Mini M&M Chocolate Chip Cookies

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

I love tiny cookies.  They’re just so much fun.

And I had a bunch of mini M&Ms left over from our Rice Krispies Christmas Trees, so I decided to bake with them, instead of just devouring the bag in a single sitting.

Thus was born:  Mini M&M Chocolate Chip Cookies.

Because the mini M&Ms weren’t enough:  I really felt we could use some mini chocolate chips, too.  :)

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

It’s a pretty basic chocolate chip cookie recipe, and a variation of the one I normally make.

One difference is that I usually make chocolate chip cookies with dark brown sugar.

But we were out.

So I used light brown – which is fine.  It’s just not quite as dark in color or as sweet.

But still good.

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

Doesn’t that look amazing??

I mean – the colors – the ooey gooey-ness!!

*drooling now*

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

To make the cookies miniature, just scoop the dough out with teaspoons, not quite filling them up all the way.

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

If you prefer, you could also make giant cookies, but I liked the way they look small.

Besides, I added these to some Christmas cookie platters, so small was convenient.

And cute.  Did I mention cute??

Mini M&M Chocolate Chip Cookies at RoamingRosie.com

Mini M&M Chocolate Chip Cookies

Ingredients:

1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla extract
1 large egg
1 cup miniature chocolate chips
1 cup miniature M&M candies

Preheat oven to 350°F (180°C).

Combine flour, baking soda, and salt in a small bowl.

Either with a mixer or by hand, blend softened butter, granulated sugar, brown sugar, and vanilla until creamy. Add egg, beating well until combined. Gradually beat in the flour mixture. Stir in the chocolate chips and M&Ms.

Drop about a half-teaspoon to a teaspoonful of dough onto ungreased baking pans. Bake for 9 to 11 minutes, or until edges are just beginning to brown.

Cool on wire racks. Store covered.

Makes about 5 dozen.

[Note: you can use either light or dark brown sugar for this recipe. I used light brown sugar here, which has a milder flavor. If you use dark brown, the cookies will be a little darker in color, as well as a little sweeter.]

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And click here for the free printable PDF version:  Mini M&M Chocolate Chip Cookies

Enjoy!

Roaming Rosie Signature

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Mini Soft Iced Gingerbread Cookies

Mini Iced Gingerbread Cookies

So my daughter came home from school with one of those individually wrapped, soft, iced gingerbread men cookies that had red and green sprinkles on it.

I love those things.

And I suddenly realized I hadn’t made gingerbread cookies in years.  Seriously:  years.

So I tweaked an old recipe, rolled out the dough thickly, and dipped them in some royal icing that got a touch of sugar sprinkles.

Uh… YUM.

And I made them miniature.  I did this mostly because I was looking for an excuse to use the miniature cookie cutters I bought on clearance last year, but it turned out to be a wonderful idea.

Bite-sized deliciousness.

Mini Iced Gingerbread Cookies

Look at all the spices and all that sweetness!

You can just tell they’re going to be awesome.

Mini Iced Gingerbread Cookies

It’s a soft dough.

This means it needs to go in the fridge for at least 2 hours before you roll it out.

And you’ll need to sprinkle lots of flour over the counter before you roll it out, and flour the rolling pin, and probably add a little more as you’re rolling.

But that’s okay:  there isn’t that much flour in the recipe itself, so using the extra flour to roll it all out without sticking makes it just the right consistency.

Mini Iced Gingerbread Cookies

And you really need to roll them out quite thickly to get that pillowy softness in the finished cookie.

Nearly a half-inch.  At least a quarter inch.  At minimum.

Mini Iced Gingerbread Cookies

Once the cookies are cooled, just dip them in the royal icing.

Use a fork to stir the icing in between dipping the cookies, and also to scrape excess icing off of the cookies just after dipping them.  You don’t need to scrape the fork directly across the surface of the cookie – just close to it.  If there’s too much icing, it’ll ooze all of the edges and make a mess.

A thin coating is really all you need.  And it spreads as it sits.

Mini Iced Gingerbread Cookies

Be sure to add the sprinkles before the icing starts to harden.

