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    Home » Cookies » Muffin Tin Chocolate Chip Cookies

    Muffin Tin Chocolate Chip Cookies

    Published: Feb 20, 2018 · Modified: Mar 29, 2020 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe
    Muffin Tin Chocolate Chip Cookie Long Pin

    Muffin Tin Chocolate Chip Cookies are easy chocolate chip cookies that are soft and delicious.

    Muffin Tin Chocolate Chip Cookies on a wire cooling rack

    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.

    Muffin tin chocolate chip cookie dough in muffin tin

    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.

    Just baked muffin tin chocolate chip cookies

     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.

    Muffin tin chocolate chip cookies on a wire cooling rack

    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.

    Overhead view of muffin tin chocolate chip cookies on wire rack

    This post may contain affiliate links. Read my disclosure policy here.

    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!

    • Easiest Chocolate Chip Cookie Recipe
    • Chewy Brown Sugar Chocolate Chip Cookies
    • Thick Homemade Chocolate Chip Cookies

    If you’ve tried this muffin tin chocolate chip cookie recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can SUBSCRIBE to receive my latest recipe newsletters or FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST for even more delicious food.

    Muffin Tin Chocolate Chip Cookies on a wire cooling rack

    Muffin Tin Chocolate Chip Cookies

    Easy chocolate chip cookies baked in a muffin tin
    4.91 from 11 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 12 minutes
    Total Time: 27 minutes
    Servings: 28
    Calories: 208kcal
    Author: Kate @ I Heart Eating

    Ingredients

    • 1 cup (226 g) butter
    • 1 ½ 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
    • ¾ teaspoon kosher salt or scant ½ 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

    *I like to use parchment liners. They have a nonstick coating that makes for easy peeling.
    **I suggest stirring this recipe together by hand rather than using a hand or stand mixer.
    ***Nutrition facts are estimated.

    Nutrition

    Serving: 1cookie | Calories: 208kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 31mg | Sodium: 172mg | Potassium: 34mg | Sugar: 17g | Vitamin A: 245IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 0.9mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
    « Baked Chocolate Donut Recipe
    Cottage Cheese Pancakes »
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    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Donna Lynn

      May 22, 2022 at 12:16 pm

      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.

      Reply
      • Kate

        May 23, 2022 at 8:31 pm

        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.

        Reply
    2. Louise Dankner

      April 25, 2022 at 11:32 am

      5 stars
      Love this recipe. Used 2 silicon muffin pans and the were a hit!

      Reply
      • Kate

        April 26, 2022 at 9:34 am

        Thank you! I'm so glad that the cookies were a hit!

        Reply
    3. Aracelis

      February 11, 2022 at 7:31 am

      Can these be bake on a cookie pan instead of a mini muffin pan ? And are they a soft cookie dough?

      Reply
      • Kate

        February 11, 2022 at 8:24 pm

        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.

        Reply
    4. K

      January 22, 2022 at 7:15 pm

      5 stars
      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.

      Reply
      • Kate

        January 22, 2022 at 10:21 pm

        Thank you so much! Glad you liked it!

        Reply
    5. Ann

      December 28, 2021 at 8:49 pm

      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.

      Reply
      • Kate

        December 29, 2021 at 2:11 pm

        Thank you very much! I appreciate you sharing your detailed notes!

        Reply
    6. Alchemy

      December 20, 2021 at 3:42 pm

      4 stars
      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.

      Reply
      • Kate

        December 20, 2021 at 4:44 pm

        Hi! Thank you for noting that! Could you please share what brand of muffin tin you're using?

        Reply
    7. Jill

      February 01, 2021 at 3:18 pm

      5 stars
      So good and easy. Will be making these again soon. Thanks Kate.

      Reply
      • Kate

        February 01, 2021 at 4:41 pm

        Thank you!

        Reply
    8. Helen Fox

      November 23, 2020 at 12:00 pm

      5 stars
      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

      Reply
      • Kate

        November 25, 2020 at 2:20 pm

        Thank you! And thanks for sharing your notes!

        Reply
    9. roseg

      November 16, 2020 at 2:13 pm

      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?

      Reply
      • Kate

        November 17, 2020 at 2:26 pm

        Yes, I used more than one muffin tin.

        Reply
        • roseg

          November 18, 2020 at 10:27 am

          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?

          Reply
          • Jessica Sauter

            January 15, 2021 at 3:01 pm

            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

        December 24, 2021 at 11:24 pm

        5 stars
        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.

        Reply
        • Kate

          December 28, 2021 at 11:07 am

          Thank you! I'm so glad!

          Reply
    10. Mandy Brown

      September 11, 2020 at 9:51 am

      5 stars
      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.

      Reply
      • Kate

        September 14, 2020 at 9:38 pm

        Thank you! So glad you liked them!

        Reply
    11. Carol

      July 09, 2020 at 10:42 am

      5 stars
      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!

      Reply
      • Kate

        July 13, 2020 at 10:06 am

        I'm glad that they still turned out well for you! Full-sized muffin cookies sound pretty delicious, too! =)

        Reply
    12. ellen

      June 09, 2020 at 5:00 am

      Can I bake these in a mini muffin tin, and if so then for how long? Thank you. I like my cookies more crispy.

      Reply
      • Kate

        March 12, 2021 at 5:20 pm

        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.

        Reply
    13. Jan H in Mo

      February 18, 2019 at 9:14 am

      What a Great idea! The 'bake in the muffin tin, keep from spreading'. I'll be sure and try! Thx!!

      Reply
      • Kate

        February 18, 2019 at 10:19 am

        You're very welcome! Hope you enjoy the cookies! =)

        Reply
    14. Caroline

      May 15, 2018 at 1:58 pm

      5 stars
      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

      Reply
      • Kate

        May 15, 2018 at 11:13 pm

        Thank you! PS - Mega-cookie sounds likes a great idea for a future recipe! ;)

        Reply

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    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

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