Chocolate Chip Muffin Cookies

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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!

Prep Time15

Cook Time15

Total Time30

Course: Breakfast, Dessert

Cuisine: American

Keyword: chocolate chip cruffins, chocolate chip muffin cookies, chocolate chip muffin tops, muffin cookies, muffin top cookies, muffin tops

Servings: cookies

Calories: 199kcal

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.

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