Mini cookies & milk
Tiny cookies, big smiles. Packed with chocolate chips and made with FREE eggs, these bite-sized treats are perfect for little hands and family baking adventures. Great for lunchboxes, parties or an after-school snack with a glass of cold milk, they’re guaranteed to disappear in no time.
PREP TIME: 20 minutes COOK TIME: 8 minutes
Serves MAKES approximately 100 mini cookies people
Ingredients
- 150g salted butter, softened
- 75g caster sugar
- 75g soft brown sugar
- 1 tsp vanilla paste
- 1 large FREE egg
- 200g Plain flour
- 1/2 tsp bicarbonate of soda
- 150g chocolate chips, dark or milk
- YOU WILL NEED
- Piping bag
- Large baking sheet/s, lined with baking paper
Method
- Cream together the butter, sugars and vanilla until light and fluffy. Crack in the egg and briefly mix again.
- Sieve in the flour and bicarbonate of soda before sprinkling in the chocolate chips. Mix together just until a sticky dough comes together.
- Spoon the sticky dough into a piping bag, approximately 1cm in diameter. Pipe the cooking dough into small 1.5cm (approx.) rounds on the baking sheet, ensuring space between each one - you may have to cook the cookies in batches. Place in the fridge for at least 15 minutes before baking too completely firm up.
- Preheat the oven to 170C/160C fan/gas 5. When the cookies are firm, place in the oven and bake for 8 minutes, or until they are just turning golden at the edges. Remove from the oven and allow to cool on the tray. Repeat with the remaining dough.
- Once fully cooled, use a spatula to carefully remove the cookies from the baking paper. Eat straight away alongside a glass of cold milk or store in an airtight container for 5 days (if they last that long!).
