Cookie Dough Mug Cake

If you’re craving something warm, gooey and a little bit indulgent, this Cookie Dough Mug Cake is just the thing. Made with our Limited Edition Cookie Dough Porridge, it’s soft and fluffy with little bursts of chocolate throughout, then finished with a generous spoonful of Rhythm 108 Chocolate Hazelnut Spread. Ready in just a few minutes, it’s the perfect single-serve treat when you fancy something sweet without making a whole cake.

Prep time5 mins

Cooking time2 mins

Servings1

Ingredients checklist

Use our checklist to tick off each ingredient in preparation for cooking.

50g Oat Pantry Limited Edition Cookie Dough Porridge

1 mashed banana

1 heaped tsp dark chocolate drops

2 tsp peanut butter

1 tbsp maple syrup

1/3 tsp baking powder

70ml milk of your choice

Rhythm 108 Chocolate Hazelnut Spread, to serve

Method

01.

Add 50g of Oat Pantry Cookie Dough Porridge to a blender and blend until it reaches a flour-like consistency.

02.

Add the mashed banana, blended Cookie Dough Porridge, maple syrup, peanut butter, baking powder and dark chocolate drops to a large microwave-safe mug. Mix everything together until combined.

03.

Pour in the milk and stir again until you have a smooth cake batter.

04.

Microwave on high for 1–2 minutes, cooking in 30-second intervals and keeping a close eye on it as it rises. Cooking times will vary depending on your microwave and the size of your mug, so stop and restart as needed until the centre is cooked through.

05.

Finish with a generous spoonful of Rhythm 108 Chocolate Hazelnut Spread while the mug cake is still warm, letting it melt into the top. Add a few extra chocolate drops if you fancy, then dig in.

06.

The result – Warm, fluffy and chocolatey with all the flavours of cookie dough in a single-serving cake. The melted chocolate hazelnut spread on top makes this one especially good eaten straight from the mug while it’s still warm.