There’s something ridiculously comforting about a batch of mini chocolate chip cookies. Maybe it’s the way you can pop one (or five) into your mouth without a second thought. Or maybe it’s how their size makes them perfect for lunchboxes, cookie tins, or cozy nibbling while binge-watching your favorite show.
I originally whipped up this mini chocolate chip cookie recipe on a whim when I didn’t feel like waiting for dough to chill—and surprise! These mini chocolate chip cookies turned out so delicious, they disappeared before they even cooled. Soft centers, golden edges, no fuss—exactly what a cookie should be.
Why You’ll Love This Recipe
- No chilling required—just mix, scoop, and bake
- Crisp golden edges with soft, chewy centers
- Uses mini chocolate chips for perfect chocolatey distribution
- Fun-sized and freezer-friendly
- Great for kids, gifting, or self-care snacking
- This small-batch mini chocolate chip cookie recipe is quick and satisfying
Recipe Snapshot Table
| Category | Cuisine | Prep Time | Cook Time | Total Time | Yield | Skill Level |
|---|---|---|---|---|---|---|
| Dessert | American | 10 mins | 10 mins | 20 mins | About 48 mini cookies | Easy |
Ingredients
- Unsalted butter (softened) – for richness and soft texture
- Brown sugar + granulated sugar – sweetens and adds that signature chewy crunch
- Egg yolk only – helps keep the cookies tender without spreading too much
- Vanilla extract – rounds out the flavor
- All-purpose flour – gives the cookies structure
- Salt + baking powder – balance and lift (no baking soda here!)
- Mini chocolate chips – they melt perfectly into every bite-sized cookie
How to Make Mini Chocolate Chip Cookies
These little guys are as easy to make as they are to eat—dangerously easy, I’d say.
1. Mix the dough—no chilling, no fuss
Cream together the butter and sugars until light and fluffy. Add in the egg yolk and vanilla, then mix until smooth. Stir in the flour, baking powder, and salt until a soft dough forms. Fold in the mini chocolate chips until evenly distributed. The dough should be soft but scoopable.
2. Scoop small and uniform
Use a teaspoon or mini cookie scoop to portion the dough into 1-inch balls. Place them about 2 inches apart on a lined baking sheet. These mini chocolate chip cookies spread just enough for a golden ring of crispness and a soft center.
3. Bake until lightly golden
Bake at 350°F for 8–10 minutes. Watch for the edges to turn golden while the centers stay slightly soft—that’s your chewy cookie sweet spot.
4. Cool and try not to eat them all
Let them sit on the pan for 2 minutes before transferring to a rack. Or, sneak one warm. No judgment here.
Pro Tips for Success
- Skip the full egg—the yolk alone keeps things tender without too much spread.
- Use mini chocolate chips—they melt more evenly in these smaller cookies.
- Watch the clock! A minute too long and you lose that soft center magic.
- Want gooier cookies? Pull them at 8 minutes and let the pan do the rest.
- Freeze half the dough—you’ll thank yourself next time the craving hits.
Mini Chocolate Chip Cookies
Equipment
- Baking Sheet
- Mixing Bowls
- Electric Mixer
- Mini cookie scoop or teaspoon
Ingredients
Cookie Dough
- 0.5 cup unsalted butter softened
- 0.25 cup brown sugar packed
- 0.25 cup granulated sugar
- 1 egg yolk
- 1 tsp vanilla extract
- 1 cup all-purpose flour
- 0.25 tsp salt
- 0.5 tsp baking powder
- 0.75 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream butter, brown sugar, and granulated sugar together until light and fluffy.
- Mix in egg yolk and vanilla extract until smooth.
- Stir in flour, salt, and baking powder until a soft dough forms.
- Fold in mini chocolate chips until evenly distributed.
- Use a mini cookie scoop or teaspoon to portion dough into 1-inch balls. Place on baking sheet, 2 inches apart.
- Bake for 8–10 minutes, or until edges are lightly golden and centers are still soft.
- Cool on baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
Flavor Variations
- Peanut Butter Chips: Swap half the chocolate for PB chips
- Sprinkle Pop: Add rainbow sprinkles for funfetti flair
- Toffee Crunch: Mix in crushed toffee bits
- Oatmeal Mini Cookies: Replace ¼ cup flour with quick oats
- Double Chocolate: Use cocoa powder in the dough + white chips
Serving Suggestions
- Serve warm with a glass of milk or almond latte
- Sandwich two cookies with vanilla ice cream for a mini treat
- Pack in lunchboxes or wrap in parchment for sweet gifts
- Stack in jars for grab-and-go snacks
Make-Ahead & Storage
Make-Ahead:
Make the dough up to 3 days ahead—store in the fridge, and bake when ready.
Storage:
Keep cookies in an airtight container at room temp for 4–5 days. That is, if they last that long!
Leftovers
Crush leftover mini chocolate chip cookies over yogurt, stir into vanilla ice cream, or layer into a trifle with whipped cream and berries.
Freezing
Freeze cookie dough balls on a tray, then transfer to a zip-top bag. Bake from frozen, adding 1–2 minutes to the bake time.
Reheating
Warm baked cookies for 5 minutes in a 300°F oven or 10 seconds in the microwave for soft, gooey perfection.
FAQs
How long to bake mini cookies?
8–10 minutes at 350°F is perfect for small cookies—just until the edges are golden.
How many calories in a small chocolate chip cookie?
About 55–60 calories per cookie, depending on size and mix-ins.
Can I make this chocolate chip cookie recipe with no baking soda?
Yes! This recipe uses only baking powder—no baking soda needed.
Is this a chocolate chip cookie recipe with no chilling?
Yep! You can bake these right after mixing—super convenient and quick.
Final Thoughts
There’s just something magical about mini chocolate chip cookies. They’re simple, sweet, and full of joy in every bite. Whether you’re baking them with kids, prepping a sweet gift, or just treating yourself, these cookies hit the spot every time.
Craving more cookie creativity? You’ve got to try these buttery, flaky Chocolate Chip Cookie Dough Twists—they’re part croissant, part cookie, and 100% irresistible.
Bake a batch, pour some milk, and let the coziness begin.