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Mini Chocolate Chip and Coconut Cookies

Mini Chocolate Chip and Coconut Cookies

It’s that time of year again – packing school lunches. I normally don’t like to pack sweets in my kids’ school lunches but I decided to surprise them this week with these tiny sweet treats that I found on Two Peas and Their Pod. I adapted the recipe by adding coconut oil & flaked coconut. The kids were absolutely thrilled & loved these cute little cookies. It was an easy way to put smiles on their faces.

Mini Chocolate Chip and Coconut Cookies

Preheat the oven to 350 degrees. Line a baking sheet with silpat mat.

Combine the flour, salt, and baking soda together; mix well.

Cream the butter, coconut oil, sugars, egg, and vanilla together until creamy and smooth with a beater. Slowly mix in the flour, until combined. Stir in 1/2 cup mini chocolate chips and coconut.

Roll dough into tiny balls (about 2 teaspoons of dough). Place on baking sheet and slightly flatten with the palm of your hand. Place a few mini chocolate chips on the top of each cookie, if needed.

Mini Chocolate Chip and Coconut Cookies

Place into the oven and bake for 8 minutes or until cookies are golden brown and set. Remove from the oven and let cool on baking sheet for two minutes. Transfer to a wire rack to cool.

Mini Chocolate Chip and Coconut Cookies

 

Mini Chocolate Chip and Coconut Cookies

Mini Chocolate Chip and Coconut Cookies

Prep Time: 10 minutes
Cook Time: 8 minutes

Ingredients

  • 1 3/4 cups flour
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1/4 cup unsalted butter softened
  • 1/4 cup coconut oil melted
  • 1/2 cup packed brown sugar
  • 1/3 cup white sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 cup mini chocolate chips + 1 tbsp for cookie tops
  • 1/2 cup shredded coconut sweetened

Instructions

  • Preheat the oven to 350 degrees. Line a baking sheet with silpat mat.
  • Combine the flour, salt, and baking soda together; mix well.
  • Cream the butter, coconut oil, sugars, egg, and vanilla together until creamy and smooth with a beater. Slowly mix in the flour, until combined. Stir in 1/2 cup mini chocolate chips and coconut.
  • Roll dough into tiny balls (about 2 teaspoons of dough). Place on baking sheet and slightly flatten with the palm of your hand. Place a few mini chocolate chips on the top of each cookie, if needed.
  • Place into the oven and bake for 8 minutes or until cookies are golden brown and set. Remove from the oven and let cool on baking sheet for two minutes. Transfer to a wire rack to cool.
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9 Comments

  1. These look so good Pam. I dont know why slways I forget to make cookies ans are really delicious!!
    xo

  2. Kim in MD says:

    Yum! Your children are so lucky to have you for a Mom, Pam!

  3. Pam Preib says:

    Wow, these are really good. My husband says they are “Trouble”.

  4. I always had some muffins or unfrosted cake for lunch boxes, but these cute little cookies sound just about perfect!

  5. Who can resist chocolate chip cookies? And ones that are kicked up with some mint — fabulous! Wonderful stuff — thanks so much.

  6. I’ve heard coconut oil is the secret to ridiculously chewy cookies! YUM.

  7. magnificent chocolate chip placement, pam. 🙂 i’ve used coconut oil in pancakes but i haven’t tried it in cookies–must do!