Mini Chocolate Chip Cookies
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Hello cutie, mini, poppable Mini Chocolate Chip Cookies. 😍
These soft and chewy cookies pack in all the deliciousness of a regular-size chocolate chip cookie but in a snackable bite-sized form.
They have slightly crisp edges but chewy, stay-soft-for-days interiors speckled with mini semisweet chocolate chips. Their rich, buttery flavor and cute little size make them truly irresistible.
One of the best parts is not having to chill the cookie dough before making it; I love a no-chill cookie recipe!
My mini chocolate chip cookies are fun for kids and adults alike. They’re great for lunch boxes, after-school treats, parties, or just enjoying with a glass of milk.
- The vanilla pudding mix adds extra moisture to the cookie dough, resulting in a softer, chewier, and more tender cookie. The gelatinized starches in the pudding mix help retain moisture, preventing the cookies from drying out so these cookies truly stay soft for several days.
- The vanilla pudding mix adds a subtle flavor, making the cookies extra yummy.
- I add pudding mix to my Fruity Pebble Cookies, Twix Cookies, Carrot Cake Cookies, Cinnamon Toast Crunch Cookies, and my viral Pumpkin Bread.
Ingredients
For the ingredient measurements and the recipe, scroll down to the bottom of the blog post where the recipe card is located.
- Butter: Ensure the butter is at room temperature for easier creaming with sugar, which helps create a tender and chewy texture.
- Sugars: I like to use both brown and granulated. Granulated sugar contributes to a crispier edge, while brown sugar adds chewiness and a rich, caramel-like flavor.
- Flour: I use all-purpose flour; I have not tested this recipe with other flour varieties. Measure it correctly, using the spoon-and-level method to avoid dense cookies.
- Eggs: Eggs add moisture and act as a binding agent, contributing to the cookie’s structure. I like using a whole egg, and then an additional egg yolk.
- Pudding mix: as mentioned above, the pudding mix helps create a softer and chewier cookie. I used a vanilla instant pudding mix for this recipe.
- Mini chocolate chips: Mini semi-sweet chocolate chips are perfect for these cookies, ensuring you get chocolate in every bite.
- Other ingredients needed: salt, baking soda, baking powder, and vanilla extract.
Step by Step Directions
Be sure to scroll down to the recipe card for the full recipe instructions.
Cream the butter & sugars
Be sure to use softened butter and cream for ~3 minutes.
Add eggs & vanilla
The protein in eggs adds to a chewy texture, so adding an extra yolk, gives the cookie the extra chewiness that makes these cookies perfect!
Add in dry ingredients
Careful not to over mix.
Mini chocolate chip time!
Fold in the mini chocolate chips.
Scoop and roll!
This recipe isn’t challenging, but I would say rolling 72 mini cookies could count as the hardest part of the recipe! Roll baby roll!
Final step!
ENJOY! 😋
Expert Tips
- Small scoop: To keep these cookies mini and uniform in size, you’ll need ~1-2 tsp of cookie dough. You can scoop them with a spoon or just grab the dough and eyeball it!
- Watch closely: Keep a close eye on the cookies as they bake. Since they’re so small, they can go from being not done to over-baked quickly. I bake mine for right around 5-6 minutes.
- Cool on the Sheet: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breakage.
FAQ
- Can I make these cookies larger? If you want to make a larger regular 2 Tbsp. cookie, you’ll need to adjust the baking time. Start at 10-12 minutes.
- Can I chill the dough? Of course! Chill for 2-3 hours or up to 3-4 days. I like to scoop and portion the dough balls out first prior to refrigerating so it’s easier to scoop. Or just let the cookie dough come to room temperature for 10-15 minutes then shape the cookies.
- How can I tell my mini chocolate chip cookies are done? They will have lightly browned set edges and slightly soft centers.
- Can I make these with brown butter? I have not tested this recipe with brown butter so I cannot say for sure.
Storage
- Room temperature: mini chocolate chip cookies typically stay fresh for 3-5 days in an air-tight container or baggie.
- Refrigerator: Cookies can last up to a week in the fridge.
- Freezer:
- Freezing Dough Balls: Consider freezing the dough balls before baking for the freshest cookies. Arrange them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a resealable plastic freezer bag.
- Baking from Frozen: Bake the frozen dough balls directly from the freezer, adding a minute or two to the baking time.
- Freezing Baked Cookies: To freeze baked cookies, let them cool completely, then transfer them to a resealable plastic freezer bag or airtight container and freeze for up to 3 months.
