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Microwave Cookies

5 from 102 votes

With these easy chocolate chip microwave cookies, you can enjoy delicious gooey homemade chocolate chip cookies without ever turning on the oven!

Microwave Chocolate Chip Cookies

Why make cookies in the microwave?

Sometimes you want a chocolate chip cookie without the wait.

This entire microwave cookie recipe takes under 2 minutes from start to finish!

The recipe also yields a small batch of cookies, which means less temptation to eat all of the leftovers or snack on giant spoonfuls of unbaked cookie dough.

If you’re anything like me, self control is nonexistent when it comes to chocolate chip cookies. So whether you’re counting calories or simply not wanting to consume a lot of extra sugar, the small yield is great help in satisfying your cookie craving while letting you stick to a reasonable serving size.

Also be sure to try these Black Bean Brownies

Microwave Cookie Recipe

How to make microwave chocolate chip cookies

There are three options with this recipe:

Option one is to use the microwave. The microwave cookies have a soft and chewy texture, almost like chocolate lace cookies, and they bake in an instant.

For readers who don’t have access to a microwave or choose not to use one, you can also eat the raw dough, because it has no eggs. Feel free to roll into balls or just eat the cookie dough out of the bowl.

Or you can make these cookies in a toaster oven. Preheat the oven to 325 degrees Fahrenheit, bake 7 minutes, let cool, and enjoy.

Vegan Chocolate Chip Cookies Chocolate Covered Katie

Microwave cookie ingredients

The recipe calls for the following chocolate chip cookie ingredients: flour, sugar, baking soda, salt, milk of choice, oil, chocolate chips, and pure vanilla extract.

Mini or regular chocolate chips can be used, as can finely chopped milk or dark chocolate. Or sub peanut butter chips for half or all of the chocolate chips.

I’ve had success with all purpose white flour, spelt flour, or oat flour. If you experiment with a different flour, be sure to report back with results!

For oil free chocolate chip cookies, an equal amount of softened peanut butter or almond butter makes a great alternative.

If you prefer keto microwave cookies: Use this recipe for Keto Cookies.

Flatten each cookie dough ball on a microwave safe plate, and cook 1 minute (baking time may vary depending on your microwave wattage). Let cool completely before handling.

Baking tips & tricks

Be sure to refrigerate the cookie dough until it’s no longer too sticky to easily roll into balls with your hands or a cookie scoop.

I once tried skipping the chilling step and baking the super-sticky dough immediately after mixing. The cookies technically worked, and they tasted great, but they spread a lot and were super thin.

Line the entire plate with parchment paper, or grease the plate very well. These cookies spread while cooking, and lining the plate ensures they won’t stick.

I like to press a few additional chocolate chips into each cookie dough ball right before microwaving or baking, because it makes the finished microwave cookies look prettier. Plus, there’s no such thing as too much chocolate!

How To Make Chocolate Chip Cookies In The Microwave
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Microwave Cookies

With these easy chocolate chip microwave cookies, you get delicious homemade chocolate chip cookies without ever turning on the oven!
Cook Time 1 minute
Total Time 1 minute
Yield 2 – 3 cookies
5 from 102 votes


  • 1/4 cup white, spelt, or oat flour (a keto option is listed above in this post)
  • 1/8 tsp baking soda
  • 1/16 tsp salt
  • 2 tbsp sugar, unrefined if desired
  • 1 – 3 tbsp chocolate chips
  • 1/2 tbsp milk of choice
  • 1/16 tsp pure vanilla extract
  • 1/2 tbsp oil or softened nut butter


  • Microwave Cookies Recipe: Combine dry ingredients in a bowl. Add wet, and stir to form a sticky dough. Either refrigerate overnight or freeze just until firm enough to form balls. (See baking tips and tricks above.) You can either keep them in the freezer and eat the unbaked cookie dough balls whenever you wish, or "bake" in the microwave or toasted oven. If using the microwave: put each cookie on its own parchment-lined or well-greased plate so they won’t run together. Press in a few more chips if desired for presentation. Microwave each cookie for about 40 seconds. Cooking time will vary depending on your microwave’s wattage. The cookie will look underdone, so let it cool for 10-15 minutes, during which time it will firm up. If using a toaster oven: Preheat oven to 325F, place 2 cookies on a greased oven tray, and bake 7 minutes. Let cool completely before handling.
    You can also store uneaten cookie dough balls in the freezer for another day. Let frozen dough balls thaw before cooking. These cookies are very soft and thin, almost like chewy lace cookies!
    View Nutrition Facts


Also be sure to try this microwave Chocolate Mug Cake.

