Cookies From A Muffin Mix Recipes

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.

PECAN PIE COOKIES

Steps:

• Heat oven to 375°F. Grease 24 regular-size muffin cups with shortening; lightly flour.
• In large bowl, mix Cookie Base ingredients with spoon until soft dough forms. Using rounded tablespoonfuls of dough, shape dough into 1 1/4 to 1 1/2-inch balls; place in muffin cups. With thumb, make indentation in center of each. Bake 10 minutes.
• Meanwhile, in medium bowl, mix Pecan Pie Filling ingredients until well blended.
• With end of wooden spoon, reshape indentations in center of each cookie to create 1 1/2-inch opening in partially baked cookie cups. Clean off end of wooden spoon with paper towel as needed. Stir filling to redistribute nuts; spoon 1 tablespoon filling into each cookie cup, stirring before filling each.
• Bake 8 to 10 minutes or until edges are golden brown. Cool 10 minutes in pan on cooling rack. Run knife around edge of each cookie cup to loosen. Cool completely in pan, about 30 minutes. Remove cookie cups from muffin cups.