Cookie Dough Muffins
Contributed by: Brett and Rachel Curtis, ECE members from North Branch, MN
1 ½ c. all-purpose flour
¼ tsp. baking soda
¼ tsp. sea salt
½ c. butter, softened
¼ c. white sugar
½ c. brown sugar
2 tsp. vanilla extract
1 c. miniature semi-sweet chocolate chips
1 (18.25 oz.) box yellow cake mix
1 ⅓ c. water
⅓ c. canola oil
1 container chocolate frosting
Whisk together flour, baking soda, and sea salt; set aside. In a large bowl, beat butter and both sugars with an electric mixer until smooth. Add 1 egg and vanilla extract; beat until smooth. Mix in the flour mixture. Fold in chocolate chips; mixing just enough to evenly combine. Form tablespoon-sized balls, place onto a baking sheet, and freeze until solid.
Preheat oven to 350°. Line 24 muffin cups with paper liners.
Beat 3 eggs in a large bowl with an electric mixer. Add cake mix, water, and canola oil. Beat two more minutes on medium speed. Spoon into liners, filling each ⅔ full. Place a frozen dough ball on the top of each.
Bake until a toothpick inserted into the cake portion of the muffin (not the cookie dough ball) comes out clean, about 20 minutes. Cool in pan before removing to cool completely on a rack.
Frost each muffin.
Make recipe and consume at your own discretion.