Peanut Butter Chocolate Chip Mug Cake – A rich, fluffy, single-serve dessert made right in the microwave! This easy mug cake is protein-packed, made with creamy peanut butter, naturally sweetened with maple syrup, and filled with melty chocolate chips. Perfect when you want a cozy treat fast, plus no oven required!
If you love quick treats like quick and easy chocolate dirt pudding or Affogato coffee dessert with caramel, this one is for you. It comes together in one mug using simple pantry ingredients like peanut butter, oat flour, maple syrup, and chocolate chips. Perfect for busy weeknights, late-night cravings, or when you need a cozy no oven dessert fast.
This is truly a 5 minute peanut butter mug cake you’ll want to make again and again.
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Why You’ll Love This Recipe
- Quick & easy. This easy peanut butter mug cake with chocolate chips is ready in about 5 minutes.
- No oven needed. A perfect microwave dessert with peanut butter for warm days or small kitchens.
- Single-serve. The best kind of single serve dessert—no leftovers, no waste.
- Simple ingredients. You likely have everything on hand already.
- Healthier option. Made with oat flour and maple syrup, this can easily fit into a healthy peanut butter mug cake craving.
Ingredients for Mug Cake with Peanut Butter
This mug cake with peanut butter is naturally rich and satisfying, with melty chocolate chips in every bite. Here is what you will need:
- Peanut butter: Creamy peanut butter works best for a smooth, fluffy texture.
- Oat flour: Adds structure while keeping the cake tender.
- Baking powder: Helps the mug cake rise and stay light.
- Maple syrup: Naturally sweetens the cake and adds moisture.
- Egg: Binds everything together and gives the cake lift.
- Chocolate chips (I like to use Dairy-Free Chocolate Chips): For melty pockets of chocolate in every bite.
See the recipe card for the full information on recipe ingredients and quantities.
Peanut Butter Substitutes
If you don’t have peanut butter on hand or need a peanut-free option, this mug cake is easy to adapt. The following substitutes work well in this easy peanut butter mug cake recipe:
- Cookie Butter (Biscoff-style) - For a more indulgent twist, cookie butter creates a dessert-like mug cake with a caramelized flavor.
- Almond Butter - A great 1:1 substitute. Almond butter has a mild, nutty flavor and works perfectly in this microwave mug cake.
- Cashew Butter - Smooth and naturally sweet, cashew butter creates an extra soft and creamy texture. Use the same amount as peanut butter.
- Sunflower Seed Butter (I use this one often) - A perfect nut-free and school-safe option. Sunflower butter works well in this single serve dessert, with a slightly earthier flavor.
- Tahini - Made from sesame seeds, tahini adds a rich, slightly bitter flavor. Pair it with chocolate chips for balance.
Substitution Tips
- Use creamy, well-stirred nut or seed butter for best texture.
- If the batter seems thick, add 1–2 teaspoons of milk or water.
- Avoid very dry or chunky spreads, as they can make the cake dense.
Allergy Note
For a completely peanut-free version, sunflower seed butter or tahini are the best choices for this mug cake with peanut butter substitute.
How to Make Peanut Butter Mug Cake
Step 1:
In a microwave-safe mug, whisk together peanut butter, maple syrup, and egg until smooth.
Step 2:
Stir in oat flour and baking powder until fully combined.
Step 3:
Fold in chocolate chips. Plus add some to the top.
Step 4:
Microwave on high for 1–1:30 minutes, checking at the 1:15 minute mark. The cake should rise and set but stay moist.
Step 5:
Let cool for 1 minute, then enjoy straight from the mug.
Expert Tips
- Don’t overcook. Every microwave is different, start with 1 minute and add time in 15 second increments.
- For a gooey center, slightly undercook the cake.
- Use a larger mug (at least 10–12 oz) to prevent overflow.
- Add a pinch of sea salt to enhance the peanut butter flavor.
- Extra indulgent? Top with more chocolate chips or a drizzle of peanut butter.
Recipe FAQs
Yes! Just use dairy-free chocolate chips.
