There’s something irresistibly nostalgic about the smell of freshly baked chocolate chip cookies wafting through the kitchen — it wraps around you like a warm blanket. Now imagine that comfort, but in the tiniest, most snackable form: mini chocolate chip cookies. These little golden-brown gems are a bite-sized version of everyone’s favorite classic, and they come with all the same gooey centers, crispy edges, and chocolatey bursts you love — just in a much more adorable package.
Mini cookies have a way of sparking joy in both kids and adults alike. Maybe it’s because they remind us of lunchbox surprises, late-night baking sessions, or sharing a plate of treats with friends while talking about everything and nothing. These cookies are made for moments like that — for the small joys, the sweet pauses in between our busy days.
What I especially love about this recipe is how easy it is to whip up a batch. Whether you’re prepping snacks for a family road trip, making party favors, or just craving something sweet without overindulging, these cookies check all the boxes. You can even double the batch and freeze half — perfect for those moments when you just need something chocolatey, fast.
Why You’ll Love This Recipe:
- They’re perfectly portioned for snacking and sharing.
- Great for gifting or making cookie platters.
- Super easy to freeze and bake later.
- Made with pantry staples — no fancy ingredients required.
- Kids love helping with these tiny cookies!
INGREDIENTS YOU’LL NEED:
- 1 cup (226 g) unsalted butter, at room temperature
- ¾ cup (160 g) brown sugar, packed
- ¼ cup (50 g) granulated sugar
- 1 large egg
- 1 tablespoon vanilla extract
- 2 ¼ cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups mini semi-sweet chocolate chips
HOW TO MAKE MINI CHOCOLATE CHIP COOKIES:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Cream the butter and sugars
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a large mixing bowl, cream the room-temperature butter with both sugars. You’re looking for a light, fluffy texture here — it usually takes about 2-3 minutes with an electric mixer on medium speed. This is when the cookie magic really begins!
Step 2: Add the egg and vanilla
Crack in your egg and pour in the vanilla extract. Blend just until the egg is fully incorporated. The mixture should look smooth and creamy, with a soft golden hue.
Step 3: Mix the dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, stirring gently until combined. The dough will feel soft and slightly sticky — that’s perfect!
Step 4: Fold in the mini chocolate chips
Gently fold in the mini chocolate chips, making sure they’re evenly distributed. There’s something so satisfying about those tiny specks of chocolate showing up in every single bite.
Step 5: Scoop tiny cookies
Use a ½ teaspoon or small cookie scoop to portion out tiny balls of dough onto your prepared baking sheets. Space them about 1 inch apart — they won’t spread too much, but they do need a little breathing room.
Step 6: Bake to golden perfection
Bake the cookies for 5 to 6 minutes, or until the edges are just beginning to turn golden brown. The centers might look a little soft — don’t worry, they’ll set up beautifully as they cool. Let them rest on the baking sheet for a few minutes before transferring to a cooling rack.
HELPFUL TIPS:
- Use mini chips: Regular chocolate chips are a bit too big for these teeny cookies. Mini chips give you that perfect chocolate-to-cookie ratio.
- Freeze for later: Scoop dough balls onto a tray and freeze until solid, then transfer to a zip-top bag. You can bake straight from frozen — just add 1-2 extra minutes.
- Don’t overbake: These little cookies cook fast. Pull them from the oven when the edges are barely golden to keep them soft in the center.
- Want a flavor twist? Try adding a pinch of cinnamon or swap out a few tablespoons of flour for cocoa powder for a double chocolate version.
DETAILS:
- Prep Time: 10 minutes
- Cook Time: 6 minutes per batch
- Total Time: 20–25 minutes
- Yield: About 60 mini cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES:
These cookies are easy to adapt — toss in a handful of chopped nuts, use white chocolate chips, or even swirl in some peanut butter chips for variety. They’re versatile and forgiving, making them a great baking project for little hands to help with.
NUTRITIONAL INFORMATION:
Estimates per cookie (based on 60 cookies)
Calories: 55
Fat: 3.5g
Carbohydrates: 6g
Sugar: 4g
Protein: 0.5g
Fiber: 0.3g
FREQUENTLY ASKED QUESTIONS:
Can I make these cookies ahead of time?
