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

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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

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

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

Directions:

  1. 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.
  2. Add flour, baking powder, and oil and whisk until batter is smooth.
  3. Using a fork, smash Oreos into the batter until only small chunks of cookie remain.
  4. Cook in microwave for about 1 minute. Let cake cool a few minutes before eating. Cake is best consumed while still warm.
All images and content are © Kirbie's Cravings.

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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Cookies and Cream Oreo Mug Cake. Single serving cake that cooks in the microwave.

70 comments on “Cookies n’ Cream Mug Cake”

  1. The bf loves white chocolate and oreos! He constantly buys those Hershey’s cookies and cream bars. Will have to whip this up sometime for him (with maybe some whipped cream with crumbles oreos in it to keep going with the theme haha). I like the crackly top too 🙂

    • sounds delish! I’ve definitely served it with a cookies and cream whipped cream frosting before. The crackly top was more my fault. There were a few air bubbles on top when it finished and they were bothering me so i tried to pop them but then i just ended up cracking the surface. oops.

  2. Well it looks nice!! Reminiscent of crackly brownie tops 😉

  3. Can I use 2% milk?

  4. I live in a place where they don’t sell any kind of chocolate chips, could I use simple white chocolate instead? How much would that be? Thanks! 

  5. I tried it but sorry to myself not a good result at all.a hard chewy not sweet dough.why can’t I make mug cakes I’ve already tried that Nutella mug cake and I’ve given you the response how it was.what should I do?

    • you seem to be having a lot of issues, but without being there, i dont know what it is you are doing wrong. it could be the ingredients, the way you are measuring, or your microwave as well. there shouldnt be any issue of the dough not being sweet unless you didnt add enough sugar or added too much flour. if its hard, it sounds like you are overcooking. or leaving out essential fats from the recipe. or maybe your baking powder is too old, so then the batter won’t rise. And if you aren’t in the US, perhaps there are ingredients you maybe had to substitute that aren’t quite the same?

  6. Can I leave out the oreos for a white chocolate mug cake?

    • actually i would reduce the flour, eliminating 1 tbsp if you are trying to convert this into a white chocolate mug cake. and make sure you use whole milk.

  7. Hey! 🙂 I was wondering if this would work if the milk was replaced with oat milk?

  8. This recipe isn’t bad, But out of curiosity would  putting a little bit of vanilla extract in it for some added flavour affect the base recipe at all? or do you think it wouldn’t effect it all that much?

  9. How do I make mug cakes when I dont have a microwave? i know this sounds strange, as i could just make a regular cake, but i’ve been really wanting to make mug cakes.

  10. Could you tell me what the exact power and settings of your microwave are? I tried making this, but it wasn’t cooked after 1 minute and when I put it back in for longer it burned. I was really looking forward to eating this ;_;

    • i have a 1000 watt microwave and i cooked it at full power. how much longer did you cook yours for? i would recommend 15 second increments so you don’t overcook.

  11. Had to make this twice to get it how I wanted it. Just needed a bit (a lot) more white chocolate and a few more Oreos. Great recipe otherwise 10/10 would definitely recommend.

  12. Can you use plain flour 

    • Im not sure where you are asking from, but in the US, all purpose and plain are the same. Hopefully it is too where you are =)

  13. Mine would always turn out still batter-y even after adding 30 seconds.. if I add more, it gets burnt 🙁 I use baking powder and whole milk and everything else that the recipe tells me to use. My microwave setting is high too I believe…I’ve never touched it. I don’t know what I keep doing wrong. Tried it three times. Any suggestions?

  14. I tried this, and the result was delicious, but it looked nothing like the picture. My cake was flat and extremely dense, even though I checked and double checked the amount of each ingredient I put in. I definitely enjoyed making this though, and I really want to know my mistake so I can continue to make this in the future!!! 🙂 

  15. I used the nestle toll house white chocolate chips. Hmm..I can see that you advised someone to use newer baking powder. That might be part of my problem. Mine expires Febuary next year. I might need to replace it. By batter-y, I mean after a minute, it still has the consistency of batter. It barely rose and the top was not crackly like the picture you shared. It was concave, sticky and wet. My second try overflowed and made a big mess. I will keep trying until I get it right though! 

    • If it’s not rising properly, it sounds like the bp might be the issue. Also try to make sure you accurately measure everything because some approximations can make your batter too liquidy. So make sure you are measuring exactly 1/4 cup of chocolate using the dry measuring cup, not the liquid measuring cup. And make sure you are using measuring spoons for all the others. I recently watched someone make a recipe (who actually bakes all the time) and she used a liquid measuring cup for the flour and was just approximating a lot of the measurements and I just knew it wasn’t going to work out..

  16. Can I use powdered sugar and vanilla extract instead of chocolate? If so, how much would you recommend? 

  17. Ok! Also, may I ask what brand of baking powder you use? I have the cheap ones and was wondering if brand mattered. I had dry measuring cup all along (I didn’t even know I had it lol). I’m going to be buying the baking spoons because I lost mine, and all I had left was the 1/4 tsp. Anyway, thank you so much! I really appreciate it! Can’t wait to try it again!

    • Having the proper measuring spoons would be quite helpful. This recipe uses a very small amount of ingredients so you want to be as precise as possible

  18. Ok cool! I didn’t know the dry measuring cup was different from the liquid one. Also, may I ask what brand of baking powder you use? I have a cheap one and was wondering if brand mattered. Anyway thanks for the quick response and the help! I appreciate it! Can’t wait to try this again!

  19. So I’ve made this twice now- the first time I just used my gluten free AP blend for the flour, which turned out so nicely that I was inspired to be a little creative this time around. I subbed unsweetened coconut milk, plain brown rice flour, and coconut oil, then added a little vanilla extract, almond extract, and salt, and out came the fluffiest, softest, dreamiest cake I’ve ever had since going gluten free! Thank you so much for this recipe to bounce off of!

  20. How many degree Celsius for the microwave ??

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

  22. Can i use oven to do instead?

  23. 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?

  24. 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?

  25. 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

  26. 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

  27. 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? 

  28. 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!

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

  30. 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. 

  31. 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?

  32. 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!

  33. 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!

  34. 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.

  35. 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. 

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