Cookie muffins are basically cookies baked in a muffin pan. This recipe combines the delicious taste of oats, peanut butter and chocolate chips! You don’t need a mixer – the dough can be made by hand. They are crispy on the outside with soft chewy centers.
1/2 cup butter, or margarine, melted and cooled
1 large egg
3/4 cup light brown sugar
½ cup of creamy peanut butter
1/4 cup granulated sugar
1 tablespoon vanilla
1 1/2 cups all-purpose flour
¼ cup of quick oats
1/2 teaspoon of baking soda
1/8 teaspoon of salt
1 cup of semi-sweet chocolate chips
Preheat oven to 350 F. Line a regular sized muffin pan with 12 cupcake papers. If you don’t have cupcake papers, spray the pan extremely well with a cooking or baking spray. Set the pan aside.
In a medium sized microwave-safe mixing bowl, melt the butter and let it cool slightly (otherwise the egg will scramble when you add it).
Once the butter has cooled, add the brown sugar, the granulated sugar, the peanut butter, the vanilla and the egg. Mix until smooth and creamy. Add the flour, the oats, the baking soda and salt. Mix until combined. Add the chocolate chips. The dough will hold its shape and look like soft cookie dough.
Divide the dough equally between the 12 muffin pan cavities. I like to use a large ice cream scooper for this. If you don’t have one, it doesn’t matter – just make sure to divide the dough equally.
Bake for 12-15 minutes. The tops should be set and golden brown. A toothpick inserted in the center should come out clean. Oven temperatures vary so check at 12 minutes and bake for additional 3 minutes if needed. Let the cookie muffins cool in the pan then ENJOY!