No Butter Chocolate Chip Muffin Top Cookies

Chewy, fluffy, and delicious chocolate chip muffin top cookies. This no-butter breakfast treat is easy to make, and with only the top of the muffin, it is the perfect amount for a delicious breakfast treat, brunch, treat, or snack.

chocolate chip muffin top cookies

Muffin Top Cookies

This breakfast recipe came to be by a complete mistake on my part. I started to make chocolate chip cookies and found that I had no butter. So I substituted applesauce, and the result was so yummy, and we had a new recipe in the family. These Chocolate Chip Cookies taste like muffin tops, so I’m calling them chocolate chip muffin top cookies.

If you are looking for delicious breakfast sweets, then you might want to take a look at my recipes for shortcut crescent roll sticky buns, cinnamon rolls made with frozen bread dough, and a tasty cream cheese french toast bake.

What You’ll Love About this Recipe

  • This recipe has no butter, so you won’t have to worry about all that extra fat
  • It’s an easy-to-make recipe.
  • This recipe for chocolate chip muffin tops is a huge hit. My family requests it. I hope that it will be one of your family’s favorites, too.

Ingredients

chocolate chip muffin top cookies ingredients
  • 3/4 cup of brown sugar
  • 1/4 cup of oil – **You can omit the oil if you want. I tried it both ways, and there is just a slight difference in the moistness.
  • 1 cup of original applesauce
  • 1 tsp. vanilla
  • Two eggs
  • 2&1/2 cup flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 11 oz. Milk chocolate chips

How to Make Chocolate Chip Muffin Top Cookies

  • Preheat the oven to 350 degrees
  • Mix the sugar, oil, & applesauce
making muffin top cookies
  • Add vanilla and eggs
  • In a separate bowl, mix the flour, soda, and salt.
making muffin top cookies
  • Slowly add that to the wet mixture, mixing it in.
making muffin top cookies
  • Finally, add the Chocolate Chips
  • Line a cookie sheet with parchment paper
  • Drop large spoonfuls onto your cookie sheet. If you don’t have parchment paper, use an ungreased cookie sheet.
cookie dough
  • Bake for 12 minutes – Makes about one dozen Very Large Muffin Cookies.
muffin top cookie

Variation

Try blueberry muffin top cookies – substitute frozen blueberries for the chocolate chips

FAQs

A muffin top cookie is a cookie that is soft, fluffy, and chewy like a muffin, but only produces the top of the muffin to enjoy.

Can Muffin Top Cookies be Made with Fruit or Nuts?

Yes! Try frozen strawberries or blueberries in place of chocolate chips. Slivered almonds or crushed walnuts would also be a great addition to a muffin top cookie.

What to Serve With

Storage and Reheating

Store muffin tops at room temperate in an airtight container for up to one week

More Breakfast Recipes You’ll Enjoy

Serving Size

This recipe will make at least one dozen muffin top cookies, but you can certainly squeeze out more if use a smaller spoon to scoop out the cookies.

For example, A cookie scoop will make about three dozen muffin-top cookies where an ice cream scoop will make about one dozen muffin top cookies

Printable Recipe

chocolate chip muffin top cookies

No Butter Chocolate Chip Muffin Top Cookies

A soft and chewy chocolate chip muffin top cookie for a delicous sweet treat
5 from 1 vote
Print Pin Rate
Course: Snack
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 12 cookies
Calories: 340cal
Author: Melissa Haines
Cost: $5

Ingredients

  • ¾ cup brown sugar
  • ¼ cup oil You can omit the oil if you want. I tried it both ways, and there is just a slight difference in the moistness.
  • 1 cup original applesauce
  • 1 tsp, vanilla
  • 2 large eggs
  • 2.5 cups flour
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 11 oz. Milk chocolate chips

Instructions

  • Preheat the oven to 350 degrees
  • Mix the sugar, oil, & applesauce
  • Add vanilla and eggs
  • In a separate bowl, mix the flour, soda, and salt.
  • Slowly add that to the wet mixture, mixing it in.
  • Finally, add the Chocolate Chips
  • Line a cookie sheet with parchment paper
  • Drop large spoonfuls onto your cookie sheet. If you don't have parchment paper, use an ungreased cookie sheet
  • Bake for 12 minutes

Notes

Nutrition facts are only an estimate 
 
Makes about one dozen Very Large Muffin Cookies.

Nutrition

Calories: 340cal | Carbohydrates: 52g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 31mg | Sodium: 288mg | Potassium: 148mg | Fiber: 1g | Sugar: 30g | Vitamin A: 51IU | Vitamin C: 0.2mg | Calcium: 40mg | Iron: 2mg

Melissa – KidFriendlyThingsToDo.com – crafts, recipes, fun foods, party ideas, and fun things to do with your family.

Adapted from – Calvin Christian School Cookbook

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This Post Has One Comment

  1. Melissa Haines

    5 stars
    delicious