Microwave chocolate chip cookies are undeniably the easiest way to make cookies. They are soft, chewy, and full of delicious chocolate flavor. These 1-minute microwave cookies are incredibly easy and quick, no chill time and perfect every single time.
Can you bake cookies in a microwave?
Yes! Microwave chocolate chip cookies are my go-to cookie recipe whenever we have a sweet tooth for something quick and yummy.
These cookies have a tender, chewy texture with crispy edges and are filled with barely melted chocolate chips. They are incredibly delicious, so get your glass of milk ready!
The best microwave chocolate chip cookies
I came up with this recipe when my husband and I were college students and he still lived in a dorm. The dorm’s kitchen didn’t have an oven, and a microwave was the only option to heat food.
During one of our cramming sessions, my husband craved a treat and asked if I could bake chocolate chip cookies in the microwave.
Can you cook a cookie in the microwave? Yeah, I was skeptical at first, too, but tried it anyway. I was honestly expecting an undercooked mess, but the cookies turned out wonderfully chewy and soft. It defied all odds!
Since then, I’ve made microwave cookies many times more, perfecting the recipe with each batch. And the best part is that these cookies take less than 10 minutes, including the baking time! That’s what I call kitchen magic, and you should definitely give them a try too!
Ingredients
Good news, my microwave chocolate chip cookies recipe uses so many pantry staples that you won’t have to make a trip to the store. And if you don’t have chocolate chips, simply chop up a chocolate bar. The measurements can be found in the recipe card below.
- Butter: Softened butter is the key to tender, soft, and rich cookies. I always bake with salted butter, unsalted butter with a pinch of salt is also fine.
- Sugar: A combination of brown sugar and white granulated sugar yields perfectly moist and sweet cookies.
- Cream cheese: Rather than adding an egg or egg yolk, we use cream cheese to add richness and chewiness to the cookies.
- Vanilla extract: It’s not much but highlights and rounds out the other flavors in the cookies.
- All-purpose flour makes up the base of these microwave cookies. Be sure to measure correctly. If you have a digital kitchen scale, I recommend using it for the most consistent results.
- Baking powder provides the right amount of lift and spread to the cookies for an excellent texture.
- Chocolate chips: Any type of chocolate will work. We love semisweet, but you can also use white, milk, or dark chocolate. The cookies you see in the photos are made with chocolate chunks. Regular or mini chocolate chips are perfect too.
Equipment: You’ll also need a medium mixing bowl, a whisk or fork, some parchment paper, and a microwave-safe plate.
How to make cookies in the microwave
Microwave chocolate chip cookies taste just like your favorite oven-baked cookies. The main difference is that they only cook for a minute or two, making them the quickest chocolate chip cookies you’ll ever find. Here’s how to bake a cookie in the microwave:
#1: Cream the butter, cream cheese, and sugars
- In a medium mixing bowl, whisk together the softened butter, cream cheese, brown sugar, granulated sugar, and vanilla extract until light and creamy.
- You don’t even have to use an electric mixer; a balloon whisk or fork will work just as well.
#2: Mix in dry ingredients
- Add the flour and baking powder, then mix until everything is just combined. Be careful not to overmix the cookie dough at this point.
#3: Stir in chocolate chips
- Fold in the chocolate chips until evenly dispersed throughout the dough.
#4: Form cookies
- Scoop the dough into 8 balls. Place a parchment (baking) paper square on a microwave-safe plate and put 1 dough ball on the parchment paper. I recommend baking only 1 cookie at a time.
#5: Microwave cookies
- Heat the cookie at 100% power for 1 minute (60 seconds) to 1.5 minutes (90 seconds). The cookie will expand and puff up as it bakes. You can tell your cookie is ready when the top looks matt and the edges start to brown.
- The plate can get very hot, so don oven mitts or use potholders when handling it. Repeat with the remaining dough balls.
#6: Cool + enjoy
- Let the cookies rest for 5-10 minutes. They will firm up as they cool
- Enjoy the cookies warm or at room temperature with a tall glass of milk.
Tips for the best microwave cookies
Here are a few tips and tricks to remember as you make your batch of microwave chocolate chip cookies. They’ll ensure your cookies will turn out perfect every time!
- Butter: The butter should be soft but still cool. I recommend taking the butter from the fridges 10 to 15 minutes beforehand.
- Chill dough: If it’s hot and the dough seems too soft for rolling, chill it in the fridge for 30 minutes.
- Microwave time: We love the cookies best after 90 seconds. But if you like extra gooey cookies, bake them for only 1 minute. And in case you prefer crisp cookies, microwave them for 2 minutes.
- Bake 1 cookie at a time: For the best results, I recommend baking only 1 cookie at a time. If you bake more cookies, they will heat unevenly, with some parts cooked through and other parts still raw.
- Place cookie in the center: It helps to place the cookie in the very center of your microwave to ensure it bakes evenly.
- Add extra chocolate chips: You might want to press additional chocolate chips into the cookies while they are still hot. It makes them look so pretty!
- Let cookies cool: The cookies are pretty soft and crumbly when you take them out of the microwave. Let them cool for a few minutes and the texture will firm up.
Cookie mix-ins
The variations are endless when it comes to this microwave chocolate chip cookie recipe, which I use as a base for all sorts of mix-ins. I recommend keeping the add-ins between 1/4 to 1/3 cup. Here are some tasty ideas:
- Nuts: Chopped pecans and walnuts add a lovely crunch and pleasant nutty aroma.
