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These mini chocolate chip cookies are perfect for anyone who loves the classic flavor of chocolate chip cookies but wants them in a fun, bite-sized form!

Stacked mini chocolate chip cookies.
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This mini chocolate chip cookie recipe is just about the cutest! These cookies pack all the classic flavors of your favorite chocolate chip cookies into a bite-sized package, perfect for snacking.

There’s something irresistibly fun about mini desserts, whether it be because they’re just the right size for a little treat without the guilt, or because they’re an ideal choice for family baking sessions!

Why This Recipe Works

  • Ideal size for sharing and snacking. These mini cookies are the perfect size for after school snacks, packing in lunch boxes, or taking on the road!  
  • Classic flavor in a mini package. These cute little cookies are packed with the same classic chocolate chip cookie taste but are bite-sized.

Recipe Ingredients

Mini chocolate chip cookie ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Unsalted butter:  Ensure your butter is at room temperature for easier creaming with the sugars.
  • Sugars: Brown sugar adds moisture and a rich caramel-like flavor and granulated sugar helps to crisp up the edges. 
  • Vanilla extract: Adds the classic, sweet flavor to the cookies. Pure vanilla extract is preferred for the best taste.
  • Cornstarch: Just a teaspoon added to the rest of ingredients will keep your cookies soft and thick.
  • Mini chocolate chips: Mini chips ensure chocolate in every bite. You can add a few extra to the top of each cookie before baking for a nice finishing touch.
  • Baking staples: Large egg, all-purpose flour, baking soda, and fine sea salt.

Substitutions and Variations

These variations and substitutions are a fun way to experiment based on what you have on hand or what your family likes.

  • Chocolate varieties: Swap mini chocolate chips with white chocolate or milk chocolate, or even make butterscotch cookies for a different taste.
  • Nutty flavor: Add finely chopped nuts like pecans or walnuts for a nutty crunch.
  • Brown butter: Make brown butter chocolate chip cookies for a richer flavor.
  • M&M’s or Candy Pieces: Mini M&M cookies are a fun, kid-friendly treat. Just replace or mix in colorful M&M’s or chopped candy pieces.

How to Make Mini Chocolate Chip Cookies

Ideal for parties, or a quick sweet treat, these kid-friendly cookies are sure to become a new favorite in your home!

Showing how to make mini chocolate chip cookies in a 4 step collage.
  • Combine the dough. In a large bowl, or the bowl of a stand mixer, cream together the butter and sugars until smooth. Stir in the egg and vanilla, then, gradually mix in the rest of the dry ingredients.
  • Fold in the chocolate chips. This is when you would add any other mix-ins if you’re using any.
  • Scoop dough balls. Use a small cookie scoop or teaspoon to scoop out 1-inch balls and place them on the baking sheets lined with parchment paper or silicone mat.
  • Bake. Place them in a preheated oven for 5-7 minutes, or until the cookies are set but still slightly underbaked. 

Baking Tips

  • For uniform cookies, use a small ice cream scoop or teaspoon to ensure each cookie is the same size.
  • Don’t overmix! Once you add the flour, mix just until combined. Overmixing can lead to tough cookies.
  • If your dough is sticky, it might need a bit more flour. Be sure to measure your flour using the spoon and level method for accuracy.
  • Don’t overbake! These mini cookies will look slightly underbaked in the center. Don’t worry, they will firm up as they cool.
Stacked mini chocolate chip cookies.

Recipe FAQs

My cookies came out flat. What went wrong?

Flat cookies might result from overly softened butter, too much sugar, or not enough flour. Make sure to measure ingredients accurately, and ensure your butter is at room temperature, not melted.

Can I make this dough ahead of time?

This dough can be made 24 hours in advance and stored in the refrigerator until ready to bake.

Can I freeze the dough?

For fresh-baked cookies on demand, consider freezing the cookie dough. Place the dough balls on a baking sheet and freeze until solid then transfer them to a freezer bag or container. They can be stored this way for up to 3 months.

When you’re ready to bake, simply place the frozen dough balls on a baking sheet and bake them for an extra 1-2 minutes. This way, you can always have fresh, warm cookies in a matter of minutes!


  • Store: Store cooled cookies in an airtight container at room temperature for up to 3 days. They need to stay covered otherwise they’ll dry out.  
  • Freezing baked cookies: Cool completely, then flash freeze in a single layer on a baking sheet. Transfer them to a freezer-safe bag or container for up to 3 months. Thaw at room temperature and enjoy.
Mini chocolate chip cookies on a white plate.

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Stacked mini chocolate chip cookies.

Mini Chocolate Chip Cookies

5 from 5 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
These mini chocolate chip cookies are perfect for anyone who loves the classic flavor of chocolate chip cookies but wants them in a fun, bite-sized form!
Prep Time: 10 minutes
Cook Time: 7 minutes
Total Time: 17 minutes
Servings: 24



  • ¾ cup (163 grams) unsalted butter , softened
  • ¾ cup (145 grams) light brown sugar , packed
  • ¼ cup (50 grams) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 cups (280 grams) all-purpose flour
  • 1 teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon fine sea salt
  • 1 cup mini chocolate chips , more for tops if desired


  • Preheat the oven to 350°F. Line two baking sheets with parchment.
  • In a large bowl or the bowl of a stand mixer, beat together the butter, brown sugar, and white sugar until smooth. Add the egg and vanilla and mix to combine.
  • Mix in the flour, cornstarch, baking soda, and salt until combined. Fold in the mini chocolate chips.
  • Use a teaspoon to scoop the dough into 1-inch balls and place on prepared baking sheets. Bake 5-7 minutes, or until set (they should look slightly under baked and finish cooking on pan).
  • Remove from oven and let cool on baking sheet for a few minutes before removing to a cooling rack. Store in a covered container up to 3 days.


Make ahead: This dough can be made 24 hours in advance and stored in the refrigerator until ready to bake.
Storage: Store in an airtight container for 3 days or freeze up to 3 months. Thaw overnight in the refrigerator before enjoying, or leave at room temperature.
Freezing cookie dough: Cookie dough balls can also be stored in the freezer for 2-3 months. I like to place the dough on the baking sheet and freeze for 30-60 minutes, or until hard. Then you can stack in a freezer bag or covered container. When ready to bake, place on the pan while the oven is preheating and bake an extra 1-2 minutes. 


Serving: 5cookies | Calories: 204kcal | Carbohydrates: 30g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 25mg | Sodium: 105mg | Potassium: 36mg | Fiber: 1g | Sugar: 14g | Vitamin A: 213IU | Vitamin C: 0.05mg | Calcium: 21mg | Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

Course: Dessert
Cuisine: American

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