Have you made this recipe?

Tag @chocolatecoveredkatie on Instagram

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Published on October 10, 2021

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  1. Alissa says

    I am a teacher and I love your recipes. Whenever I need to make a special treat with or for my kids your recipes are the ones I use. In my classroom I do not have access to an oven, so I brought my toaster oven to school . I have made muffins, cupcakes, doughnuts, and several different kinds of cookies with my kids and they all bake beautifully in the toaster oven. You can pretty much bake anything in a toaster oven, it just takes more time because you have to bake them in smaller batches

  2. Lauren says

    Thank you! No you aren’t the only one that needed a cookie 5 minutes ago 😉 my oven isn’t working either but since it is July I haven’t been proactive about fixing it. Yay for procrastination and cookies!

  3. Nicole {} says

    I don’t have a microwave but I’m totally all about trying these in the toaster oven! Why haven’t I thought of that?! I usually eat half the dough raw whenever I make cookies though and by the time they get baked I don’t even want any (but I have some anyways : )

  4. Sherry says

    Yum! Will be trying this recipe! I’m thinking pizza stone outside in the sun might work (don’t too fond of the microwave).

  5. Anne-Sophie says

    These look amazing!
    I have had success in the past with making a giant cookie in a skillet and cooking it on the stove, or putting the cookies on foil and then baking them on the higher rack in the BBQ!
    Sometimes its just too hot to start up the oven, but you need cookies 😛
    Thank you for the recipe, love your blog!

  6. Hannah says

    Oooh I didn’t know that coconut sugar was unrefined! I don’t make recipes that call for granulated sugar because I only knew of the refined kind. Going out to look for it today!

    The cookies look delish!

  7. Jenn says

    Hi Katie,
    I made these today, using the microwave method. They were perfect! I made two cookies and have more for later 😉

  8. Jill says

    For a paleo version of these, I used 1/3 cup almond flour and 1/4 cup arrowroot in place of the flour. I haven’t tried cooking them yet, but the batter is delicious! I have cookie dough balls in my freezer for tonight’s snack!

    • Lorraine says

      July 18th is my birthday. I randomlyy read these posts ’cause my oven broke and microvave cookies sound good,
      But this post made me laugh. Thanks

  9. Hannah says

    I am like cookie dough’s biggest fan ever. Thank you VERY much!!! This will be my summertime cookie recipe when it’s too hot to use the oven. =)

  10. Avra says

    I don’t know about the sidewalk, but on a really hot day you can actually bake cookies in your car. Google it. 😀

  11. kaytee says

    Oops – my dough was pretty firm so I didn’t freeze it, but I didn’t think about how that might affect the cooking time. My first cookie started to burn and filled the microwave with smoke! For the second one I cooked on a lower power for about 30 seconds and that one looks okay… I have put the rest in the freezer, but I may just eat the dough 😀

  12. Another Katie says

    In case anybody has the bright idea of putting three cookies on one plate and microwaving for three minutes, don’t do it. I did and was alerted at one minute left by the smell of smoke. Opened the door and saw the cookies blackened and smoking. I touched the plate tentatively to see how hot it was at it cracked right in half :(. So, again, DO NOT put the cookies in for three minutes, or even two. Bad, bad idea.

  13. Sarah says

    The cookie dough is great and microwaved well, but like Another Katie mentioned, my china plate cracked due to the sudden and uneven heating and cooling. (I didn’t try her three-cookie method but stuck to the recipe and was pretty dismayed by the cracking.) Unless you’ve got plates to spare or are able or willing to try this with a plastic or glass plate, which heat and cool differently than ceramic, I really would not recommend trying the microwave method. Just eat the raw dough, bake it, or fry it (if you don’t want to turn on the oven).

  14. Jamie says

    WOW these are really good! Like so good I couldn’t just eat one or two. Nope, I had to microwave three separate cookies. And now I am very very happy because I am on a chocolate high from some really great chocolate chip cookies that I didn’t even need an oven to make. Brilliant! 🙂 🙂 🙂

  15. Teesha says

    5 stars
    I have to leave a comment. This is my go to! I’m super impatient but with this cook “one at a time” nonsense (:P) I actually can portion control for once! THANK YOU so much! It’s delicious and helps with people who lack self control!

  16. Andreia says

    What kind of plate did you use in the microwave? Some comments talked about plates cracking so I’d like to know what kind you used.

