• Serena Di Sabatino Di Diodoro

Cookie dough stuffed muffins with Chips Ahoy Cereal

Hello May, finally the warmer days are on the way!!! 🌸🌸

Today I'm back with a super yummy recipe: Cookie dough stuffed muffins with Chips Ahoy!® Cereal!

These chocolate muffins are super soft and contain a super delicious cookie dough ball inside 😱😱 Plus they are topped with chocolate cream and Chips Ahoy!® Cereal.

Honestly, these are probably the best muffins I've ever made.

They are not super quick to make but it's totally worth it.

You can find the recipe in the section below: give it a try!


INGREDIENTS:


--- COOKIE DOUGH BALLS ---

  • 50g oat flour

  • 50g cashew butter*

  • 1 + 1/2 Tablespoon honey

  • 1/2 Tablespoon coconut oil melted

  • 1/2 teaspoon vanilla extract

  • Pinch of salt (if none in nut butter)

  • 40g dark chocolate chips


--- CHOCOLATE MUFFINS ---

  • 70g egg whites (about 2 eggs)

  • 150g all purpose flour

  • 20g cocoa powder

  • 50g vegetable oil

  • 100g granulated sugar

  • 125g milk

  • 8g baking powder

  • pinch of salt


--- TOPPINGS ---


DIRECTIONS:

  1. Make the cookie dough balls: Mix together all ingredients (oat flour, cashew butter, honey, melted coconut oil, vanilla extract, salt and dark chocolate chips) in a bowl until well combined.

  2. Roll into 9 balls and store in the freezer while making the muffin batter.

  3. Preheat oven to 350°F (180°C) and line your muffin tin with 9 paper or silicone cups.

  4. In a bowl beat the egg whites until stiff. Set aside.

  5. In another bowl whisk together with a hand whisker the liquid ingredients: sugar, vegetable oil and milk.

  6. Sift in the dry ingredients: all purpose flour, cocoa powder, baking powder and salt. Mix until combined.

  7. Fold in the egg whites very slowly and very carefully with a spatula.

  8. Transfer 1 tablespoon of this mixture into the prepared muffin cups, then insert one cookie dough ball in the middle (see picture below) and top with the remaining muffin batter.

  9. Bake for about 20 minutes or until a toothpick inserted into the center of the muffins comes out clean.

  10. Let them cool completely before removing from the cups.

  11. Melt dark chocolate with milk in the microwave (low temperature) or in a double boiler on the stove until you get a very creamy consistency.

  12. Frost the muffin with the chocolate cream and garnish with Chips Ahoy!® Cereal

  13. Enjoy :)



RECIPE NOTES:

  • *You can use any nut butter you like in the cookie dough ball but keep in mind that if you use peanut butter you will taste it a lot. Cashew or almonds have a less strong flavour instead.

  • Store the muffins in an airtight container for a few days.

  • I adapted the muffin recipe from here, while the cookie dough balls recipe from Erin.


RECIPE CARD:

If you make it let me know! :)

Related Posts

See All
banner.png