These bite-sized chocolate chip cookies are as tasty as the big ones – but are probably more fun to eat!

Who needs another chocolate chip cookie recipe?

You do!

If you’re looking for an excuse to make chocolate chip cookies, then here it is: Mini chocolate chip cookies. They’re a breeze to make, and they bake faster than regular-size chocolate chip cookies. They’re soft, chewy, and bite-sized.

This recipe makes about 4 dozen cookies.

Tips For Making Mini Chocolate Chip Cookies

• Freeze dough for later: If you don’t want to make all the cookies now, you can freeze the dough. Roll into balls and place in a freezer bag.
• Make mini ice cream sandwiches: Place one tablespoon of ice cream on one cookie. Place another cookie on top. Freeze until ready to eat.

What Kind Of Chocolate Chips Should I Use?

Use mini chocolate chips: Regular-size chocolate chips are too big for these mini cookies. I use Nestle Toll House mini chocolate chips.

Hungry For More Chocolate Chip Cookie Recipes?

Try these other chocolate chip cookie recipes:

• Copycat Sweet Martha’s Cookies from the Minnesota State Fair
• The New York Times chocolate chip cookie recipe
• Chocolate chip cookie brittle
• Epic monster cookies (LOADED with M&M’s)

Continue to Content

Mini Chocolate Chip Cookies

Yield: 4 dozen cookies

Prep Time: 15 minutes

Cook Time: 5 minutes

Total Time: 20 minutes

These cookies bake faster than regular-size chocolate chip cookies. Be careful not to over-bake.

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Ingredients

• 1 1/4 cup all-purpose flour, sifted
• 1/4 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup butter, room temperature
• 1/2 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2/3 cup mini chocolate chip cookies

Instructions

1. Preheat oven to 350F.
2. In a large mixing bowl, combine flour, salt, baking powder, and baking soda.
3. In a separate bowl, beat butter, brown sugar, egg, and vanilla extract until creamy.
4. Add the flour mixture to the butter mixture and mix to combine. Stir in chocolate chips.
5. Drop by rounded teaspoon-fulls onto a baking sheet. Bake for 5 to 6 minutes until light golden brown. Remove from pan and place on a cooling rack to cool completely.

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