MINI MUFFIN TIN COOKIE RECIPES RECIPES

Steps:

• Preheat oven to 375 degrees. Use PAM Baking Spray to inside of the mini-muffin pan.
• In a medium size bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
• 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.
• Add flour mixture slowly until mixed. Then stir in semi-sweet mint chocolate chips.
• 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.
• 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.
• TIP: If using this recipe to bake regular cookies on a cookie sheet, increase time: 9 to 11 minutes.

Steps:

• Whisk together the flour, baking powder and salt in a small bowl. Beat the sugar and butter in a large bowl with an electric mixer, or in a stand mixer fitted with the paddle attachment, on medium speed until light and fluffy, about 5 minutes. Beat in the vanilla and peppermint extracts and the egg. Turn the mixer to low speed, add the flour mixture and mix until completely incorporated, 1 to 2 minutes.
• Remove half of the dough and set aside. Add 5 to 6 drops of the red food coloring to the remaining dough in the mixer bowl and mix on low speed until completely incorporated.  
• Alternating between the red and white doughs, spoon 8 heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white) into the bottom of each of the 12 cups of a standard muffin tin. Press to flatten the dough so the red and white pieces intermingle and form a slight tie-dye look. Place 1 frozen peppermint patty on top of and in the middle of each dough round, pressing very gently into the dough but making sure it does not break through and touch the bottom of the pan. Spoon 8 more heaping 1/4 teaspoon-sized pieces of dough (4 red and 4 white), alternating the colors, on top of each peppermint patty and press to flatten and completely cover the peppermint patties.  
• Sprinkle 1 teaspoon of the red and white sprinkles on top of the dough in each muffin cup to completely cover it. Refrigerate until the dough is firm, about 1 hour (or freeze until firm, about 20 minutes).  
• Preheat the oven to 350 degrees F. Bake until the edges are just starting to turn golden, 13 to 15 minutes. Let cool in the pan for 5 minutes, then use an offset spatula to remove the cookies from the pan to a wire rack to cool completely, about 30 minutes.