Biscoff Mug Cake with Cookie Butter Drizzle

A close-up of a mug cake with all the toppings on a vintage wire rack.

Biscoff Mug Cake with Cookie Butter Drizzle

This biscoff mug cake is a light & moist cake, with cookie butter and biscoff crumbs baked into the cake. Bake it in the microwave to instantly satisfy dessert cravings, and top it with a drizzle of melted cookie butter, crushed biscoff cookies, and a scoop of ice cream. This easy recipe is a cookie butter lover's dream!

Course Dessert

Cuisine Dessert

Keyword Easy Desserts, Mug Cake, Single Serve Dessert

Prep Time 10

Cook Time 2

Servings cakes

Calories 1005kcal

Author Stephanie Simmons

Ingredients

For the Mug Cakes

4 tbsp salted butter, melted
3 tbsp cookie butter
1/2 cup + 2 tbsp brown sugar
2 large eggs, at room temperature
3/4 tsp vanilla extract
2/3 cup cake flour, spooned & leveled 78 grams
1/4 cup biscoff cookie crumbs (3-4 cookies)
pinch of salt
1/8 tsp baking powder
1/8 tsp baking soda
2 tbsp vegetable oil
1/4 cup sour cream or greek yogurt, full fat

For Topping

crushed biscoff cookies
melted cookie butter
vanilla ice cream

Instructions

Make the Mug Cake Batter: Melt the butter in a medium mixing bowl. Whisk in the cookie butter, then the sugar. Whisk in the eggs, and vanilla. Stir in the dry ingredients.
Microwave the Mug Cakes: Spray two mugs with nonstick spray, and divide the batter between the two. Microwave one at a time, for about 1 minute 30 to 1 minute 50 seconds. A toothpick inserted into the center will come out clean or have moist crumbs, not wet batter.
Cookie Butter Drizzle: Poke holes in the cake with the back of a wooden spoon or something similar, and drizzle in melted cookie butter.
Serve + store: Serve the mug cakes while they're warm, with a drizzle of melted cookie butter, a sprinkle of biscoff cookie crumbs, and a scoop of vanilla ice cream.

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