Best 4 Mini Chip Butter Crisps Recipes
Calling all cookie lovers! Get ready to embark on a delightful journey with our irresistible mini chip butter crisps. These bite-sized treats are a symphony of flavors and textures, featuring a crispy, golden crust that shatters upon the first bite, revealing a soft, chewy interior studded with rich chocolate chips. Each morsel delivers a perfect balance of sweetness and a hint of saltiness, leaving you craving more.
In this comprehensive guide, we'll take you through three enticing variations of mini chip butter crisps: a classic version with semisweet chocolate chips, a white chocolate chip delight, and a peanut butter chocolate chip sensation. Whether you prefer the timeless taste of semisweet chocolate, the creamy sweetness of white chocolate, or the irresistible combination of peanut butter and chocolate, we have a recipe that will tantalize your taste buds.
CHOCOLATE CHIP BUTTER COOKIES
At the downtown Chicago law firm where I work, we often bring in goodies for special occasions. When co-workers hear I've baked these melt-in-your-mouth cookies, they make a special trip to my floor to sample them. Best of all, these crisp, buttery treats can be made in no time. -Janis Gruca, Mokena, Illinois
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 4 dozen.
Number Of Ingredients 6
Steps:
- Melt butter in a microwave; stir in vanilla. Cool completely. In a large bowl, combine flour and confectioners' sugar; stir in butter mixture and chocolate chips (mixture will be crumbly). , Shape into 1-in. balls. Place 2 in. apart on ungreased baking sheets; flatten slightly. Bake at 375° for 12 minutes or until edges begin to brown. Cool on wire racks. Dip or drizzle with chocolate if desired.
Nutrition Facts : Calories 158 calories, Fat 10g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 78mg sodium, Carbohydrate 17g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
MINI CHIP BUTTER CRISPS
If you like your cookies crispy, these are the ones, so buttery and good....delicious to dip in your coffee.
Provided by Kittencalrecipezazz
Categories Dessert
Time 20m
Yield 50 cookies (approx)
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees.
- In a medium bowl, combine flour and salt.
- In a large mixing bowl, cream butter until light and fluffy.
- Gradually beat in sugar and vanilla.
- Gradually add the dry ingredients and blend until smooth.
- Stir in chocolate chips.
- Shape dough into 1 inch balls.
- Place 12 at a time, on an ungreased baking sheet.
- Flatten out to circles about 2 inches in diameter with the bottom of a glass dipped in flour.
- Bake 10 minutes, or until desired crispness.
- Remove from baking sheets, let cool on wire racks.
MINI CHIP BUTTER COOKIES (EGGLESS)
Theese are really good. They freeze very well. They have NO EGGS so are good for those with allergys.
Provided by luvthezaar
Categories Dessert
Time 24m
Yield 30-40 cookies
Number Of Ingredients 6
Steps:
- Sift together flour and salt.
- Cream butter, gradually beat in sugar and vanilla.
- Add dry ingredients a little at a time; blend until smooth.
- Add chocolate chips.
- Form dough into 1" balls ;place on cookie sheet and flatten in to 2" rounds with bottom of glass dipped in flour.
- Bake at 325 for 9-11 minutes. (just browned on edges).
Nutrition Facts : Calories 159.7, Fat 10.4, SaturatedFat 6.4, Cholesterol 20.3, Sodium 94.4, Carbohydrate 16.6, Fiber 0.8, Sugar 8.7, Protein 1.4
HAZELNUT-BUTTER COOKIES WITH MINI CHOCOLATE CHIPS
Steps:
- Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Beat in flour mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before shaping.)
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls. Arrange 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Let cool on sheets on racks 5 minutes. Transfer cookies to racks and cool. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)
Tips and Conclusion
Tips:
- Use fresh ingredients: Fresh butter, chocolate chips, and vanilla extract will give your Mini Chip Butter Crisps the best flavor.
- Don't overmix the dough: Overmixing the dough will make the cookies tough. Mix just until the ingredients are combined.
- Chill the dough before baking: Chilling the dough will help the cookies hold their shape and prevent them from spreading too much in the oven.
- Use a cookie scoop to drop the dough onto the baking sheet: This will help ensure that the cookies are all the same size and shape.
- Bake the cookies until they are golden brown: The cookies should be golden brown around the edges and slightly soft in the center when they are done.
- Let the cookies cool completely before serving: The cookies will be easier to handle and will taste better once they have cooled completely.
Conclusion:
Mini Chip Butter Crisps are a delicious and easy-to-make treat that everyone will love. They are perfect for any occasion, from a casual get-together to a special holiday party. So next time you are looking for a sweet and satisfying snack, give Mini Chip Butter Crisps a try. You won't be disappointed!
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