Mini Muffin Tin Chocolate Chip Cookies Food

CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Lightly spray 48 miniature muffin cups.
• Mix flour, white sugar, brown sugar, baking powder, and salt together in a bowl.
• Lightly beat egg in a separate bowl; stir in milk, vegetable oil, and vanilla extract. Mix liquid mixture into flour mixture until incorporated. Fold in chocolate chips. Fill muffin cups 3/4 full with batter.
• Bake in the preheated oven until a toothpick inserted in a muffin comes out clean, 10 to 11 minutes. Cool for 1 minute before transferring muffins to a wire rack.

PEANUT BUTTER CHOCOLATE CHIP MINI MUFFINS

Steps:

• Preheat oven to 350º.
• Lightly butter 24 1 3/4-by-3/4-inch (1 ounce) miniature muffin cups.
• I just spray with non-stick spray.
• Stir together flour, brown sugar, baking powder and salt in a large bowl.
• In another bowl, stir together milk, peanut butter, oil, egg and vanilla extract until blended.
• Make a well in the center of the dry ingredients.
• Add liquid ingredients and stir just to combine.
• Add the mini chocolate chips (I've also used the regular sized ones).
• Spoon batter into prepared muffin cups.
• Bake 15 to 20 minutes, or until a toothpick inserted into middle of muffin comes out clean.
• Place muffin tin on wire rack and cool for five minutes before removing muffins.
• Serve warm or cool completely and store in an airtight container at room temperature.

CHOCOLATE CHIP MINI-MUFFINS

Steps:

• In a large bowl, cream sugar and shortening until fluffy. Add egg, milk and vanilla; mix well. Combine dry ingredients. Gradually add to creamed mixture; mix well. Fold in chocolate chips.
• Spoon about 1 tablespoon batter into each greased mini muffin cup.
• Bake at 375º for 10-13 minutes or until muffins test done by inserting a toothpick in center of muffin.
• Cool in pan about 10 minutes before removing.

MINI-MUFFIN TIN CHOCOLATE CHIP COOKIES

Steps:

• 1. Preheat oven to 375 degrees. Use PAM Baking Spray to inside of the mini-muffin pan.
• 2. In a medium size bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• 3. With an electric mixer, beat white sugar, brown sugar, and butter together until creamy, about 5 minutes. Add eggs one at a time, beating slightly after each addition. Add vanilla extract and beat again for a couple seconds.
• 4. Add flour mixture slowly until mixed. Then stir in semi-sweet mint chocolate chips.
• 5. Chill dough in mixing bowl for about 20 minutes before forming into small balls (about 1-inch). Now place in mini-muffin tin and add 2 to 4 mini chips or pecan nut on top and press slightly to fit pan.
• 6. Bake 7 to 8 minutes or until done (edges start to brown). Remove from oven and cool in mini-muffin tin for 10 minutes. You may need to use a small knife or thin spatula to remove cookies from pan.
• 7. TIP: If using this recipe to bake regular cookies on a cookie sheet, increase time: 9 to 11 minutes.

SMALL BATCH OF CHEWY MINI MUFFIN-COOKIES

Steps:

• Preheat your oven to 350°F.
• Mix in a bowl butter, sugar, vanilla and water until blended.
• Stir in flour and salt until well blended.
• Stir in cinnamon, or any other flavorings, maybe some M&M's, chocolate chips, almond extract, nuts etc.
• Spray a mini muffin tin with butter flavored cooking spray, drop batter into molds.
• Bake in oven for 14 minutes, this is what I did and I got chewy centers. If you want harder, perhaps cook for an additional 3-5 minutes.
• Set on wire rack and carefully take mini muffins out using a butter knife and transfer to serving plate.
• This made 11 out of the 12 mini muffin molds for me!