Mini Chip Butter Crisps Recipes

PEANUT BUTTER MINI CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375°.
• In a mixing bowl with electric mixer at low speed, beat water, flour, sugar, butter, peanut butter, eggs, baking soda, salt, and vanilla until just blended.
• Increase mixer speed to medium and beat for about 2 minutes, scraping sides of bowl from time to time. Stir in the mini chocolate chips.
• Drop batter by heaping teaspoonfuls about 2 inches apart on large baking sheets. Bake 12 to 15 minutes, or until golden brown.
• Remove to wire racks to cool. Store in tightly covered container for up to 3 weeks, or freeze in batches.

MINI CHIP BUTTER COOKIES (EGGLESS)

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).

MINI CHIP BUTTER CRISPS

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.