Kirbie's Cravings

Cookies n’ Cream Mug Cake

A white chocolate cake base with crushed Oreo cookies throughout. This microwave cake cooks in just 1 minute.
photo of a Cookies n' Cream Mug Cake

I recently restocked my supply of baking Oreos and decided to whip up my Cookies and Cream Mug Cake to satisfy a sweet craving.

photo of a mug cake garnishes with an oreo

This is a new and improved version of the one I made last year. It took quite a few tries, but I finally created a version that had enough white chocolate and cookies and cream flavor for my 5-Minute Mug Cakes book. I love how every bite is full of Oreo chocolate cookie pieces mixed with Oreo cream.
close-up photo of a Cookies n' Cream Mug Cake

Like most of my mug cake recipes, this one is ready in just 5 minutes!

As mentioned above, this recipe is featured in my new cookbook* of nearly 100  mug cakes!

5-minute mug cakes cookbook cover

If you want a non-white chocolate version, check out my other Cookies n’ Cream Mug Cake Recipe. I also have a huge collection of mug cake recipes here

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*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

Servings: 1
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Course: Dessert
Cuisine: American
A white chocolate cake base with crushed Oreo cookies throughout. This microwave cake cooks in just 1 minute.
5 from 2 votes

Ingredients

  • 1/4 cup white chocolate chips
  • 3 tbsp whole milk
  • 4 tbsp all-purpose flour
  • 1/4 tsp baking powder
  • 1/2 tbsp vegetable oil
  • 2 Oreo cookies

Instructions

  • Combine white chocolate chips and milk in an oversized microwave-safe mug. Microwave for about 40 seconds. Mix with a small whisk until chocolate is completely melted.
  • Add flour, baking powder, and oil and whisk until batter is smooth.
  • Using a fork, smash Oreos into the batter until only small chunks of cookie remain.
  • Cook in microwave for about 1 minute. Let cake cool a few minutes before eating. Cake is best consumed while still warm.

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!

Related Recipes:

No Churn Cookies and Cream Ice Cream
No Churn Cookies and Cream Ice Cream

Cookies and Cream Brownies
Cookies and Cream Brownies

Cookies and Cream Mug Cake
Cookies and Cream Mug Cake

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76 comments on “Cookies n’ Cream Mug Cake”

  1. Hi
    I’m Sarah and I’m from germany. I became your book to christmas. I made 2 mug cakes and there was yummy. ?

  2. Can i use oven to do instead?

  3. Is it possible to make this without baking powder or baking soda? I don’t have either and I really want to make this recipe! Or what’s a way to make baking powder? Since every website says that to make baking soda I need baking powder and vice versa and ughhh! 🙁 can you help me? What’s a good substitute for baking powder?

  4. Hello, I tried this recipe and it was awesome. My parents and brother loved it!. It was so good that they want me to make it again for a party. its a medium sized one with around 20. So my question is can this be done if i multiply the ingredients to serve 20 people in a oven using a cake pan?

  5. I noticed you said using 2% milk would leave the cake dry due to a lack of fat. Would adding more vegetable oil, maybe about a half tablespoon, help with that?

    • I dont know for sure the result, but you can give it a try! it should be okay though sometimes adding more oil makes the cake a bit gummy

  6. Is there a way to make an Oreo mug cake without the chocolate chips? 

    • there is a way, but not with this recipe. this recipe is for a white chocolate cake base. I’m going to try to post a different cookies and cream mug cake soon since I’ve gotten a few requests for a non white chocolate version

  7. I love this mug cake so much! thank you:) when I was making this I read the directions wrong and added baking soda to my cake, my cake turned out soft and perfect. I will definitely make it again, should I keep making it with baking soda or with it be better with baking powder? 

  8. I just tried this recipe and I am satisfied. (: I substituted the whole milk for soy milk, but the cake still turned out delicious. I also used white chocolate instead of white chips. The cake was moist and fluffy, and I loved how it was eggless!

  9. Can i just not use white cbocolate chips but add 1 more oreo?

  10. Hey just wanted to say that I used semi sweet chocolate chips and mint Oreos- that’s all we had- and turned out awesome with more of a minty taste than the classic cookies and cream flavor. 

  11. When you say “oversized” for mug size, could you give a bit more information like how many ounces would fit in said mug? I’d like to make single-serve cake treat bags so sisters at church may take them home and indulge when they want to, but I don’t want to assume everyone has the same size mugs. I will most likely have to look for mugs to give for those without, but which size do I need?

  12. When i did this recipe, i switched it up a bit. I made it with dark chocolate instead, only broke up the oreo cookie itself, and made the cream into a frosting on top. The cake itself stayed moist, and almost reminded me of a fudgy brownie. Thanks for the recipe!

  13. Hi Kirbie!
    I LOVE your mug cakes, especially this recipe! I make it all the time! I have a question for you: I am looking to start my own baking blog and I was wondering how you come up with inspiration for your recipes. How do you come up with fun and exciting ideas for mug cakes?

    • Hi Mariah- I draw inspiration from a lot of places: browsing through dessert recipes, cooking shows on tv, random ingredients laid out on my kitchen counter, suggestions from readers. Good luck with your baking blog!

  14. I was thinking about making this for a bake sale coming up at work. However, because of where I live, apartments are ovenless. Is it OK to make this recipe a day before (in small, one mug amounts) and then bring it to a bake sale the next day? And if so would you recommend freezing it overnight so it stays moist or just leaving it out? I really know nothing about baking so I’m sorry if these are rather strange or stupid questions.

    • I don’t recommend making these mug cakes for consumption that will be a day or so later. They are best eaten warm and soon after they are cooked. Because they are not quite the same as regular cakes they will dry out faster and don’t preserve well even if you were to put in freezer.

  15. Two questions.  Does ceramic mug have to be more of a short, wider mouth mug or will a taller coffee mug type work.  My cup is a 15 ounce one.   Also, where is your mug cake cookbook sold.  Thank you. 

  16. So good! I used cashew milk instead of whole milk and it came out just fine! I used 3 Oreos for more Oreo flavor and in addition to white chocolate I actually also took one of those chocolate Oreo cookie bars and put a few pieces in when I melted the chocolate together with the milk. Delicious!! Definitely will be making many more times! 

  17. Oh my goodness! This looks so good! I’ve been collecting mug cake recipes recently because when I bake and frost cakes I always end up with some leftover frosting. I figured I should start making little mug cakes to use with the extras. This recipe looks super yummy and I’ll definitely be giving it a try 🙂

  18. I’ve made this mug cake many times and just love it, even if I don’t like White Chocolate!!

    Now it’s Christmas and I was wanting to make up little ‘kits’ to give away – a mug, and the non-perishable ingredients. 

    But can only find White Chocolate WAFERS right now. Probably left it way too late to shop.

    Can I substitute an equal amount, in weight, of wafers for chips?

    Thanks

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