Stalwart shortbread with chocolate chip accent
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Hey there, time traveller!
This article was published 12/12/2025 (311 days ago), so information in it may no longer be current.
Jaymi Derrett isn’t exactly sure where she found her recipe for mini chip butter crisps. Was it printed on a package of butter? Or maybe it was included in a promotional dairy calendar?
MIKAELA MACKENZIE / FREE PRESS Mini chip butter crisps have played a
starring role in Jaymi Derrett’s repertoire.
Regardless, the recipe has played a starring role in her baking repertoire for more than 25 years.
“I wrote it down and this is what my recipe looks like now,” Derrett says with a laugh, holding up a stained, yellowed card.
These cookies are akin to buttery shortbread with a touch of chocolate. They’re easy to prepare, freeze well and have been a hit with everyone who has tried them — friends, family, co-workers and otherwise.
“I even had a 12-year-old babysitter come look after my kids. I left them out for a little snack and she wanted the recipe, so they’re usually quite popular,” Derrett says.
Mini Chip Butter Crisps
500 ml (2 cups) flour
2.5 ml (1/2 tsp) salt
250 ml (1 cup) unsalted butter, softened
250 ml (1 cup) icing sugar
10 ml (2 tsp) vanilla
375 ml (1 1/2 cups) mini chocolate chips
Preheat the oven to 325 F.
Sift the flour and salt together, set aside.
In a large bowl, cream the butter with an electric mixer until light and fluffy. Gradually beat in icing sugar and vanilla. Add the dry ingredients gradually and mix until smooth, taking care not to over-mix. Stir in the chocolate chips.
Form into 1-inch balls and place on a parchment-lined baking sheet. Flatten cookies with the bottom of a glass that’s been dipped in flour.
Bake for 10 to 12 minutes. Let cool.
— Jaymi Derrett
Homemade Holidays is an annual Free Press tradition featuring 12 festive desserts published over 12 days in December. Click here to find this year’s batch of reader-submitted recipes. You can also visit wfp.to/recipecards to purchase a digital download of the cookie recipe cards to print your own recipe booklet at home.
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Eva Wasney covers environmental issues in Manitoba for The Narwhal in partnership with the Winnipeg Free Press. Read more about Eva.
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