If you love chocolate chip cookies but don’t always want a full-size dessert, these mini chocolate chip cookies are the answer. They’re soft in the center, lightly crisp on the edges, and packed with chocolate in every bite — all in perfect, bite-sized form.
These cookies bake quickly, freeze beautifully, and are ideal for parties, gift boxes, or when you just want a little something sweet.
➡️This mini cookie baking guide shows you all the tips and tricks to baking bite-sized cookies!
1 tsp Extra Mini Cookie Scoop
- The non-slip rubber handle makes it easy to grasp.
- Just a simple squeeze makes the cookie scoop release the dough easily and neatly
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Why You’ll Love These Mini Chocolate Chip Cookies
- Soft, bakery-style texture
- Ready in under 30 minutes
- Perfectly portioned
- No fancy equipment required
- Easy to double for parties or events
Ingredients You’ll Need
(Makes about 45–55 mini cookies)
- ½ cup (113g) unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup mini chocolate chips
👉 Why mini chocolate chips?
They distribute more evenly in small cookies, so every bite has chocolate.
How to Make Mini Chocolate Chip Cookies
1. Cream the Butter & Sugars
In a medium bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy (about 1–2 minutes).
2. Add Egg & Vanilla
Mix in the egg and vanilla until fully combined. Scrape down the sides of the bowl.
This Hamilton Beach 6-Speed Electric Hand Mixer is a great, quick and easy handheld mixer
3. Mix the Dry Ingredients
In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
4. Fold in the Chocolate Chips
Gently stir in the mini chocolate chips.
5. Chill the Dough (Highly Recommended)
Cover and chill the dough for 20–30 minutes.
This helps prevent spreading and improves flavor.
How Big Should Mini Cookies Be?
- Scoop 1 teaspoon of dough per cookie
- Roll lightly if needed
- Place cookies 1½–2 inches apart on the baking sheet
Using a small cookie scoop gives the most consistent results.
Baking Instructions
➡️For more details on oven settings and timing, see our oven temperature & baking time guide for mini cookies to avoid overbaking.
- Preheat oven to 350°F (175°C)
- Line baking sheets with parchment paper
- Bake for 6–8 minutes
How to Tell They’re Done
- Edges look set
- Centers still appear soft
- Bottoms are lightly golden
➡️If you’re unsure when to pull them from the oven, this guide on how to tell when mini cookies are done walks through the visual cues to look for.
⚠️ Do not wait for browning on top — mini cookies overbake quickly.
Cooling the Cookies
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
They will continue to set as they cool while staying soft inside.
Tips for Soft, Bakery-Style Mini Cookies
- Don’t overbake — slightly underbaked is best
- Use brown sugar for moisture
- Chill the dough
- Store properly (see storage tips below)
How to Store Mini Chocolate Chip Cookies
- Store in an airtight container at room temperature for 3–4 days
- Add a slice of bread to the container to keep them soft
- Freeze the baked cookies for up to 2 months
👉 These cookies are perfect for make-ahead baking.
Rubbermaid Brilliance Large Food Storage Container
- The Brilliance Food Storage Container from Rubbermaid is a convenient way to store
- Stackable for optimal fridge or freezer organization
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Variations & Add-Ins
- Mini chocolate chunk cookies: Use finely chopped chocolate
- Sprinkle cookies: Add 2 tablespoons of sprinkles
- Nutty version: Add finely chopped walnuts or pecans
- Holiday version: Swap mini chips for seasonal baking chips
Perfect Occasions for Mini Chocolate Chip Cookies
➡️These cookies are great for baking ahead — you can also freeze mini cookie dough, so fresh cookies are always ready to bake.
- Dessert boards
- Cookie gift boxes
- Parties & showers
- Kids’ treats
- Portion-controlled desserts
Final Thoughts
These mini chocolate chip cookies prove that great things really do come in small packages. They’re quick to make, easy to customize, and always a crowd-pleaser.
Once you bake them, you’ll find yourself reaching for this recipe again and again.
Mini Chocolate Chip Cookies (Soft & Bakery-Style)
Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup mini chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy, about 1–2 minutes.
- Add the egg and vanilla extract and mix until fully combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix just until combined.
- Gently fold in the mini chocolate chips.
- Cover and chill the dough for 20–30 minutes for best results.
- Scoop 1 teaspoon of dough per cookie and place 1½–2 inches apart on prepared baking sheets.
- Bake for 6–8 minutes, until edges are set and centers look slightly soft.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Storage
- Store mini chocolate chip cookies in an airtight container at room temperature for 3–4 days. For longer storage, freeze baked cookies for up to 2 months.
Notes
- Do not overbake — mini cookies firm up as they cool.
- Mini chocolate chips work best for even chocolate distribution in small cookies.
- For thicker cookies, chill the dough longer.
Nutrition
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