What if I told you you can make a warm, chewy chocolate chip cookie in the microwave in just 60 seconds? Well, you can! Topped with a scoop of vanilla ice cream and a drizzle of caramel, they’re dangerous because they’re so easy, but perfect for a quick craving!
Microwave Chocolate Chip Cookie
I have tried other microwave dessert recipes and been disappointed in some but some are winners and this one is definitely a keeper.
I have this chocolate mug cake permanently bookmarked for easy access and now you’ll want to do the same for this microwave chocolate chip cookie.
This cookie, however, is not made in a mug, I use ramekins and split it into two.
Can you make chocolate chip cookies in the microwave?
It depends on the recipe. If you take regular cookie dough and put it in the microwave, the ratios will be off and it will not turn on. This recipe, however, has been formulated to work in the microwave.
It has all the components and texture of a classic chocolate chip cookie – butter, sugars, egg, flour, vanilla, baking soda, and salt – but in mini form and you don’t have to turn on the oven.
It “bakes” in just 60 seconds in the microwave. It turns into a perfectly gooey chocolate chip cookie that I highly recommend topping with vanilla ice cream and drizzling with caramel or hot fudge while it’s still warm.
It rivals a skillet cookie.
Don’t believe me? Try it yourself and you’ll be totally hooked. If not, all you lost was one minute of your life 😉
Why you’ll love this cookie recipe
- It’s easy! Only a few ingredients and you’re on your way to fulfilling a cookie craving.
- They’re delicious – you’ll think you’re having a deep dish cookie at a restaurant.
- Built-in portion control. Sometimes I don’t need to be tempted by an entire batch of cookies. This recipe makes two single-serving cookies.
Helpful Tools
- Small mixing bowl – I like my classic glass set.
- Mini spatulas – I love these silicone spatulas and have them in all sizes.
- Ramekins – I split this recipe into two 1-cup ramekins. Make sure they’re heat safe.
Ingredients
Below is a list of the ingredients you’ll need to gather to make this recipe, why you need them, and possible substitutions. Scroll all the way down for the full recipe card with measurements.
Jump- Butter – Room temperature, unsalted butter. If using salted, you may want to omit the additional salt.
- Sugars – A mix of granulated white sugar and light (or dark) brown sugar.
- Vanilla Extract – Use a high quality vanilla extract (not imitation) for the best flavor. It can get pricey so you can make your own if you want to.
- Egg – You’ll beat an egg but you only need two tablespoons of it.
- Baking Soda – Baking soda helps the cookie expand and get fluffy.
- Salt – For balance.
- Chocolate Chips – I love Ghirardelli baking chips but use your favorite or even switch it up to another mix-in (M&Ms, peanut butter chips, toffee bits, etc.).
How do you make a one minute Chocolate Chip Cookie?
This section shows you how to make this recipe, with process photos showing the steps to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
Jump- STEP ONE: First, to a small bowl, using a fork, mix together the butter and sugars until creamy.
- STEP TWO: Next, add in the beaten egg and vanilla and mix to fully combine.
- STEP THREE: Then, add in the flour, baking soda, and salt. Stir together and then stir in the chocolate chips so they’re evenly distributed.
- STEP FOUR: Finally, divide the cookie dough between two 1-cup ramekins and heat, individually, for 60 seconds.
- STEP FIVE: After one minute, carefully remove the ramekin from the microwave, run a knife around the edge (it will be gooey but will continue to set), top with ice cream, and enjoy!
How should I store leftovers?
Leftovers?! What? There should be nothing leftover when you make these cookies.
How many does it make?
You can either split this recipe into two 1-cup ramekins like I did, or put it all into a 2-cup ramekin.
Do I have to microwave the cookies separately?
I find my microwave works best when I do them individually. You know your microwave better than I do, though.
Is it supposed to look gooey? Is it done?
The cookie will look gooey after one minute but you’ll run your knife around the edge and it will continue to set as it cools a bit. If it looks exceptionally gooey, put it back in the microwave for 10-20 additional seconds.
Do I have to use chocolate chips?
Nope. You can use whichever mix-ins you like or have on hand. Some options are caramel bits, toffee bits, nuts, M&Ms, etc.
If you’re not in the mood for chocolate, try peanut butter chips.
Need more chocolate chip cookie recipes? Try these:
Chocolate Chip Snowball Cookies
Chocolate Chip Cookie Dough Truffles
Salted Chocolate Chip Cookies
NYT Best Chocolate Chip Cookies
Click here for my entire collection of cookie recipes.
60 Second Microwave Chocolate Chip Cookie (a la mode)
Ingredients
- 2 Tablespoons unsalted butter softened
- 2 Tablespoons granulated white sugar
- 2 Tablespoons packed brown sugar
- 2 Tablespoons beaten egg
- ¼ teaspoon vanilla extract
- 5 Tablespoons flour
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup chocolate chips I recommend Ghirardelli baking chips
- vanilla ice cream optional
- caramel sauce or hot fudge optional
Instructions
- To a small bowl, add the softened butter and sugars and beat with a fork or spatula until fully combined.2 Tablespoons unsalted butter, 2 Tablespoons granulated white sugar, 2 Tablespoons packed brown sugar
- Add in the beaten egg and vanilla, mixing to combine.2 Tablespoons beaten egg, ¼ teaspoon vanilla extract
- Add in the flour, baking soda, and salt. Stir until flour is fully incorporated and then add chocolate chips, stirring to evenly distribute.5 Tablespoons flour, ¼ teaspoon baking soda, ¼ teaspoon salt, ¼ cup chocolate chips
- Divide the dough evenly between two 1-cup ramekins.
- Microwave each, individually, for 60 seconds then carefully remove. Run a knife around edges, which will be slightly gooey, but it's ok, the cookie will continue to set up in the hot ramekin.
- Top with a large scoop of vanilla ice cream and drizzle with hot fudge or caramel.vanilla ice cream, caramel sauce or hot fudge
- You’re welcome.
Notes
Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Did you make this recipe?
Tag me on Instagram @melissa_pplates so I can see!Originally published November 18, 2012; photos updated February 2022.
Did You Make This?
If you made this recipe, I’d love to know how it went in the comments section below.
You can also tag me on Instagram – @melissa_ppplates or share a pic in the Persnickety Plates Community Facebook group. I love seeing what you’ve tried!
Oh, swoon. This is almost TOO easy! I could make it 5 times a day, lol.
Yummy! This look so good!
Thanks for stopping by the Grow Your Blog Hop! I am now following along via GFC. I hope to see you at next week’s party. 🙂
Julie
YUMMY! thanks for linking up at Heavenly treats link dessert party! You are being featured! make sure to come get your button tomorrow!
Hello – 60 second chocolate chip cookies? I would be in so much trouble! Thanks for sharing at All my Bloggy Friends. I’m looking forward to seeing what you share this week! 🙂
An easy, quick, delicious, and satisfying recipe
Thank you!
Sorry but this was horrible! Tasted gummy and not like a cookie at all. I followed directions & even tried twice lol.
I’ve made these countless times & am always shocked at how traditional “cookie-like” the texture is. I don’t know what happened to make yours gummy…