MINI MUFFIN TIN COOKIES 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:

• Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking soda; set aside.
• Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each into an ungreased mini muffin pan.
• Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each ball. Cool and carefully remove from pan.