Mini-Chip Crescent Cookies Recipe

Mini-Chip Crescent Cookies Recipe
Mini-Chip Crescent Cookies Recipe photo by Taste of Home
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Mini-Chip Crescent Cookies Recipe

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This cookie is an absolute necessity on any cookie platter that I put together. It's the only cookie recipe my family wants for Christmas, so I don't even make decorated cutout cookies anymore. —Norene Laessig, Stratford, Wisconsin
MAKES:
72 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min./batch + chilling
MAKES:
72 servings
TOTAL TIME:
Prep: 40 min. + chilling Bake: 10 min./batch + chilling

Ingredients

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon coconut extract, optional
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1-1/2 cups miniature semisweet chocolate chips
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 tablespoons shortening
  • Toasted sweetened shredded coconut, optional

Directions

In a large bowl, beat butter, cream cheese and sugar until blended. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into butter mixture. Stir in miniature chocolate chips. Refrigerate, covered, 1 hour or until firm enough to shape.
Preheat oven to 375°. Shape level tablespoons of dough into crescent shapes. Place 1 in. apart on greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
In a microwave, melt 2 cups chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, sprinkle with coconut. Refrigerate 30 minutes or until set. Yield: about 6 dozen.
Editor’s Note: To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.
Originally published as Mini-Chip Crescent Cookies in Cookies & Candies Bookazine 2014, p55

Nutritional Facts

1 cookie (calculated without optional toppings): 121 calories, 7g fat (4g saturated fat), 13mg cholesterol, 39mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 1g protein.

  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon coconut extract, optional
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1-1/2 cups miniature semisweet chocolate chips
  • 2 cups (12 ounces) semisweet chocolate chips
  • 2 tablespoons shortening
  • Toasted sweetened shredded coconut, optional
  1. In a large bowl, beat butter, cream cheese and sugar until blended. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into butter mixture. Stir in miniature chocolate chips. Refrigerate, covered, 1 hour or until firm enough to shape.
  2. Preheat oven to 375°. Shape level tablespoons of dough into crescent shapes. Place 1 in. apart on greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
  3. In a microwave, melt 2 cups chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, sprinkle with coconut. Refrigerate 30 minutes or until set. Yield: about 6 dozen.
Editor’s Note: To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.
Originally published as Mini-Chip Crescent Cookies in Cookies & Candies Bookazine 2014, p55

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