Be the first to These buttery cookie nuggets retain their round shape when baked. The warm cookies are rolled in powdered sugar and melt in your mouth. Since they are not crumbly, they are a perfect choice to ship as gifts from the kitchen, and they freeze beautifully.
Prep Time: 1 hour
Cook Time: 20 minutes
Ingredients:
- 1/2 cup butter (1 stick)
- 1/3 cup powdered sugar
- 1/4 tsp pure vanilla extract
- 1 cup all-purpose flour
- 1/8 tsp salt
- 1 cup mini chocolate chips
- Additional powdered sugar for coating (about 1 cup)
Preparation:
Preheat oven to 350 degrees F. Line cookie sheets with parchment paper or Silpat baking pad.
In a large bowl, cream butter, sugar, and vanilla extract together on low speed until smooth. Mix flour and salt together in a separate bowl. Add flour mixture to butter mixture, half at a time, and mix until combined. Fold in chocolate chips by hand until evenly distributed. Chill dough for 30 to 45 minutes to firm up.
Roll dough into balls about the diameter of a nickel. Place on lined cookie sheets about 1 inch apart. Bake for 15 to 20 minutes until they just barely begin to brown at the edges.
Pour powdered sugar into a bowl or plastic baggie. Roll cookie nuggets in powdered sugar while still warm and place on a rack to cool completely before storing.
Recipe may be doubled, a good idea since these little nuggets disappear quickly!
Notes: You can replace the chocolate chips with finely chopped nuts if you wish, or use half nuts and half mini chocolate chips. Cooled cookies freeze beautifully. Once thawed, you may wish to roll them once again in powdered sugar.
Yield: 3 to 4 dozen cookies
In a large bowl, cream butter, sugar, and vanilla extract together on low speed until smooth. Mix flour and salt together in a separate bowl. Add flour mixture to butter mixture, half at a time, and mix until combined. Fold in chocolate chips by hand until evenly distributed. Chill dough for 30 to 45 minutes to firm up.
Roll dough into balls about the diameter of a nickel. Place on lined cookie sheets about 1 inch apart. Bake for 15 to 20 minutes until they just barely begin to brown at the edges.
Pour powdered sugar into a bowl or plastic baggie. Roll cookie nuggets in powdered sugar while still warm and place on a rack to cool completely before storing.
Recipe may be doubled, a good idea since these little nuggets disappear quickly!
Notes: You can replace the chocolate chips with finely chopped nuts if you wish, or use half nuts and half mini chocolate chips. Cooled cookies freeze beautifully. Once thawed, you may wish to roll them once again in powdered sugar.
Yield: 3 to 4 dozen cookies
