Sometimes you just need a warm, sweet treat right now. It is 8pm, you are tired, and your cravings are strong. This Biscoff cookie butter mug cake is the perfect solution for your night. It is fast, filling, and tastes like a spiced dream.
You get all the warm flavor of your favorite cookie. It also packs a punch of protein to keep you full. This recipe is designed for busy people who want dessert. You can enjoy a gourmet treat without any heavy baking. It is the ultimate high protein treat for cold winter evenings.
Why This Biscoff Cookie Butter Mug Cake Works
This recipe is a winner for busy winter nights. You get the comfort of a warm cake in minutes. It uses simple ingredients you likely have in your pantry. The high protein content keeps you feeling satisfied and happy. It is a great way to enjoy a cookie craving.
Winter days can feel long and very cold. A warm dessert is often exactly what you need. This cake provides that comfort without any heavy cleanup. You won’t have to wash multiple bowls or pans. It is a smart choice for a healthy reset too.
The texture is soft and tender every single time. Using Greek yogurt ensures the cake stays very moist. It does not get dry like many microwave recipes. The molten cookie butter center feels like a total luxury. You only need one mug and six minutes total.
Simple Method
Making this treat is so easy for any beginner. You only need one microwave-safe mug for everything. Whisking the dry ingredients first ensures a smooth texture. Adding the yogurt keeps the cake from getting dry. The molten cookie butter core is the best part.
The process takes less than five minutes of work. You just whisk, stir, and microwave your ingredients. It is a very beginner-friendly method for everyone. The oat flour provides a nice, hearty base. Using a mug makes it feel like a personal gift. You will love how fast it comes together.
What You Need
This recipe relies on simple pantry staples and protein powder. Most of these items are already in your kitchen.
- 30g Vanilla Whey-Casein protein powder blend
- 15g Oat flour
- 2g Baking powder
- 15g Non-fat Greek yogurt
- 45ml Unsweetened almond milk
- 15g Lotus Biscoff Cookie Butter
- 1 Lotus Biscoff cookie, crushed
Cooking Steps
- In a standard 12-ounce microwave-safe mug, whisk together the protein powder, oat flour, and baking powder until the dry mixture is homogenous.
- Integrate the Greek yogurt and almond milk into the dry mixture, stirring until a smooth batter with no visible dry spots remains.
- Spoon the Biscoff cookie butter into the vertical center of the batter, pressing it down so it is flush with the surface to create a molten core.
- Microwave the mug on high for 50 to 70 seconds. The timing is critical; stop when the surface is set but the cake still has a slight wobble in the center.
- Allow the mug cake to rest undisturbed for 60 seconds to allow the internal structure to stabilize through carryover heat.
- Garnish the top with the crushed Biscoff cookie and serve immediately.
Best Ways to Enjoy It
Serve this cake while it is still steaming hot. The center will be soft and gooey inside. You can add a dollop of extra yogurt on top. A sprinkle of sea salt really brings out the spice. This Biscoff cookie butter mug cake is pure bliss.
Pair it with a cold glass of almond milk. It is the best way to end a long day. You can also enjoy it with a hot coffee. The warm spices pair perfectly with a dark roast. It makes a wonderful comfort food snack for you.
Keep It Fresh
This cake is meant to be eaten right away. The texture is best when it is fresh and warm. If you have leftovers, keep them in the fridge. They will stay good for about one day. Cover the mug tightly with some plastic wrap.
Reheat in the microwave for just ten seconds. This helps the cookie butter center melt again. Do not freeze this individual serving as it changes. The oat flour can get a bit tough if frozen. Enjoy it fresh for the best possible experience.
Tips for Best Results
- Use a whey-casein blend for a cake-like texture.
- Do not overcook the cake or it will get rubbery.
- Whisk the dry ingredients thoroughly to avoid any clumps.
- Press the Biscoff down so it stays in the middle.
- Let it rest for a full minute before eating.
- For a winter treat, add a pinch of cinnamon.
- Choose a mug that holds at least 12 ounces.
- Clean your mug immediately for much easier washing later.
Ways to Switch It Up
- Swap Biscoff for creamy peanut butter for a nutty twist.
- Use chocolate protein powder for a deeper cocoa taste.
- Make it dairy-free with a vegan Greek-style yogurt.
- Add a few dark chocolate chips to the batter.
- Swap almond milk for cashew milk for extra creaminess.
Quick Answers
Can I use just whey protein?
Pure whey can sometimes make the cake feel a bit rubbery. The blend with casein helps it stay soft and fluffy. If you only have whey, cook it for less time. This helps prevent the cake from drying out too much.
Is this recipe kid-approved?
Yes, kids absolutely love the sweet cookie flavor. The gooey center is a fun surprise for them. It is a great way to give them a treat. They won’t even know it has protein powder inside.
How do I know when it is done?
The top should look dry but have a slight wobble. This means it is perfectly set but still moist. Carryover heat will finish the cooking while it rests. Do not wait until the center is completely firm.
I hope this cozy mug cake warms your heart tonight. It is such a simple way to treat yourself. You deserve a sweet moment at the end of the day.
— Alex
Ingredients
- 30 g Vanilla Whey-Casein protein powder blend
- 15 g Oat flour
- 2 g Baking powder
- 15 g Non -fat Greek yogurt
- 45 ml Unsweetened almond milk
- 15 g Lotus Biscoff Cookie Butter
- 1 Lotus Biscoff cookie, crushed
Instructions
- In a standard 12-ounce microwave-safe mug, whisk together the protein powder, oat flour, and baking powder until the dry mixture is homogenous.
- Integrate the Greek yogurt and almond milk into the dry mixture, stirring until a smooth batter with no visible dry spots remains.
- Spoon the Biscoff cookie butter into the vertical center of the batter, pressing it down so it is flush with the surface to create a molten core.
- Microwave the mug on high for 50 to 70 seconds. The timing is critical; stop when the surface is set but the cake still has a slight wobble in the center.
- Allow the mug cake to rest undisturbed for 60 seconds to allow the internal structure to stabilize through carryover heat.
- Garnish the top with the crushed Biscoff cookie and serve immediately.
