I have had a few people ask me about the recipes I used for the cookie collections in my Baby Cookie Tins. The truth is I’m a terrible baker and most certainly did not come up with these recipes on my own. I’m not even going to try to pretend like I did. I credit the great Betty Crocker for making my cookie tins possible. I did modify the original recipes a little because I decided I wanted to omit the snicker doodles and add sugar cookies & peanut butter cookies. So here it is...everything you need to make your very own baby cookie collections!
MINI COOKIE COLLECTION RECIPES | AS USED IN MY BABY COOKIE TINS
|4" Round Tins | 25 CPT (ha cookies per tin...I crack myself up!)|
1 pouch (1 lb, 1.5 oz) chocolate chip, peanut butter or sugar cookie mix
Egg, butter, vegetable oil or water as package directs
Sugar, for peanut butter cookies
Sprinkles, for sugar cookies
Cocktail fork, for stamping peanut butter cookies
108 (about 1 cup) miniature semisweet or milk chocolate chips for baking
(from 10-oz bag), for peanut butter blossoms
1 Heat oven to 350F. Make pouch of cookie mix as directed on package.
2 Shape dough as directed for each kind of cookie below.
3 Bake 8 to 10 minutes or until edges are light golden brown.
Mini Chocolate Chip Cookies: Make chocolate chip cookie mix as directed. Drop dough by rounded 1/2 teaspoonfuls 1 inch apart on ungreased cookie sheet. Bake as directed, above. Cool 1 minute before removing from cookie sheet.
Mini Peanut Blossom Cookies: Make peanut butter cookie mix as directed. Shape dough into 1/2-inch balls; roll in sugar. Place balls 1 inch apart on ungreased cookie sheet. Bake as directed, above. Immediately press miniature chocolate candy drop in top of each cookie. Cool 1 minute before removing from cookie sheet.
Mini Peanut Butter Cookies: Make peanut butter cookie mix as directed. Shape dough into 1/2 inch balls; roll in sugar. Place balls 1 inch apart on ungreased cookie sheet. Take a cocktail size fork and stamp the cookie in both directions to achieve the traditional peanut butter cookie look.
Mini Sugar Cookies: Make sugar cookie mix as directed. Shape dough into 1/2 inch balls; place balls 1 inch apart on ungreased cookie sheet. Press your desired amount of sprinkles into the tops of the balls so they stay put. Bake as directed, above. Immediatly pat down on the tops of the cookies very gently with one finger to achieve more of a flattened sugar cookie than a raised puffy sugar cookie (if desired). Cool 1 minute before removing from cookie sheet.
These cookies were so simple and the perfect cookies to fill my custom baby cookie tins with. They did take some time...especially rolling them into the little 1/2 inch pieces, but seeing how great they looked in the tins was well worth it. Thanks Betty!
Click here for nutrition information and the original Betty Crocker recipes.
Custom cookie tin labels are available in my Etsy shop.