Best Small Batch Of Chewy Mini Muffin Cookies Recipes

SMALL-BATCH M&M COOKIES

Steps:

• Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone baking mat.
• In a small bowl, whisk together (properly measured) flour, baking soda, and salt.
• In a medium bowl, whisk together cooled butter, brown sugar, and granulated sugar until well-combined. Add vanilla and egg yolk and whisk until smooth.
• Stir in flour mixture until just combined. Fold in M&Ms. Drop six rounded spoonfuls onto your prepared baking sheet (for perfectly round cookies, roll into balls) and bake for 9 to 12 minutes, until cookies look set.
• Allow cookies to cool on the baking sheet until cool enough to handle before transfering to a cooling rack. Enjoy!

17 BEST MINI MUFFINS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a mini muffin recipe in 30 minutes or less!

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 BLUEBERRY MUFFINS

Steps:

• In a medium bowl, whisk together the flour, baking powder and salt.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and 1/2 cup sugar on medium-high until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl. Add the egg and vanilla, then mix on low speed until fully incorporated, about 1 minute.
• With the mixer on low, add the dry ingredients in 3 additions, alternating with the milk. Mix until just combined, scrape down the sides of the bowl, then mix for 30 seconds more. Scrape down the sides of the bowl.
• Using clean hands, mash 3/4 cup blueberries while adding them to the batter. Beat on low speed until they are just incorporated. Add the remaining berries, mixing until incorporated.
• At this point, the muffin batter can be covered and allowed to rest at room temperature for up to 1 hour. If not resting the batter, heat the oven to 400 degrees.
• Generously spray the corner 4 cavities of a muffin pan (preferably nonstick) with nonstick cooking spray. (Make sure to spray around the top edges of those cavities, too, since the tops spread.) Evenly divide the batter across the prepared cavities. (They will appear very full.) Sprinkle each muffin with 1 teaspoon granulated sugar.
• Bake the muffins until the tops are domed and golden brown at the edges and a skewer inserted into the center comes out with a few moist crumbs, 22 to 24 minutes.
• When the muffins come out of the oven, immediately run a small offset spatula very gently under the edges of the muffin top, being careful not to separate it from the bottom. Allow the muffins to cool completely, about 1 hour, before unmolding the muffins by placing a wire rack or platter on top of the muffins, holding the muffin tin and rack together, and flipping it over. Store the muffins in an airtight container at room temperature for up to 2 days.

SMALL-BATCH MALTED MILK-CHOCOLATE CHIP COOKIES

Steps:

• Heat oven to 375°F. In small bowl, mix flour, malted milk powder, baking soda and salt; set aside.
• In medium bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.
• Beat in egg yolk and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in milk chocolate chips.
• Onto large ungreased cookie sheet, drop 12 rounded tablespoonfuls 2 inches apart.
• Bake 8 to 10 minutes or until light brown (centers will be soft). Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered in airtight container at room temperature.

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!