Mini Chocolate Chip Cookies – A quick, easy treat that takes about 15 minutes to make. Tiny, bite-sized cookies packed with chocolate chips—addictive and perfect for snacking or serving at gatherings.
Mini Chocolate Chip Cookies
Chocolate chip cookies are a classic in many homes—delicious dunked in milk, tucked into lunchboxes, or toasted as a s’mores substitute. This mini version keeps everything you love about a traditional cookie but shrinks it to bite-sized pieces. The result is crispy, chocolate-studded morsels you can pop by the handful.
This recipe yields roughly 48–60 mini cookies, making it ideal for parties, dessert platters, or feeding a crowd. They’re also great for dipping with dessert spreads and make an elegant, dainty alternative to wafers on a tray.
Common questions about making chocolate chip cookies
What does baking soda do in cookies?
Baking soda helps cookies rise by producing air bubbles during baking. It lightens texture and prevents cookies from becoming overly dense.
Is it okay to melt butter for cookies?
Melting the butter causes cookies to spread more and become thinner and crisper. Using softened or room-temperature butter yields thicker, slightly cake-like cookies. Choose the butter state based on the texture you prefer.
Why did my cookies spread too much?
Excessive spreading typically means the butter was too warm and melted too quickly. Chilling the dough briefly before baking helps maintain shape and reduces spreading.
Tips and tricks for perfect mini cookies
- For a more attractive top, reserve 1/4 cup of the mini chocolate chips. After placing dough on the baking sheet, press a few chips onto the top of each cookie so they remain visible when baked.
- Use a 1 teaspoon measuring spoon filled halfway—or a mini cookie scoop—to portion dough. This size is easy to handle and yields uniform mini cookies.
Related recipe ideas
- Fluffernutter Cookies
- Hungarian Kifli Cookies
- Italian Pizzelle Cookies
- Almond Spritz Cookies
- Spiced Brown Butter Chocolate Chip Cookies
Mini Chocolate Chip Cookies
A quick, easy dessert: bite-sized chocolate chip cookies ready in about 15 minutes. Great for snacking, parties, or dessert platters.
10 minutes
7 minutes
17 minutes
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon baking soda
- Pinch of salt
- 1/2 cup unsalted butter, softened
- 2/3 cup brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.
- In a large bowl, whisk together the flour, baking soda, and salt until well combined.
- In a separate bowl or stand mixer, beat the softened butter and brown sugar until creamy. Add the egg and vanilla, mixing until combined. Gradually add the dry ingredients and stir in the mini chocolate chips.
- Portion the dough using a 1 teaspoon measuring spoon filled halfway (or a mini scoop). Roll each portion into a small ball and place on the prepared baking sheet about 1 inch apart. If desired, press a few reserved mini chips onto the top of each cookie before baking.
- Bake for 6–8 minutes. Cookies should be slightly underbaked in the center; they will firm up as they cool. Allow cookies to rest on the baking sheet for a few minutes, then transfer to a cooling rack.
Nutrition Information:
Yield:
12
Serving Size:
1
Amount Per Serving:
Calories: 232
Total Fat: 13g
Saturated Fat: 8g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 36mg
Sodium: 49mg
Carbohydrates: 29g
Fiber: 1g
Sugar: 18g
Protein: 3g
Nutritional values are estimates and can vary based on specific ingredients used.
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