Mini Chocolate Chip Cookie Recipe — Crispy Bites in 20 Minutes

Why I Love These Mini Chocolate Chip Cookies

1. Bite-sized cookies: This recipe yields about six dozen small cookies. Their size makes them ideal for cookie platters, potlucks, holiday trays, or a nostalgic bucket of fair-style cookies.
2. Great for gifting: The recipe makes plenty to portion into treat bags or small buckets for presents and party favors.
3. Better than buying: You can skip purchasing an expensive fair bucket and enjoy these warm, homemade mini cookies any time.

Ingredient Notes

• Butter: Unsalted butter is recommended so you control the salt level. If you only have salted butter, omit the added salt in the recipe.
• Sugar: Both granulated and light brown sugar contribute to flavor and texture. Dark brown sugar can be used as an alternative for a deeper molasses note.
• Eggs: Whole eggs help bind the dough and keep the cookies moist.
• Instant vanilla pudding mix: This is the secret to the cookies’ soft, chewy texture and helps prevent the small cookies from drying out.
• Flour: All-purpose flour works best. Measure using the spoon-and-level method to avoid dense, dry cookies.
• Mini chocolate chips: Mini chips distribute chocolate throughout each tiny cookie for consistent chocolate flavor.

Step 1: Make the dough

1. Preheat the oven to 350°F (175°C).
2. In a large microwave-safe bowl, melt ½ cup (1 stick) unsalted butter. Stir in ¼ cup granulated sugar and ¾ cup light brown sugar. Whisk for about 1 minute and allow the mixture to cool slightly.
3. Add 2 large eggs and 2 teaspoons vanilla extract; whisk for 2 minutes until smooth and creamy.
4. Stir in 1 teaspoon baking soda and ½ teaspoon kosher salt.
5. Add one 3.4-ounce package of instant vanilla pudding mix and combine.
6. Fold in 1½ cups all-purpose flour until just incorporated.
7. Stir in ¾ cup mini chocolate chips.

Step 2: Scoop and roll

1. Let the dough rest for 10 minutes to firm up slightly—this makes scooping easier.
2. Use a 1-tablespoon scoop, split each portion in half if you want extra-tiny bites, and roll into balls.
3. Arrange the dough balls on a parchment-lined baking tray. Press a few extra mini chocolate chips into the top of each cookie for a classic look.

Tip: Pressing extra chips on top before baking gives the cookies the iconic mini chocolate-chip appearance, like cookies sold in a bag or bucket.

Step 3: Bake

1. Bake at 350°F for 5–7 minutes. The cookies should have very light browning at the edges and look slightly underbaked in the center—this yields the best chew.
2. Remove the pan from the oven and place it on a cooling rack. Let the cookies cool on the hot pan for 10–15 minutes so they finish setting.
3. Transfer the cookies to a wire rack to cool completely.

Tips & Variations

• Time-saving tip: Use a 1-tablespoon cookie scoop to portion the dough, then split each scoop if you want smaller bites. This reduces scooping time and keeps sizes consistent.
• Mix-ins: Swap mini chocolate chips for mini M&M’s or chopped candy for a colorful twist.
• Don’t overmix: Mix just until the dry ingredients disappear to keep the cookies tender and chewy.

Storage & Freezing

• Storage: Keep cookies in an airtight container at room temperature for 3–4 days for best freshness.
• Freezing: You can freeze both baked cookies and unbaked dough. For baked cookies, cool completely, then place in a freezer-safe bag for 1–2 months. For dough, scoop onto a lined tray, freeze until solid, then transfer to a resealable freezer bag. Bake from frozen, adding 1–2 minutes to the baking time until lightly golden.

Frequently Asked Questions

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