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Muffin cookies

Muffin cookies combine the soft, tender crumb of a muffin with the crispy edges and portability of a cookie. They are versatile, easy to make, and perfect for breakfast, snack time, or dessert.
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies servings
Course: Dessert
Cuisine: American
Calories: 145
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter, melted
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • ¼ cup milk
  • 1 cup chocolate chips or blueberries

Method
 

  1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
  2. Whisk together the flour, both sugars, baking powder, baking soda, and salt in a large bowl.
  3. Create a well in the center. Pour in the melted butter, eggs, vanilla extract, and milk. Stir gently until just combined.
  4. Fold in your chocolate chips or blueberries.
  5. Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
  6. Bake for 12-15 minutes until the edges turn golden brown.
  7. Let the muffin cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Notes

Don't skip the parchment paper for easy release and cleanup. Use room temperature eggs for better mixing. Measure flour correctly to avoid dense cookies. Underbake slightly for a tender texture.