5 from 22 reviews

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.

mini chocolate chip cookies on a plate.

Why add pudding mix to cookies?

a close up image of chocolate chip cookie dough.
ingredients in small bowls needed to make cookies.

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.

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.
cookies on a gold cooling rack.

FAQ

  1. 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.
  2. 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.
  3. How can I tell my mini chocolate chip cookies are done? They will have lightly browned set edges and slightly soft centers.
  4. Can I make these with brown butter? I have not tested this recipe with brown butter so I cannot say for sure.
cookies stacked on top of each other.

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.
June 2024 Baking Challenge

Before You Begin! 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.

5 from 22 reviews

Mini Chocolate Chip Cookies

Prep: 10 minutes
Cooling time: 10 minutes
Cook: 6 minutes
Total: 26 minutes
Servings: 72 mini cookies
What is it about mini desserts that makes them so fun?! Maybe it's because you can eat more of them! 🤣 My Mini Chocolate Chip Cookies are some of the best cookies ever thanks to my secret ingredient: vanilla pudding mix! They are soft, chewy, and the perfect snacking size!

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

Serving: 2cookies, Calories: 102kcal (5%), Carbohydrates: 15g (5%), Protein: 1g (2%), Fat: 3g (5%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 0.01g, Cholesterol: 6mg (2%), Sodium: 54mg (2%), Potassium: 9mg, Fiber: 0.2g (1%), Sugar: 6g (7%), Vitamin A: 102IU (2%), Vitamin C: 0.02mg, Calcium: 10mg (1%), Iron: 0.2mg (1%)

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.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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5 from 22 votes
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Erin

Such a winner in my book for a mini cookie! I grabbed the wrong chocolate chips from my pantry, but they are still amazing with the regular size. I used a small cookie scoop that made whipping these on a pan a breeze. Best part was baking them with my out of state bestie on FaceTime.

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Stacey B.

Delicious cookies, will make them again. Thanks for the recipe

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Lisa

These c🍪🍪kies are so cute!!!
I used 1 tsp to measure out the dough & got 159-1.5″
c🍪🍪kies. They baked up so nice & round. The vanilla pudding mix did add a really good flavor. It’s so hard to just eat a couple of these soft chewy
c🍪🍪kies.
Thanks for sharing!😊

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Stacey B.

Delicious Cookies. Super easy to make. I already have family requesting to make these again this weekend.

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Colleen Lee

These are the best so soft moist delicious . Once again you killed this recipe, every one of your recipes I make are favorites . Keep them coming , extra to add a scoop of vanilla bean ice cream between 2 cookies perfect little ice cream sandwich .

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Adrienne L.

These are not only delicious but also the cutest cookies ever! There is no way to eat just one!

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Terry

I made these mini chocolate chip cookies and they were a hit. My granddaughter loved them. I had never made cookies using pudding in the mix. They were amazing! I duplicated this review because I forgot to attach the cookies to the post and did not know how to do it otherwise.

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Terry

I made these mini chocolate chip cookies and they were a hit. My granddaughter loved them. I had never made cookies using pudding in the mix. They were amazing!

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Eve

This is a foolproof recipe and was so easy to make! The cookies also stayed soft when cooled, which is something I have been looking for in a recipe for awhile now!!
Delicious!!

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Naomi

Super fun and easy to make! My toddler loved helping rolls the balls of dough! We ended up making them a little big (we only got 50ish out of the batch), but they were still delicious.

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