Candy Cane Cookies and Cream Mug Cake

Peppermint candy cane is mixed with cookies and cream for a wintery, holiday mug cake.

I finally finished designing my holiday cards over the weekend. And I’m determined not to put it off until the last minute next year because I ended up paying three times as much for my cards this year. Ugh. I also realized that I really need to take more couple photos of Mr. K and me. I went through an entire year’s worth of photos and 95% of them were of food. Of the small percentage that were non-food, less than ten were of us together. Yikes.

Wintertime is probably the only time of year that I eat peppermint. I really love how the red stripes can make just about any dessert look more festive.

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I’ve been snacking on a lot of peppermint cookies like these candy cane creme cookies. You can use whatever brand you like, but I used Sprouts’ version.

This makes one very large mug cake– bigger than my typical single serving ones. I figured this is the season for holiday oversized mugs, so I wanted to make a bigger cake to compensate. You can always split it in half or share if you’re counting calories. Or eat it all!

P.S. If you’re looking for a holiday gift idea, perhaps consider my 5-Minute Mug Cakes book. Also, Amazon has selected my book for its monthly Kindle deal! All December long, you can purchase the e-version for just $2.99! 

Candy Cane Cookies and Cream Mug Cake

Ingredients:

  • 6 tbsp all-purpose flour
  • 1/2 tsp baking powder
  • 2 tbsp + 1 tsp granulated white sugar
  • 4 1/2 tbsp fat-free or low fat milk
  • 1 tbsp vegetable oil
  • 1/4 tsp vanilla extract
  • 2 candy cane Oreos or candy cane creme sandwich cookies, crushed
  • 1 crushed peppermint candy or 1 tsp crushed peppermint candy cane

Directions:

  1. Combine all ingredients except the cookies and candy into a microwave-safe mug that can hold at least 12 oz of liquid. If you want the cake just brimming over the top, use an 12 oz mug. If you use a larger mug, that is fine, your cake just won't rise as high. Mix ingredients with a small/mini whisk until batter is completely smooth.
  2. Stir in crushed cookies into the batter. Sprinkle crushed peppermint candy on top.
  3. Cook in microwave for about 1 minute and 30 seconds. Let cake cool a few minutes before eating. Top with whipped cream, chocolate sauce, or any other frosting/sauces of your choice if desired. Cake is best consumed while still warm or within a few hours of it being cooked.

All images and content are © Kirbie's Cravings.

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6 comments on “Candy Cane Cookies and Cream Mug Cake”

  1. I just saw those at Sprouts but in passing. I want to give them a try to see how they compare with Trader Joe’s candy cane Jo Jo’s.

  2. Everytime I make a mug cake it never rises

  3. I’ little conused, are the ingredients listed enough for one 12 ounce mug? Or are they for 12 mugs are the serving size says 12?

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