Muffin Tin Chocolate Chip Cookies are easy chocolate chip cookies that are soft and delicious.
What makes a good chocolate chip cookie? If you ask 10 people, you’ll probably get 10 different answers. These Muffin Tin Chocolate Chip Cookies are for people who like soft chocolate chip cookies with chewy edges that are easy to make.
How do you make easy chocolate chip cookie dough?
This cookie recipe is simple to make. There’s no need to use a mixer – hand or stand. In fact, I suggest mixing them up by hand.
Also, since the butter is melted, the butter doesn’t have to soften beforehand. And there’s no need to chill the dough before baking. All of which makes this a simple, easy chocolate chip cookie recipe.
How do you bake cookies in a muffin tin?
It’s easy! I use a baking spray with flour to grease the cups of the muffin tin. Then, you just place a scoop of cookie dough into easy cup and bake.
How do I get the cookies out of the muffin tin?
Wait about 5-10 minutes for the cookies to cool a bit. Then, use a thin rubber spatula to gently pop the cookie out of the tin.
As long as the pan was greased well, it should just slide right out. Or you can use muffin tin liners to line the pan.
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Tools used to make these Muffin Tin Chocolate Chip Cookies:
Parchment Baking Liners: This is my favorite brand of baking liner. They are nonstick, and everything just peels right off. I like that I never end up with half a muffin or cupcake stuck to the paper when I use them.
Baking spray with flour: I use baking spray with flour most of the time when I’m baking. I like that it greases and flours all in one spray, and I’ve never had trouble with anything sticking when I use it.
More easy chocolate chip cookies!
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Muffin Tin Chocolate Chip Cookies
Ingredients
- 1 cup (226 g) butter
- 1 1/2 cups (320 g) brown sugar packed
- 1 large egg
- 1 egg yolk
- 1 tablespoon vanilla extract
- 3 cups (360 g) all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt or scant 1/2 tsp. table salt
- 10 ounce package chocolate chips
Instructions
- Preheat oven to 350 F. Grease standard 12-cup muffin tin or line with paper liners*.
- Melt butter in a heavy saucepan.
- Add brown sugar to a large bowl.
- Pour melted butter over sugar.
- Stir to combine butter and sugar. Let stand 5 minutes.
- Add egg and egg yolk; stir to combine.
- Stir in vanilla extract.
- Add flour, baking soda, and salt. Stir until just combined.
- Stir in chocolate chips.
- Using a medium cookie scoop (1.5 tablespoon), drop a scoop of cookie dough into each muffin cup.
- Bake for about 7-10 minutes, or until the edges of the cookies are just beginning to reach golden brown.
- Let cool in muffin tin for 5 minutes. Remove to wire rack to finish cooling.
Video
Notes
Nutrition
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Comments & Reviews
Kendra W says
Loved this
Kate says
Thank you!
Elaine says
I am so happy to have found your site. I am a newbie in baking. Yesterday I tried my hand on making cookies and they turned out into one giant cookie with super burnt bottom. I will make again using this recipe and muffin tins (although I have the mini tins only because my oven is very small which holds tins and trays not bigger than 10×11 in size). Thank you so much for sharing.
Kate says
Thank you! And if you have any questions, please feel free to ask!
Donna Lynn says
Why does it matter if I use my hands to stir over a mixer? I have arthritis in my hands. It’s impossible to mix chocolate chip cookie dough by hand for me.
Kate says
I’ve found that mixing this cookie dough with an electric mixer produces cookies that are cakier. If you can’t mix the cookie dough by hand, I would recommend just mixing it as minimally as possible once you add the dry ingredients.
Louise Dankner says
Love this recipe. Used 2 silicon muffin pans and the were a hit!
Kate says
Thank you! I’m so glad that the cookies were a hit!
Aracelis says
Can these be bake on a cookie pan instead of a mini muffin pan ? And are they a soft cookie dough?
Kate says
The cookies can be baked on a cookie sheet. The dough has a fairly standard cookie dough consistency. If you find that it’s too soft or spreading too much, you can cover and chill the dough for 30 minutes before baking.
