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The tradition of preparing special treats for the return to school is one that resonates with many families. Back-to-school cookies serve as a delightful way to mark the end of summer and the beginning of a new academic year. They embody the spirit of celebration and nostalgia, evoking memories of childhood and the excitement of starting a new school year. For many, the scent of freshly baked cookies recalls afternoons spent in the kitchen with loved ones, creating sweet memories that last a lifetime.

Mini Back To School Cookies

Get ready for the back-to-school season with these delightful Mini Back To School Cookies! Perfect for packing in lunchboxes or enjoying as an after-school treat, these colorful cookies are easy to make and fun to bake with kids. This recipe combines simple ingredients like mini chocolate chips and vibrant sprinkles, making for a sweet celebration of a new school year. Discover the joy of baking together and create lasting memories while enjoying these tasty snacks that everyone will love!

Ingredients
  

1 cup all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 teaspoon vanilla extract

1 large egg

1/2 cup mini chocolate chips

1/2 cup colorful sprinkles

1/4 cup oats (optional for extra texture)

1/4 teaspoon cinnamon (optional for warmth)

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    Combine Dry Ingredients: In a small bowl, whisk together the all-purpose flour, baking soda, salt, and cinnamon (if using). Set aside.

      Cream the Butter and Sugars: In a large bowl, using an electric mixer, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

        Add Vanilla and Egg: Beat in the vanilla extract and the egg until fully incorporated.

          Mix Dry Ingredients: Gradually add the dry mixture to the wet mixture, mixing just until combined. Be careful not to overmix!

            Fold in Extras: Gently fold in the mini chocolate chips, colorful sprinkles, and oats (if using) until evenly distributed.

              Scoop the Dough: Using a small cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

                Bake Cookies: Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden but the centers are still soft. Don’t overbake, as they will harden as they cool.

                  Cool Down: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely.

                    Enjoy: Once cooled, these delightful mini cookies are perfect for munching and can be packed in lunch boxes for a sweet school treat!

                      Prep Time, Total Time, Servings: 15 mins | 25 mins | About 24 cookies