Chocolate Chip Sugar Cookies
Print Recipe

Gluten-Free Dairy-Free Egg-Free Vegan Nut-Free Peanut-Free Corn-Free

Sugar cookies with mini chocolate chips.


    Yield: 12 large, 18 medium, or 36 small cookies

    • 1 bag Pamela’s Sugar Cookie Mix
    • 8 TBSP butter or butter alternative
    • 1 egg, large (or equivalent of 2 large eggs with egg replacer)
    • 1/2 cup mini chocolate chips

    Pre-heat oven to 350°. Soften butter in stand mixer, then add dry mix and egg, mixing until dough comes together. Add chocolate chips. Roll out dough between 2 pieces of parchment or plastic wrap. Cut out cookies using cookie cutters or free form with a knife.

    Remove excess dough around cookies and bake for 8 to 12 minutes until edges just start to brown. If dough becomes warm or sticky, wrap in plastic and refrigerate for 30 minutes to an hour.

    © Pamela's Products, Inc.

Tell us what you think about this item!

    Please, wait...