Kirbie's Cravings

Microwave Deep Dish Cookie

This microwave version of a deep dish cookie is easy to whip up. Add a scoop of ice cream and dig in while it’s still warm and melty.
photo of Microwave Deep Dish Cookie topped with ice cream

This last week has been pretty crazy in San Diego between the unusual extreme heat and the scary fires. I’m so relieved that there is supposed to be a break in the weather starting tomorrow so that these fires will hopefully all be contained with no new ones sprouting up. We’ve been lucky enough to be far enough to not be evacuated and I hope everyone in San Diego continues to stay safe.
photo of a spoon scooping a bite of the cookie
With temperatures reaching 100ºF, baking has been out of the question. But I was craving baked desserts and ice cream so I decided to experiment with making a deep dish cookie in the microwave. At restaurants, I love eating these baked in a skillet with a scoop of ice cream on top. You can’t put a cast iron skillet in the microwave, so I used ramekins instead.
close-up photo of Microwave Deep Dish Cookie
These came out pretty tasty. It’s best to eat them right away, while the cookie is warm and the chocolate is melty. I highly recommend serving it with a scoop of ice cream on top. I topped mine with a caramel ice cream and used extra chocolate chips in the batter to make sure there is melted chocolate in every spoonful.

Microwave Deep Dish Cookie

Servings: 1
Prep Time: 4 minutes
Cook Time: 1 minute
Total Time: 5 minutes
Course: Dessert
Cuisine: American
This microwave version of a deep dish cookie is easy to whip up. Add a scoop of ice cream and dig in while it's still warm and melty.


  • 1 tbsp unsalted butter melted
  • 3 tbsp all purpose flour
  • 1 tbsp white granulated sugar
  • 1 tbsp light brown sugar
  • 1 tbsp whisked egg
  • 1/4 tsp vanilla
  • 2 tbsp semisweet chocolate chips


  • In a small bowl, mix all ingredients except chocolate chips until smooth batter forms. Scrape batter out with a spatula, into a 4 oz ramekin, pressing and spreading it evenly across the bottom. Add in chocolate chips and press into dough.
  • Microwave for 50 seconds. Scoop ice cream on top and eat right away.

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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26 comments on “Microwave Deep Dish Cookie”

  1. I really wish I hadn’t seen this. I’ve been making mug cakes almost every night and I’ve been trying to break that habit. I’m gonna have to make this tonight.

  2. How crazy easy is this? We will be making this soon, especially with this weather. Hope you stay safe this weekend. We are in South OC and I can see it in the skies.

    • Looks like the worst is over, hopefully. I was in Encinitas yesterday, which is close to the Carlsbad fires and you could def smell the smoke in the air and white ashes were falling from the sky

  3. What a beautiful sweet treat! Craving a bite now! Love a good microwave cookie!

  4. Hey! On what level should I microwave the batter? I’d really love to do this but my microwave has different heat levels and I don’t want to under-bake or over-bake it. 🙁

  5. Welp…, looks like I’m going to gain another 5 pounds this week! All of these mug cakes look so good! Especially this one. 

  6. Have been making your mug cakes for years—they basically got me through college—but somehow I’d never made this one before. Holy moly, it’s one of my favorites already! Such a good texture and flavor. And perfect with ice cream. Thanks for old recipes and new!

  7. This is honestly a gift from the gods. I tried it on a whim because I was desperate for chips ahoy cookies and this was so much better. While it lacks the crunch of traditional cookies, it is only so good I couldn’t even care for the difference. My mouth was transported to a land of milk and honey and I can never go back. Thank you for this, thank you for providing the world with a much needed pick me up for horrible days. If you are reading this and haven’t tried it, get up right now and go try this.

    • aww, thanks for the great review! so glad you enjoyed it. I have a bunch of other microwave cakes/brownies/cookies, you should definitely check them out!

  8. Oh my boyfriend will flip when I make this for him. He’s a sucker for cookies. Thanks!

  9. Hi there!

    I’m sorry to be the one negative review on here, but it’s only negative because I know I must be doing something wrong! I’ve attempted this recipe twice but both times, my cookie came out crumbly and unappetizing. I’m writing this after my second attempt, which ended up burning a hole in my ramekin.

    I have a feeling it has to do with how I combine the ingredients? I mixed them all in order the first time. The second time, I mixed the wet ingredients before adding the dry. No matter what though, my batter always clumps instead of smoothes, and my cookie ends up crunchy.

    What am I doing wrong?

    • it sounds like maybe you need to adjust your microwave power settings. if you are burning a hole in your ramekin, it sounds like your microwave is too powerful. try reducing the power setting to something lower like 80-70%

  10. Try substituting the 1 tbsp of egg to 1 whole egg YOLK. It comes out chewer and way more cookie like (I also add 1 extra tbsp of flour and it works perfectly every single time!). Just remember to eat warm or it’ll toughen up, much like a real cookie except this process will be faster.

  11. Really tasty except it needed a pinch of salt

  12. A bit on the rubbery side but still very delicious 

  13. Can you use oil instead of butter?

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