CNY 2016 - BUBBLE RICE CHOC CHIPS COOKIES IN PAPER CUPS [泡泡米曲奇]

After baking a batch of the Bubble Rice With Nuts Cookies recently, I baked another batch last week.  This time, instead of nuts, I used chocolate chips.  They turned out as good and well like the first batch.
Now, it looks like we have a choice of using nuts or chocolate chips.  Maybe next time, I'll try with dried fruits but not too sure if they can be as crispy and crunchy.

This recipe should yield about 110 pieces.  I doubled this portion and managed to get about 218 pieces. 

Ingredients

[Makes 110 pieces]
200 gm butter
80 gm icing sugar

200 gm potato starch -sifted
80 gm rose flour [I used plain flour]
80 gm rice bubbles (crispy rice)
80 gm chocolate chips

1. Cream butter and sugar till white and fluffy.
2. Sift in potato starch and flour, continue to mix well over low speed.  
3. Lastly add in crispy rice and chocolate chips, fold well with a rubber spatula. 
4. Scoop mixture with a dessert spoon into paper cups or drop onto a lined baking tray.
5. Bake at preheated oven at 150 degrees C for about 25-30 minutes or until golden crisp.
6. Cool down cookies and store in an airtight container.
   
   
   
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This post is linked to Cook and Celebrate: Chinese New Year 2016 hosted by Yen from GoodyFoodies, Diana from The Domestic Goddess Wannabe

and Zoe from Bake for Happy Kids