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.
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!
*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).
Candy Cane Cookies and Cream Mug Cake
- 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
- 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.
- Stir in crushed cookies into the batter. Sprinkle crushed peppermint candy on top.
- 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.
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.