This deep dish cookie is a quick and easy cookie recipe for one that cooks in the microwave. It’s fast and the perfect way to satisfy a cookie craving without making a whole batch.
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.
Easy Deep Dish 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 for one in the microwave.
At restaurants, I love eating skillet cookies with a scoop of ice cream on top. You can’t put a cast-iron skillet in the microwave, so I used ramekins instead.
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.
Ingredients
For this recipe, you make a single-serving cookie dough which is similar to the dough used for regular cookies but scaled down to a small amount.
- Melted unsalted butter
- All-purpose flour
- Granulated sugar
- Light brown sugar
- 1 tablespoon whisked egg
- Vanilla
- Semi-sweet chocolate chips
3-Step Microwave Cookie Recipe
Mix everything but the chocolate chips together in a small bowl. Scrape the dough into a 4-ounce microwave-safe ramekin.
Press the dough into an even layer and then add the chocolate chips on top. I like to space them apart and lightly press them into the cookie dough.
My microwave is 1000 watts and so I cook it on full power for 50 seconds. Depending on your microwave you may need more or less time.
Recipe Tips
The cookie is best while it’s still warm and the chocolate chips are melted. As it cools it will harden a bit, so enjoy it right away while it’s soft.
I highly recommend adding a scoop of ice cream on top. You can add chocolate sauce or salted caramel sauce as a topping, too.
If you want to make more than one cookie, be sure to cook them separately.
Since writing this post, I’ve made this recipe many times and it’s always tasty. It’s a great way to treat yourself without overindulging, which sometimes happens when I make big batches of cookies. Other readers have tried it, too!
Reader Reviews
“Holy moly, it’s one of my favorites already! Such a good texture and flavor. And perfect with ice cream.”
“This is honestly a gift from the gods. I tried it on a whim because I was desperate for Chips Ahoy cookies and this one was so much better.”
More Quick Cookie Recipes
- Microwave Snickerdoodle
- Microwave Deep Dish Flourless Peanut Butter Cookie
- Single Serving Cookies and Cream Cookie
- Birthday Cake Cookie for One
Microwave Deep Dish Cookie
Ingredients
- 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
Instructions
- 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.
I hate to be a negative review, but I think I messed this up. My cookie came out rubbery and really dry. Do you know what I messed up?
It sounds like it overcooked – what wattage is your microwave?
Very good recipe, thank you.
You’re welcome!
Omg this is amazing, it’s a cold wet evening and been really wanting warm cookie dough and came across this instead and it’s just so yummy and comforting, I had mine with whipped cream. I have your mug cake book and it’s great for little treats and pick me up, the 4 ingredient Nutella mug cake has to be fav. Thank you!!
So glad you like this recipe and the mug cake book!
Can you use oil instead of butter?
No you need to use butter, just like with regular cookies.
A bit on the rubbery side but still very delicious
I haven’t had issues with it being rubbery but I’m glad you liked it
Really tasty except it needed a pinch of salt
Definitely feel free to adjust to your liking!
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.
thanks for the suggestion!
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%
Oh my boyfriend will flip when I make this for him. He’s a sucker for cookies. Thanks!
enjoy!
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!
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!
glad you discovered this one and I’m so happy you enjoy it!
Welp…, looks like I’m going to gain another 5 pounds this week! All of these mug cakes look so good! Especially this one.
i hope you enjoy it!
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. 🙁
i do mine at full power on a 1000 watt microwave
What a beautiful sweet treat! Craving a bite now! Love a good microwave cookie!
hope you enjoy this one!
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
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.
it’s friday! you deserve a treat!