Belvita Breakfast Biscuits Waffles on a Stick made with Chunky CHIPS AHOY! Cookie Pieces Sweet Corn & Shrimp Arancini made with RITZ Crackers Dessert Burritos made with OREO Cookie Pieces Honey Maid Grahams Whole Grain PREMIUM Saltines Sour Patch Kids


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  •   Streusel
  • 4 oz. cold butter, cubed
  • 3-1/2 oz. CHIPS AHOY! Cookies, crumbled
  • 3-1/4 oz. all-purpose flour
  • 2 oz. granulated sugar
  • 1-3/4 oz. brown sugar
  •   Muffins
  • 4-3/4 oz. CHIPS AHOY! Cookies, crumbled
  • 3-1/4 oz. cake flour
  • 2-1/2 oz. granulated sugar
  • 2 Tbsp. brown sugar
  • 2-1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 6-1/4 oz. sour cream, room temperature
  • 2-1/2 oz. butter, melted, cooled
  • 1 egg, room temperature
  • 1 tsp. vanilla bean paste


Nutritional facts are based on a single serving
Calories 360
Total fat 20g
Saturated fat 11g
Trans fat 0.5g
Cholesterol 55mg
Sodium 360mg
Carbohydrate 42g
Dietary fiber <1g
Sugars 23g
Added sugars 22g
Protein 3g
Vitamin D 0%DV
Calcium 6%DV
Iron 10%DV
Potassium 2%DV


  1. Mix  ingredients with electric mixer fitted with paddle attachment on low speed to desired crumb size. Set aside.
  2. Muffins:
  3. Whisk  dry ingredients in large bowl. Whisk liquid ingredients in a separate bowl until blended. Make a well in center of dry ingredients. Add liquid ingredients all at once; mix just until combined. (Batter will be lumpy.)
  4. Use  #20 scoop to portion batter into 12-cup muffin tin coated well with cooking spray. Top each with 3-1/2 Tbsp. Streusel.
  5. Bake  in 400°F standard oven 15 to 18 min. or until wooden pick inserted in center comes out clean. Let cool in pan on wire rack 15 min. Remove from pan. Serve warm or at room temperature.
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