Mini chocolate chip cookies are small, buttery, and packed with chocolate. Each cookie uses a small portion of dough, so they bake quickly and are easy to serve at parties, on snack tables, in lunchboxes, or whenever you want a bite-sized treat.
The recipe uses softened butter, granulated and brown sugar, eggs, vanilla, flour, baking soda, salt, and mini chocolate chips. A short chill helps the dough hold its shape in the oven, and the cookies come out with lightly golden edges and tender centers.
Recipe at a Glance
- Prep time: 15 minutes
- Chill time: 30 minutes
- Bake time: 8–10 minutes at 350°F (175°C)
- Total time: about 55 minutes
- Yield: about 42–45 mini cookies (see the portion note below)
- Course: dessert or snack
Why You’ll Love These Mini Cookies
Mini cookies are easy to portion and serve, and one batch makes more individual cookies than standard-size cookies. Their small size also makes baking time important: they can go from lightly golden to overbaked quickly, so it pays to check them early.
- Small and easy to serve
- Packed with mini chocolate chips
- Buttery and lightly sweet
- Good for parties and snack trays
- Simple to customize
If you’d rather bake a full-size cookie, try our classic chocolate chip cookie recipe, or a version without brown sugar if you’ve run out.
Ingredients
| Ingredient | Amount |
|---|---|
| Unsalted butter, softened | 1 cup (226 g) |
| Granulated sugar | ¾ cup (150 g) |
| Brown sugar, packed | ¾ cup (165 g) |
| Large eggs | 2 |
| Vanilla extract | 1 teaspoon |
| All-purpose flour | 2¼ cups (280 g) |
| Baking soda | 1 teaspoon |
| Salt | ½ teaspoon |
| Mini chocolate chips | 1½ cups (255 g) |
Ingredient Notes
Unsalted butter: Use softened, not melted, butter. Properly softened butter creams easily with the sugars and gives the dough the right consistency.
Brown sugar: Brown sugar adds moisture and a deeper flavor, which helps keep these small cookies tender.
Mini chocolate chips: Mini chips spread more evenly through small portions of dough, so every cookie gets chocolate.
Vanilla extract: Vanilla rounds out the buttery dough and the chocolate.
How to Make Mini Chocolate Chip Cookies
1. Prepare the Baking Sheets
Line your baking sheets with parchment paper and set them aside while you make the dough.
2. Cream the Butter and Sugars
Put the softened butter, granulated sugar, and brown sugar in a large bowl. Beat for about 2–3 minutes, until lighter and creamy. This works air into the mixture and gives the dough a smooth base.
3. Add the Eggs and Vanilla
Beat in the eggs one at a time, mixing well after each. Then stir in the vanilla until the wet ingredients are evenly combined.
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add them to the butter mixture and stir until the flour is just incorporated. Too much mixing can make the cookies less tender.
5. Add the Chocolate Chips
Fold the mini chocolate chips into the dough with a spatula, making sure they are spread throughout.
6. Chill the Dough
Cover the dough and refrigerate for at least 30 minutes. Chilling firms the butter, makes the dough easier to portion, and helps limit spreading.
7. Portion the Cookies
Scoop the dough onto a parchment-lined baking sheet, leaving about 1½ inches between portions. A small cookie scoop gives the most even cookies. A piping bag is another option if the dough is soft enough.
Portion note: This recipe makes about 1,200 g of dough. Portions of roughly 1½ tablespoons (about 25–28 g) give around 42–45 cookies. If you scoop 1 tablespoon at a time, expect more cookies, roughly 60–70, and bake them a minute or so less.
8. Bake
Heat the oven to 350°F (175°C). Bake for 8–10 minutes, until the edges are lightly golden. Because the cookies are small, start checking at the shorter end of the range.
9. Cool
Leave the cookies on the baking sheet for 2–3 minutes, then move them to a wire rack to cool.
How to Get Crispy Mini Chocolate Chip Cookies
If you prefer a crispier cookie:
- Keep portions small and even. Smaller, uniform portions bake more consistently.
- Leave enough space. Crowding the pan changes how heat moves around the cookies.
- Bake until the edges are properly golden. Watch closely, because mini cookies overbake fast.
- Move them to a wire rack after their short rest, so steam escapes instead of softening the bottoms.
