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 delicious mug cakes similar to this one!
*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).
Cookies and Cream Mug Cake
Ingredients
- 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
Instructions
- 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.
- Add in Oreo. Using a fork or your whisk, crush Oreo into batter until only small pieces remain. Stir crushed cookie evenly into batter.
- 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.
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.
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Thank you for the recipe! I made this twice. The second time I added some chocolate chips! :))
I’m happy you liked the recipe!
@kirbie,
I think I have peacefully passed on and I’m living in your food “heaven.” ?
I am not sure why I’m just now finding you online…but, I am sure glad I did!
I’ve just purchased a copy of your book (as we should all be doing, if we are using your recipes off this site ).
I, honestly, just adore your recipes so far.
I’m gluten free, and each one of your recipes seems to easily accept the switch of flours to *cup-4-cup*, *Bob’s red mill all-purpose gluten-free flour*, *better than batter*, or any number of pre-mixed gf flours I have in my pantry.
If I can take one more minute of your time to truly thank you for putting your time and thought into these recipes so that a sweet recipe (or savory) treat can be ours with a minimal number of ingredients and usually very little time before we get to enjoy our little master-“peace” (lol) and enjoy a pleasurable moment away from this crazy world we live in. You are appreciated, and I want to make sure you know how you’ve touched me with your simple words, funny stories, and mostly your sweet recipes. If I could reach through this smartphone and give you a huge hug…you can bet I’d try! ( fully masked and sanitized, of course:)
Thanks kirbie!
Christi
What a nice note! We’re so happy you’re enjoying the recipes and thank you for purchasing the cookbook!
hii i really want to try this but i don’t have vanilla extract, is the cake fine without that?
yes
i am a regular mug cake enjoyer so i get scared with new mug cake recipes for the fear of a rubbery cake and such. but i was very happy with this and will be using this recipe many times again when im in the mood for cookies and cream.
I’m so glad you liked it!
I was making this and I misread 4 tsp for 4 tbsp and I made it and I was wondering why it was so thick and I added more milk. I cooked it and it was super doughy and I ate it but now I feel sick. I was wondering why there was so much sugar. My stomach tho. I’m sure if I made it right it’d be delicious tho
yikes. I hope you try this again with the correct amount of sugar!
This looks delicious! I was just wondering if 4 tsp of sugar is a misprint for 4 tbsp?
No it’s not a misprint! I think you would find 4 tbsp to be way too sweet. If you’re worried it’s not sweet enough, you can add more cookies or top with frosting. The cake batter is sweetened with a combination of the sugar and Oreo.
Hi Kirbie, I know I’m probably the latest comment here, but all I have are thin mint oreos, can I just use the cookie part, and use 2 oreos? What should I do?
the thin mint oreos should be fine. it’ll just add a thin mint flavor to your cake!
I just made this, but my cake turned out way dark (I added 4 more oreos because I like them so much)and done on the top (almost rubbery) and super runny on the bottom. Not sure what happened, but I didn’t like this recipe over all.
adding the additional oreos was probably the issue. the extra toppings would make the batter more dense and could cause it to cook unevenly and not rise properly
I just wanted to say thank you so much for this recipe. My Japanese apartment doesn’t have an oven, and I’ve been missing being able to bake. I also, however, have an egg allergy, and while I’m usually okay with cakes and cookies, a whole egg in a mug cake would probably be too much for me to handle. I’m happy that this recipe doesn’t have egg.
The only thing I changed was that I added a pinch of extra flour because my batter was pretty runny. Turned out great and was very delicious!
Thanks!
Thanks for taking the time to leave this comment. I’m so glad this cake worked out for you. I definitely had people who don’t have an oven in mind when I was creating these recipes
I tried this recepie and my cake turned out to be very doughy. It was hard to chew and swallow. I added more milk to make it smoother and liquidy but that didn’t work.
I noticed you are coming from the UK; did you have to replace any of the ingredients or change anything? it definitely shouldn’t be doughy.
Is there a substitute for baking powder?
not that i know of
Super delicious! I’ve made a lot of mug cakes and normally they call for an obscene amount of oil and then come out rubbery, yet still undercooked and way to dense. Not this cake! Nice and fluffy, without being terribly sweet.
I’m so glad you enjoy it! That was my goal–to make a fluffy cake without tons of oil
amazing!! i was looking through the internet and this was my first mug cake and it is delicious! the only thing is it is a little hard to eat. its a little rubbery. how do i fix that?
Hmm, you might have cooked it a tad too long if it’s rubbery. try a little less cooking time or maybe slightly lower power setting
My friend and I decided to make this mug cake after we had a sudden craving for something oreo flavored. Though the texture and crumb were more cake like than many other recipes, the flavor was very bland. Not only did it not have an oreo flavor at all, the cake completely lacked sweetness. I’m not sure if one crushed up oreo holds enough flavor to flavor the entire cake.
did you remember to add the sugar?
Today I finally made the cake 🙂 – it was my first mug cake – and the first time, it stood too long in the microwave (so it was very hard and difficult to eat), but I tried it a second time and it was really delicious!! My whole family tried it and they liked it too. Thanks for this recipe, it was so fast and easy, I’m sure it wasn’t the last time I made this mug cake. I will also try some of your other mug cake recipes – there are so many of them here… 🙂 Greetings from Germany, Franzi
i’m so glad you enjoyed it!
Hi! I tried to make it, but it didn’t look like the picture… instead of a white cake with dark pieces it turned out a light brown cake with darker pieces, what did i do?
there’s nothing in the recipe ingredient list to make the cake brown except for vanilla. did you add too much vanilla? 1/4 tsp shouldn’t affect the color but if you added more than that, that could make your cake brown.
Yes, I’ve already seen your book a few times (and I read the name of your blog on the cover, since then, I follow your blog 🙂 ) and the book is on my wish list, but I still go to school, so I haven’t bought the book yet…but I’m sure, I’ll buy it one day!!!
🙂
Oh, that is so great! Thanks for letting me know and welcome!
This would be so dangerous. Luckily it is only one serving because I’d go to town on a big cake!
seriously, it’s way way too easy to make a zillion of these.
Sounds great! Greetings from Germany, Franzi
hi! Have you seen the German version of my mug cake book?
Looks delicious! I always love a good mug cake, will have to try this one sometime 🙂
i hope you like it!