Ingredients

4 OREO Cookies, divided
¼ cup flour
2 Tbsp. sugar
¼ tsp. baking powder
¼ cup milk
1 Tbsp. butter, melted
16 white chocolate chips (about 2 tsp.)

Putting it together

1.
Chop 1 cookie; reserve for later use.
2.
Crush remaining cookies coarsely; place in medium bowl. Add flour, sugar and baking powder; mix well. Stir in milk and butter.
3.
Spoon batter evenly into 2 (6-oz.) microwaveable mugs sprayed with cooking spray; top evenly with reserved chopped cookie and chocolate chips.
4.
Microwave on HIGH 1 min. 15 sec. or until tops of cakes look done. Remove from microwave. Let stand 1 min.

Tips and Tricks

Special Extra:Cut additional cookie into quarters. Garnish each dessert with 1 Tbsp. thawed frozen whipped topping and 1 quartered cookie piece just before serving.

Substitute:Prepare using milk chocolate chips or semi-sweet chocolate chips.

How to Prep for Two Additional Mug Cakes:Measure out flour and sugar needed for 2 additional mug cakes into small container with tight-fitting lid. (A deli container works well.) Do not add baking powder. Stir in 3 coarsely crushed cookies. Measure out chocolate chips and chop 1 cookie; spoon into small resealable plastic bag. Store ingredients in both deli container and plastic bag at room temperature up to 1 week. When ready to prepare mug cakes, melt butter, then mix with milk; set aside. Stir baking powder into dry ingredients; stir in milk mixture. Pour into 2 prepared microwaveable mugs. Top evenly with chocolate chip mixture. Microwave as directed.

Nutrition Information

Calories:	300
Total fat:	12g
Saturated fat:	6g
Trans fat:	0g
Cholesterol:	20mg
Sodium:	220mg
Total Carbohydrate:	45g
Dietary fiber:	1g
Total sugars:	26g
Added sugars:	24g
Protein:	4g
Vitamin D:	2% DV
Calcium:	6% DV
Iron:	8% DV
Potassium:	2% DV