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 in a ramekin topped with vanilla ice cream

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.

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’ll you love this Microwave Chocolate Chip 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.
a microwave chocolate chip cookie topped with vanilla ice cream & caramel in a ramekin
  • 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.

Below is a list of the ingredients you’ll need to help you prep. Scroll all the way down for the full recipe card.

  • 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.).
labeled ingredients laid out to make a chocolate chip cookie in the microwave
  1. STEP ONE: First, to a small bowl, using a fork, mix together the butter and sugars until creamy.
  2. STEP TWO: Next, add in the beaten egg and vanilla and mix to fully combine.
  3. 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.
  4. STEP FOUR: Finally, divide the cookie dough between two 1-cup ramekins and heat, individually, for 60 seconds.
  5. 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!

Can you bake a cookie 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.

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 equally easy vanilla mug cake.

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.

spoon scooping a bite of chocolate chip cookie and vanilla ice cream from a ramekin

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microwave chocolate chip cookie in a ramekin topped with vanilla ice cream
5 from 2 votes

60 Second Microwave Chocolate Chip Cookie (a la mode)

Servings: 2 servings
Prep Time: 5 minutes
Cook Time: 1 minute
Total Time: 6 minutes
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!


  • 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


  • To a small bowl, add the softened butter and sugars and beat with a fork or spatula until fully combined.
  • Add in the beaten egg and vanilla, mixing to combine.
  • Add in the flour, baking soda, and salt. Stir until flour is fully incorporated and then add chocolate chips, stirring to evenly distribute.
  • 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.
  • You’re welcome.


I split the recipe into two 1-cup ramekins, which was the perfect size for me. Or, you could make one big one in a 2-cup ramekin. 
Recipe from Picky Palate


Serving: 1g | Calories: 396kcal | Carbohydrates: 54g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 88mg | Sodium: 469mg | Potassium: 61mg | Fiber: 1g | Sugar: 38g | Vitamin A: 480IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg

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.

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5 from 2 votes (1 rating without comment)

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  1. 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. 🙂


  2. Sorry but this was horrible! Tasted gummy and not like a cookie at all. I followed directions & even tried twice lol.