This recipe is designed for the microwave, but you can bake it in an oven-safe ramekin at 350°F for about 10–12 minutes.
Yes! You can leave out the chocolate chips or replace them with chopped nuts, shredded coconut, or a swirl of extra peanut butter.
Yes, honey works well as a substitute for maple syrup. The texture will be slightly denser, but the mug cake will still be moist and delicious.
Yes, you can replace the egg with 3 tablespoons of unsweetened applesauce or mashed banana. The texture will be softer but still tasty.
Overcooking is usually the reason. Microwave the cake in short increments and stop cooking as soon as the center is set.
You can easily substitute peanut butter with other nut or seed butters in this recipe.
Almond butter, cashew butter, sunflower seed butter (nut-free), or tahini all work well as a 1:1 replacement.
For best results, use a creamy, well-stirred butter. If the batter seems too thick, add 1–2 teaspoons of milk or water to loosen it slightly.
This mug cake is best enjoyed fresh. If needed, cover and store in the fridge for up to 24 hours and reheat briefly.
Best Way to Serve It
Enjoy it warm straight from the mug, or top with:
- A scoop of vanilla ice cream
- Fresh berries
- Whipped cream
- A drizzle of maple syrup or chocolate sauce
More Easy Desserts You’ll Love
- Cake Peach Cobbler with Fresh Peaches – A juicy, buttery cake‑topped cobbler that’s perfect warm with vanilla ice cream.
- Easy Grilled Peaches with Ice Cream – A simple no‑bake peach dessert with caramelized grilled peaches and creamy ice cream.
- Cinnamon Coffee Cake with Streusel & Coffee Glaze – A moist, bakery‑style coffee cake with cinnamon swirl and crunchy topping.
- Dubai Pistachio Chocolate Bar – A fun homemade twist on a viral chocolate treat with creamy pistachio filling.
- Chocolate Marshmallow Cookies – Soft, gooey cookies loaded with chocolate and marshmallows.
- Molten Lava Cake – Individual chocolate cakes with rich molten centers, ideal with ice cream.
- Hazelnut Cookies Recipe (aka Russian Tea Cakes) – Delicate, melt-in-your-mouth hazelnut cookies rolled in powdered sugar — perfect with coffee or as holiday gifts.
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📖 Recipe
Easy Peanut Butter Mug Cake with Chocolate Chips (5-Minute!)
Equipment
- large mug
Ingredients
- ⅓ cup peanut butter creamy or sunflower seed butter
- 1 large egg
- 1 tablespoon oat flour
- ¼ teaspoon baking powder
- 3 tablespoons maple syrup or to taste
- 2 tablespoons chocolate chips or to taste (I use dairy free milk chocolate chips)
Instructions
- Mix the Batter: In a microwave-safe mug, whisk together the peanut butter, maple syrup, and egg until smooth. This forms the base for your easy peanut butter mug cake.
- Add the Dry Ingredients: Stir in the oat flour and baking powder until fully combined. The batter should be thick but smooth—perfect for a microwave peanut butter cake.
- Fold in Chocolate Chips: Gently mix in the chocolate chips to make this a decadent peanut butter chocolate chip mug cake.
- Microwave: Cook the mug cake on high for 1–2 minutes, checking around the 1:15 mark. The cake will rise and set in the center while remaining soft and moist, making it an ideal single serve dessert.
- Cool & Enjoy: Let the mug cake rest for 1 minute before digging in. Serve warm straight from the mug for the best flavor and texture.
Video
Notes
- Microwave Times: Every microwave is different. Start with 1 minute and add time in 10-second increments.
- Gooey Center: For a softer center, slightly undercook.
- Nut-Free Substitute: Use sunflower seed butter or tahini instead of peanut butter.
- Extra Flavor: Add a pinch of salt, vanilla extract, or cinnamon for a flavor boost.
- Serving Ideas: Top with extra chocolate chips, a drizzle of peanut butter, or a scoop of ice cream.
- Storage: Best enjoyed fresh, but can be refrigerated for 24 hours. Reheat briefly before serving.
Nutrition
Happy Cooking!
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