Mini Chip Sugar Cookies Recipe -
Mini Chip Sugar Cookies Recipe

Mini Chip Sugar Cookies

Recipe by  

"These are good and a nice change from chocolate chip cookies. (To sour milk for using in place of buttermilk, use 1 1/2 teaspoons vinegar plus milk to equal 1/2 cup.)"

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Ingredients Edit and Save

Original recipe makes 3 dozen Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium cookie sheet.
  2. Cream butter or margarine, brown sugar and sugar in a large mixer bowl until light and fluffy. Add egg and vanilla; beat well. In a separate bowl, combine flour, baking soda, baking powder and salt; add alternately with buttermilk to creamed mixture. Beat well. Stir in chips. Drop by rounded teaspoons onto the prepared cookie sheet.
  3. Bake for 10-12 minutes in the preheated oven, or until lightly browned. Remove from cookie sheet and cool.
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Reviews More Reviews

Aug 10, 2010

A FEW CHANGES & THEY'RE PERFECT! No buttermilk? Don't despair, it's not needed! These were easily the tastiest, moistest sugar cookies we've ever tasted, and there were only a few simple alterations. 1/2 cup butter/margarine, 1 1/2 cup white sugar while omitting brown sugar, 1/4 regular milk instead of buttermilk. With plenty of flour on hands, we rolled them into balls so they'd be round, and baked for only 8-10 mins. It made 38 3" cookies. {These were also great as plain sugar cookies, with no chocolate chips} Everyone raved about these, and we quickly saved the altered version so we knew it would be accurate, tryng to avoid a "MacArthur Park" scenario. ;) [For the record, my 14-yr old made these with glowing results-- should be named EASY, with the changes.] Try it!! Your family and guests will be begging for the recipe!

Jan 13, 2005

I made this cookie today because I was looking for a way to use up some buttermilk I had in my refrigerator. This was a very good chocolate chip cookie, but I'm somewhat confused by the name. I thought it would have a sugar cookie taste, with chocolate chips. However, it tasted like a regular chocolate chip cookie. Tastes very good, but not different from other chocolate chip cookies. Also, my batch made a little over four dozen, not the three dozen stated in the recipe.


6 Ratings

Jul 09, 2010

Tastes good, but needs 2 1/2 cups of flour instead of 2 cups, and don't forget to grease the sheet.

Jan 01, 2012

I wanted to like this new recipe; sorry, Kathy, even my hubby who likes bland food didn't care for these cookies. I would have rated 1 star except I didn't follow the recipe exactly b/c I had no buttermilk, so I used regular milk. The suggestion to add vinegar to milk to create buttermilk flavor sounded gross to me. I felt the batter and cookie taste were bland and lacked sweetness expected of a sugar or traditional chocolate chip cookie. I also was bored by the cookie texture. I guess some folks like these; I cannot figure out why. I'm even embarrassed to take these to work and claim that I baked them. I also had trouble removing cookies from my good baking sheets with a thin spatula even after I waited at least 20 minutes for cookies to cool. I wouldn't have minded that hassle if the cookie satisfied me. I won't make these again.

Nov 20, 2011

Very good. My husband bought me buttermilk instead of real milk so I was searching for a recipe to use it. These were a great surprise at how good they are. Very chewy and moist. I did exactly the recipe and they turned out great. they do have a bit of a "sugar cookie" taste to the batter but I wouldn't substitute this for a sugar cookie recipe. Great chocolate chip cookie!


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  • Calories
  • 213 kcal
  • 11%
  • Carbohydrates
  • 34.4 g
  • 11%
  • Cholesterol
  • 21 mg
  • 7%
  • Fat
  • 8.2 g
  • 13%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 187 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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