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Mini Cookie Collection (3 Ways)
When you need a massive dessert spread without spending all day in the kitchen, this semi-homemade shortcut is the answer. Starting with a simple pouch of store-bought dough mix, you'll create three distinct bite-sized treats. Whether you're craving tiny chocolate chip drops, peanut butter blossoms, or cinnamon-sugar bites, there's a variation here to satisfy everyone. It's a brilliant way to fill a holiday platter or party tray while keeping your hands relatively clean and your stress levels low.
Ingredients
- 1 pouch (1 lb 1.5 oz) chocolate chip, peanut butter or sugar cookie mix
- 108 (about 1 cup) miniature semisweet or milk chocolate candy drops for baking (from 10-oz bag), if needed
Instructions
- 1Preheat the oven to 350°F. Prepare your chosen cookie dough mix according to the package directions.
- 2For mini chocolate chip cookies: Drop the prepared chocolate chip dough by rounded half-teaspoonfuls onto an ungreased baking sheet, spacing them 1 inch apart.
- 3For mini peanut butter blossoms: Shape the prepared peanut butter dough into half-inch balls and roll them in granulated sugar. Place the balls 1 inch apart on an ungreased baking sheet.
- 4For mini snickerdoodles: Mix 3 tablespoons of sugar and 1 teaspoon of cinnamon in a small bowl. Shape the prepared sugar cookie dough into half-inch balls, roll them in the cinnamon-sugar mixture, and place them 1 inch apart on an ungreased baking sheet.
- 5Bake the cookies for 8 to 10 minutes, or until the edges turn light golden brown. Watch them closely, as miniature cookies bake much faster than standard sizes.
- 6If making the peanut butter blossoms, immediately press a miniature chocolate candy drop into the center of each cookie right after removing them from the oven.
- 7Let the cookies cool on the baking sheet for 1 minute before transferring them to a wire rack to cool completely. This brief resting period helps them set so they don't fall apart.
Notes
- Yield: One standard pouch of cookie mix will make about 108 miniature cookies.
- Storage: Keep the baked cookies in an airtight container at room temperature for up to 5 days.
- Make ahead: You can roll the dough balls and freeze them on a baking sheet, then transfer to a zip-top bag. Bake straight from frozen, adding 1 to 2 extra minutes to the cooking time.
- Variation: Swap the chocolate drops on the peanut butter blossoms for unwrapped mini peanut butter cups.