Mini Peanut Butter Chocolate Chip Cookies
Mini Peanut Butter Chocolate Chip Cookies are mini versions of your favorite treat. Soft, chewy with a little bit of crunch and mini chocolate chips make these the perfect dessert.
Servings 50 cookies
Ingredients
- 1¼ cup firmly packed brown sugar
- ¾ cup creamy peanut butter
- ½ cup shortening
- 3 tbsp milk
- 1 tbsp vanilla extract
- 1 large egg for crisp cookies- omit the egg
- 1¾ cup all-purpose flour
- ¾ tsp baking soda
- ¾ tsp salt
- ⅓ cup mini chocolate chips
Instructions
- Heat the oven to 375 degrees.
- In mixer bowl with the paddle attachment, add combine the brown sugar, peanut butter, shortening, milk & vanilla. Beat until well combined.
- Add the egg - beat until just blended.
- Add in flour, baking soda & salt. Beat until just blended.
- Fold in the mini chocolate chips.
- Take small 1 teaspoon size sections & roll into balls & place on ungreased cookie sheet.
- Press flat with your fingers. You should be able to fit close to 25-30 mini cookies on your cookie sheet & they should be no larger than 1 inch in diameter. Preferably a bit smaller as they will spread a little when baking.
- Bake 8 minutes and remove. Allow the cookies to cool 1-2 minutes on the baking sheet before transferring to wire rack to finish cooling.
- Store in an airtight container for up to 4 days.