Cookie Muffins Recipes

CHOCOLATE COOKIE MUFFINS

Steps:

• In a large bowl, combine the flour, sugar and baking powder. Cut in butter until mixture resembles coarse crumbs. Beat egg and milk; stir into dry ingredients just until moistened. Fold in chopped cookies. Fill greased muffin cups two-thirds full. , For topping, combine the flour, sugar and crushed cookies. Cut in the butter until crumbly; sprinkle about 1 tablespoon over each muffin. Bake at 400° for 16-18 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack. , In a heavy saucepan over low heat, melt vanilla chips and shortening until smooth. Drizzle over cooled muffins.

CHOCOLATE CHIP COOKIE MUFFINS

Steps:

• Preheat the oven to 400 degrees.
• Grease 12 muffins cups (or muffin tins).
• In a large bowl mix together flour, white sugar, brown sugar, baking powder and salt.
• In another bowl stir together eggs, milk, butter and vanilla until well blended.
• Make a well in the center of the dry ingredients. Pour the milk mixture into the well and stir until well combined.
• Lightly stir in chocolate chips and chopped nuts.
• Spoon batter into muffins cups or tins.
• Place into the oven and bake for 15-20 minutes or until a toothpick comes out clean.
• Remove from the oven and allow to cool for 5 minutes

CHOCOLATE CHIP COOKIE MUFFINS

Steps:

• Preheat oven to 400°F.
• In a medium bowl combine flour, baking powder, and salt. In a large bowl cream together white and brown sugar, butter, and vanilla extract. Add the egg and mix well. Add to dry ingredients all at once and stir until dry ingredients are moistened (batter will be slightly lumpy). Stir in 1½ cup of chocolate chips.
• Fill cups 2/3 full. Top muffins with remaining chocolate chips.
• Bake for 18 minutes or until toothpick inserted into the center comes out clean. Cool 1 minute before removing from pan.

MOOKIES (MUFFIN COOKIES) WITH PILLSBURY PURELY SIMPLE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix together cookie mix, egg, and butter until completely combined. Fold in butterscotch chips, caramel bits, and pretzel sticks.
• Grease and flour muffin tins (or use a muffin tin liner), then fill each tin with dough, about 2/3 to 3/4 of the way full (they won't rise like muffins do, so don't worry about them overflowing).
• Bake for 9-11 minutes, or until the edges and top start to turn a golden brown.
• Remove from a muffin tins (I used a small rubber spatula around the edges and they came right out!) and serve warm and gooey.

COOKIE MUFFINS

Steps:

• Preheat oven, 375.
• In SMALL bowl combine flour and baking soda, mix.
• Set aside.
• In the medium bowl beat sugar, yogurt, and vanilla till mixed.
• Add egg and mix again.
• Stir in the flour mixture until well blended and sticky.
• Place sticky little rolls on cookie sheet (mine was ungreased, but greased would probably work better) and sift sugar and cinnamon over top.
• Leave in for about 5 minutes and then CHECK.
• Check often until the little peaky tops (which most of them will have) are slightly browned.
• They are wonderful straight out of the oven, I don't know how they are after a while, cause we ate them-- hehehe.

OREO COOKIE MUFFINS

Steps:

• In a large bowl, combine flour, sugar, and baking powder. Then cut in the butter into the mixture.
• In another bowl beat together egg, milk, yogurt and vanilla. Stir into the dry ingredients and mix just until moistened. (Do not over mix)
• Fold in the coarsely chopped cookie pieces. Fill generously greased muffin cups about 3/4 full. (I sprayed them with Bakers Joy non stick spray)
• For the topping mix together the flour, sugar, and crushed oreo cookies. Cut in the butter until crumbly. Sprinkle generously over all of the muffins. (about 1 tablespoon on each one)
• Bake in a 375 degree oven for about 15 minutes or until a toothpick inserted comes out clean.
• Cool on a wire rack.
• In a microwave safe dish melt chips and shortening stirring every 30 second intervals until smooth. Drizzle over the partially cooled muffins.

PEPPERMINT MUFFIN-TIN COOKIES

Steps:

• Whisk together the flour, baking powder and salt in a small bowl. Beat the sugar and butter in a large bowl with an electric mixer, or in a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla and peppermint extracts and the egg. Turn the mixer to low speed, add the flour mixture and mix until completely incorporated, 1 to 2 minutes.
• Remove half of the dough and set aside. Add 5 to 6 drops of the red food coloring to the remaining dough in the mixer bowl and mix on low speed until completely incorporated.
• Alternating between the red and white doughs, spoon 8 heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white) into the bottom of each of the 12 cups of a standard muffin tin. Press to flatten the dough so the red and white pieces intermingle and form a slight tie-dye look. Place 1 frozen peppermint patty on top of and in the middle of each dough round, pressing very gently into the dough but making sure it does not break through and touch the bottom of the pan. Spoon 8 more heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white), alternating the colors, on top of each peppermint patty and press to flatten and completely cover the peppermint patties.
• Sprinkle 1 teaspoon of the red and white sprinkles on top of the dough in each muffin cup to completely cover it. Refrigerate until the dough is firm, about 1 hour (or freeze until firm, about 20 minutes).
• Preheat the oven to 350 degrees F. Bake until the edges are just starting to turn golden, 13 to 15 minutes. Let cool in the pan for 5 minutes, then use an offset spatula to remove the cookies from the pan to a wire rack to cool completely, about 30 minutes.