Mini Cookie Recipe
Choice of Chocolate Chip, Snicker – doodle or peanut butter.
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Ingredients
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Chocolate Chip Mini Cookies
Snickerdoodle Mini Cookies
Peanut Butter Mini Cookies
Method
Chocolate Chip Mini Cookies
- 1
Prep
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats. Position oven racks in the middle.
- 2
Dry ingredients
In a medium bowl, whisk together 2 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
- 3
Cream butter and sugars
In a large bowl or stand mixer fitted with the paddle, cream 1/2 cup softened unsalted butter, 1/2 cup granulated sugar and 1/2 cup packed light brown sugar on medium speed until light and fluffy, about 2–3 minutes.
- 4
- 5
Combine and add chips
Gradually add the dry ingredients to the wet mixture on low speed until just combined. Fold in 1 cup mini semisweet chocolate chips with a spatula.
- 6
Portion mini cookies
Using a small cookie scoop or teaspoon, scoop dough into 3/4-teaspoon to 1-teaspoon portions (about 10–12 per 2 tablespoons of dough) and place them 1 inch apart on prepared baking sheets. For uniformly round minis, roll slightly between palms.
- 7
Bake
Bake one sheet at a time in the preheated oven for 7–9 minutes, or until edges are set and centers are just beginning to color. Rotate pan halfway through if your oven cooks unevenly.
- 8
Cool
Allow cookies to cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Snickerdoodle Mini Cookies
- 9
Prep
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. In a small bowl, combine 1/4 cup granulated sugar and 1/4 cup (or 1–2 tsp) ground cinnamon for rolling.
- 10
- 11
Cream butter and sugar
Cream 1/2 cup softened unsalted butter with 3/4 cup granulated sugar in a large bowl or stand mixer until light and fluffy, about 2–3 minutes.
- 12
Add egg and vanilla
Beat in 1 large egg and 1 tsp vanilla extract until combined.
- 13
Combine
Mix in dry ingredients on low speed until just combined and a soft dough forms.
- 14
Portion and roll
Portion dough into small 3/4–1 teaspoon balls. Roll each ball in the prepared cinnamon-sugar mixture to coat thoroughly and place onto prepared baking sheets 1 inch apart.
- 15
Bake
Bake in the preheated oven for 7–9 minutes, until edges are set but centers remain soft. Minis will puff slightly.
- 16
Cool
Let cookies cool on the sheet for 2–3 minutes, then transfer to a wire rack to cool completely.
Peanut Butter Mini Cookies
- 17
Prep
Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
- 18
Dry ingredients
In a bowl, whisk together 1.5 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
- 19
Cream fats and sugars
In a large bowl or stand mixer, cream 1/4 cup softened unsalted butter, 1 cup creamy peanut butter, 1/2 cup granulated sugar and 1/4 cup packed light brown sugar until smooth and slightly fluffy, about 2 minutes.
- 20
Add egg and vanilla
Beat in 1 large egg and 1 tsp vanilla extract until combined.
- 21
Combine
Mix in the dry ingredients on low speed until just combined and a soft dough forms. If dough is too sticky, chill 10–15 minutes.
- 22
Portion and shape
Portion dough into 3/4–1 teaspoon balls and place on prepared baking sheets 1 inch apart. For a classic look, gently press each ball with a fork in a crisscross pattern.
- 23
Bake
Bake 7–9 minutes in the preheated oven, until edges are set but centers are soft. Do not overbake—mini cookies set quickly.
- 24
Cool
Cool on the baking sheet for 2–3 minutes, then transfer to a wire rack to cool completely.