Sometimes you want a warm, simple treat ready in minutes. This Sourdough Cookie in a Mug uses sourdough discard with pantry staples—flour, sugars, butter, egg yolk and chocolate chips—for a single-serving dessert that’s somewhere between a cookie and a muffin.
The result is soft, slightly gooey and especially delicious when served warm with a scoop of ice cream. It’s perfect when you don’t want to make a full batch of cookies or just need one portion to satisfy a sweet craving.
Table of Contents
- Quick Look: Sourdough Cookie in a Mug
- Why You’ll Love Sourdough Cookie in a Mug
- Important Ingredients
- Substitutions & Variations
- How to Make Sourdough Cookie in a Mug
- How to Store Leftovers
- Amy’s Recipe Tip
- Frequently Asked Questions
- Most Popular Sourdough Dessert Recipes
- Sourdough Cookie in a Mug Recipe
Quick Look: Sourdough Cookie in a Mug
- Prep Time: 5 minutes
- Cook Time: 1 minute
- Total Time: 6 minutes
- Servings: 1 large mug cookie or 2 smaller servings
- Calories: ~580 kcal per mug (approx.)
- Cook Method: microwaved in a mug
- Flavor & Texture: sweet, slightly gooey, between a muffin and a cookie
- Difficulty: Easy — a very quick single-serve dessert
Why You’ll Love Sourdough Cookie in a Mug
- So quick: Mix for about 5 minutes and microwave for 1 minute—ready in under 10 minutes from start to finish.
- Comforting: Warm, soft, and perfect topped with ice cream for an indulgent finish to a long day.
- Pantry-friendly: Uses common ingredients and is a smart way to use sourdough discard instead of wasting it.
Sourdough discard tip: Keep a jar of discard in the fridge and use it in recipes to add moisture and subtle flavor. Use older, tangier discard for savory dishes and fresher discard for sweeter bakes.
Important Ingredients
- Sourdough discard — For a pronounced tang use older discard; for a mild flavor use fresh discard (1–2 days old).
- Unsalted butter — Melted butter mixes easily in the mug and keeps the cookie tender. If you use salted butter, reduce added salt.
- Egg yolk — Adds richness and structure; only the yolk is needed for this small batch.
- Brown sugar & granulated sugar — A mix gives both flavor and the right texture.
- Vanilla extract — Enhances overall flavor.
- All-purpose flour — Use AP flour (not bread flour) for best texture.
- Chocolate chips — Semi-sweet works well, but use your preferred chocolate.
- Pinch of salt — Balances sweetness and enhances flavor.
See the recipe card below for exact quantities.
Substitutions & Variations
- Sourdough discard: You can substitute fresh active starter for discard if you prefer.
- Mix-ins: Swap chocolate chips for dark, milk, or peanut butter chips, or add chopped nuts or sprinkles.
How to Make Sourdough Cookie in a Mug
Mix the Batter
Step 1: In a microwave-safe mug, combine melted butter, sourdough discard and 1 egg yolk. Whisk with a fork until smooth.
Step 2: Add brown sugar and granulated sugar, whisking to combine. Stir in vanilla and salt. Add the flour and mix until a thick, cookie-like batter forms. Fold in the chocolate chips.
Microwave & Enjoy
Step 3: Microwave at 80% power for 60 seconds, until the cookie puffs and the edges are set. The center should look slightly moist but not wet.
Step 4: Top with a scoop of vanilla ice cream and enjoy immediately while warm.
How to Store Leftovers
This mug cookie is best eaten warm right away. If you want to share, divide the batter between two small ramekins or mugs and reduce cook time—start checking at 35–45 seconds.
Amy’s Recipe Tip
Microwaves vary. Cooking at 80% power for 60 seconds prevents overcooking; the edges should be set and the top puffed and slightly moist. Don’t skip the ice cream — it melts into the warm cookie for a perfect contrast.
Frequently Asked Questions
This recipe is designed specifically for a quick microwave treat. For oven-baked alternatives, consider a small cookie or bar recipe and bake a full batch instead.
If splitting into two mugs, whisk one whole egg and divide it evenly between the two mugs.
Discard adds moisture and depth of flavor without necessarily making the dessert taste sour, depending on discard age.
Yes. Divide the batter and reduce microwave time—smaller portions cook faster, so begin checking around 35–45 seconds.
Most Popular Sourdough Dessert Recipes
Sourdough Chocolate Chip Cookies
Strawberry Sourdough Cake
Sourdough Discard Lemon Loaf
Sourdough Blondies
If you try this Sourdough Cookie in a Mug, leave a star rating and share how it went in the comments. Happy baking!
Sourdough Cookie in a Mug
Equipment
- 1 mug
- spoon
Ingredients
- 15 grams unsalted butter, melted (1 Tablespoon)
- 15 grams sourdough discard (about 1 Tablespoon)
- 1 egg yolk
- 20 grams brown sugar (1 Tablespoon packed)
- 15 grams granulated sugar (1 Tablespoon)
- 1 gram vanilla extract (1/4 teaspoon)
- Pinch of salt (about 1/4 teaspoon)
- 25 grams all-purpose flour (about 2 Tablespoons)
- 30 grams semi-sweet chocolate chips (2 Tablespoons)
- Vanilla ice cream, for topping
Instructions
- In a microwave-safe mug, add melted butter, sourdough discard and 1 egg yolk. Whisk with a fork until fully combined.
- Add brown sugar and granulated sugar and whisk again. Stir in vanilla and salt. Add the flour and mix until a thick batter forms. Fold in the chocolate chips.
- Microwave at 80% power for 60 seconds, until the cookie puffs and edges are set.
- Top with a scoop of vanilla ice cream and enjoy warm.
Notes
If you want a stronger sourdough flavor use older, more fermented discard. For a milder flavor use fresh discard no more than a day or two old. This recipe assumes 100% hydration discard; if your discard is very runny, add a little extra flour.
Nutrition
Nutrition information is an approximation.