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Chocolate Chip Muffin Cookies

Are they Muffins or Cookies?! These Chocolate Chip Muffin Cookies are the best of both worlds! They are soft and tender, just like a muffin, but the dough is thick and they are baked on a sheet pan, like a cookie. I’ve added a streusel topping that is absolutely not to be missed. It’s giving all those bakery vibes.

A stack of fluffy chocolate chip cookies topped with streusel with the words, "Chocolate Chip Muffin Cookies."

Next up: for all you chocolate-lovers, try my Mini Chocolate Chip Cookies recipe!

This recipe could be called a “muffin-cookie”, a “cruffin” (except the croissant-muffin hybrid already stole that one apparently), or muffin tops. They are soft fluffy chocolate chip cookies that are a cross between a muffin and a cookie.

Like muffins and scones, these have the best texture right out of the oven. A crisp exterior and soft interior with melty chocolate chips and bits of streusel to munch through.

Note: once they are cooled off and sealed away into a storage container then the crisp exterior becomes soft like the rest of the cookie. If you want the “fresh-baked” feel, bake these right before serving. If you don’t mind either way, feel free to make them in advance.

A chocolate chip muffin cookie split open with melting chocolate chips.

What’s the Deal with Muffin Tops Anyway?

These muffin-cookies are akin to muffin tops–muffins without the bottom portion. The top is best, but why?

  • Better Texture: Muffin tops are characterized by the crisp exterior and fluffy interior that comes from direct exposure to heat during baking. The part of the muffin encased in the tin liner is soft all the way through with no crisp bite or direct-heat caramelization.
  • The Top Is Where the Streusel Is: If a muffin is topped with streusel, you can bet that people will prefer the muffin top. These muffin cookies skip the bottom half of the muffin altogether–just a streusel topped muffin-cookie!
  • Seinfeld: I learned while I was writing this recipe that there is a famous “Seinfeld” episode that highlights the preference many have for muffin tops. Maybe this episode continued to encourage the trend!

Ingredients in Chocolate Chip Muffin Cookies

A few notes on some of the ingredients used in the cookies:

Dry Ingredients – You’ll need some baking basics: all-purpose flour (always weigh flour for the best results), baking powder, baking soda, and salt.

Unsalted Butter – I always use unsalted American butter in my recipes.

Granulated Sugar and Light Brown Sugar – chocolate chip cookies always use two types of sugar, so this is an essential part of the recipe’s flavor.

Greek Yogurt: This is the magical ingredient that turns this recipe into muffin cookies. The yogurt is extra-thick so the dough maintains a thick consistency, with just a hint of tang. I like the Kirkland brand, but any plain unsweetened Greek yogurt will do.

Other stuff: You’ll also want to grab a couple eggs, vanilla extract, and of course, semi-sweet chocolate chips!

Three Chocolate Chip Muffin Cookies stacked.

How to Make Chocolate Chip Muffin Cookies

Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!

Mix the Streusel

Mix the flour, brown sugar, granulated sugar, and salt together in a small bowl. Drizzle with melted butter and mix up with a fork until small clumps of streusel form.

Mix the Muffin Cookies

Whisk up the dry ingredients and set aside. Cream the butter and sugars with a hand mixer until light and fluffy. Add in eggs, one at time. Then, add the Greek yogurt and vanilla extract.

Add the dry ingredients, folding them in with a spatula, and then the chocolate chips. The mixture will be thick and sticky.

Numbered images of steps 1-4 of making chocolate chip muffin cookies: sifting dry ingredients, creaming the butter and sugar, adding Greek yogurt, and the resulting mixture,

Scoop and Bake

Use a cookie scoop to portion dough onto the prepared baking sheets. Top each cookie with the streusel. Divide it evenly among the cookies

Bake until the cookies are puffed up and golden brown around the edges. Let cool for a few minutes and enjoy your freshly-baked muffin-cookies!

Steps 5-8 of making Chocolate Chip Muffin Cookies: mixing the dough, adding chocolate chips, topping cookies with streusel, and the baked cookies.

Frequently Asked Questions

Do I need any special equipment to make these cookies?

These Chocolate Chip Muffin Cookies are baked on regular half sheet pans. No special pan is necessary. I do call for a hand mixer to cream the butter and sugars together. If you don’t have one, you can cream with a fork…though it takes more time and energy!

