Muffin Top Cookies

Enjoy these delicious muffin cookies - dessert ready in just 35 minutes. MORE+ LESS-

By Betty Crocker Kitchens

January 17, 2011

Ingredients

1/2

cup milk

1/3

cup vegetable oil

egg

1 2/3

cups Gold Medal™ all-purpose flour

3/4

cup sugar

teaspoons baking powder

1/2

teaspoon salt

3/4

cup white baking chips

3/4

cup sliced almonds

teaspoon shortening

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1

Heat oven to 400º F. In medium bowl, beat milk, oil and egg with fork. Stir in flour, sugar, baking powder and salt just until moistened. Stir in 1/2 cup of the baking chips and 1/2 cup of the almonds.
2

Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet.
3

Bake 7 to 9 minutes or until edges are light golden brown. Cool 1 minute; remove from cookie sheet to wire rack.
4

Place remaining 1/4 cup baking chips and 1 teaspoon shortening in microwavable bowl. Microwave uncovered on Medium-High (70%) about 1 minute 30 seconds, stirring every 30 seconds, until chips can be stirred smooth. Drizzle over warm muffin tops. Sprinkle with remaining 1/4 cup almonds, pressing slightly into melted chips.