Cookies and Cream Mug Muffin

A single cookie doesn't sound like much. Crumbled into a mug of vanilla protein batter, though, it's enough to turn the whole thing into cookies and cream. Soft cake, dark cookie bits, a hint of the cream filling melted through. It's a little ridiculous how well one cookie stretches.

How you crumble it matters

Crush the cookie too fine and it just turns the batter gray. Break it into pea-sized pieces instead and you get pockets of actual cookie in every bite. Snap it in half, then crush it with your fingers right over the mug.

Try this

Hold back a pinch of the crumbs and scatter them on top right after it comes out of the microwave. They stay crunchy that way.

Watch the clock, loosely

Every microwave is different and every protein powder behaves a little differently, so the time is a range for a reason. Check at 60 seconds. If the top is dry and springs back, it's done. If it looks wet and shiny in the middle, give it 15 more.

Heads up

Overcooked protein cake turns tough and dry. Underdone by a few seconds is always the better mistake.

For the full chocolate version, the Double Chocolate Protein Muffin adds cocoa and chocolate chips. And the Cereal Dessert Bowl takes the same crumble-it-on-top idea and runs with whatever's in the pantry.