- Toffee bits: Toffee morsels or a chopped Heath bar are a fantastic combination with these cookies.
- Caramel pretzel: Broken-up pretzels and caramel bits are perfect if you love the sweet and salty flavor profile.
- Reese pieces or peanut butter cups are a childhood favorite and never go out of style!
- M&M’s add a pop of color and are always a hit with kids.
- Oreos: Adding crumbled Oreos to cookies is all the rage these days, and it’s really good!
- Spices: Add 1/2 teaspoon ground cinnamon or pumpkin pie spice for extra warmth.
- Stuffed: Squish cookie dough around a mini Oreo or a dollop of Nutella or cookie butter.
- Dried fruit: For added texture and sweetness, dried cranberries, raisins, or other dried fruit.
Storage instructions
How to store microwave chocolate chip cookies
If you don’t eat all 8 cookies right away, keep the rest in an airtight container on the counter. They will taste fresh for up to 5 days, especially if you rewarm them in the microwave for 10-12 seconds before enjoying.
The cookie dough can be stored for 1 week in the fridge. I like to store wrapped dough balls in a sealed container in the fridge and microwave a cookie whenever the craving hits.
Freeze microwave chocolate chip cookies
Quick cookie recipes also freeze well, both before and after baking. Here’s what to do:
- Unbaked: Roll the cookie dough into balls, place them on a lined cookie sheet, and freeze for 30 min. Then, wrap each dough ball in plastic wrap and place in a freezer bag or a freezer-safe container. Freeze for up to 3 months. You can bake the cookies from frozen. Simply add a few extra seconds in the microwave.
- Baked: Place baked chocolate chip cookies in a freezer-safe container or zip-lock bag and freeze for up to 3 months. Thaw at room temperature or reheat in the microwave.
Microwave Chocolate Chip Cookie Recipe
Microwave chocolate chip cookies are undeniably the easiest way to make cookies. They are soft, chewy, and full of delicious chocolate flavor. These 1-minute microwave cookies are incredibly easy and quick, no chill time and perfect every single time.
Ingredients
- 6 tbsp / 3/4 stick / 85 g / 3 oz salted butter, softened for 10-15 min (or unsalted butter + pinch of salt)
- 1 tbsp / 15 g / 0.5 oz packed cream cheese, softened
- 1/4 cup / 50 g / 1.8 oz brown sugar, packed
- 1/8 cup / 25 g / 0.9 oz white granulated sugar
- 1 cup / 120 g / 4.2 oz all-purpose flour
- 1/2 tsp baking powder
- 1/3 cup chocolate chips
Instructions
- Cream the butter, cream cheese, and sugars. In a medium mixing bowl, whisk together the softened butter, cream cheese, brown sugar, granulated sugar, and vanilla extract until light and creamy. You don’t even have to use an electric mixer; a balloon whisk or fork will work just as well.
- Mix in dry ingredients. Add the flour and baking powder, then mix until everything is just combined. Be careful not to overmix the cookie dough at this point.
- Stir in chocolate chips. Fold in the chocolate chips until evenly dispersed throughout the dough.
- Form cookies. Scoop the dough into 8 balls. Place a parchment (baking) paper square on a microwave-safe plate and put 1 dough ball on the parchment paper. I recommend baking only 1 cookie at a time.
- Microwave cookies. Heat the cookie at 100% power for 1 minute (60 seconds) to 1.5 minutes (90 seconds). The cookie will expand and puff up as it bakes. You can tell your cookie is ready when the top looks matt and the edges start to brown. The plate can get very hot, so don oven mitts or use potholders when handling it. Repeat with the remaining dough balls.
- Cool + enjoy. Let the cookies rest for 5-10 minutes. They will firm up as they cool. Enjoy the cookies warm or at room temperature with a tall glass of milk.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 208Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 25mgSodium: 107mgCarbohydrates: 26gFiber: 1gSugar: 13gProtein: 2g
FAQ
How do you get perfectly round microwave cookies?
The trick to round, picture-perfect cookies is to roll the dough into balls before baking. You can also use a spoon to nudge it into shape immediately after taking it out of the microwave while it’s still hot.
Is it safe to use parchment paper in the microwave?
Yes, it’s safe to use parchment paper in the microwave. Unlike plastic wrap or aluminum foil, parchment paper can be microwaved safely. It isn’t affected by microwave radiation, which means it doesn’t absorb heat and burn.
Can I bake these cookies in the oven?
Absolutely! Place your chocolate chip cookies on a lined baking sheet and bake at 350°F / 180°C / gas mark 4 for about 10 minutes.
Reasons to love microwave chocolate chip cookies
- Utterly delicious: This easy microwave cookie recipe is loaded with chocolate chips and perfectly tender with just the right amount of chew and crispiness.
- Pantry ingredients: You likely have all ingredients on hand to make these 2-minute cookies right this instant.
- Easy: It’s a no-fail, no-fuss recipe that yields perfect cookies every single time.
- Quick: 5 minutes to mix the batter and 1 to 2 minutes in the microwave. You can whip them up super-fast and find yourself enjoying them in no time.
- No chill time: Once mixed, the batter is ready to go and doesn’t need to be chilled.
- Small batch: You’ll get 8 to 9 irresistibly thick chocolate chip cookies. Just perfect for snacking!
More chocolate chip cookie recipes
Chocolate chip cookies should practically be their own food group! My family always asks me to make them, so good thing there are so many different flavors. If you agree, be sure to check out some of our other favorites:
