The Best Muffin Tin Chocolate Chip Cookies Recipe
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!
Servings: 18 muffin tin cookies
Calories: 196kcal
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.
- 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.
- The nutritional information is auto-calculated and can vary depending on the products used.
Nutrition
Calories: 196kcal | Carbohydrates: 24g | Protein: 2g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 146mg | Potassium: 86mg | Fiber: 1g | Sugar: 17g | Vitamin A: 189IU | Vitamin C: 0.04mg | Calcium: 22mg | Iron: 1mg