We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Grease a 14–16 oz microwave-safe mug.
Mix flour, sugar, baking powder, and salt.
Add milk, butter, and vanilla. Stir until smooth.
Fold in the crushed cookies.
Microwave for 75–85 seconds until the cake is set and slightly pulls away from the mug.
Cool for 2 minutes.
Spread the cookies & cream frosting over the cake.
Sprinkle with the reserved crushed cookies.
Want to keep this recipe for later? We can email it to you!
Fold in the cookies gently to keep small chunks.
Let the cake cool slightly before adding frosting.
For extra crunch, garnish with half a cookie.
How do I avoid overmixing?
Mix just until the ingredients are combined, especially after adding the cookies.
What should I do if my cake is overcooked?
Reduce the cooking time by 5-10 seconds next time and check for doneness earlier.
Can I use different cookies?
Yes, you can substitute with your favorite chocolate sandwich cookies.
How do I store leftovers?
Refrigerate leftovers for up to 2 days, but it's best enjoyed fresh.
Can I make this cake without a microwave?
This recipe is specifically designed for the microwave, but you can experiment with a conventional oven at a low temperature.
I’m Rajani, a passionate cook with over 15 years of experience creating delicious, approachable dishes. My love for food began in childhood, inspired by watching Sanjeev Kapoor’s Khana Khazana with my mom and helping her in the kitchen. On The Gourmet’s Hut, I share tried-and-tested authentic Indian recipes and quick microwave mug cake recipes perfect for busy days. My goal is to make cooking simple, flavorful, and fun—because food brings people together and every meal should create memories.
...
