Mini Muffin Tin Chocolate Chip Cookies Recipes

MINI-MUFFIN TIN CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 375 degrees. Use PAM Baking Spray to inside of the mini-muffin pan.
• 2. In a medium size bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• 3. With an electric mixer, beat white sugar, brown sugar, and butter together until creamy, about 5 minutes. Add eggs one at a time, beating slightly after each addition. Add vanilla extract and beat again for a couple seconds.
• 4. Add flour mixture slowly until mixed. Then stir in semi-sweet mint chocolate chips.
• 5. Chill dough in mixing bowl for about 20 minutes before forming into small balls (about 1-inch). Now place in mini-muffin tin and add 2 to 4 mini chips or pecan nut on top and press slightly to fit pan.
• 6. Bake 7 to 8 minutes or until done (edges start to brown). Remove from oven and cool in mini-muffin tin for 10 minutes. You may need to use a small knife or thin spatula to remove cookies from pan.
• 7. TIP: If using this recipe to bake regular cookies on a cookie sheet, increase time: 9 to 11 minutes.

CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly spray 48 miniature muffin cups.
• Mix flour, white sugar, brown sugar, baking powder, and salt together in a bowl.
• Lightly beat egg in a separate bowl; stir in milk, vegetable oil, and vanilla extract. Mix liquid mixture into flour mixture until incorporated. Fold in chocolate chips. Fill muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 10 to 11 minutes. Cool for 1 minute before transferring muffins to a wire rack.

MINI CHOCOLATE CHIP MUFFINS

Steps:

• Preheat oven to 375 degrees F. Line mini muffin tins with paper cups. In a mixer with a whip attachment, mix together the peanut butter, egg, and sugars until smooth. Add milk in 3 additions, mixing well each time. Stir the flour, baking powder, and salt together and add to the peanut butter mixture. Mix on low just until the flour disappears. Stir in the chocolate chips. Spoon into muffin cups filling 3/4 full (a small ice cream scoop works well for this) and bake until puffed up and firm on top, about 10 to 15 minutes. Cool in the pan.
• Some people have allergies to peanuts, and if serving to guests, please make them aware of the inclusion of this peanut product.