OREO Black & White Mug Cakes

Prep time10 min

Total time10min

ServingsMakes 2 servings.

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

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.

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Nutrition Information Nutrition Per Serving
Calories	300
	% Daily Value*
Total fat 12g
Saturated fat 6g
Trans fat 0g
Cholesterol 20mg
Sodium 220mg
Carbohydrate 45g
Dietary fiber 1g
Total sugars 26g
Added sugars 24g
Protein 4g
Vitamin A	8 %DV
Vitamin C	0 %DV
Vitamin D	2 %DV
Calcium	6 %DV
Iron	8 %DV
Potassium	2 %DV