I love my small-batch recipes for so many reasons. And around the holidays I love them even more, because with all the junk food floating around this month, the last thing I want is a plate of left over cookies tempting me from the kitchen. This recipe makes a perfect 6 cookies, that you can customize to create as many flavor combinations as you desire and indulge in a small plate with family, friends, or even leave out for "Santa"! They also make a perfect little gift or after dinner treat year round.
The cookie dough base is one simple recipe that you then create your favorite cookie flavors with by adding toppings of your choice. I chose 3 toppings, classic chocolate chunks, some rainbow sprinkles for a sugar cookie and a cinnamon sugar topping to create a Snickerdoodle for the last two. You can use the same topping for all 6, split it up like I did, or even use 6 different toppings for the ultimate variety pack!
Baking in small batches is so easy and quick.This recipe is based off of my classic"Best (Small Batch) Chocolate Chip Cookies Ever", but you can also use my original full batch choclate chip cookie recipe if you want to make a larger batch.
You start by simply beating together the butter and sugars.
You start by simply beating together the butter and sugars.
Then, add the wet ingredients.
Stir in the dry ingredients.
Roll into 6 balls and place on a cookie sheet.
Then add your toppings! I stuck some chunks of milk chocolate in 2, rolled 2 in cinnamon sugar, and covered the last 2 in rainbow sprinkles.
This small-batch cookie recipes make 6 perfect cookies... if you make them a little smaller, you can get 8 slightly smaller cookies, like I normally do when i pack them with chocolate chips, yielding a little more dough.
Place in the oven and bake as directed.
Only bake until centers puff up and edges just begin to set. You don't want to over bake these or you will loose that chewy center with the crispy edges... unless you like crunchy cookies!
Let cool slightly on a wire rack.
Serve warm and enjoy! Or leave them out for "Santa" ;)
6 Cookie Variety Pack Recipe
Yield: 6 cookies
Ingredients
- 3/4 cup (90g) all-purpose flour, weighed or spooned and leveled
- 1/2 teaspoon cream of tartar
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 4 tablespoons (1/2 stick) unsalted butter, melted and cooled slightly
- 5 tablespoons packed light brown sugar
- 3 tablespoons granulated white sugar
1 large egg yolk - 1 1/2 teaspoons milk
- 1/2 teaspoon pure vanilla extract
- toppings of your choice (choose up to 6 different cookie flavors - I did 3):
- chocolate chips or chunks (semisweet, milk or dark)
- 1 tablespoon granulated white sugar mixed with 1 teaspoon ground cinnamon for snickerdoodle cookies
- rainbow sprinkles
- white sugar or colored sugar sprinkles for a sugar cookies
- white chocolate chips and macadamia nuts
- peanut butter or butterscotch morsels
- chopped nuts
- sweetened coconut flakes
Directions
In a small bowl, whisk together flour, cream of tartar, baking soda and salt. In a separate bowl beat the butter and sugars together on medium speed. Beat in the egg, milk and vanilla on low speed until incorporated. Gently mix in flour mixture just until combine. Cover dough with plastic wrap and refrigerate for 1 hour until firm.
When ready to bake, preheat the oven to 400° F. Line baking sheet with parchment paper. Remove dough from the refrigerator and roll into 6 balls. Roll balls in toppings of your choice and place about 1-2 inches apart on prepared baking sheet.
Bake for about 8 minutes, until edges just start to turn golden brown but centers are still soft and puffy. Do not over bake. Cool on cookie sheet for 3 minutes and then transfer cookies to a wire rack. Store at room temperature in an air tight container.
