Kirbie's Cravings

4 Ingredient Cookie Butter Mug Cake

a close-up photo of 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.
4 Ingredient Cookie Butter Mug Cake with a biscoff cookie
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.
process photo collage showing the cookie spread and what the cake looks like after it's baked
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.
a close-up photo of cookie butter mug cake
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.

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!

photo of 5-minute mug cakes cookbook

More Recipes

*Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).

Cookie Butter Mug Cake

Servings: 1
Prep Time: 4 minutes
Cook Time: 2 minutes
Total Time: 6 minutes
Course: Dessert
Cuisine: American
This fluffy, single serving cake is made with creamy cookie butter spread. I will note, the crumb of this cake is looser than some of my other mug cakes. It's best eaten straight from the mug with a spoon.
5 from 1 vote


  • 1/4 cup cookie butter spread
  • 4 tbsp nonfat milk (see note)
  • 4 tbsp all-purpose flour
  • 1/2 tsp baking powder


  • 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.
  • Cook in the microwave for about 1 minute and 20 seconds or until cake is cooked. The 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.


  • I like nonfat milk, but you can use low-fat or whole milk if that's what you prefer.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!


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49 comments on “4 Ingredient Cookie Butter Mug Cake”

  1. I just received a jar of pumpkin spice cookie butter as a gift and had no idea what to do with it. This recipe with Trader Joe’s pumpkin spice cookie butter is FANTASTIC! It was very soft and smooth and not too sweet. VERY pumpkiny. Great easy recipe! 🙂

  2. Can you use almond milk instead of regular milk?

  3. I added chocolate chips on top and microwaved for 10 seconds more, the best mug-cake recipe I have found!!

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