Muffin Mix Cookies Recipes

SWEET AND SAVORY CORNBREAD COOKIES

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
• Prepare the corn muffin mix as directed on the box, then stir in the butter, jalapenos, flour and honey. Use a 2-inch ice cream scoop or 1/4-cup measure to scoop the batter onto the prepared baking sheet, leaving about 1 1/2 inches between each scoop. Sprinkle with the chile lime seasoning.
• Bake the cookies until puffed, light golden on top and golden brown on the underside, 10 to 12 minutes. Serve warm.

MUFFIN MIX COOKIES

Steps:

• Preheat oven to 350 degrees and line two baking sheets with parchment paper or Silpats.
• In the bowl of a stand mixer or in a large bowl with a hand mixer, cream the butter until light and fluffy, 2-3 minutes (if you don't have a mixer, you can use a bowl and wooden spoon/spatula).
• Mix egg and vanilla extract into the butter (don't worry if your mixture looks a little runny).
• Add the muffin mix to the butter mixture and mix until just combined, taking care not to over-mix.
• Scoop about 2 Tbsp of cookie dough (I use a #40 cookie scoop) onto the prepared baking sheets.
• Bake for 11-13 minutes, until cookies are just turning golden around the edges, but are still soft. Let cookies cool in the pan for a couple minutes before moving to wire racks to cool completely.

MUFFIN MIX COOKIES

Steps:

• HEAT oven to 350°F. Stir butter, sugar and 2 tablespoons milk in medium bowl until blended. Stir in muffin mix until dough forms. Let stand 5 minutes. Roll into 24 (1-inch) balls. Place 2 inches apart on baking sheets. Flatten with bottom of glass that has been dipped in flour.
• BAKE 7 to 9 minutes or until edges are light golden brown. Cool on baking sheet 2 minutes. Remove to wire rack to cool completely.
• WHISK powdered sugar and just enough milk to make a smooth glaze. Drizzle over cooled cookies.

MUFFIN TOP COOKIES

Steps:

• Heat oven to 400° F. In medium bowl, beat milk, oil and egg with fork. Stir in flour, sugar, baking powder and salt just until moistened. Stir in 1/2 cup of the baking chips and 1/2 cup of the almonds.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
• Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack.
• Place remaining 1/4 cup baking chips and 1 teaspoon shortening in microwavable bowl. Microwave uncovered on Medium-High (70%) about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Drizzle over warm muffin tops. Sprinkle with remaining 1/4 cup almonds, pressing slightly into melted chips.

MOOKIES (MUFFIN COOKIES) WITH PILLSBURY PURELY SIMPLE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, mix together cookie mix, egg, and butter until completely combined. Fold in butterscotch chips, caramel bits, and pretzel sticks.
• Grease and flour muffin tins (or use a muffin tin liner), then fill each tin with dough, about 2/3 to 3/4 of the way full (they won't rise like muffins do, so don't worry about them overflowing).
• Bake for 9-11 minutes, or until the edges and top start to turn a golden brown.
• Remove from a muffin tins (I used a small rubber spatula around the edges and they came right out!) and serve warm and gooey.

CAKE MIX COOKIES IV

Steps:

• Mix together cake mix, eggs and oil in a large bowl.
• Make little balls with the dough and set on ungreased cookie sheets.
• Bake at 350 degrees F (175 degrees C) for 4 - 10 minutes.