I usually dip about 3 or 4 cookies before sprinkling them.

To make my red and green sprinkles, I simply mixed some red and some green sugar sprinkles together in a small bowl ahead of time.

Mini Iced Gingerbread Cookies

Don’t they look yummy?

I could seriously have eaten all of the cookies by myself.

Luckily, I had help.  :)

But the recipe makes a ton.  Like 12 dozen miniature {1-inch} cookies.  Enough to feed an army.  Or 2 or 3 over-stressed moms.

Either way – seriously worth a try.

Mini Iced Gingerbread Cookies

Mini Iced Gingerbread Cookies

Ingredients:
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup (1 stick) butter, softened
3/4 cup dark brown sugar
1 large egg
1/2 cup molasses
2 teaspoons vanilla extract

Icing:
2 cups confectionery sugar
1 1/2 tablespoons meringue powder
1 teaspoon vanilla extract
3 to 4 tablespoons water
Red and green sugar sprinkles

Whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well combined. In a large bowl, beat butter, brown sugar, and egg with a mixer until creamy. Add the molasses and vanilla and mix until well blended. Gradually add the flour mixture, switching to mixing by hand. Divide dough in half, wrap each half in plastic wrap, and refrigerate for at least 2 hours.

Preheat oven to 350°F (180°C). Line baking sheets with parchment paper. Generously sprinkle flour over prep space, including the rolling pin. Remove one portion of dough from refrigerator and roll it out to about 1/2-inch thickness, using extra flour if necessary to avoid sticking.

Use mini cookie cutters (or regular sized cutters, if desired) to cut shapes from dough. Place on cookie sheets and bake for 8 to 10 minutes. Let cookies sit on baking sheets for 2 minutes, then remove to wire racks to cool completely.

Mix together the powdered sugar, meringue powder, and vanilla extract. Add water, one tablespoon at a time, until you reach a consistency where a thick line of icing slowly and smoothly drips off of the fork when lifted from the bowl. Dip cookies into icing, wiping off excess with fork while cookie is still upside down over bowl. Immediately sprinkle with a mixture of red and green sugar sprinkles.

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For the free printable PDF version of the recipe, click here:  Mini Iced Gingerbread Cookies

Enjoy!

Roaming Rosie Signature

Elf-Sized Chocolate Chip Confetti Cookies

Elf Sized Chocolate Chip Confetti Cookies

Actually, all I had intended to do was make mini chocolate chip cookies… until my daughter said, “I want to put sprinkles on them!”

Whoa.

How did I ever come up with creative ideas before I had a 3-year-old to guide me???

Seriously.

Elf Sized Chocolate Chip Confetti Cookies

Anyway, as you can see from the batter, we actually poured the sprinkles right into the mix so they would be spread throughout the miniature cookies.

Elf Sized Chocolate Chip Confetti Cookies

And when we scooped them onto the cookie trays to bake, we made them smaller than normal, about a half of a teaspoon each.

Perfect for elf-sized hands.  :)

Elf Sized Chocolate Chip Confetti Cookies

Elf-Sized Chocolate Chip Confetti Cookies

Ingredients:
1 1/8 cup all purpose flour
1/2 tsp. baking soda
1/2 tsp. salt
1/2 cup (1 stick) butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 tsp. vanilla extract
1 large egg
1 cup mini semi-sweet chocolate morsels
1 cup rainbow sprinkles

Preheat oven to 375F.  Combine flour, baking soda and salt in a small bowl.

Beat butter, granulated sugar, brown sugar, and vanilla extract in a large bowl, with a mixer or by hand.  Add egg.

Gradually blend in flour mixture.  Stir in chocolate chips and sprinkles.

Drop a half teaspoon of batter onto baking sheets.  Bake for 8 to 10 minutes, or until lightly browned.

Cool on wire racks.  Store covered.

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Click to PRINT the free PDF of the recipe:  Elf Sized Chocolate Chip Confetti Cookies

And, of course, don’t forget to share some cookies with your elf.

Merry Christmas!  :)