  17. Sophia Greacen says

    Omg Katie!! Finally a cookie recipe featuring ingredients I already have!! I live in Ireland though so it’s never too hot for ovens! Could I use an oven like a regular cookie recipe? I assume it’s a regular dough! Thanks 🙂

  18. Jane says

    I didn’t read the serving size and accidentally made one thick cookie with the entire batch- can’t say I regret it though!

    • mushka fisch says

      If you’re using oat flour it is safe, but indeed if you use regular flour it can contain E coli because it’s not heat treated. A way to get around this though is to just bake your flour for a few minutes in the oven before making the cookie dough

  19. Debbie says

    5 stars
    I made one large cookie. I LOVED it. So easy and so satisfying. Chocolatey , gooey and yummie !! Next time I will add a few nuts. Thank you Katie

  20. Courtney says

    5 stars
    These turned out perfect tonight! Added a pinch of cinnamon and was just what I needed for a cookie craving. Thank you for creating this recipe!

  21. Judith says

    5 stars
    Remember Sarah, you can cook them on Grease Proof OR Parchment Paper.
    That way you could just place squares or rounds of either of the above greased papers straight onto your microwaves glass turntable then put your cookie dough on that and you’re on your way.
    And because a microwaves glass turntable is ofcourse tempered…it won’t Crack!!

    Happy Cooking

  22. Rebecca says

    5 stars
    This is my first time commenting/reviewing one of your recipes but every single one I have tried has been stellar. This is literally perfect for me because I am the kind of person who will eat the entire batch of cookies. I made these with wheat flour, I can’t believe it’s not butter, almond milk, and swerve for the sugar. They were delicious! I have been using weight watchers to lose weight and each cookie is 2 points – well worth it!

    I made three cookies and did two in the toaster and one in the microwave. I think bc I used the ICBINB, the dough would have been ready to cook right away. But I did freeze them (probably for too long) and they actually did not spread out at all. Both ways were delicious – I will cool for less time if at all next time :).

    I have been using your recipes for months and swapping a few ingredients here or there for weight watcher friendly ones. They have been life savers in my weight loss journey – thank you SO much!

  23. Katie says

    5 stars
    False advertising!!!!! Katie is NOT in fact Chocolate Covered, As the title of this website led me to believe. I feel betrayed. Thanks a lot Katie. BTW Santa also isn’t real. I’m so upset. Everybody lies to me.

  24. Catie says

    5 stars
    False advertising!!!!! Katie is NOT in fact Chocolate Covered, As the title of this website led me to believe. I feel betrayed. Thanks a lot Katie. BTW Santa also isn’t real. I’m so upset. Everybody lies to me.

  25. Lori says

    5 stars
    I found the cookies microwaved best at 50 seconds at 50 percent power and then 20 seconds at full power. They retained more of a rounded shape this way, which I prefer. I made the recipe in quantity with 1 cup whole wheat flour plus 1 cup unbleached flour, and the rest of the quantities adjusted accordingly. I also added one beaten egg. I microwaved 5 small cookie balls at a time on a Corelle dinner plate covered in parchment paper. I froze each microwaved batch briefly before putting in a sealed tupperware container in the refrigerator. I will be making these regularly.

  26. Hayden says

    5 stars
    Great recipe, just one thing – don’t actually eat the cookie dough raw ! Along with eggs, Raw flour is unsafe to eat as well. Make sure to heat treat the flour if you want to make edible cookie dough

  27. Suzanne Lanoue says

    Hi! I made this…so good! I don’t have an oven, and I was really craving some cookies. I did change a few things, though. I have to eat gluten-free, dairy-free and sugar-free, but I’m not on keto. I used half almond and half coconut flour; I substituted sugar free and dairy-free chocolate chips, and Splenda instead of sugar, and soy milk instead of regular. I increased (slightly) the amount of chips, Splenda and vanilla. I added an egg, too. I didn’t freeze the dough. Instead of cooking each one separately, I spread the dough out on a shallow microwaveable bowl. I just microwaved it a little bit, until it seemed done. It was a little sponge-y but not in a bad way. Almost like a thin cake. I cut into little bars. I ate it all! LOL! Delicious. Well, guilt-free, at least. 🙂 I posted pics on social media and tagged you, so you can see them if you want. The pics don’t do them justice. I will definitely try making your original recipe sometime (well, with a few differences for my food allergies) and see if I can tell much difference.

  28. Joan says

    Question: I’m a realtor and having an Open House. I’d love to make these cookies for people who are attending. Do you get thaht “cookie” aroma when using the microwave?
    Baking definitely says: “Home!”

5 from 102 votes (87 ratings without comment)

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