Ingredients
Equipment
Method
- Place 6 Oreo cookies into a 12 oz microwave-safe mug.
- Use a fork to crush the Oreos into fine crumbs — the finer, the better.
- Add 3 tablespoons of milk and ¼ teaspoon baking powder.
- Stir until fully combined into a thick, smooth batter.
- Microwave on high for 60–90 seconds. Start at 60 seconds and check — the top should look set but slightly moist.
- Let cool for 30 seconds (mug will be hot!). Add desired toppings and serve immediately.
Notes
- For a 2-ingredient version, skip the baking powder. The cake will be denser but still delicious.
- For dairy-free/vegan: substitute oat milk, almond milk, or soy milk.
- Don't overcook — a slightly underdone center firms up as it cools and stays wonderfully gooey.
- Use a mug that's at least 12 oz to prevent overflow.
- Flavor variations: try Mint Oreos, Golden Oreos, or Double Stuf for different flavors.
| Nutrient | Amount |
|---|---|
| Calories | ~220 kcal |
| Carbohydrates | ~32g |
| Fat | ~9g |
| Protein | ~3g |
| Sugar | ~18g |
| Sodium | ~200mg |