#minichocolatechips

Indulge in these gluten-free, grain-free, and paleo-friendly double chocolate cookies with rich dark chocolate chunks and mini chocolate chips. A delightful treat for chocolate lovers!

Ingredients: 2 cups almond flour. 1/3 cup cacao powder. 1/2 teaspoon baking soda. 1/4 teaspoon salt. 1/4 cup coconut oil, melted. 1/4 cup pure maple syrup. 1 teaspoon vanilla extract. 1/3 cup dark chocolate chunks dairy-free. 1/4 cup mini dairy-free chocolate chips.

Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Whisk the cacao powder, baking soda, salt, and almond flour together in a bowl. Melt the coconut oil and mix it with the maple syrup and vanilla extract. Mix well until a dough comes together. The dark chocolate chunks and mini chocolate chips should be carefully mixed in. Spread out tablespoon-sized pieces of dough on the baking sheet that has been prepared. Use the back of a spoon or your fingers to gently press down on each cookie. After the oven is hot, bake the cookies for 10 to 12 minutes, or until the edges are set. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. Have fun with these tasty double chocolate cookies!

Prep Time: 15 minutes

Cook Time: 10-12

These Slam Dunk Cupcakes are a slam dunk in flavor and texture! Moist chocolate cupcakes with a hint of cocoa and mini chocolate chips, perfect for any basketball fan or sweet tooth. Whether you're watching the game or celebrating a victory, these cupcakes are sure to be a hit.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/4 cup unsweetened cocoa powder. 1/4 cup hot water. 1/4 cup mini chocolate chips.

Instructions: Warm up the oven to 350F 175C and put paper liners in a cupcake pan. Mix the flour, baking powder, and salt together in a medium-sized bowl using a whisk. Put away. Add the hot water to another bowl and mix the cocoa powder in it until it's smooth. Let it get cool enough to touch. Put the softened butter and granulated sugar in a large bowl and mix them together until they are light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Add the flour mixture to the wet ingredients slowly, mixing in between adding the milk. Start with the flour mixture and end with the milk. Don't mix any further than that. Add the mini chocolate chips and the cocoa mixture that has been cooled. Fill each cupcake liner about two thirds of the way to the top with batter. After the oven is hot, bake the cupcakes for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool in the pan for a few minutes. Then, move them to a wire rack to cool completely. After the cupcakes have cooled, you can decorate them however you like and frost them with your favorite frosting. Have fun with your Slam Dunk Cupcakes!

Prep Time: 20 minutes

Cook Time: 18 minutes

Indulge in the delightful combination of maraschino cherries, mini chocolate chips, and a hint of bourbon, topped with a luscious Bourbon Vanilla Frosting. These Cherry Chip Cupcakes are a perfect treat for any occasion.

Ingredients: 1 1/2 cups all-purpose flour. 1 1/2 tsp baking powder. 1/4 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/2 cup maraschino cherries, chopped. 1/2 cup mini chocolate chips. 1/4 cup bourbon. For the Bourbon Vanilla Frosting:. 1 cup unsalted butter, softened. 4 cups powdered sugar. 2 tbsp bourbon. 2 tsp vanilla extract. Pinch of salt. Red food coloring optional, for pink frosting.

Instructions: Preheat your oven to 350F 175C and line a cupcake pan with cupcake liners. In a bowl, whisk together the flour, baking powder, and salt. Set aside. In another bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract. Alternate adding the dry ingredients and the milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in the chopped maraschino cherries and mini chocolate chips. Spoon the cupcake batter into the prepared cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. While the cupcakes are baking, prepare the Bourbon Vanilla Frosting: In a large bowl, beat the softened butter until creamy. Gradually add the powdered sugar, bourbon, vanilla extract, and a pinch of salt. Beat until well combined and fluffy. Add red food coloring if you want pink frosting. Once the cupcakes are done baking, allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Once the cupcakes are completely cooled, pipe or spread the Bourbon Vanilla Frosting onto each cupcake. Optional: Garnish with a maraschino cherry or chocolate chips. Serve and enjoy!

Prep Time: 20 minutes

Cook Time: 18-20

Enjoy these tasty No Bake Mint Chocolate Chip Oreo Bites that don't contain gluten. They're a great treat for any event because they have a crunchy cookie crust, a creamy chocolate mint filling, and mini chocolate chips on top.

Ingredients: 2 cups gluten-free Oreo-style cookies, crushed. 1/4 cup coconut oil, melted. 1/2 cup dairy-free chocolate chips, divided. 1/2 teaspoon peppermint extract. 1/4 cup powdered sugar. 2 tablespoons almond milk. 1/4 cup dairy-free mini chocolate chips. 1/4 teaspoon vanilla extract. 1 tablespoon fresh mint leaves, chopped optional.

