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Mini-Chip Crescent Cookies

This cookie is an absolute necessity on any cookie platter that I put together. It's the only cookie recipe my family wants for Christmas, so I don't even make decorated cutout cookies anymore. —Norene Laessig, Stratford, Wisconsin
  • Total Time
    Prep: 40 min. + chilling Bake: 10 min./batch + chilling
  • Makes
    about 6 dozen


  • 1 cup butter, softened
  • 1 package (8 ounces) cream cheese, softened
  • 2 cups sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon coconut extract, optional
  • 3-1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1-1/2 cups miniature semisweet chocolate chips
  • 2 cups semisweet chocolate chips
  • 2 tablespoons shortening
  • Toasted sweetened shredded coconut, optional


  • In a large bowl, beat butter, cream cheese and sugar until blended. Beat in egg and extracts. In another bowl, whisk flour and baking powder; gradually beat into butter mixture. Stir in miniature chocolate chips. Refrigerate, covered, 1 hour or until firm enough to shape.
  • Preheat oven to 375°. Shape level tablespoons of dough into crescent shapes. Place 1 in. apart on greased baking sheets. Bake 10-12 minutes or until light brown. Remove from pans to wire racks to cool completely.
  • In a microwave, melt 2 cups chocolate chips and shortening; stir until smooth. Dip each cookie halfway into chocolate mixture; allow excess to drip off. Place on waxed paper-lined baking sheets. If desired, sprinkle with coconut. Refrigerate 30 minutes or until set.
Editor’s Note: To toast nuts and coconut, bake in separate shallow pans in a 350° oven for 5-10 minutes or until golden brown, stirring occasionally.
Nutrition Facts
1 cookie (calculated without optional toppings): 121 calories, 7g fat (4g saturated fat), 13mg cholesterol, 39mg sodium, 16g carbohydrate (10g sugars, 1g fiber), 1g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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Average Rating:
  • Laura
    Dec 18, 2017

    I made these today, and they were delicious! The coconut, vanilla and almond extracts, plus the toasted coconut makes them fantastic.I'm giving them 4 stars however, due to some issues with the recipe.The dough was extremely sticky, and hard to shape into crescents, even after chilling it overnight. The crescents did not keep their shape while baking either. I had to push them back into shape with the back of a spoon, midway through baking.I also found the baking time to be way off. They needed another 10 minutes, to bake all the way through. Perhaps because of the cream cheese?I found they did not brown well at 350 degrees either. The first batch looked pale and underdone, even though they were baked through.I baked the second batch at 375 and that gave them a nice browned color.I would bake them again because of the excellent taste, but would increase the baking temp and baking time.