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Chocolate Cookie Muffins

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“These muffins are really good and last several days without getting stale. I think they're even better the second day.”
READY IN:
38mins
SERVES:
12
YIELD:
12 muffins
UNITS:
US

Ingredients Nutrition

  • Muffins
  • 1 34 cups flour
  • 14 cup sugar
  • 3 teaspoons baking powder
  • 13 cup butter
  • 1 egg
  • 1 cup milk
  • 16 cream-filled sandwich cookies, coarsely chopped
  • Topping
  • 3 tablespoons flour
  • 3 tablespoons sugar
  • 5 cream-filled sandwich cookies, finely crushed
  • 2 tablespoons butter, cold
  • Glaze
  • 1 cup vanilla chip
  • 1 tablespoon shortening

Directions

  1. Combine 1 3/4 cups flour, 1/4 cup sugar, and baking powder in a large bowl.
  2. Cut in 1/3 cup butter until mixture resembles coarse crumbs.
  3. Beat egg and milk and stir into dry ingredients just until moistened -- do not overmix!
  4. Fold in coarsely chopped cookies.
  5. Fill greased muffin cups 2/3 full.
  6. For topping, combine the flour, sugar, and crushed cookies.
  7. Cut in the butter until crumbly.
  8. Sprinkle about 1 tablespoon of topping over each muffin.
  9. Bake at 400 degrees for 16-18 minutes or until muffins test done.
  10. Cool for 5 minutes before removing from the pan to a wire rack.
  11. Melt vanilla chips and shortening in a heavy saucepan over low heat until smooth.
  12. Drizzle over cooled muffins.

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