How do I know when they are done baking?

The muffin tops will be puffed and golden brown around the edges. Some ovens run hot or cold, so if you have trouble getting your baked goods to turn out correctly, get an oven thermometer and make sure your oven is accurate.

How do I store these?

Store these cookie-muffins for up to two days in an airtight container at room temperature. Alternatively you can store up to five days in the fridge.
These cookies are similar to a muffin or scone in that the tops have a crisp exterior after baking and once stored, the entire muffin/cookie softens. If you want that freshly-baked muffin texture, then bake them right before serving. Either way, they are delicious!

How do I freeze muffin cookies?

Completely cooled muffin-cookies can be frozen for up to 1-2 months in freezer-safe packaging. I wrap the cookies in plastic wrap and seal tightly in a freezer bag. 

Chocolate chip muffin cookies with streusel on top.

More Recipes to Try

If you love chocolate chip cookies, then give my Mini Chocolate Chip Cookies or Crumbl Chocolate Chip Skillet Cookies a try!

Chocolate chip muffin cookies with streusel on top.

Chocolate Chip Muffin Cookies

We know from Seinfeld that muffin tops are the best, so try these Chocolate Chip Muffin Cookies next time you want a muffin–but just the top. These are soft, fluffy, filled with chocolate chips and topped with a delicious streusel that'll have you grabbing just one more. Yum!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Dessert
Cuisine American
Servings 24 cookies
Calories 199 kcal

Ingredients
  

Streusel

  • 1/4 cup all-purpose flour 1.25 ounces
  • 1 1/2 tablespoons brown sugar
  • 2 teaspoons granulated sugar
  • pinch of salt
  • 1 1/2 tablespoons unsalted butter, melted

Muffin-Cookies

  • 2 1/4 cups all-purpose flour 11.25 ounces
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened and room temperature 4 ounces
  • 1/2 cup granulated sugar 3.5 ounces
  • 1/2 cup brown sugar 3.5 ounces
  • 2 large eggs
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 1/2 cups semi-sweet chocolate chips

Instructions
 

Streusel Topping

  • Mix the flour, brown sugar, granulated sugar, and salt together in a small bowl. Drizzle with the melted butter and mix up with a fork until small clumps of streusel form. If the mixture is too wet, add more flour 1 teaspoon at a time and mix until small clumps form. Set aside.

Muffin Cookies

  • Preheat oven to 350°F. Line two baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until combined. Set aside.
  • In a large mixing bowl, use a hand mixer with the beater attachments to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. About 2-3 minutes.
  • Beat in the eggs on low, one at a time, until combined. Then, mix in the Greek yogurt and vanilla extract until just combined.
  • Switch to a spatula and gently fold the dry ingredients into the butter mixture until a few streaks of flour remain. Dough will be thick and sticky. Add in the chocolate chips and fold until they are distributed throughout the cookie dough. Don't overmix.
  • Use a 3-4 tablespoon cookie scoop to scoop portions of dough onto the prepared baking sheets, spacing them about 3" apart.
    Top each cookie with the streusel (about 1/2-1 teaspoon per cookie), dividing it equally among the cookies. Press it gently into the top of the cookie so it sticks (it's okay if the cookie flattens a bit).
  • Bake for 11-13 minutes or until the cookies are puffed up and golden brown around the edges. Don't forget: when baking two pans at once you should rotate baking sheets and swap them from top to bottom (and vice versa) when the cooking time is about halfway through.
  • Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Notes

How to Store:
Store these cookie-muffins for up to two days in an airtight container at room temperature. Alternatively you can store up to five days in the fridge.
These cookies are similar to a muffin or scone in that the tops have a crisp exterior after baking and once stored, the entire muffin/cookie softens. If you want that freshly-baking muffin texture, then bake them right before serving. Either way, they are delicious!
How to Freeze:
Completely cooled muffin-cookies can be frozen for up to 1-2 months in freezer-safe packaging. I like to wrap them in plastic wrap and seal tightly in a freezer bag. 

Nutrition

Calories: 199kcalCarbohydrates: 26gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 27mgSodium: 105mgPotassium: 97mgFiber: 1gSugar: 14gVitamin A: 166IUCalcium: 31mgIron: 1mg
Tried this recipe?Let us know how it was!

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