Mini Chocolate Chip Cookie Muffins
AuthorMabPreheat the oven to 325 degrees F. Generously grease a mini cupcake pan. Set aside until needed.
In the bowl of a stand mixer, beat together the brown sugar, sugar, and melted butter until smooth.
Add the egg and vanilla then beat until fully combined. Add the flour, baking soda, and salt to the wet mixture and mix until it’s just incorporated. Stir in the chocolate chips by hand.
Using a tablespoon, place 1 small scoop of cookie dough into each cup. Fill the cup only ¾ of the way full of cookie dough. Flatten the top of the dough.
Bake the cookie cups until they have set and the tops start to a turn a light golden brown, about 10-12 minutes. Be sure not to over-bake the cookie cups, you would rather have them be a little underdone than overdone. Remove the cookie cups from the oven and wait a couple minutes until you transfer them to a cooling rack. Cool until the cookie cups are completely room temperature.
Ingredients
Directions
Preheat the oven to 325 degrees F. Generously grease a mini cupcake pan. Set aside until needed.
In the bowl of a stand mixer, beat together the brown sugar, sugar, and melted butter until smooth.
Add the egg and vanilla then beat until fully combined. Add the flour, baking soda, and salt to the wet mixture and mix until it’s just incorporated. Stir in the chocolate chips by hand.
Using a tablespoon, place 1 small scoop of cookie dough into each cup. Fill the cup only ¾ of the way full of cookie dough. Flatten the top of the dough.
Bake the cookie cups until they have set and the tops start to a turn a light golden brown, about 10-12 minutes. Be sure not to over-bake the cookie cups, you would rather have them be a little underdone than overdone. Remove the cookie cups from the oven and wait a couple minutes until you transfer them to a cooling rack. Cool until the cookie cups are completely room temperature.