream

Cookies and Cream Brownies

Cookies and Cream Mug Cake

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54 Responses to “Cookies n’ Cream Mug Cake”

  1. J.S. @ Sun Diego Eats — June 12, 2014 at 7:08 am

    The bf loves white chocolate and oreos! He constantly buys those Hershey’s cookies and cream bars. Will have to whip this up sometime for him (with maybe some whipped cream with crumbles oreos in it to keep going with the theme haha). I like the crackly top too :)

    • Kirbie replied: — June 13th, 2014 @ 12:55 am

      sounds delish! I’ve definitely served it with a cookies and cream whipped cream frosting before. The crackly top was more my fault. There were a few air bubbles on top when it finished and they were bothering me so i tried to pop them but then i just ended up cracking the surface. oops.

  2. J.S. @ Sun Diego Eats — June 13, 2014 at 2:08 pm

    Well it looks nice!! Reminiscent of crackly brownie tops ;)

  3. Viktoriys — June 14, 2014 at 8:49 am

    Can I use 2% milk?

    • Kirbie replied: — June 14th, 2014 @ 9:15 am

      the cake will be more dry without the fat of the whole milk

  4. Vincent — June 19, 2014 at 10:07 pm

    I live in a place where they don’t sell any kind of chocolate chips, could I use simple white chocolate instead? How much would that be? Thanks! 

    • Kirbie replied: — June 20th, 2014 @ 1:43 am

      yes you can use white chocolate. unfortunately i’m not sure how much you would need.

  5. Hafsa — July 10, 2014 at 7:18 am

    I tried it but sorry to myself not a good result at all.a hard chewy not sweet dough.why can’t I make mug cakes I’ve already tried that Nutella mug cake and I’ve given you the response how it was.what should I do?

    • Kirbie replied: — July 10th, 2014 @ 8:05 am

      you seem to be having a lot of issues, but without being there, i dont know what it is you are doing wrong. it could be the ingredients, the way you are measuring, or your microwave as well. there shouldnt be any issue of the dough not being sweet unless you didnt add enough sugar or added too much flour. if its hard, it sounds like you are overcooking. or leaving out essential fats from the recipe. or maybe your baking powder is too old, so then the batter won’t rise. And if you aren’t in the US, perhaps there are ingredients you maybe had to substitute that aren’t quite the same?

  6. G — August 10, 2014 at 5:28 pm

    Can I leave out the oreos for a white chocolate mug cake?

    • Kirbie replied: — August 10th, 2014 @ 10:46 pm

      actually i would reduce the flour, eliminating 1 tbsp if you are trying to convert this into a white chocolate mug cake. and make sure you use whole milk.

  7. Jaimee — September 6, 2014 at 9:19 pm

    Hey! :) I was wondering if this would work if the milk was replaced with oat milk?

    • Kirbie replied: — September 6th, 2014 @ 10:43 pm

      i have never worked with oat milk before so I don’t know. sorry!

  8. Beka — October 4, 2014 at 5:44 pm

    This recipe isn’t bad, But out of curiosity would  putting a little bit of vanilla extract in it for some added flavour affect the base recipe at all? or do you think it wouldn’t effect it all that much?

    • Kirbie replied: — October 4th, 2014 @ 8:03 pm

      I think it should be okay to add a little bit, about 1/4 tsp.

  9. Josie — October 14, 2014 at 4:52 am

    How do I make mug cakes when I dont have a microwave? i know this sounds strange, as i could just make a regular cake, but i’ve been really wanting to make mug cakes.

    • Kirbie replied: — October 14th, 2014 @ 9:43 am

      Some of them can be made in the oven, but not all of them. you can give it a try

  10. Christina — November 2, 2014 at 12:09 pm

    Could you tell me what the exact power and settings of your microwave are? I tried making this, but it wasn’t cooked after 1 minute and when I put it back in for longer it burned. I was really looking forward to eating this ;_;

    • Kirbie replied: — November 2nd, 2014 @ 8:31 pm

      i have a 1000 watt microwave and i cooked it at full power. how much longer did you cook yours for? i would recommend 15 second increments so you don’t overcook.

