| 1 | pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip, peanut butter or sugar cookie mix |
| Egg, butter, vegetable oil or water as package directs |
| Sugar, if needed |
| Cinnamon, if needed |
| 108 | (about 1 cup) miniature semisweet or milk chocolate candy drops for baking (from 10-oz bag), if needed |
| 1. | Heat oven to 350°F. 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 Chippers: 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.
Snicker-Do-Littles: Make sugar cookie mix as directed. Shape dough into 1/2-inch balls. Mix 3 tablespoons sugar and 1 teaspoon cinnamon. Roll dough balls in sugar mixture. Place on ungreased cookie sheet. Bake as directed, above. Cool 1 minute before removing from cookie sheet. |
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| Keep a stash of mini cookies in the freezer for up to two months. They'll be ready when you need them. |
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| Mini cookies are great for kids' snacks. Pack them in mini snack bags for lunches or snacks. |
Nutrition Information:
35 ( 15); 2g ( 1g, 0g); 0mg; 20mg; 4g ( 0g, 3g); 0g 0%; 0%; 0%; 0% 0 ; 0 ; 1/2 0