Have I got a treat for you guys today!
A few night ago, I was having a whine whine whine moment on Twitter over the husband’s upcoming deployment and my dear friend Katrina offered to bake up something yummy for y’all. Sometimes I wonder if I would survive without my Twitter peeps.
If you aren’t already reading In Katrina’s Kitchen, you absolutely must! The girl is not only an amazingly creative baker, but she has a serious knack for finding fun foodie items. Without her, I would’ve never know that white chocolate syrup exists. And that would be a real shame.
Hi there! I’m Katrina and I blog at In Katrina’s Kitchen. Amanda is busy being supermom and superwife this week so I’m taking over for a day. I hope you don’t mind. I brought muffins!
Well sorta. They’re muffin tops. Made with cookie dough. And topped with chocolate streusel. Did I mention that I like to make crazy things in my kitchen? That’s what my blog should be called…In Katrina’s Crazy Kitchen. Anyways, don’t hold it against Amanda that I hijacked her blog and put this in front of you. It started out inncocently enough (it always does). I saw a recipe for blueberry muffin tops and thought I would give them a whirl. However the recipe called for a tube of sugar cookie dough and I mistakenly picked up chocolate chip cookie dough- you can’t fault a girl on that. It all went downhill from there, especially when I decided to top it off with chocolate streusel. The streusel makes a mess and you could leave it off but why would you? These are like big, fluffy muffin top cookies that you can enjoy with your coffee anytime day or night.
adapted from Pillsbury
- Let cookie dough stand at room temperature for about 10 minutes to soften. Heat oven to 350F and line 2 baking sheets with parchment paper.
- In a small bowl combine flour, baking soda, and baking powder; set aside.
- In the bowl of your mixer beat cookie dough and cream cheese until combined. Add egg, vanilla, and milk. Slowly add the dry ingredients that you had set aside. This will yield a thick batter.
- Drop batter by heaping Tablespoons (or use a large cookie scoop) 1 to 2 inches apart onto parchment-lined baking sheets.
- Sprinkle with streusel topping and bake 15 minutes until edges begin to brown. Cool on the baking sheet for 2 minutes before transferring to cooling racks. Yield: 12 large muffin tops
- Melt butter in a microwave-safe bowl. Add the dry ingredients on top.
- Incorporate the dry ingredients with your FINGERS until the mixture is moist and crumbly. If you stir it with a spoon it will congeal into a huge ball of goo.
Baking times will vary depending on how big your muffin tops are. If you are having difficulty judging if they are finished bake until a toothpick inserted in the center comes out clean.