Cookies and Cream Mug Cake

This single serving cake is fluffy and sweet, with crushed Oreo pieces mixed throughout.

So this is my Cookies and Cream Mug Cake 2.0. I previously shared the Cookies and Cream mug cake featured in my 5-Minute Mug Cakes cookbook. It’s one of my favorite recipes in the book  and it’s been quite popular on the blog too. The book version starts with a delicious white chocolate cake base that really carries the cream factor throughout the cake.

However, I’ve had several people ask me to make a non-white chocolate version. So here it is. This starts with a simple vanilla cake base and is then studded with Oreo cookie pieces.


This came out so deliciously easy, I had to make two. For research purposes of course.

P.S. As a reminder, I’ve got a cookbook full of delicious mug cakes similar to this one!

Cookies and Cream Mug Cake


  • 4 tbsp all-purpose flour
  • 1/4 tsp baking powder
  • 4 tsp granulated white sugar
  • 3 tbsp fat-free milk
  • 1/2 tbsp vegetable oil
  • 1/4 tsp vanilla extract
  • 1 Oreo


  1. Combine all ingredients except the Oreo into a microwave-safe mug. If you want the cake just brimming over the top, use an 8 oz mug. If you use a larger mug, that is fine, your cake just won't rise as high. If you want the brimming over the top of the mug look for bigger mugs, you can always 1.5x or 2x the recipe. Mix ingredients with a small whisk until batter is smooth.
  2. Add in Oreo. Using a fork or your whisk, crush Oreo into batter until only small pieces remain. Stir crushed cookie evenly into batter.
  3. Cook in microwave for about 1 minute (This is the cooking time for my 1000 watt microwave). Let cake cool a few minutes before eating. Cake is best consumed while still warm or within a few hours of it being cooked.

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