How to Make Uniform Mini Cookies
A cookie scoop is the simplest way to get consistent portions. If you prefer a piping bag, fill a sturdy bag fitted with a wide round tip with the chilled dough and pipe small, even portions onto a lined baking sheet. The dough has to be soft enough to pipe; if it is too firm after chilling, a small scoop or spoon is easier. Whatever tool you use, consistent size matters most, because similar-sized cookies finish baking at the same time.
Why Did My Mini Cookies Spread Too Much?
Common causes:
- The butter was too warm.
- The dough didn’t chill long enough.
- The baking sheet was warm.
- The flour was measured inaccurately.
- The portions were too close together.
Start with properly softened butter and give the dough the full chilling time. If it still feels very soft after chilling, refrigerate it a little longer before portioning.
Why Are My Mini Cookies Too Thick?
Too much flour keeps cookies from spreading normally. Spoon the flour into the cup and level it rather than packing it, or weigh it. King Arthur Baking has a helpful explanation of how to measure flour. Also check that your baking soda is still active, since old baking soda can affect how cookies spread and bake.
Why Are My Mini Cookies Dry?
Check for overbaking first. With cookies this small, an extra minute or two noticeably changes the texture. Take them out when the edges are lightly golden and the centers are set but not overly firm. Too much flour can also dry them out, so measure carefully.
Variations
- Mini double chocolate: replacing part of the flour with cocoa powder changes the dough structure, so use a tested chocolate-cookie recipe, such as our double chocolate chip cookies.
- Holiday mini cookies: add colorful candy-coated chocolate pieces along with the mini chips.
- Dairy-free: plant-based butters differ in water and fat content, so the texture may vary. For a recipe developed for dairy-free baking, see our soft and chewy dairy-free chocolate chip cookies.
- Gluten-free: a 1:1 gluten-free baking blend designed as a direct replacement for all-purpose flour may work. Results vary by blend, so follow the manufacturer’s guidance.
Can I Use Regular Chocolate Chips?
Yes, although mini chips suit very small cookies better. Regular chips are larger and may not spread evenly through small portions. If regular chips are all you have, chopped chocolate is another option.
How to Store Mini Chocolate Chip Cookies
Let the cookies cool completely, then keep them in an airtight container at room temperature. A tight seal reduces moisture loss. For longer storage, freeze the baked cookies in a freezer-safe container or bag.
You can also freeze the dough. Arrange portions on a tray, freeze until firm, then move them to a freezer-safe container or bag. Baking from frozen needs a little extra time, and because the cookies are small, watch them closely.
Food safety: Don’t eat raw cookie dough, which contains uncooked flour and eggs. The FDA explains the risks in its guide to handling flour safely.
Frequently Asked Questions
How many mini cookies does this recipe make?
About 42–45 when each portion is roughly 1½ tablespoons of dough. Smaller portions make more cookies.
How big should mini chocolate chip cookies be?
The finished size depends on how much the dough spreads. Keep portions small and even, and adjust the baking time to the size you choose.
How long do mini chocolate chip cookies take to bake?
About 8–10 minutes at 350°F (175°C). Start checking early.
Do I need to chill the dough?
Yes, this recipe calls for at least 30 minutes. Chilling firms the dough and helps control spreading.
Can I make these without a cookie scoop?
Yes. A measuring spoon or regular spoon works. Just keep the portions consistent.
How do I make mini cookies crispy?
Don’t crowd the baking sheet, bake until the edges are lightly golden, and cool the cookies on a wire rack so steam can escape.
Can I freeze the dough?
Yes. Portion the dough, freeze it until firm, and store it in a freezer-safe container or bag.
Can I make these dairy-free?
You can try a suitable plant-based butter and dairy-free chocolate chips, but the texture may not match the original because butter alternatives differ in composition.
More Cookie Recipes to Try
- Thick Chocolate Chip Cookies
- Quick Chocolate Chip Cookies
- Soft and Chewy Dairy-Free Chocolate Chip Cookies
- Lactose-Free Cookies
- Do Cookies Need Milk?
Final Thoughts
These mini chocolate chip cookies turn a classic into a smaller, easy-to-serve treat. The key is consistency: soft but not melted butter, carefully measured flour, a 30-minute chill, and close attention during the short bake. Once the edges turn lightly golden, let the cookies cool briefly on the tray, then move them to a rack. They suit parties, snack trays, and lunchboxes.