Instructions: In a bowl, combine crushed gluten-free Oreo-style cookies and melted coconut oil until well mixed. Press mixture into mini muffin tin cups, forming a crust. In a microwave-safe bowl, melt half of the dairy-free chocolate chips with peppermint extract, stirring until smooth. Pour melted chocolate over each cookie crust, filling about halfway. Place in the freezer to set. Meanwhile, in another bowl, whisk together powdered sugar, almond milk, vanilla extract, and remaining dairy-free chocolate chips until smooth. Remove muffin tin from the freezer and top each chocolate layer with the powdered sugar mixture. Sprinkle dairy-free mini chocolate chips and chopped fresh mint leaves on top if desired. Return to the freezer and let set for at least 30 minutes. Once set, remove from the muffin tin and serve chilled. Enjoy!

Prep Time: 20 minutes

Cook Time: 0 minutes

Keller's Sweets' Mint Chocolate Chip Cupcakes are a great treat for people who like both chocolate and mint. Moist and fluffy chocolate cupcakes with a hint of mint. They are studded with mini chocolate chips and topped with frosting that tastes like mint and more chocolate chips.

Ingredients: 1 1/2 cups all-purpose flour. 1/2 cup unsweetened cocoa powder. 1 1/2 teaspoons baking powder. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 teaspoon peppermint extract. 1 cup buttermilk. 1/2 cup mini chocolate chips. Green food coloring optional. Mint chocolate chips for decoration.

Instructions: Preheat your oven to 350F 175C. Line a muffin tin with cupcake liners. In a medium bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside. In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla and peppermint extracts. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk, beginning and ending with the dry mixture. Mix until just combined. If desired, add a few drops of green food coloring to achieve a minty hue. Stir in the mini chocolate chips. Divide the batter evenly among the cupcake liners, filling each about 2/3 full. Bake in the preheated oven for 18-20 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove the cupcakes from the oven and let them cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, frost the cupcakes with your favorite mint-flavored frosting and top each one with mint chocolate chips for decoration. Serve and enjoy your delicious Mint Chocolate Chip Cupcakes!

Prep Time: 20 minutes

Cook Time: 18 minutes

Celebrate with these delectable birthday cake chocolate chip cookies loaded with mini chocolate chips and colorful sprinkles, which are ideal for any special occasion.

Ingredients: 1 cup butter, softened. 1 cup granulated sugar. 1 cup packed brown sugar. 2 large eggs. 1 teaspoon vanilla extract. 1 teaspoon almond extract. 3 cups all-purpose flour. 1 teaspoon baking soda. 1/2 teaspoon salt. 1 cup mini chocolate chips. 1/2 cup rainbow sprinkles.

Instructions: Preheat the oven to 375F 190C. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the mini chocolate chips and rainbow sprinkles. Drop rounded tablespoons of cookie dough onto ungreased baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 9 to 11 minutes, or until the edges are golden but the centers are still soft. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely. Enjoy these festive birthday cake chocolate chip cookies!

Prep Time: 20 minutes

Cook Time: 10 minutes

These chewy chocolate chip granola bars are a delightful and wholesome snack option for any time of the day. Packed with oats, peanut butter, and mini chocolate chips, they are both delicious and satisfying.

Ingredients: 2 cups old-fashioned rolled oats. 1 cup crispy rice cereal. 1/2 cup honey. 1/2 cup creamy peanut butter. 1/3 cup mini chocolate chips. 1 teaspoon vanilla extract.

Instructions: Put parchment paper around the edges of a 9x9-inch baking dish, leaving some overhang to make it easy to take off. Put the oats and crispy rice cereal in a large bowl and mix them together. Warm the peanut butter and honey together in a bowl that can go in the microwave for 30 seconds, or until the peanut butter is soft. Mix the peanut butter and honey together until they are well mixed, then add the vanilla extract. Then, add the wet mixture to the dry ones and mix them together until everything is well covered. It's okay to add the little chocolate chips. Put the mixture in the baking dish that has been prepared and press it down hard to make a smooth layer. To set, put the baking dish in the fridge and leave it there for at least two hours. Once they are hard, use the extra parchment paper to lift the granola bars out of the baking dish and cut them into the sizes you want. Enjoy your chocolate chip chewy granola bars that you made yourself!

Prep Time: 15 minutes

Cook Time: 0 minutes

The combination of buttery cookie dough, crushed meringue cookies, and mini chocolate chips in these Icebox Meringue Cake Cookies is delectable. They have an excellent flavor and texture balance, making them an irresistible treat.

Ingredients: 2 cups all-purpose flour. 1/2 teaspoon baking soda. 1/2 teaspoon salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 1 large egg. 1 teaspoon vanilla extract. 1/2 cup crushed meringue cookies. 1/4 cup mini chocolate chips.

Instructions: In a medium bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the crushed meringue cookies and mini chocolate chips. Divide the cookie dough into two portions and shape each portion into a log about 2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for at least 2 hours, or until firm. Preheat the oven to 350F 175C and line a baking sheet with parchment paper. Slice the chilled cookie dough logs into rounds about 1/4 inch thick and place them on the prepared baking sheet. Bake for 10-12 minutes, or until the edges of the cookies are golden brown. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Prep Time: 20 minutes

Cook Time: 10-12