Ingredients
Dry Ingredients
- ¼ cup all-purpose flour (spooned and leveled)
- 1 tbsp light brown sugar
- ¼ tsp baking powder
- ¼ tsp cinnamon
Wet Ingredients
- ½ tsp vanilla bean paste
- ¼ cup milk (at room temperature)
- 1 tbsp butter (melted)
Flavoring
- 3 tbsp cookie butter (divided)
Instructions
- Mix Dry Ingredients: In a large mug or small bowl, whisk together the all-purpose flour, light brown sugar, baking powder, and cinnamon until evenly combined.
- Add Wet Ingredients: Pour in the room temperature milk, vanilla bean paste, and melted butter. Add 2 tablespoons of cookie butter to the mixture and stir until the batter is smooth and fully combined.
- Prepare for Microwaving: Spoon the batter into a microwave-safe mug, then place the remaining 1 tablespoon of cookie butter on top of the batter in the center to create a gooey center as it cooks.
- Microwave: Microwave on high for 1 minute and 30 seconds initially. Check the cake’s doneness; if it appears undercooked, microwave in additional 10-15 second increments to avoid overbaking. The cake should be set but still moist.
- Cool and Garnish: Let the mug cake cool for a minute or two after microwaving. Finish by crumbling a Biscoff cookie over the top for extra crunch and texture before serving.
Notes
- Microwave power varies; start with 1 minute 30 seconds and adjust as needed.
- Use room temperature milk to ensure even mixing and cooking.
- Don’t overcook to avoid a dry texture.
- You can substitute vanilla bean paste with vanilla extract if unavailable.
- For a dairy-free version, use plant-based milk and margarine.
- Prep Time: 2 minutes
- Cook Time: 3 minutes
- Category: Dessert
- Method: Microwaving
- Cuisine: American