K says
So easy to follow and my family loves the cookies so much. Baked in a muffin tin and it was so much easier than the usual way.
Kate says
Thank you so much! Glad you liked it!
Ann says
These were excellent and very easy to make. I mixed all by hand as suggested. I used a number 60 scoop leveled off.
I did use Bakers Joy with flour.
I got approximately 38 cookies.
I have several very old muffin pans and they baked beautifully in the old pans. I let them sit about 10 minutes after baking and were very easy to get out of the pans. I also baked a few in mini muffin pans and they did well.
I really liked the look of the regular muffin pan.
Kate says
Thank you very much! I appreciate you sharing your detailed notes!
Alchemy says
The muffin tin idea is a very good one, but if you have a newer standard muffin tin, you would likely be better off using the scoop that in the next size down. Using the 1.5 Tablespoon scoop causes the cookies to be approximately ¾ inches tall, also increasing their cooking time. This also makes them more likely to fall apart when removing them.
Kate says
Hi! Thank you for noting that! Could you please share what brand of muffin tin you’re using?
Jill says
So good and easy. Will be making these again soon. Thanks Kate.
Kate says
Thank you!
Helen Fox says
I replaced the flour with Red Mill one for one gluten free flour and 1/4 tsp xathan gum, added 4 minutes to bake time and they came out perfect. Came out a little higher than the one pictured
Kate says
Thank you! And thanks for sharing your notes!
roseg says
Your recipe says it is 28 servings, but since you are using a muffin pan, isn’t it 12 servings? Did you use more than one muffin pan for the recipe?
Kate says
Yes, I used more than one muffin tin.
roseg says
Thanks for clarifying. I only have ONE muffin tin, so I will half the ingredients in this recipe; however, how would I divide the 1 1/2 eggs needed in this recipe?
Jessica Sauter says
Just use one egg, I personally use duck eggs in baking. They have a larger yolk to white ratio and yield a more rich end product. If you don’t halve the recipe you can reuse the muffin tin the same way you would a cookie tray. Allow cookies to cool roughly 6-10 minutes before turning them out onto a cooling rack and reload your muffin tin.
Peg says
The muffin tin chocolate chip cookies were perfect. I don’t like my cookies spreading and these had crispy edges and soft centers (we ate them before they completely cooled), no flat cookies here.
Kate says
Thank you! I’m so glad!
Mandy Brown says
Thank you so much for this recipe! I have been looking for a yummy (foolproof) recipe like this for a long time. My family loves them! Perfect thickness and texture. Easy and quick to put together by hand.
Kate says
Thank you! So glad you liked them!
Carol says
I goofed up all along the way! They still turned out delicious. I may have to slap my husband’s hands to wait for his next muffin. I was looking for a recipe to divide in half so I could use my 6 cup muffin tin in my toaster oven. So I saw the grease a 12 cup muffin tin and decided I could half it and have what I needed. I hadn’t watched the video of course. So I just divided the dough up in the 6 cups. I knew it was too much but stuck them in the oven. Of course it took much longer to cook. They are full size muffins. We love them and I’ll try my 6 again with the correct amount next time!
Kate says
I’m glad that they still turned out well for you! Full-sized muffin cookies sound pretty delicious, too! =)
ellen says
Can I bake these in a mini muffin tin, and if so then for how long? Thank you. I like my cookies more crispy.
Kate says
Hi! I haven’t tested this recipe as mini bites, but I’ve heard from people who have. They’ve said that their baking times were about 13-15 minutes.
Jan H in Mo says
What a Great idea! The ‘bake in the muffin tin, keep from spreading’. I’ll be sure and try! Thx!!
Kate says
You’re very welcome! Hope you enjoy the cookies! =)
Caroline says
I love the chewy edges! I like that in this recipe I don’t have to worry about my cookies spreading and turning into a Mega-cookie that I have to break apart! Haha
Kate says
Thank you! PS – Mega-cookie sounds likes a great idea for a future recipe! ;)