Chocolate Chip Breakfast Cookies Recipe

Name: Chocolate Chip Breakfast Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE COOKIES:; 1/2 cups Buttermilk; 1/3 cups Vegetable Oil; 1 whole Egg; 1 teaspoon Vanilla Extract; 1 cup All-purpose Flour; 2/3 cups Whole Wheat Flour; 1/2 cups Granulated Sugar; 1/4 cups Brown Sugar; 2 teaspoons Baking Powder; 1/2 teaspoons Salt; 1 cup Semi-Sweet Chocolate Chips; FOR THE GLAZE:; 1-1/4 cup Confectioners Sugar; 3 Tablespoons Heavy Cream; 1 teaspoon Vanilla Extract; 1/4 cups Mini-chocolate Chips (garnish); 2 Tablespoons Sprinkles (garnish)

Servings: persons

FOR THE COOKIES:
1/2 cups Buttermilk
1/3 cups Vegetable Oil
1 whole Egg
1 teaspoon Vanilla Extract
1 cup All-purpose Flour
2/3 cups Whole Wheat Flour
1/2 cups Granulated Sugar
1/4 cups Brown Sugar
2 teaspoons Baking Powder
1/2 teaspoons Salt
1 cup Semi-Sweet Chocolate Chips
FOR THE GLAZE:
1-1/4 cup Confectioners Sugar
3 Tablespoons Heavy Cream
1 teaspoon Vanilla Extract
1/4 cups Mini-chocolate Chips (garnish)
2 Tablespoons Sprinkles (garnish)

1
For the cookies:
2
Preheat oven to 400u00b0F and line 2 large cookie sheets with parchment paper or silicone baking mats. Set aside.
3
In a large bowl, whisk together the buttermilk, oil, egg and vanilla extract. To the same bowl, add the flours, sugars, baking powder and salt. Fold the ingredients together until just moistened. Do not over-mix. Fold in the semi-sweet chocolate chips until evenly dispersed.
4
Drop the dough in 2-tablespoon portions onto the cookie sheets (about 6-8 cookies per sheet). Bake at 400u00b0F for 10-12 minutes or until the edges just begin to brown. Remove from oven and let cool for 2 minutes and then transfer to a wire rack to cool the rest of the way.
5
While your cookies are cooling, prepare your glaze.
6
For the glaze:
7
In a small bowl, combine confectioners sugar, heavy cream and vanilla extract until creamy.
8
When cookies are cool, drizzle the glaze onto the cookies and sprinkle with mini-chocolate chips and sprinkles before the glaze has set.
9
They are best served fresh but will keep in an airtight container for 4-5 days. Enjoy!

1177

kcal

Calories

Fat

135

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: FOR THE COOKIES:, 1/2 cups Buttermilk, 1/3 cups Vegetable Oil, 1 whole Egg, and more.

Yes, Chocolate Chip Breakfast Cookies falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chip Breakfast Cookies

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