  11. DREW — November 7, 2014 at 9:13 am

    Had to make this twice to get it how I wanted it. Just needed a bit (a lot) more white chocolate and a few more Oreos. Great recipe otherwise 10/10 would definitely recommend.

    • Kirbie replied: — November 7th, 2014 @ 9:20 am

      i’m glad you got it to work

    • Kirbie replied: — November 7th, 2014 @ 9:20 am

      i’m glad you got it to work

  12. k — December 4, 2014 at 2:09 pm

    Can you use plain flour 

    • Kirbie replied: — December 4th, 2014 @ 5:05 pm

      Im not sure where you are asking from, but in the US, all purpose and plain are the same. Hopefully it is too where you are =)

  13. Yo — December 6, 2014 at 11:03 am

    Mine would always turn out still batter-y even after adding 30 seconds.. if I add more, it gets burnt :( I use baking powder and whole milk and everything else that the recipe tells me to use. My microwave setting is high too I believe…I’ve never touched it. I don’t know what I keep doing wrong. Tried it three times. Any suggestions?

    • Kirbie replied: — December 7th, 2014 @ 6:31 pm

      can you tell me what you mean by batter-y? Also what brand of chocolate are you using?

  14. Elle. K — December 7, 2014 at 4:09 pm

    I tried this, and the result was delicious, but it looked nothing like the picture. My cake was flat and extremely dense, even though I checked and double checked the amount of each ingredient I put in. I definitely enjoyed making this though, and I really want to know my mistake so I can continue to make this in the future!!! :) 

    • Kirbie replied: — December 7th, 2014 @ 6:29 pm

      did you check your baking powder? if it’s old, you might need to buy a new one.

  15. Yo — December 9, 2014 at 12:38 am

    I used the nestle toll house white chocolate chips. Hmm..I can see that you advised someone to use newer baking powder. That might be part of my problem. Mine expires Febuary next year. I might need to replace it. By batter-y, I mean after a minute, it still has the consistency of batter. It barely rose and the top was not crackly like the picture you shared. It was concave, sticky and wet. My second try overflowed and made a big mess. I will keep trying until I get it right though! 

    • Kirbie replied: — December 9th, 2014 @ 1:36 am

      If it’s not rising properly, it sounds like the bp might be the issue. Also try to make sure you accurately measure everything because some approximations can make your batter too liquidy. So make sure you are measuring exactly 1/4 cup of chocolate using the dry measuring cup, not the liquid measuring cup. And make sure you are using measuring spoons for all the others. I recently watched someone make a recipe (who actually bakes all the time) and she used a liquid measuring cup for the flour and was just approximating a lot of the measurements and I just knew it wasn’t going to work out..

  16. Adi — December 9, 2014 at 3:09 am

    Can I use powdered sugar and vanilla extract instead of chocolate? If so, how much would you recommend? 

    • Kirbie replied: — December 9th, 2014 @ 9:11 am

      No, powdered sugar is not going to substitute the chocolate for the recipe.

  17. Yo — December 9, 2014 at 7:26 pm

    Ok! Also, may I ask what brand of baking powder you use? I have the cheap ones and was wondering if brand mattered. I had dry measuring cup all along (I didn’t even know I had it lol). I’m going to be buying the baking spoons because I lost mine, and all I had left was the 1/4 tsp. Anyway, thank you so much! I really appreciate it! Can’t wait to try it again!

    • Kirbie replied: — December 10th, 2014 @ 1:33 am

      Having the proper measuring spoons would be quite helpful. This recipe uses a very small amount of ingredients so you want to be as precise as possible

  18. Yo — December 9, 2014 at 11:18 pm

    Ok cool! I didn’t know the dry measuring cup was different from the liquid one. Also, may I ask what brand of baking powder you use? I have a cheap one and was wondering if brand mattered. Anyway thanks for the quick response and the help! I appreciate it! Can’t wait to try this again!

