It’s not that I don’t have anything witty to say to you, or something deeply interesting to tell you.. oh wait, I don’t. Sorry.
I feel like such a letdown! I know a lot of you come here for the recipe and couldn’t care less about my fear of mountain lions or my love for Jennifer Lawrence, but a lot of you who read this junk do care. And you rock for caring. And for listening. You deserve an award as a token of our friendship because you listen to my ramblings. And make me laugh and smile.
But right now, I ain’t got nothin’ to say! Except um, I made some monkey bread muffins that straight-up taste like cookie dough. Ahhwhaaaaaat. They’re life-changing, people.
Oh oh oh, and the super friendly folks at Torani (you know their syrups, right?!) sent me some Sugar-Free Chocolate Chip Cookie Dough Syrup and I basically drank the entire bottle. I mean, it’s COOKIE DOUGH FLAVORED SYRUP. Preeeettty much the coolest invention ever, in my humble opinion.
However, I managed to save a couple drops to make these muffins which had been percolatin’ in my noggin since I got Torani’s syrupy sweet care package. They’re based off of my Cake Batter Monkey Bread Muffins, except instead of sweet batter, frosting & sprinkles, these bad boys are like freshly baked chocolate chip cookies.. warm, brown sugary, caramelized, soft, crunchy and studded with chocolate. If the syrup had a BFF, it’d be these muffins. But hello, syrup can’t have a best friend. It’s syrup. So these muffins are my best friends because I am lonely and don’t have cool stories to tell you right now.
Forgive me. Eat one of my muffin friends!
- 1 can (8-count) refrigerated Grands biscuits (not the flaky kind)
- 1 stick butter, melted
- 2-3 Tbsp Torani Sugar-Free Chocolate Chip Cookie Dough Syrup
- 1 snack-size package (8.5 oz pouch) Betty Crocker Chocolate Chip Cookie Mix
- 3 Tbsp brown sugar
- Preheat oven to 375 degrees F. Liberally grease 8 cavities of a 12-cavity muffin pan with cooking spray. Set aside. Meanwhile, mix together the Torani syrup with the melted butter in a small bowl, and in a medium bowl, mix together the chocolate chip cookie mix (just the dry mix) and the brown sugar.
- Cut each biscuit into fourths. Dunk four biscuit pieces into the melted butter mixture to coat. Remove with a fork, allowing excess to drip off, and dredge in the cookie mixture to coat completely. Really pack on that cookie/brown sugar mixture as much as you can!
- Place the four biscuit pieces into one muffin cavity; sprinkle with a couple of the chocolate chips from the mix. Repeat until you have all 8 cavities filled with the biscuit pieces.
- Bake for approx. 12-15 minutes or until the biscuits are lightly golden brown. Allow to cool in the pan about 5 minutes before transferring to a wire rack. Best served warm and with milk! Store any leftovers in an airtight container at room temperature.
Don’t omit that cookie dough syrup — even though it seems like a small amount, it plays a pivotal role providing that deep, complex cookie dough flavor. The syrup is so concentrated which lends that butter mixture the same rich flavors of cookie dough. And of course, when coated with that crunchy, buttery cookie dough mixture — with those irresistible pockets of milk chocolate chips — these muffins could easily double as fresh baked cookies! And hello, cookies for breakfast equals the best breakfast ever.
And if you’re apprehensive about buying a big ol’ bottle of cookie dough syrup only for a couple Tablespoons, you needn’t worry! Drizzle it on pancakes or waffles, pour some in your morning coffee, add a splash to milkshakes, use it for shaved ice, put it on ice cream, bake it into a cake, add some into frostings.. really, the options are limitless!
Have a fantastical Monday!!