A soft, gooey, and colorful bear paw cookie mug cake ready in just 2 minutes! Packed with rainbow candies and chocolatey flavor, it’s the ultimate fun dessert for kids, late-night cravings, or anyone who loves quick, single-serve treats.
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Break your bear paw rainbow cookie into small chunks, saving a few for topping.
In a microwave-safe mug, whisk together flour, sugar, cocoa powder, and baking powder.
Stir in milk, melted butter, and vanilla until smooth and lump-free.
Gently mix in most of the crumbled cookie pieces.
Cook for 60–80 seconds in the microwave. The cake should rise and look set but remain soft inside.
Add the reserved cookie chunks, rainbow candies, or drizzle with melted chocolate. Let it cool for 2–3 minutes before serving.
Add extra chocolate chips for richer flavor.
Use a chocolate bear paw cookie for a double chocolate version.
Top with ice cream, whipped cream, or caramel drizzle for an indulgent treat.
Can I make this mug cake without a bear paw cookie?
Yes! Any soft cookie or brownie piece works — just crumble it into the batter.
What if I don’t have cocoa powder?
No worries! Skip it for a vanilla-style mug cake or add extra cookie chunks for flavor.
What size mug should I use?
A 12–14 oz microwave-safe mug works best. Smaller mugs may overflow.
Can I use water instead of milk?
Yes, but milk (dairy or non-dairy) makes the cake richer and more flavorful.
How do I prevent a rubbery texture?
Mix batter just until combined, and avoid overcooking. Start with 60 seconds and increase if needed.
How do I know when the mug cake is done?
The top should look set, and the cake should rise. If the center looks wet, microwave for 10–15 more seconds.
Can I make it gluten-free?
Yes! Use a 1:1 gluten-free flour blend instead of all-purpose flour.
Can I bake this in the oven?
Yes! Bake in an oven-safe ramekin at 350°F (175°C) for 12–15 minutes.
Can I make it vegan?
Absolutely! Use non-dairy milk and swap butter with oil or vegan butter.
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.
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