Milk Chocolate Mini Cookies
- Cook Time: 9 - 10 minutes per batch
- Servings: 144 tiny cookies
- Course: Dessert
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- 3/4 cup all-purpose flour
- 3/4 teaspoon baking powder
- 1/8 teaspoon salt
- 6 ounces 30- to 40-percent-cocoa chocolate or milk chocolate
- 3 tablespoons butter, softened
- 1/2 cup sugar
- 1 egg
- 3/4 teaspoon vanilla
- 1 recipe Milk Chocolate Sour Cream Frosting (see recipe below) (optional)
In a medium bowl, combine flour, baking powder, and salt; set aside. In a heavy small saucepan heat the chocolate over low heat until melted, stirring constantly. Set aside.
In a medium bowl, beat butter with electric mixer on medium speed 30 seconds. Beat in sugar until fluffy. Beat in melted chocolate, egg, and vanilla until combined. Gradually beat in the flour mixture.
Divide dough into four equal portions. Wrap each portion in plastic wrap. Freeze for 20 to 30 minutes or until firm enough to handle. (Or refrigerate for 60 minutes.)
Preheat oven to 350 degree F.
Removing one portion of dough from freezer at a time, roll each portion into a 10-inch-long roll*. Cut each roll crosswise into 1/4-inch pieces.
Place slices 1 inch apart on cookie sheets lined with Reynolds® Parchment Paper.
Bake for 9 to 10 minutes or until edges are set. Let stand on cookie sheet for 2 minutes.
Gently remove from sheets (cookies will be brittle) and transfer to wire rack to cool completely. If desired, spread 1/2 teaspoon of frosting on half of the cookies; top with remaining cookies. Serve the same day.
To store, place plain cookies in airtight containers at room temperature up to 3 days or freeze in freezer containers up to 3 months. Thaw, then fill, if desired.
In a medium saucepan melt 3 ounces chopped milk chocolate and 2 tablespoons butter over low heat, stirring frequently. Cool for 5 minutes. Stir in 1/4 cup dairy sour cream. Gradually add 1 to 1-1/4 cups sifted powdered sugar until spreadable.