Chocolate Cookie Muffins

These muffins are really good and last several days without getting stale. I think they're even better the second day.

• Ready In: 38 mins
• Serves: 12
• Yields: 12 muffins

Ingredients

• Muffins

• 1 3⁄4 cups flour
• 1⁄4 cup sugar
• 3  teaspoons baking powder
• 1⁄3 cup butter
• 1  egg
• 1  cup milk
• 16  cream-filled sandwich  cookies, coarsely chopped

• Topping

• 3  tablespoons flour
• 3  tablespoons sugar
• 5  cream-filled sandwich  cookies, finely crushed
• 2  tablespoons butter, cold

• Glaze

• 1  cup  vanilla chip
• 1  tablespoon shortening

Directions

1. Combine 1 3/4 cups flour, 1/4 cup sugar, and baking powder in a large bowl.
2. Cut in 1/3 cup butter until mixture resembles coarse crumbs.
3. Beat egg and milk and stir into dry ingredients just until moistened -- do not overmix!
4. Fold in coarsely chopped cookies.
5. Fill greased muffin cups 2/3 full.
6. For topping, combine the flour, sugar, and crushed cookies.
7. Cut in the butter until crumbly.
8. Sprinkle about 1 tablespoon of topping over each muffin.
9. Bake at 400 degrees for 16-18 minutes or until muffins test done.
10. Cool for 5 minutes before removing from the pan to a wire rack.
11. Melt vanilla chips and shortening in a heavy saucepan over low heat until smooth.
12. Drizzle over cooled muffins.