Some days call for baking a whole cake. Other days call for grabbing a ramekin, a couple of Oreos, and having dessert ready in less than 30 minutes.
This Cookies and Cream Chocolate Mug Cake is rich, chocolatey, incredibly soft, and packed with crushed Oreo cookies and melty chocolate chips in every bite. It's everything you love about cookies and cream ice cream combined with a warm chocolate cake.
The best part? This recipe is baked in a ramekin, giving it plenty of room to rise and creating a bakery-style single-serving dessert that's perfect for satisfying those chocolate cravings without making an entire cake.
Top it with whipped cream and extra crushed Oreos, and you've got an easy dessert that feels just a little extra special.
why you'll love them!
- Soft, rich chocolate cake
- Loaded with crushed Oreo cookies
- Ready in about 30 minutes
- Single-serving dessert
- Perfectly moist texture
- Easy pantry ingredients
- Great for weeknight chocolate cravings
If you've been loving my Carrot Cake Mug Cake, Cheesecake Brownie Batter Baked Oats, or Brown Butter Molten Lava Cakes, this cookies and cream version is another must-try for your dessert rotation.
Why You Will Love Making this in a Ramekin
While it's called a mug cake, I actually love baking this recipe in a large oven-safe ramekin.
Using a ramekin gives the cake:
- more room to rise
- a softer, fluffier texture
- plenty of space for toppings
- a more bakery-style presentation
The result feels like your own personal mini cake instead of a quick microwave dessert.
Cookies and Cream Chocolate Mug Cake Ingredients
All-Purpose Flour: Provides structure while keeping the cake soft and tender.
Granulated Sugar: Sweetens the cake and helps create a light crumb.
Brown Sugar: Adds moisture and a subtle caramel flavor that pairs perfectly with chocolate.
Cocoa Powder: Creates that rich chocolate flavor throughout the cake.
Baking Powder: Helps the cake rise beautifully.
Salt: Balances the sweetness and enhances the chocolate flavor.
Vegetable Oil: Keeps the cake soft and moist.
Milk: Adds moisture and helps create a smooth batter.
Greek Yogurt or Sour Cream: This is one of my favorite ingredients for mug cakes. It makes the cake extra tender and helps keep it moist.
Vanilla Extract: Rounds out all the flavors.
Oreo Cookies: Crushed Oreos bring the classic cookies and cream flavor while adding little pockets of cookie throughout the cake.
Mini Chocolate Chips: Because there's no such thing as too much chocolate.
How to Make Cookies and Cream Chocolate Mug Cake
Step 1: Prep
Preheat your oven to 350°F and lightly grease a large oven-safe mug or ramekin.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together:
- flour
- granulated sugar
- brown sugar
- cocoa powder
- baking powder
- salt
Step 3: Add the Wet Ingredients
Add:
- vegetable oil
- milk
- Greek yogurt (or sour cream)
- vanilla extract
Stir until just combined.
Step 4: Fold in the Mix-Ins
Gently fold in:
- crushed Oreo cookies
- mini chocolate chips
Be careful not to overmix.
Step 5: Fill the Ramekin
Pour the batter into the prepared ramekin and smooth the top.
Sprinkle a few extra crushed Oreos and mini chocolate chips over the batter.
Step 6: Bake
Bake for 18–22 minutes, or until the center is set and a toothpick inserted into the middle comes out with a few moist crumbs.
Step 7: Cool and Decorate
Let the mug cake cool for 5–10 minutes.
Top with whipped cream and plenty of crushed Oreo cookies before serving.
Tips for the Best Mug Cake
Don't Overmix
Mix the batter just until everything comes together. Overmixing can make the cake dense.
Use Full-Fat Greek Yogurt or Sour Cream
This creates the softest, most tender texture.
Add Extra Oreos on Top
Those extra cookie pieces make every bite even better and give the cake a bakery-style finish.
Don't Overbake
The cake should still be slightly soft in the center when you remove it from the oven. It will continue setting as it cools.
Storage
This mug cake is best enjoyed warm and fresh from the oven.
If you have leftovers, cover and refrigerate for up to 2 days.
Warm in the microwave for about 15–20 seconds before serving.
Frequently Asked Questions
Can I use regular chocolate chips?
Absolutely! Mini chocolate chips simply distribute more evenly throughout the cake.
Can I make this ahead of time?
This recipe is best baked and enjoyed fresh.
Can I use sour cream instead of Greek yogurt?
Yes! Both work beautifully and create a soft, moist cake.
Can I bake this in a mug?
As long as your mug is oven-safe and large enough to allow the cake to rise, yes.
Can I add more Oreos?
Always. I highly recommend adding a few extra pieces on top before baking.
If you make this Cookies and Cream Chocolate Mug Cake I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on Instagram, Tik Tok, or Pinterest. For more ideas, check out my Dessert Recipes page.
Cookies and Cream Chocolate Mug Cake
Ingredients
- ⅓ cup 40g all-purpose flour
- 2 tbsp granulated sugar
- 1 tbsp brown sugar
- 1½ tbsp cocoa powder
- ½ tsp baking powder
- pinch salt
- 2 tbsp vegetable oil
- 2 tbsp milk
- 1 tbsp sour cream or Greek yogurt
- ½ tsp vanilla
- 2 Oreo cookies crushed
- 1 tbsp mini chocolate chips
Instructions
- Preheat oven to 350°F and lightly grease a large oven-safe mug or ramekin.
- In a medium bowl, whisk together the flour, granulated sugar, brown sugar, cocoa powder, baking powder, and salt.
- Add the vegetable oil, milk, Greek yogurt (or sour cream), and vanilla extract. Stir until just combined.
- Fold in the crushed Oreo cookies and mini chocolate chips.
- Pour the batter into the prepared mug or ramekin and gently smooth the top.
- Sprinkle a few extra crushed Oreo pieces and mini chocolate chips over the batter.
- Bake for 18–22 minutes, or until the center is set and a toothpick inserted into the cake comes out with a few moist crumbs.
- Let the mug cake cool for 5–10 minutes.
- Top with whipped cream and additional crushed Oreo cookies before serving.
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