Yes! The dough keeps well in the fridge for up to 3 days. Just scoop and bake when ready.
Do I have to chill the dough?
Nope! That’s the beauty of this recipe. No chilling required — just mix, scoop, and bake.
Can I make them gluten-free?
Absolutely. Swap the all-purpose flour with a gluten-free 1:1 baking flour. The texture might be slightly different but still delicious.
STORAGE INSTRUCTIONS:
Let cookies cool completely, then store in an airtight container at room temperature for up to 5 days. You can also freeze baked cookies for up to 3 months — perfect for sneaky midnight snacks or impromptu coffee dates.
RELATED RECIPES
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
- Salted Caramel Chocolate Tart
- No Bake Chocolate Chip Cookie Dough Bars
- Brown Butter Chocolate Chip Cookies
- Peanut Butter Cup Cookies
CONCLUSION
These mini chocolate chip cookies are more than just a treat — they’re tiny bundles of joy you can share with friends, tuck into lunchboxes, or enjoy all by yourself with a cup of tea and your favorite playlist in the background. They’re the kind of cookie that turns everyday moments into something just a little sweeter. So go ahead, make a batch (or two) — your inner child will thank you.
Print
Mini Chocolate Chip Cookies
Description
There’s something irresistibly nostalgic about the smell of freshly baked chocolate chip cookies wafting through the kitchen — it wraps around you like a warm blanket. Now imagine that comfort, but in the tiniest, most snackable form: mini chocolate chip cookies. These little golden-brown gems are a bite-sized version of everyone’s favorite classic, and they come with all the same gooey centers, crispy edges, and chocolatey bursts you love — just in a much more adorable package.
Mini cookies have a way of sparking joy in both kids and adults alike. Maybe it’s because they remind us of lunchbox surprises, late-night baking sessions, or sharing a plate of treats with friends while talking about everything and nothing. These cookies are made for moments like that — for the small joys, the sweet pauses in between our busy days.
What I especially love about this recipe is how easy it is to whip up a batch. Whether you’re prepping snacks for a family road trip, making party favors, or just craving something sweet without overindulging, these cookies check all the boxes. You can even double the batch and freeze half — perfect for those moments when you just need something chocolatey, fast.
Ingredients
1 cup (226 g) unsalted butter, at room temperature
¾ cup (160 g) brown sugar, packed
¼ cup (50 g) granulated sugar
1 large egg
1 tablespoon vanilla extract
2 ¼ cups (280 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups mini semi-sweet chocolate chips
Instructions
Step 1: Cream the butter and sugars
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a large mixing bowl, cream the room-temperature butter with both sugars. You’re looking for a light, fluffy texture here — it usually takes about 2-3 minutes with an electric mixer on medium speed. This is when the cookie magic really begins!
Step 2: Add the egg and vanilla
Crack in your egg and pour in the vanilla extract. Blend just until the egg is fully incorporated. The mixture should look smooth and creamy, with a soft golden hue.
Step 3: Mix the dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture to the wet ingredients, stirring gently until combined. The dough will feel soft and slightly sticky — that’s perfect!
Step 4: Fold in the mini chocolate chips
Gently fold in the mini chocolate chips, making sure they’re evenly distributed. There’s something so satisfying about those tiny specks of chocolate showing up in every single bite.
Step 5: Scoop tiny cookies
Use a ½ teaspoon or small cookie scoop to portion out tiny balls of dough onto your prepared baking sheets. Space them about 1 inch apart — they won’t spread too much, but they do need a little breathing room.
Step 6: Bake to golden perfection
Bake the cookies for 5 to 6 minutes, or until the edges are just beginning to turn golden brown. The centers might look a little soft — don’t worry, they’ll set up beautifully as they cool. Let them rest on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
These cookies are easy to adapt — toss in a handful of chopped nuts, use white chocolate chips, or even swirl in some peanut butter chips for variety. They’re versatile and forgiving, making them a great baking project for little hands to help with.