    • Kirbie replied: — December 10th, 2014 @ 1:29 am

      I usually buy one of the name brands rather than generic. Right now I’m using Clabber Girl.

  19. Constance — December 16, 2014 at 11:57 am

    So I’ve made this twice now- the first time I just used my gluten free AP blend for the flour, which turned out so nicely that I was inspired to be a little creative this time around. I subbed unsweetened coconut milk, plain brown rice flour, and coconut oil, then added a little vanilla extract, almond extract, and salt, and out came the fluffiest, softest, dreamiest cake I’ve ever had since going gluten free! Thank you so much for this recipe to bounce off of!

    • Kirbie replied: — December 16th, 2014 @ 3:01 pm

      wow, I need to try this gluten free version sometime! so glad you were able to create one with this base

  20. amour — December 28, 2014 at 5:15 am

    How many degree Celsius for the microwave ??

    • Kirbie replied: — December 28th, 2014 @ 12:35 pm

      I am not sure where you are coming from. in the US, microwaves have no degree settings. these cakes were made at full power

  21. sarah — December 30, 2014 at 10:35 am

    Hi
    I’m Sarah and I’m from germany. I became your book to christmas. I made 2 mug cakes and there was yummy. ?

    • Kirbie replied: — December 30th, 2014 @ 12:28 pm

      i’m so glad you are enjoying the book. I saw the cover for the German version, and I really love it!

  22. Szeqin — February 13, 2015 at 2:51 am

    Can i use oven to do instead?

    • Kirbie replied: — February 13th, 2015 @ 1:08 pm

      I have not tried

  23. Tamia Ellis — February 20, 2015 at 4:58 pm

    Is it possible to make this without baking powder or baking soda? I don’t have either and I really want to make this recipe! Or what’s a way to make baking powder? Since every website says that to make baking soda I need baking powder and vice versa and ughhh! :( can you help me? What’s a good substitute for baking powder?

    • Kirbie replied: — February 20th, 2015 @ 10:21 pm

      there is no substitute that I’m aware of. you need BP for the cake to rise.

  24. Jason — March 19, 2015 at 4:03 am

    Hello, I tried this recipe and it was awesome. My parents and brother loved it!. It was so good that they want me to make it again for a party. its a medium sized one with around 20. So my question is can this be done if i multiply the ingredients to serve 20 people in a oven using a cake pan?

    • Kirbie replied: — March 19th, 2015 @ 8:58 am

      Hi Jason, this recipe is really meant to be a one serving, quick fix and won’t work as well in the oven for a party. I recommend using a regular cookies and cream oven cake recipe. Here is one I made a few years ago: http://kirbiecravings.com/2012/04/oreo-cookies-and-cream-cake.html

  25. Aisling Foglietta — March 26, 2015 at 11:47 am

    I noticed you said using 2% milk would leave the cake dry due to a lack of fat. Would adding more vegetable oil, maybe about a half tablespoon, help with that?

    • Kirbie replied: — March 26th, 2015 @ 1:00 pm

      I dont know for sure the result, but you can give it a try! it should be okay though sometimes adding more oil makes the cake a bit gummy

  26. Ananya — April 8, 2015 at 11:59 pm

    Is there a way to make an Oreo mug cake without the chocolate chips? 

    • Kirbie replied: — April 9th, 2015 @ 3:40 pm

      there is a way, but not with this recipe. this recipe is for a white chocolate cake base. I’m going to try to post a different cookies and cream mug cake soon since I’ve gotten a few requests for a non white chocolate version

  27. Claire — May 23, 2015 at 12:04 pm

    I love this mug cake so much! thank you:) when I was making this I read the directions wrong and added baking soda to my cake, my cake turned out soft and perfect. I will definitely make it again, should I keep making it with baking soda or with it be better with baking powder? 

    • Kirbie replied: — May 26th, 2015 @ 10:02 am

      definitely try it with baking powder. you should get a much better rise

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