Ella Walter
Baking cookies in a cupcake pan or muffin tin is a great way to ensure your cookies are uniformly round and do not spread into each other. The technique works for almost any type of cookie dough and yields soft, chewy cookies with crispy edges. The high walls of the cupcake pan also mean that the sides of the cookies brown completely, giving them a buttery, caramelized flavour.
| Characteristics | Values |
|---|---|
| Type of cookies | Chocolate chip, caramel crunch-chocolate chunklet, shortbread, or any other type of cookie dough |
| Texture | Crispy, chewy, soft, crunchy, moist, cakey, crumbly |
| Shape | Round, chubby, tall, uniformly round, muffin/cupcake-shaped |
| Benefits | Cookies won't melt together, easier to ship, perfect for stacking and gift-giving |
| Baking equipment | Muffin tin, parchment paper or silicone cupcake liners, baking spray with flour, medium cookie scoop, toothpick |
| Baking time | 7-11 minutes, or until the edges are golden brown; bake time may need to be adjusted depending on the thickness of the dough |
| Cooling time | 5 minutes in the muffin tin, then finish cooling on a wire rack |
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What You'll Learn
Baking cookies in a cupcake pan yields softer, chewier results
The all-around heat of each buttered cupcake pan well means that the bottoms and sides of the cookies brown completely, giving a buttery, caramelized flavour. The high walls of the pan also ensure that your cookies have no room to spread, so they come out tall, chubby, and uniformly round. This makes them perfect for stacking and gift-giving.
To bake cookies in a cupcake pan, simply grease the pan with butter, shortening, or a baking spray with flour. Then, fill each cup with around 0.5 inches of cookie dough and bake as usual. Depending on the thickness of your dough, you may need to bake your cookies for slightly longer than the recipe states—you can test if they're done by poking a toothpick into the centre of the cookie. If the toothpick comes out clean, your cookies are ready!
If you're looking for a soft and chewy chocolate chip cookie with a buttery, caramelized flavour and a perfectly round shape, then baking your cookies in a cupcake pan is the way to go.
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Grease the pan with butter or use muffin tin liners
Greasing the pan with butter or using muffin tin liners is an essential step when making cookies in a cupcake pan. This step ensures that the cookies don't stick to the pan and makes for easy removal once they are baked.
There are a few different options for greasing the pan. One popular option is to use butter, as it adds a nice flavour to the cookies and is readily available. You can also use shortening, which will give a similar result. Another option is to use a baking spray with flour, which will grease and flour the pan in one easy step. This is a convenient option if you don't want to use butter or shortening. Additionally, you can use parchment paper or silicone cupcake liners to line the pan, which will make it even easier to remove the cookies once they are baked.
When greasing the pan with butter or shortening, it is important to use enough to thoroughly coat the bottom and sides of each cup. This will ensure that the cookies don't stick and will also help to create a barrier between the dough and the pan, resulting in a more uniform bake. It is also important to note that if you are using a thicker cookie dough, you may need to increase the baking time to ensure that the centre of the cookies is fully cooked.
Using muffin tin liners is a convenient option if you don't want to grease the pan directly. Parchment paper liners are a popular choice as they are non-stick and make it easy to remove the cookies once they are baked. Silicone cupcake liners can also be used, although it is not as common and the results may vary. It is important to note that if you are using liners, you may need to adjust the bake time as the liners can affect how quickly the heat is transferred to the dough.
Overall, greasing the pan with butter or using muffin tin liners is an important step when making cookies in a cupcake pan. It ensures that the cookies don't stick and makes for easy removal, resulting in perfectly baked and shaped cookies.
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Fill each cup halfway with cookie dough
Filling each cup halfway with cookie dough is an important step in making cookies in a cupcake pan. This ensures that the cookies will have enough room to rise and bake evenly. Depending on the size of your cupcake pan, you may need to adjust the amount of dough you use. For a standard-sized cupcake pan, use a medium cookie scoop or a tablespoon to scoop about 0.5 inches (1.27 cm) of dough into each cup. This should be enough to cover the bottom of each cup.