More mini desserts you’ll love
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Ingredients
- 12 Tbsp. unsalted butter, softened
- 3/4 cup brown sugar, packed (dark or light)
- 1/2 cup granulated sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tsp. vanilla extract
- 2 cups all-purpose flour, spooned and leveled
- 1 (3.4 oz.) package instant vanilla pudding mix
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/4 cup mini chocolate chips
Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- Preheat the oven to 350°F. Line 3 baking sheets with parchment paper or silicone baking mats.
- Place the butter and sugars in the bowl of a stand mixer. Secure the paddle attachment and cream until light and fluffy, ~3 minutes.12 Tbsp. unsalted butter, softened, 3/4 cup brown sugar, packed (dark or light), 1/2 cup granulated sugar
- Then, add in the egg, egg yolk, and vanilla extract. Blend until mixed. If any of the mixture gets stuck on the paddle attachment or side of the bowl use a rubber spatula to knock it off.1 large egg, room temperature, 1 large egg yolk, room temperature, 2 tsp. vanilla extract
- Add in the dry ingredients and mix together on low speed.2 cups all-purpose flour, spooned and leveled, 1 (3.4 oz.) package instant vanilla pudding mix, 1/2 tsp. baking soda, 1/2 tsp. baking powder, 1/2 tsp. salt
- Add in the mini chocolate chips and fold in with a rubber spatula until combined.1 1/4 cup mini chocolate chips
- Scoop and roll into small balls (~1-2 tsp in size) and place on the prepared baking sheets. You should be able to fit ~24 cookies on each baking sheet.
- Bake for just 5-6 minutes, the cookies will begin to turn a little golden around the edges and the tops might look a little under done, but that's perfect. They'll continue to bake on the sheet pan once you pull them out of the oven. Garnish with more mini chocolate chips on top, if desired. Cool on the cookie sheet for a few minutes then carefully transfer to a wire rack.
- And that's it! Good luck eating just one! 😉
Video
Notes
- Room temperature: mini chocolate chip cookies typically stay fresh for 3-5 days in an air-tight container or baggie.
- Refrigerator: Cookies can last up to a week in the fridge.
- Freezer:
- Freezing Dough Balls: Consider freezing the dough balls before baking for the freshest cookies. Arrange them on a baking sheet lined with parchment paper, freeze until solid, then transfer to a resealable plastic freezer bag.
- Baking from Frozen: Bake the frozen dough balls directly from the freezer, adding a minute or two to the baking time.
- Freezing Baked Cookies: To freeze baked cookies, let them cool completely, then transfer them to a resealable plastic freezer bag or airtight container and freeze for up to 3 months.
Nutrition Information
Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.
These came our great. I’m on a quest to try new cookie recipes and this was a hit.
I did 2t per cookie and baked for 10 min each. Probably could’ve done 9m. Crunchy outside soft inside. They taste kinda similar to philsbury cookies – which is good.
soo cute! I love the little note on your packaging too! Thank you 🙂
Absolutely perfect. I used a #100 scoop and they were the cutest little cookies. Ended up being right at 8 minutes for my bake. I also did half mini peanut butter m&ms and half mini chips. Thanks for sharing!
Hi, do you have an actual weight measurement for 12 tbsp butter please? I am in Aus
170 grams 🙂
The cookie recipe was clear, and a great treat for your aunt, or family members! I accidentally baked them too long because they are not a full-sized cookie recipe. I used cacao nibs as chocolate chips, because they are also small but nutritious.
These were great! I made them into chocolate chip ice cream sandwiches for the 4th and they were a big hit! Thank you for sharing all your recipes
Delicious and easy to make! For my oven I had to increase bake time to about 8 mins. They came out soft and chewy. I will absolutely make these again.
I am so glad! Thank you so much Logan:)
The most delightful little sweet treats! Everyone thinks making ccc is easy…but actually very few recipes stand out. These *definitely* stand out! My four kids and husband loooove Pillsbury mini cookie packs. We all agree this tastes just like them, but better!! Thank you so much for so many wonderful recipes! We are grateful!!
Superb! Easy to make with the kids. Love the mini chocolate chips. Yummy!
These mini chocolate chip cookies are PERFECT for a little sweet treat! The vanilla pudding mix is a game changer for the softest and chewiest cookies! I will definitely be making these cookies in larger form in the future because, let’s face it, I could eat 100 of these in one sitting 😆 This will be one of my go-to chocolate chip recipes, alongside the brown butter chocolate chip cookie recipe! 10/10🌟 I highly recommend!!
Quick and easy recipe! Go ahead and double because they go fast!