WEEKEND INSPIRATION: Chocolate Chip Cookies–Muffin Style

I call these Mookies. Cookies baked in a muffin tin. This wasn’t actually intended to be a post here on the blog. I just made these “Mookies” for the family and decided to snap a few photos with my phone. The Mookies were such a hit with my family and my son’s friends, that I felt I had to share them with you.

This isn’t a new idea. There are plenty of Brookie (brownie and cookies combined} recipes out there. But I’m more of a purist. When it comes to a chocolate chip cookie fresh out of the oven, I don’t want a brownie on top of it. I just want a chocolate chip cookie. Slightly crispy around the edges, chocolate chips still melted from the oven and the center soft and chewy.

That’s the beauty of the cookies baked in a muffin tin. They can’t spread out and get too crispy. The centers are forced to remain soft – unless you over bake them which would be, well just sad.

See that middle section. Almost slightly under baked to perfection. To make these just whip up your favorite chocolate chip cookie recipe. Or take the short cut and used premade batter or a mix. These were made with the Betty Crocker Chocolate Chip Cookie mix in a pouch. The key is to use real butter with the mix and the cookies are pretty darn good. No mix will ever compare to made from scratch but I always keep a pouch or two of these cookies in the cupboard because they’re so easy to make. For these muffin cookies or Mookies, line your muffin pan with a cupcake liner and gently press in your cookie dough. I used about two spoonfuls or about 1-1/2 tablespoons in each liner. Bake at 350 degrees for about 15 minutes. Check your mookies after 10 minutes and every few minutes after that. They’re done with the edges are golden brown but the middle is still slightly doughy.