If you are using a mini muffin pan, a #60 mini cookie scoop or a teaspoon can be used to fill each cup with around 2 teaspoons of dough. It is important not to overfill the cups, as this can affect the shape and texture of your cookies. Leave some space for the dough to rise, and remember that it needs room to spread out as well.
Once you have filled each cup with the appropriate amount of dough, you can proceed with baking according to your recipe's instructions. Keep in mind that due to the thickness of the dough in the cups, you may need to increase the baking time by a few minutes. The cookies are ready when the edges are golden brown and the centers are still slightly soft.
Baking cookies in a cupcake pan is a unique way to achieve a soft, chewy texture with crispy edges. The shape of the pan allows for even baking and prevents the cookies from melting together. This method is perfect for creating uniformly round cookies that stack neatly and fit into cookie boxes or Pringles cans for gift-giving.
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Bake for 7-11 minutes, or until the edges are golden brown
Baking cookies in a cupcake pan is a great way to ensure even cooking and browning. The all-around heat of each buttered muffin tin well means that the bottoms and sides of the cookies brown completely, giving a consistent golden-brown finish.
When baking cookies in a cupcake pan, the high walls of the tin mean that you will get dark golden-brown edges with a crunch and crumbly or chewy centres. The thickness of your dough will determine how long you bake your cookies for. As a guide, the cookies should bake for around 7-11 minutes, or until the edges are golden brown. The cookies will continue to cook as they cool, so it is important to remove them from the oven when the edges are just starting to brown.
To test if your cookies are done, you can poke a toothpick into the centre of one of them. If the toothpick comes out clean, then the cookies are ready. If it comes out with clumps of dough, they need a little longer. It is important not to overbake cookie bites, as this will affect their soft and chewy texture.
Once your cookies are baked, let them cool in the tin for around 5 minutes, then transfer them to a wire rack to finish cooling.
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Let the cookies cool before removing them from the pan
Baking cookies in a cupcake pan or muffin tin is an easy way to achieve a soft, moist, and slightly cakey texture. The high walls of the pan ensure that the cookies have a crispy exterior and a buttery, crumbly, or chewy centre.
When baking cookies in a cupcake pan, it is important to let the cookies cool before removing them from the pan. This is because the cookies will continue to cook and firm up as they cool. If you try to remove the cookies from the pan while they are still hot, they may fall apart or stick to the pan.
The time required for cooling will depend on the recipe and the size of the cookies. For most recipes, it is recommended to let the cookies cool in the pan for about 5 minutes before transferring them to a wire rack to finish cooling. During this initial cooling phase, the cookies will continue to cook and firm up, and you may even notice them sink a bit in the middle—this is normal and will result in a soft and chewy centre.
Once the cookies have cooled completely, they can be removed from the pan. If the pan was greased properly before baking, the cookies should slide out easily. You can also use parchment or silicone baking liners to line the pan, making it even easier to remove the cookies once they have cooled.
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Frequently asked questions
Yes, you can make cookies in a cupcake pan. They will be soft, moist, and a little cakey, with crispy edges.
Grease the pan with butter, shortening, or baking spray. Fill each cup with around 0.5 inches of cookie dough, and bake as usual. You may need to adjust the bake time, as the cookies might take a little longer to cook.
You can use almost any type of cookie dough. However, if you want soft and chewy chocolate chip cookies, you can try this recipe:
- Whisk melted butter, salt, and baking soda together.
- Add brown sugar and granulated sugar and mix well.
- Whisk in an egg and vanilla until combined.
- Add the flour, and fold it into the wet ingredients.
- When just a few streaks of flour remain, add the chocolate chips and mix until combined.
The cookies are done when the edges are golden brown. You can also test them by poking a toothpick into the center of one of them. If the toothpick comes out clean, they are done. If it comes out with clumps of dough, they need to bake a little longer.
