• 7 oz. all-purpose flour
  • 2 oz. Dutch-processed cocoa powder
  • 1-3/4 tsp. baking powder
  • 1/2 tsp. salt
  • 7-3/4 oz. buttermilk
  • 2 oz. vegetable oil
  • 1-1/2 oz. butter, melted
  • 1 oz. light corn syrup
  • 1 tsp. vanilla extract
  • 7 oz. granulated sugar
  • 2-3/4 oz. eggs
  • 4-1/4 oz. NUTTER BUTTER Medium Cookie Pieces, divided
  • 4-1/4 oz. semi-sweet chocolate chunks, divided


Nutritional facts are based on a single serving
Calories 500
Total fat 20g
Saturated fat 8g
Trans fat 0.5g
Cholesterol 50mg
Sodium 430mg
Carbohydrate 74g
Dietary fiber 2g
Sugars 45g
Protein 7g
Vitamin A 4%DV
Vitamin C 0%DV
Calcium 10%DV
Iron 15%DV


  1. Line  8 cavities of standard muffin pan with paper liners.
  2. Sift  flour, cocoa, baking powder and salt into medium bowl. Whisk buttermilk, oil, butter, corn syrup and vanilla in separate large bowl. Whisk sugar and eggs in third bowl until light and fluffy; stir into buttermilk mixture.
  3. Add  liquid mixture to dry ingredients, mixing with spoon or paddle just until combined. Gently fold in 3 oz. each of the cookies pieces and chocolate chunks.
  4. Use  #8 scoop to portion batter into prepared pan. Sprinkle tops with combined remaining cookie pieces and chocolate.
  5. Bake  in 375°F standard oven 28 to 33 min. or until centers spring back when lightly touched. Cool in pan on wire rack 5 min. Carefully remove muffins from pan; cool completely.
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