Double Chocolate Muffin Mix Cookies

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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. 

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.

linking up and weekend potluck

Double Chocolate Muffin Mix Cookies

By Erin

Prep: 10 mins Cook: 10 mins Yield: 12-15 small cookies

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

Ingredients

• 1 package (7 oz) double chocolate muffin mix
• 1/4 cup butter, melted and cooled
• 2 TBSP milk

Instructions

1. Prep the Oven: Preheat your oven to 350°F. Line a flat-rimmed baking sheet with parchment paper or silicone baking mats.
2. Make the Dough: In a mixing bowl, combine the dry muffin mix, melted (and cooled) butter, and milk. Mix well until a soft dough forms.
3. Shape: 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 & Cool: 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 before eating.