Along with my doughnut pan, I also recently got a muffin top pan. I’ve been seeing these two specialty pans everywhere online, and I really wanted to jump on the bandwagon. How can you not want to when you see so many delicious things that you can’t replicate without specific types of bakeware? I have to say that baked doughnuts and “muffin tops” are two trends that I am more than happy to follow.
I have to admit that I did not use my muffin top pan for muffin tops. . . . Instead I made DEEP DISH COOKIES! I have also been seeing these everywhere, and, while I know they can be semi-replicated with a regular baking pan, I wanted the full effect, and boy did I get it.
I used Picky Palate’s XXL M&M Chocolate Chip Cookie recipe. I had made a conscious effort to save my Christmas candy for baking purposes, and I’m glad I did. The cookies had a bit of a late Christmas theme because my M&M’s were from the Christmas candy cane containers. I didn’t have quite as many as I wanted, but I made up the difference by adding some extra chocolate chips.
Overall the recipe was good, but definitely NOT like my regular chocolate chip cookie recipe. I hate to say that, while these cookies certainly made a statement with their sheer size and appearance, they were lacking in the taste department. I think they could have used a little bit more sugar, and certainly some more salt.
I still thoroughly enjoyed them, though. This pan makes for the perfect size “giant cookies.” They are not so overwhelmingly large that they can’t be consumed by one person.
I think my next venture with the pan will be with my regular chocolate chip cookie recipe. My mouth is watering already, and I’m just thinking about it.