These Mini Chocolate Chip Cookies are tiny, cute, and absolutely irresistible. They bake quickly, store beautifully in a jar, and have the perfect bite: crisp edges with a soft, tender center. They taste just like your favorite classic cookies, only smaller and more fun to snack on. Ideal for gifting, holiday cookie trays, kids’ lunchboxes, or anytime you want a sweet little treat without making huge cookies.
Why You’ll Love This Recipe
• Perfect Texture in Every Bite: These mini cookies stay crisp around the edges while staying soft and melt-in-your-mouth inside, giving you the best cookie experience in one small bite.
• Quick to Bake: Because they’re tiny, they bake in just a few minutes, great for busy days or last-minute desserts.
• Great for Gifting & Storing: Mini cookies fit perfectly into jars, bags, or boxes, making them ideal for holidays and sharing.
• Kid-Friendly: Their small size makes them fun for kids to eat and easy to pack in lunchboxes.
• No Chill Time Needed: The dough is firm enough to roll and bake right away—saving you time.
• Perfect Portion Control: Enjoy a cookie… or five. The small size lets you enjoy without feeling heavy.
Ingredients
• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup brown sugar, packed
• 2 large eggs
• 2 tsp pure vanilla extract
• 2½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ¾ tsp salt
• 1½ cups mini chocolate chips
Step-by-Step Preparation
STEP 1: Mix the Wet Ingredients
• In a large bowl, beat the butter, granulated sugar, and brown sugar until light and creamy (about 2 minutes).
• Add the eggs and vanilla extract. Beat again until smooth.
STEP 2: Add the Dry Ingredients
• In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
• Add the dry ingredients to the wet mixture and stir until just combined.
• Fold in the mini chocolate chips.
Tip: Don’t overmix, the cookies will stay softer.
STEP 3: Shape the Mini Cookies
• Preheat your oven to 350°F (175°C).
• Line baking sheets with parchment paper.
• Roll the dough into tiny balls, about ¾ inch wide (the size of a small marble).
• Place them at least 1 inch apart.
STEP 4: Bake
• Bake for 6–8 minutes, or until the edges are lightly golden.
• The centers will look soft—this is perfect for chewy mini cookies.
• Let them cool on the tray for 5 minutes before transferring to a wire rack.
STEP 5: Store & Serve
• Once completely cool, place the mini cookies into jars, bags, or containers.
• They stay fresh for up to 5 days at room temperature.
Cooking Notes
• Use softened—not melted—butter for the best structure.
• Mini chocolate chips work better than regular chips so the dough stays small and uniform.
• For crispier cookies, bake 1 extra minute.
• For softer cookies, remove from the oven earlier.
Variations
• Add mini M&Ms
• Use white chocolate chips
• Sprinkle sea salt on top
• Add crushed Oreos
• Mix in chopped pecans or walnuts
Serving Suggestions
• Serve with a glass of milk
• Pack into lunchboxes
• Use as ice-cream toppings
• Add to dessert charcuterie boards
• Gift inside mason jars with a ribbon
Prep Time / Cook Time / Total Time
• Prep Time: 10 minutes
• Cook Time: 6–8 minutes
• Total Time: 20 minutes
Nutritional Info (per 6 mini cookies)
• Calories: 210
• Fat: 10g
• Carbs: 28g
• Protein: 2g
FAQs
Can I make these cookies ahead of time?
- Yes. These mini cookies stay fresh for several days, which makes them great for prepping ahead. You can bake them 1–2 days in advance and store them in an airtight jar. They keep their soft texture very well, especially if you add a small piece of bread in the container to prevent drying.
Can I freeze the cookie dough?
- Absolutely. Roll the dough into small balls and freeze them on a tray. Once solid, transfer them to a freezer bag. You can bake them straight from frozen, just add 1–2 extra minutes to the baking time. This is perfect if you want warm cookies anytime without making a full batch.
Why did my cookies spread too much?
- Usually this happens when the butter is too warm or melted. For mini cookies, chilled dough is especially important because the small size can cause them to flatten quickly. If your dough feels soft, refrigerate it for 20–30 minutes before baking to help the cookies hold shape.
Can I make these cookies crisp instead of soft?
- Yes. Simply bake them for 2–3 minutes longer until the edges turn golden. Mini cookies crispen faster because of their size, so keep an eye on them. Let them cool completely on the rack, they will crisp up even more as they cool.
Can I add other mix-ins besides chocolate chips?
- Definitely. These cookies work with mini M&M’s, chopped nuts, toffee bits, or even white chocolate chips. Just keep the total mix-ins the same amount so the dough structure doesn’t change. This lets you customize them for holidays, parties, or kids’ snacks.
How do I store them so they stay fresh the longest?
- Store the cookies in a sealed jar or airtight container at room temperature. They will stay soft for up to 5 days. If you want them to last longer, freeze the baked cookies for up to 2 months and thaw at room temperature whenever you need a quick treat.
Conclusion
These Mini Chocolate Chip Cookies are easy, quick, and absolutely delicious. You get the same nostalgic flavor of classic chocolate chip cookies but in an adorable, bite-sized version. Whether you’re preparing holiday treats, filling jars for gifts, or making a fun everyday snack, these cookies never disappoint. Soft, crisp, chocolatey, and easy to love, there’s a reason they disappear fast!
