Mini Chocolate Chip Cookies (2024)

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Why I Love These Mini Chocolate Chip Cookies

1. Bite-sized cookies:This recipe makes 6 dozen cookies & the small size makes these the perfect chocolate chip cookies for cookie platters, potlucks, and holiday trays! Plus, mini desserts are just so much fun!
2. Great for gifting:This chocolate chip cookie recipe makes a ton of cookies so it's one of my favorite recipes for gifting. These delicious cookies are the perfect size for stuffing in abucketortreat bagfor the cutest treat!
3. Cheaper than the fair:Skip the $20 bucket of cookies at the state fair and enjoy these mini cookie bites at home with a glass of milk any time you want!

Ingredient Notes

• Butter: I use unsalted butter in most of my baking but if you only have salted, you can use that and simply omit the salt.
• Sugar:You'll need both light brown sugar and granulated sugar for these cookies. You can also use dark brown sugar, if you have it on hand.
• Eggs:Using awhole egg helps to bind these cookies together and keep them moist.
• Instant Vanilla Pudding Mix: The pudding mix is the key ingredient to making these mini cookies soft and chewy like the bucket of cookies you get at the state fair! It also helps prevent these smaller cookies from drying out.
• Flour: I mainly use all-purpose flour for homemade chocolate chip cookies. I have not tested this recipe with other flour varieties but if you give one a try, be sure to report back! Try to measure the flour correctly, using the spoon-and-level method. Adding too much flour can cause dense and dry cookies.
• Mini Chocolate Chips: I love using mini chips to ensure chocolatey goodness in each cookie!

Step 1: Make the dough

1. Preheat oven to 350℉.
2. In a large microwave-safe bowl, melt unsalted butter (½ cup, i.e 1 stick). Stir in granulated sugar (¼ cup) and light brown sugar (¾ cup) and mix with a whisk for 1 minute, or until mixture is cooled down.
3. Addeggs(2 large)andvanilla extract(2 teaspoons)and whisk for 2 minutes until smooth & creamy.
4. Addbaking soda(1 teaspoon)andkoshersalt(½ teaspoon) and stir in.
5. Addinstant vanilla pudding mix(1 3.4-ounce package)andstir.
6. Addall-purpose flour(1 ½ cups)and mix until incorporated.
7. Stir inmini chocolate chips(¾ cups).

Step 2: Scoop and roll

1. Allow the dough to sit for 10 minutes to firm back up. This will make it possible to scoop them.
2. Scoop into 1 tablespoon scoops, split each in half, and roll into a ball.
3. Place on a parchment lined baking tray, then press extra mini chocolate chips into the top of each one.

Tip: Press extra chocolate chips on top of the cookie dough balls before baking to help give these cookies that iconic mini chocolate chip cookies in a bag look!

Step 3: Bake

1. Bake at 350℉ for 5-7 minutes. You want them to have just the tiniest amount of brown on the edges and look slightly underbaked (trust me, that's perfect!).
2. Remove from oven and place entire pan on a cooling rack. Allow the cookies to cool on the hot pan for 10-15 minutes before removing them. This will allow them to finish baking on the hot baking sheet.
3. Once cooled, use a spatula to transfer them to a wire rack.

Storage & Freezing

• Storage:Store cookies in an airtight container at room temperature for 3-4 days for optimal freshness.
• Freezing:You can freeze these cookies baked or unbaked. To freeze baked cookies, let cool completely. Then place in a freezer safe bag and freeze for 1-2 months. To freeze cookie dough, scoop the dough and place on a lined baking sheet. Place tray in the freezer and once dough is frozen solid, transfer to a resealable freezer bag. When ready to bake, you can bake directly from the freezer – just add a minute or two to the baking time, or until lightly golden brown.

Frequently Asked Questions:

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