The Best Muffin Tin Chocolate Chip Cookies Recipe
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My family loves this take on chocolate chip cookies. Easy muffin tin cookies are perfect for parties or a tasty treat any time of day. With easy step-by-step instructions, you’ll have a batch of warm, ooey-gooey muffin tin chocolate chip cookies ready in no time!
Muffin Tin Chocolate Chip Cookies Ingredients
Chocolate chip cookies are my jam; they might honestly be my all time favorite dessert. It’s a fact that my husband can not turn down a chocolate chip cookie even though he doesn’t love any other dessert.
Most often, I make Mom’s version of Nestle Toll House Chocolate Chip Cookies, and they are perfection. However, I was truly curious when I found this Toll House Cupcake recipe in my Ellettsville Band Cook Book. I love these ooey-gooey muffin tin chocolate chip cookies.
- Unsalted Butter, softened
- Granulated Sugar
- Brown Sugar
- Vanilla Extract
- Large Egg
- All Purpose Flour
- Salt
- Baking Soda
- Semi-Sweet Chocolate Chips
- Chopped Nuts (optional)
I had never heard of a recipe for chocolate chip cookies baked in a muffin tin. As it turns out, they are so tasty. The cookies get baked in two increments; the first time is the cupcake crust similar to a cookie shortbread, and then the chocolate chip filling is added to be baked a little longer.
Toll House Cookie Bites
Nestle Toll House sure does know their cookies, and this version is no exception. I love the chewy texture along with the butter crust and rich chocolate chip filling.
It also makes the perfect vessel for a fun dessert. Place the chocolate chip cookie cup on the bottom and then top with your favorite ice cream, toppings, whipped cream and a cherry on top!
How to make chocolate chips cookies in a muffin tin?
Step by Step Instructions
- Spray 18 muffin cups with a light spray of nonstick cooking spray or line with silicone muffin liners or paper liners. Set aside.
- In a large bowl, cream softened butter, white sugar, brown sugar, vanilla and one egg. Beat until creamy using a hand mixer or the paddle attachment of a stand mixer.
- In a separate bowl, combine flour, baking soda and salt. Sift, if desired.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Using a 2 tablespoon cookie scoop, scoop into a 2 1/2 inch cupcake pan.
- Bake in preheated 375 degree F oven for 10 to 12 minutes or until lightly browned.
- While it is baking, beat together brown sugar, egg and salt. Stir in chocolate chips and nuts (optional).
- Remove cupcake pan from oven, and scoop a tablespoon of chocolate chip mixture into the center of the cookie cups.
- Bake for an additional 12-15 minutes.
- Let cool on a wire rack.
Storage Instructions
Place cooled chocolate chip cookie cups into an airtight container. Store at room temperature on the counter.
For the full ingredient amounts and recipe steps for Toll House Chocolate Chip Cupcake Cookies, scroll to the recipe card at the bottom of this post.
Recipe FAQs
- Brown sugar and eggs are found in both the crust and the filling. The quantities for each are listed separately.
- The total amount of flour is 1 cup plus 2 tablespoons. This is hard to list in the recipe card.
- Nuts are optional. I sometimes forget to put them in, and the muffin tin chocolate chip cookies are still perfect.
- There’s a lot of butter in these, so muffin liners are optional; however, I love using silicone cupcake liners to ensure they will come out with no problem.
- This is a two layer cookie: the first layer gets cooked, and then a filling is added while it’s still hot, and then baked for a second time.
- Unsalted butter or salted butter works, but be sure it’s softened before the creaming step.
Recipe Variations
- Substitute dark chocolate chips, milk chocolate chips, white chocolate chips, butterscotch chips, etc. for semi sweet chocolate morsels.
- Use chopped pecans or chopped walnuts, or omit nuts completely.
- Instead of vanilla, add almond extract.
- Add some sprinkles to the top before baking the second time.
- Use a mini muffin pan for mini chocolate chip cookie cupcakes. Be sure to adjust the cooking time to less time to compensate.
- Looking for a skillet cookie recipe? Try Farmwife Feeds mini skillet chocolate chip cookies.
- Serve with a scoop of ice cream.
Can you make cookies in muffin tins?
The answer is YES, and you absolutely should. Making cookies in a muffin tin gives great caramelization of the sugars on the sides and bottom of the muffin tins. This creates great taste and texture.
What happens if you cook cookies in a muffin pan?
When you cook cookies in a muffin pan, you can create a different texture and shape for the cookies. In the case of muffin tin chocolate chip cookies, the first bake creates a cookie cup with a shortbread-like crust, and then the second bake with the chocolate chip filling gives it an ooey-gooey texture. This method also allows for more even baking and yields a unique presentation for serving.
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Recipe Tools
The Best Muffin Tin Chocolate Chip Cookies Recipe
Ingredients
Crust
- 1/2 cup Unsalted Butter softened
- 6 Tablespoons Granulated Sugar
- 6 Tablespoons Brown Sugar
- 1/2 teaspoon Vanilla Extract
- 1 Large Egg
- 1 cup All Purpose Flour + 2 Tablespoons Flour (1 cup + 2 T total)
- 1/2 teaspoon Salt
- 1/2 teaspoon Baking Soda
Filling
- 1/2 cup brown sugar
- 1 large egg
- 3/4 cup Semi-Sweet Chocolate Chips
- 1/2 cup Chopped Nuts optional
Instructions
- Spray 18 muffin cups with a light spray of nonstick cooking spray or line with silicone muffin liners or paper liners. Set aside.
- In a large bowl, cream softened butter, white sugar, brown sugar, vanilla and one egg. Beat until creamy using a hand mixer or the paddle attachment of a stand mixer.
- In a separate bowl, combine flour, baking soda and salt. Sift, if desired.
- Add the dry ingredients to the wet ingredients and mix until combined.
- Using a 2 tablespoon cookie scoop, scoop into a 2 1/2 inch cupcake pan.
- Bake in preheated 375 degree F oven for 10 to 12 minutes or until lightly browned.
- While it is baking, beat together brown sugar, egg and salt. Stir in chocolate chips and nuts (optional).
- Remove cupcake pan from oven, and scoop a tablespoon of chocolate chip mixture into the center of the cookie cups.
- Bake for an additional 12-15 minutes.
- Let cool on a wire rack.
Notes
-
- Brown sugar and eggs are found in both the crust and the filling. The quantities for each are listed separately.Â
- The total amount of flour is 1 cup plus 2 tablespoons. This is hard to list in the recipe card.
- Nuts are optional. I sometimes forget to put them in, and the muffin tin chocolate chip cookies are still perfect.
- There’s a lot of butter in these, so muffin liners are optional; however, I love using silicone cupcake liners to ensure they will come out with no problem.Â
- This is a two layer cookie: the first layer gets cooked, and then a filling is added while it’s still hot, and then baked for a second time.
- Unsalted butter or salted butter works, but be sure it’s softened before the creaming step.
- The nutritional information is auto-calculated and can vary depending on the products used.
Nutrition
