Ingredients
Instructions
1. Add the cookie butter spread, nonfat milk, all-purpose flour, and baking powder to a large microwave-safe mug in the order listed.
2. Whisk until the batter is smooth and no flour lumps remain. Because the cookie butter is thick, stir firmly until fully combined.
3. Microwave on high for about 1 minute and 20 seconds, or until the cake is cooked through. The cake will rise while cooking and settle slightly after removal.
4. Let the cake cool for 2–3 minutes, then enjoy straight from the mug with a spoon.
Notes
Use nonfat, low-fat, or whole milk.
The batter will be thicker than many mug cake batters because of the cookie butter.
Do not overcook or the cake may become dry.
Enjoy warm for the best texture.
Top with whipped cream, melted cookie butter, or crushed Biscoff cookies if desired.
- Prep Time: 4 minutes
- Cook Time: 2 minutes
- Category: Vanilla & Spice Mug Cakes
- Method: Microwave
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1
- Calories: 430
- Sugar: 24g
- Sodium: 310mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 5mg