Chocolate Chip Cookie Dough Monkey Bread Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 8
Monkey bread muffins that taste identical to soft-baked chocolate chip cookies! They're a cinch to make and taste amazing the next day, too!
  • 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
  1. 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.
  2. 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!
  3. 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.
  4. 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.
Recipe by The Domestic Rebel at