4 Ingredient Cookie Butter Mug Cake

This fluffy, single serving cake is made with creamy cookie butter spread.

Next to Nutella, my favorite spread is cookie butter. Made of speculoos cookies, a crunchy European spiced biscuit cookie, the spread is similar to peanut butter except flavored with speculoos cookies. There are several versions available in the US including a popular version created by Trade Joe’s, though I’m partial to the original Biscoff spread.

I ate a lot of cake this weekend. A lot. So it seems fitting that I’m sharing a cake recipe with you on this Monday morning.

I actually created this recipe nearly a year ago, when I was writing my 5-Minute Mug Cakes. In the end, the recipe was not put in the book because we ran out of space. I’m a little sad it wasn’t in the book, though I understand why. But now you guys get to enjoy this recipe.

This cake comes out fluffy, moist, tasting of caramel and spices. I love the caramel brown color of the spread and how it remains such a beautiful shade of brown in the final cake version as well.

MY LATEST VIDEOS

I will note, the crumb of this cake is looser than some of my other mug cakes. Yes there is a way to tighten it up, but it involes adding more calories to the cake, and cookie butter isn’t exactly diet food, so I didn’t want to overdue it with this cake. It’s definitely not a cake you can dump out of your mug to eat. It’s best eaten in the mug, with a spoon. Enjoy!

P.S. If you like this recipe, check out my cookbook of nearly 100  mug cakes!

Cookie Butter Mug Cake

Ingredients:

  • 1/4 cup cookie butter spread
  • 4 tbsp milk (I used fat free, but other versions should work)
  • 4 tbsp all purpose flour
  • 1/2 tsp baking powder

Directions:

1. In a large, microwave-safe mug, add all ingredients in the order listed. Mix with a small whisk until batter is smooth and no flour lumps remain. Because of the spread, this batter will be a little stiff to mix, so you'll need to use a little more strength than some of my other mug cakes.

2. Cook in the microwave for about 1 minute and 20 seconds or until cake is cooked. Cake will initially rise while cooking and will deflate slightly once it is removed from the microwave. Let cake cool a few minutes before eating.

All images and content are © Kirbie's Cravings.

Did you make this recipe?

Share it on instagram with the hashtag #kirbiecravings!

38 comments on “4 Ingredient Cookie Butter Mug Cake”

  1. I just made this for an afternoon sugar attack and it was dangerously delicious! It was a little milder in the sweet department but I solved that with a huge scoop of vanilla ice cream. Thanks for the awesome recipe! 🙂

    • it is on the light side of the sweetness department, I should have advised on that. But yeah, ice cream on top sounds delicious. Or maybe some melted cookie butter spread or caramel sauce. Glad it worked out for you though!

  2. Love that this recipe doesn’t add butter or sugar – as they are already in the original cookies.  Thanks for this recipe…

    • I didn’t want to add extra, unnecessary calories! It’s not super sweet, so if you do like yours to be on the sweeter side, you can always add a drizzle of syrup or some frosting

  3. How long to melt plain cookie butter in the microwave – 15 / 20 seconds?

    • yes about 15 seconds should be good, though I think the butter is slick enough that you can make the recipe without pre-melting. Especially if you have a whisk, it should be easy to mix.

  4. I liked it wasn’t very sweet. With a little drizzle of vanilla icing, these could make really good breakfast ‘coffee cakes’.

  5. I’ve made some of the Mug cakes on your blog, and I just got your book. I love it! Your mug cakes are amazing! I’ve told several people about them and your blog. Hopefully they’ll get your book too.

    • Hi Diane! thanks for the kind words and for telling people about my blog! you’re so sweet and I’m so happy you got my book and enjoy the mug cakes!

  6. 4 Tbl is 1/4 cup, so the recipe could be simplified a little by saying 1/4 cup each of Biscoff Spread, milk and flour, instead of changing to Tbl.

    • You’re definitely welcome to use a 1/4 cup but I actually think the recipe is simpler using a tbsp. if you use a measuring cup, that’s an extra tool you have to wash (spoon for scooping plus measuring cup). I also find it much more accurate using tbsp. It’s hard to get an even surface when using a liquid measuring cup to make sure it’s exactly 1/4 cup. if you use a dry measuring cup, you cant see the bottom to make sure that you have exactly 1/4 full cup.

  7. I like things extra sweet, but the sweetness of this was enough for me. It complements the delicate cookie flavor. Adding anything else would cover that nice taste. It’s a great recipe, and very satisfying.

  8. What is cookie spread. Where would I find it? I live in Australia so they don’t have exactly the same products 

    • I supplied a photo of what it looks like in the post. I’m not sure if you can find it in Australia but it’s from Europe.

  9. I absolutely love your cake! Sometimes I use it with peanut butter if I run out of cookie butter. I also love how to color is like that golden brown. I was just wondering, I have had to put it in the microwave for a longer time just because the cake was a bit doughy.

  10. I LOVE Cookie Butter! For those of us who don’t mind adding the extra calories, how would you tighten the crumb? I like my cake a little more solid.

  11. How do you tighten the cake? Just wanted to ask

    • using egg as a binding agent. but you’ll have to adjust the other ingredients as well to adjust for the addition of the egg.

  12. Would you be able to use cookie butter in the 3 ingredient peanut butter mug cake recipe – i.e. make a mug cake with just cookie butter, eggs and sugar?

    • I’ve tried it but I didn’t love it as much as this version. the cookie butter flavor isn’t as strong and it’s a little more eggy tasting

  13. Definitely one of the better microwave cake recipes I have tried. I found it to have just the perfect amount of sweetness, with a smooth texture. Perfect way to indulge in some cookie butter 🙂

  14. I cannot wait to make this mug cake!  Where do I buy the Biscoff cookie butter?

  15. I was very excited to try this recipe as Lotus cookie butter is my new obsession but I found that it didn’t really taste like lotus cookies and it kind of just tasted like bland cake with a hint of caramel. I melted some cookie butter on top of the cake after it was done and it was DELICIOUS! But still just tasted like a plain cake that someone poured cookie butter on top. 

    • sorry you feel that way! I thought it had a pretty good cookie butter flavor, but it looks like you found a way to make it work for you. Maybe you can try adding a dollop in the middle too before cooking it.

  16. Great recipe! Wanted to make it but found out I was out of cookie butter so used Oreo spread instead. Loved the texture of it. Will try it with cookie butter soon!

  17. Top it with a dollop of cream cheese and you will NOT regret it!

  18. Hey, do you think this would work with peanut butter instead?

  19. I made the cake as per the instructions in a 1000w microwave. It was very dry. Any suggestions? I measured everything correctly. It was tasty but way too dry.

    • A couple of things: you may want to try reducing cooking time. Just like ovens, microwaves can vary with their cooking power even when they are all 1000w. Another thing is, make sure you measured out a full 1/4 cup of cookie butter and make sure all of it goes into the mug, as it’s easy to leave some of it behind because it’s so sticky. It makes a big difference and too little cookie butter can make the cake dry too. Hope this helps!

Leave a Reply

Your email address will not be published. Required fields are marked *