Recipe: Mini Chocolate Chip Cookie Muffin

These are the perfect sweet treat and the mini muffin size means they take a pleasing 2-3 bites to finish off. These are perfect just the way they are or with a dollop of whipped cream, cream cheese frosting, or buttercream frosting on top. They combine the delicious taste of a chocolate chip cookie with the fluffiness of a muffin.

Mini Chocolate Chip Cookie Muffins
Yields 24
  1. 1 cup flour
  2. 1/4 teaspoon baking soda
  3. a pinch salt
  4. 1/2 cup brown sugar
  5. 1/4 cup sugar
  6. 6 tablespoons unsalted butter, melted slightly
  7. 1 egg
  8. 1 teaspoons vanilla
  9. 3/4 cups mini chocolate chips
  1. Preheat the oven to 325 degrees F. Generously grease a mini cupcake pan. Set aside until needed.
  2. In the bowl of a stand mixer, beat together the brown sugar, sugar, and melted butter until smooth.
  3. Add the egg and vanilla then beat until fully combined. Add the flour, baking soda, and salt to the wet mixture and mix until it’s just incorporated. Stir in the chocolate chips by hand.
  4. Using a tablespoon, place 1 small scoop of cookie dough into each cup. Fill the cup only ¾ of the way full of cookie dough. Flatten the top of the dough.
  5. Bake the cookie cups until they have set and the tops start to a turn a light golden brown, about 10-12 minutes. Be sure not to over-bake the cookie cups, you would rather have them be a little underdone than overdone. Remove the cookie cups from the oven and wait a couple minutes until you transfer them to a cooling rack. Cool until the cookie cups are completely room temperature.
Adapted from Krissy's Creations
Mab Made Food

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