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Mini Cookie Collection

  • 90minutes
  • 35calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B12, H, D, E
MineralsZinc, Copper, Fluorine, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 pouch (1 lb 1 1/2 oz) Betty Crocker® chocolate chip, peanut butter or sugar cookie mix

  2. Egg, butter, vegetable oil or water as package directs

  3. Sugar, if needed

  4. Cinnamon, if needed

  5. 108 (about 1 cup) miniature semisweet or milk chocolate candy drops for baking (from 10-oz bag), if needed

Instructions Jump to Ingredients ↑

  1. Heat oven to 350°F. Make pouch of cookie mix as directed on package.

  2. Shape dough as directed for each kind of cookie, below.

  3. Bake 8 to 10 minutes or until edges are light golden brown.

  4. Mini Chocolate Chippers: Make chocolate chip cookie mix as directed. Drop dough by rounded 1/2 teaspoonfuls 1 inch apart on ungreased cookie sheet. Bake as directed, above. Cool 1 minute before removing from cookie sheet.

  5. Mini Peanut Blossom Cookies: Make peanut butter cookie mix as directed. Shape dough into 1/2-inch balls; roll in sugar. Place balls 1 inch apart on ungreased cookie sheet. Bake as directed, above. Immediately press miniature chocolate candy drop in top of each cookie. Cool 1 minute before removing from cookie sheet.

  6. Snicker-Do-Littles: Make sugar cookie mix as directed. Shape dough into 1/2-inch balls. Mix 3 tablespoons sugar and 1 teaspoon cinnamon. Roll dough balls in sugar mixture. Place on ungreased cookie sheet. Bake as directed, above. Cool 1 minute before removing from cookie sheet.

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