Molten Cookie Dough Mug Cake (High Protein, Single Serve Dessert)
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I made this molten cookie dough mug cake one night when I wanted something warm and chocolatey but absolutely did not want to pull out a mixing bowl or share. It is now one of those recipes I make on autopilot. One scoop of protein, a few pantry staples, and something gooey pressed into the center. Always eaten standing up, always hits.
The texture is like the inside of a fresh baked cookie. Soft, slightly underbaked, and warm. But it has enough protein to feel like it actually counts as a snack, not just a late night impulse decision. And if you keep little frozen balls of cookie dough in the freezer like I do, you are about three minutes away from dessert at all times.
It is quick, cozy, and made for those quiet late night kitchen moments when you just need something sweet, now.
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Why You’ll Love This Cookie Dough Mug Cake
• Ready in just a few minutes
• Single serve and no leftovers
• Soft cookie texture with a molten center
• High protein and surprisingly filling
• Microwave or oven friendly
• Made with simple pantry ingredients
If you love warm cookie dough and easy desserts for one, this one is elite.
What Makes the Center Molten
The molten center is all about placement and timing.
Instead of mixing the cookie dough into the batter, it gets pressed directly into the middle. As the mug cake cooks, the batter sets around it while the center stays warm, soft, and gooey. Slightly undercooking the mug cake and letting it rest for a minute keeps the middle molten without turning the whole thing into soup.
This is underbaked cookie energy, in mug cake form.
Key Tips for the Best Mug Cake Texture
Use a protein powder you like
Protein powder makes up a big part of the flavor here, so this is not the time to use one you hate.
Adjust the batter texture
The batter should be thick but smooth. If it looks dry or clumpy, add a splash more milk. If it feels too thin, add a pinch more almond flour.
Do not over microwave
50 to 60 seconds is the sweet spot. The top should look just set and the center should still look soft.
The molten center matters
Press cookie dough into the center or use extra chocolate chips or a spoonful of nut butter. This is not optional.
Oven method for a bakery feel
Baking gives you puffed edges and a soft, dreamy middle that feels extra indulgent.
Ingredient Swaps & Variations
No almond flour -> Oat flour or all purpose flour work well
No protein powder -> Use 2 tablespoons almond flour total, but it will be a classic mug cake, not high protein
Dairy free -> Use almond, oat, or cashew milk and dairy free chocolate chips
No egg yolk -> Substitute 1 tablespoon Greek yogurt or half a mashed banana
No cookie dough -> Use extra chocolate chips or a spoonful of peanut butter
This recipe is flexible and forgiving.
Storage & Make Ahead Tips
This molten cookie dough mug cake is best eaten warm, right away. It is not really a storage dessert.
If you want to prep ahead, mix the dry ingredients and store them in a small jar or container. When you are ready, just add the wet ingredients and cook.
Frequently Asked Questions
Yes. The microwave is the fastest and easiest option. Cook for 50 to 60 seconds so the center stays soft.
Slightly undercook the mug cake and let it rest for one minute before eating.
Yes. Bake at 350°F for 10 to 12 minutes until the edges are set and the center is still soft.
A microwave safe mug or small ramekin works best and helps prevent overflow.
Yes, but it will be a regular mug cake instead of a high protein one.
Using edible cookie dough or frozen cookie dough made without raw eggs is best.
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Molten Cookie Dough Mug Cake
Ingredients
- 1 tbsp almond flour
- 1 scoop protein powder vanilla or unflavored
- 1 tbsp maple syrup
- 1 egg yolk
- 2 tbsp milk of choice
- 1/4 tsp baking powder
- 1/4 tsp vanilla extract
- Pinch of salt
- 1 tbsp mini chocolate chips
- 1 piece cookie dough for molten center
Instructions
Microwave Instructions:
- In a microwave-safe mug or ramekin, stir together almond flour, protein powder, maple syrup, egg yolk, milk, baking powder, vanilla extract, salt, and chocolate chips until smooth.
- Press the cookie dough or chocolate chips into the center of the batter.
- Microwave for 50–60 seconds until the top is just set and the center is still soft.
- Let cool for 1 minute, then dig in warm with a spoon.
Oven Instructions:
- Preheat oven to 350°F (175°C).
- In an oven-safe ramekin, mix together all ingredients except the molten center until smooth.
- Press cookie dough or extra chocolate chips into the middle of the batter.
- Bake for 10–12 minutes until the edges are puffed and the center is just barely set—it should still look slightly soft in the middle.
- Let cool for a couple minutes before serving warm.
Notes
• The batter should be thick but smooth. Adjust with milk or almond flour as needed.
• Do not overcook. The top should look just set for a molten center.
• Best eaten fresh and warm.
• Prep dry ingredients ahead for a faster dessert later.
