I might be obsessed with baking things inside other things.

Cookie Dough Stuffed Chocolate Chip Muffins

Cookie dough stuffed chocolate chip muffins

(Cookie Dough Stuffed) Chocolate Chip Muffins (22 of 750)

Adapted from 750 Best Muffin Recipes by Camilla Saulsbury
Makes 12 muffins (32 minis)

  • 2 cups all-purpose flour
  • 2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup granulated sugar
  • 2 eggs
  • 1/4 cup unsalted butter, softened
  • 1/2 tsp vanilla
  • 2/3 cup milk
  • 2/3 cup mini chocolate chips
  • 1 1/2 cups skim milk
  • 2 eggs
  1. Preheat oven to 350F.
  2. In a large bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a medium bowl, whisk together sugar, eggs, butter, oil, and vanilla until well blended. Whisk in milk until blended.
  4. Add the egg mixture to the dry mixture and stir until just blended. Gently fold in chocolate chips.
  5. To stuff with cookie dough: scoop 1/2 tsp batter into muffin tins, just enough to cover the bottom. Press a frozen cookie dough ball (recipe below) into the center of the batter. Cover with remaining batter.
  6. Bake in preheated oven for 18 minutes or until tops are just turning  golden. Let cool in pans on a wire rack for 5 minutes, then transfer to the  rack to cool. Store in airtight container.

Eggless Chocolate Chip Cookie Dough for Eating

From The Cookie Dough Lover’s Cookbook by Lindsay Landis

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla
  • 1 1/4 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 cup mini chocolate chips
  1. In a large bowl, beat butter and sugars with an electric mixer until light and fluffy.
  2. Mix in milk and vanilla.
  3. Add flour and salt and mix on low until combined.
  4. Stir in chocolate chips.
  5. Chill dough in refrigerator for about 30 minutes until firm enough to roll or scoop into balls.
  6. Place rolled balls on a wax paper lined baking sheet and place in the freezer for at least 15 minutes.

I’m not exaggerating when I say that I ate half of the cookie dough. It’s crazy addictive, especially after it’s been frozen into bite-sized little balls. Like the pumpkin pie stuffed pumpkin muffins, the cookie dough helps keep these muffins moist and tender. Freezing the cookie dough beforehand ensures that they don’t get fully baked inside the muffin, so they retain a nice doughy consistency.

Serve these with some warm chocolate chip cookies and you’re golden.

Cookie Dough and Muffin Batter

Cookie dough and muffin batter

Cookie Dough Stuffed Muffins

Cookie dough isn’t just for making cookies anymore…