Chocolate Chip Cookie in a Cup

Really, I don't know if I can ever get used to the hectics of moving in back to campus every year for the start of the fall quarter. Still, it's good to be back in Evanston and reuniting with familiar faces without the pressure of classes, at least for yesterday and today. And then school starts, and that's a whole different story.

Things I've noticed while moving back:

  • Seeing the freshmen still in the midst of orientation week -- Oh the days when I too was a freshman and traveled in packs with the other freshlings. Now, I just feel old and cynical and maybe just a tiny bit wiser after these two years. We'll see what this third year brings!
  • Why do I have so much STUFF? Sometimes I wonder how life would be easier if I didn't have so much clothing and not enough closet space.
  • That awkward moment when you accidentally walk in on an elderly woman using what you thought was supposed to be your suite's designated private bathroom but apparently is just a regular free for all for any passersby who need it.
  • But otherwise, the single life rocks (dorm-speak).
  • Free laundry! I will not hold back on laundry any longer! haha

Anyway, this cookie in a cup. As a small indulgence after long days...I think this is totally acceptable. Wonderfully simple and delicious when served warm with ice cream. Really, can anything beat a warm, fresh cookie? No, there isn't. (As long as you don't count cookie dough eaten in the raw.)


One year ago: Perfect Couple Chocolate Chip Cookies
6 months ago: Linzer Heart Cookies
3 months ago: Stuffed Chocolate Chip Cookies

Chocolate Chip Cookie in a Cup

From Number 2 Pencil   |   Time: 10 minutes   |   Yield: 1 serving


1 tablespoon unsalted butter, melted
1 tablespoon granulated sugar
1 tablespoon brown sugar
3 drops pure vanilla extract
Pinch of salt
1 egg yolk
Scant 1/4 cup all-purpose flour (slightly less than ¼ of a cup)
2 tablespoons semi-sweet chocolate chips


Combine melted butter, granulated sugar, brown sugar, vanilla, and salt. Then add egg yolk, then flour. Fold in chocolate chips. Transfer dough into microwave-safe mug or ramekins. Microwave for 40 - 60 seconds. Keep in mind the cookie will continue cooking as it cools, so don't microwave for too long. Top with ice cream or eat as is. Enjoy!

Chocolate Peanut Butter Mug Cake

Those of you who have known me earlier this year during winter quarter...know that, if there's one combination in this world I couldn't live without, it's chocolate and peanut butter. I pretty much subsisted on my daily dose of chocolate peanut butter Haagan Daas ice cream. I had to have at least one pint in stock in my little dorm freezer, and I attribute all my winter quarter successes to the ice cream. At some point, I discovered a new flavor called Caramel Cone, which I dubbed my new favorite, but ultimately I reverted back to chocolate peanut butter. I get very attached.

Some call the flavor combination a polarizing juxtaposition. It's one thing to like chocolate, and it's one thing to like peanut butter. But for a non-peanut butter lover, this combination may seem rather horrifying.

Who are you?

I understand.

Actually I'm not sure if I do, hehe.

In that case, this dessert may not be the one for you. Maybe you'd like these nutella hand pies instead.

But for someone like me who has a special set of standards for her desserts, this simple on-the-go mug cake is a genius kind of invention. Perfect to satisfy my chocolate craving, and even better when served with chocolate peanut butter Haagan Daas ice cream. Too bad I only had vanilla ice cream on hand at the moment for photographs.

It tastes fabulous. Try it.


Chocolate Peanut Butter Mug Cake

From The Novice Chef Blog

3 tablespoons all-purpose flour
2 tablespoons granulated sugar
1 1/2 tablespoons cocoa powder
1/4 teaspoon baking powder
Pinch of salt
3 tablespoons whole milk
1 1/2 tablespoons vegetable oil
1 tablespoon creamy peanut butter

In a large mug, whisk (with a small whisk or large fork) together the dry ingredients (flour, sugar, cocoa powder, baking powder and salt). Add the milk, vegetable oil and peanut butter. Whisk until smooth.

Cook in the microwave on high for 1 minute and 10 seconds. This recipe will rise a lot and then deflate. Serve immediately. Enjoy!