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Double Chocolate Muffin Mix Cookies- Chocolaty cookies that start with a muffin mix and only need three ingredients! A simple cookie recipe when that chocolate craving hits.

A bunch of my recipes have been in my archives for several years. This cookie recipe hasn't been in my index that long.  It is one I discovered just a year or two ago, thanks to social media.

They start with a muffin mix and can be adapted to your liking.  I made these with a double chocolate chip muffin mix, but, really, this recipe will work with any flavor mix. 

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Three Ingredients Needed:

• Dry muffin mix
• Butter
• Milk

Recipe Notes

• Brand of Muffin Mix:  I use Martha White's 7 ounce package of dry muffin mix.  If your muffin mix is similar in size and only requires milk to make, you should be OK to use.  With that said, I haven't tried them with another brand.  Please let me know if you try another brand and how it works out. :) 
• Flavors of Muffin Mix:  Yes, if you follow the recipe, any flavor of muffin mix will work. 
• Your Batter: I have noticed that in some flavors, the batter can be a bit oily.  I'm not sure why, but, it has happened in the past.  If this happens to you, add a tablespoon or two of regular flour to your batter to absorb it.  Works like  a charm! 
• Storage:  Any leftovers should be stored in a covered container.  They are best eaten within a week.

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Used In This Recipe:

• Flat Rimmed Baking Sheet
• Silicone Baking Mats
• Chocolate Sprinkles

Double Chocolate Muffin Mix Cookies

Chocolaty cookies that start with a muffin mix and only need three ingredients! A simple cookie recipe when that chocolate craving hits.

Prep Time: 10 mins

Cook Time: 10 mins

Hands-Off Time: 0 mins

Yield: 12 cookies

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Ingredients

• 7 oz chocolate-chocolate chip muffin mix
• 1/4 cup butter, melted and cooled
• 2 TBSP milk

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Instructions

1. Preheat your oven to 350°F. Line a flat-rimmed baking sheet with parchment paper or silicone baking mats
2. In a mixing bowl, combine the dry muffin mix, melted butter, and milk. Mix well until a soft dough forms.
3. Scoop out about a half-tablespoon of batter at a time and roll it into a neat ball. Place the balls onto your prepared baking sheet, leaving space between them. Repeat with the remaining dough.
4. Bake for 10 to 12 minutes. Let the cookies rest and set on the baking sheet for 5 minutes before moving them. Transfer to a wire rack to cool completely.