These mini chocolate chip cookies are perfect for anyone who loves the classic flavor of chocolate chip cookies but wants them in a fun, bite-sized form!
This cookie recipe packs all the classic flavor of your favorite chocolate chip cookies into a kid-friendly, bite-sized package just like my mini M&M cookies!
Why I Love This Recipe
- Ideal size for sharing and snacking. These easy mini cookies are the perfect size for after school snacks, packing in lunch boxes, or taking on the road!
- Classic flavor in a mini package. Mini chocolate chip cookies are packed with the same classic chocolate chip cookie recipe taste but are a fun mini dessert!
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Unsalted butter: Ensure your butter is at room temperature for easier creaming with the sugars.
- Sugars: Brown sugar adds moisture and a rich caramel-like flavor and granulated sugar helps to crisp up the edges.
- Vanilla extract: Adds the classic, sweet flavor to the cookies. Pure vanilla extract is preferred for the best taste.
- Cornstarch: Just a teaspoon added to the rest of ingredients will keep your cookies soft and thick.
- Mini chocolate chips: Mini chips ensure chocolate in every bite. You can add a few extra to the top of each cookie before baking for a nice finishing touch.
- Baking staples: Large egg, all-purpose flour, baking soda, and fine sea salt.
Substitutions and Variations
- Chocolate varieties: Swap mini chocolate chips with white chocolate or milk chocolate, or even make butterscotch cookies for a different taste.
- Nutty flavor: Add finely chopped nuts like pecans or walnuts for a nutty crunch.
- Brown butter: Make brown butter chocolate chip cookies for a richer flavor.
How to Make Mini Chocolate Chip Cookies
In a large bowl, or the bowl of a stand mixer, cream together the butter and sugars until smooth. Stir in the egg and vanilla, then, gradually mix in the rest of the dry ingredients.
Fold in the chocolate chips. This is when you would add any other mix-ins if you’re using any.
Use a small cookie scoop or teaspoon to scoop out 1-inch balls and place them on the baking sheets lined with parchment paper or silicone mat.
Place them in a preheated oven for 5-7 minutes, or until the cookies are set but still slightly underbaked.
Baking Tips
- For uniform cookies, use a small ice cream scoop or teaspoon to ensure each cookie is the same size.
- Don’t overmix! Once you add the flour, mix just until combined. Overmixing can lead to tough cookies.
- If your dough is sticky, it might need a bit more flour. Be sure to measure your flour using the spoon and level method for accuracy.
- Don’t overbake! These mini cookies will look slightly underbaked in the center. Don’t worry, they will firm up as they cool.
More cookie recipes to try include chocolate chip pudding cookies, triple chocolate chip cookies and banana oatmeal chocolate chip cookies.
More Chocolate Chip Cookie Recipes
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Mini Chocolate Chip Cookies
Video
Ingredients
- ¾ cup (163 grams) unsalted butter , softened
- ¾ cup (145 grams) light brown sugar , packed
- ¼ cup (50 grams) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups (280 grams) all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 1 cup mini chocolate chips , more for tops if desired
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment.
- In a large bowl or the bowl of a stand mixer, beat together the butter, brown sugar, and white sugar until smooth. Add the egg and vanilla and mix to combine.
- Mix in the flour, cornstarch, baking soda, and salt until combined. Fold in the mini chocolate chips.
- Use a teaspoon to scoop the dough into 1-inch balls and place on prepared baking sheets. Bake 5-7 minutes, or until set (they should look slightly under baked and finish cooking on pan).
- Remove from oven and let cool on baking sheet for a few minutes before removing to a cooling rack. Store in a covered container up to 3 days.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Flat cookies might result from overly softened butter, too much sugar, or not enough flour. Make sure to measure ingredients accurately, and ensure your butter is at room temperature, not melted.
This dough can be made 24 hours in advance and stored in the refrigerator until ready to bake.
For fresh-baked cookies on demand, consider freezing the cookie dough. Place the dough balls on a baking sheet and freeze until solid then transfer them to a freezer bag or container. They can be stored this way for up to 3 months.
When you’re ready to bake, simply place the frozen dough balls on a baking sheet and bake them for an extra 1-2 minutes. This way, you can always have fresh, warm cookies in a matter of minutes!
Store cooled cookies in an airtight container at room temperature for up to 3 days. To freeze, cool completely, then flash freeze in a single layer on a baking sheet. Transfer to a freezer-safe bag or container for up to 3 months. Thaw at room temperature and enjoy.
Categorized as: American, Chocolate Chip Cookies, Christmas, Cookies, Desserts, Kid-Friendly
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
My teen son said it best “why are these so good” as he popped another in his mouth 😂
I love this!! So glad he enjoyed the cookies :)
Adorable and delicious! Soft texture was great.
These mini chocolate chip cookies are so cute and delicious! I’m glad that I can make them ahead and freeze them for a few months.
These are the perfect size for a lunch box! And so yummy!
We love these mini cookies!! They are the perfect treat to take to neighbors and friends, because it makes a bunch & they taste so yummy!!