Small, irresistible, and perfect for breakfast and beyond: these bicolor mini cookies are made with two simple doughs, one vanilla and one cocoa. Light, crumbly, and they dunk perfectly in milk without crumbling. Ideal for kids too!
A quick and easy homemade recipe, no long rests, and no molds.
Perfect for dunking in milk but also for munching anytime during the day, perhaps during a quick snack break or as a sweet treat after a meal.
Light, well-balanced, and loved by kids too, these cookies are quick to make, last long, and are perfect to take out in an airtight container.
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 80 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
Here’s what you need to make crumbly breakfast cookies with vanilla and cocoa, perfect for a snack!
- 2 1/4 cups all-purpose flour
- 1/2 cup sugar
- 1/2 cup butter
- 1 egg
- 1 tsp baking powder
- to taste vanilla extract (or vanilla sugar)
- 1/2 cup chocolate chips
- 2 1/4 cups all-purpose flour
- 2 tbsp unsweetened cocoa powder
- 1 egg
- 1/2 cup sugar
- 1/2 cup butter
- to taste vanilla extract (or vanilla sugar)
- 1 tsp baking powder
- 1/2 cup chocolate chips
- 1 tsp milk (optional, only if dough is tough)
Tools
- Stand Mixer
Preparation of Breakfast Bicolor Mini Cookies
Prepare the two doughs separately.
Work the softened butter with the sugar until you get a light cream. Add the egg and vanilla (or vanilla sugar), then mix.
Combine the sifted flour with baking powder and knead until you get a homogeneous dough.
Add the chocolate chips and mix well.
In another bowl, repeat the same process: softened butter, sugar, egg, and vanilla.
Add the flour mixed with cocoa and baking powder.
If needed, add a teaspoon of milk to soften the dough.
Add the chocolate chips here as well.
Take portions of about 5g (0.18 oz) and form balls with your hands.
Place them on a baking sheet lined with parchment paper, spacing them well.
You can slightly flatten them with a teaspoon if you want a flatter shape.Bake in a preheated static oven at 356°F (180°C) for 14 minutes.
Do not touch them right out of the oven: they solidify as they cool.
Once cool, they become crumbly and perfect for dunking in milk!
❄️ Storage of Bicolor Mini Cookies
You can store the cookies in a tin box or airtight jar for 10-12 days, in a cool and dry place. They remain crumbly and perfect for dunking even after days!
💡 Useful Tips
The chocolate chips are optional but make them even more delicious.
Try them also as a homemade gift idea: they package well in transparent bags!
FAQ (Questions and Answers)
Can these breakfast cookies be frozen?Yes, you can freeze the raw balls and bake them as needed, increasing the cooking time by 1-2 minutes.
Can I use brown sugar for these cookies?Yes, the final texture will be slightly more rustic.
Are they suitable for children?Yes! The mini cookies are preservative-free, homemade, and have a delicate taste.
