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Cookie Monster Muffins

5 from 4 votes
Total Time 1 hour 20 minutes
Course Dinner
Cuisine European
Servings 12 people
Calories 360 kcal

Ingredients
 

  • 125 g Butter [room temperature!]
  • 200 g Sugar
  • 1 packet Vanilla sugar
  • 3 piece Eggs
  • 300 g Flour
  • 1 packet Baking powder
  • 125 ml Milk
  • 125 g Marzip
  • 100 g Chocolate chips
  • 200 g Powdered sugar
  • 100 g Desiccated coconut
  • Blue food coloring
  • 6 piece Chocolate Cookies

Instructions
 

  • Preheat the oven to 200 ° C.

dough

  • The softened butter is stirred together with the sugar + vanilla sugar until frothy.
  • Now the 3 eggs are gradually added.
  • Mix flour + baking powder and pour through a sieve.
  • Add the milk + stir everything until an even mixture is formed.
  • 6 of the chocolate chips are set aside, as these will be needed afterwards for the googly eyes. Mix the remaining chocolate chips into the batter.
  • Now the dough is distributed on the molds + baked on the middle rack for about 20-25 minutes.
  • When they are ready, let them rest briefly in the mold and then take them out so that they can cool down completely.

decoration

  • Mix the marzipan + 100 g powdered sugar, divide the marzipan mixture into 24 pieces of roughly the same size and then shape each piece into a ball. A chocolate drop is then pressed onto each ball.
  • Desiccated coconut is mixed + colored with blue food coloring - it is best to use disposable gloves [since I didn't have any, I just put a freezer bag over my hand so that the color wouldn't rub off]!
  • Mix 11,100 g powdered sugar + food coloring and the appropriate amount of water until you have a glaze.
  • Brush the top of the muffin with this icing + dip into the desiccated coconut.
  • Glue the marzipan eyes to the muffins with a dollop of icing.
  • Halve the biscuits + carefully cut a horizontal slit at mouth level and insert the biscuit.

Nutrition

Serving: 100gCalories: 360kcalCarbohydrates: 68.3gProtein: 4.3gFat: 7.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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