Mini Chocolate Chip Cookies are teeny tiny chocolate chip cookies about the size of a quarter! Soft, chewy poppable cookies that are perfect for parties.
Mini Chocolate Chip Cookies are so fun! I’ve had the idea for these cookies for months now and I finally got around to recipe testing and baking. I have to say- they turned out amazing! And they were so much easier to make than I thought they’d be. I worried it’d take forever to roll 85 teeny tiny cookies, but I recruited a couple of my kids to help and we were done in 15 minutes! So grab some helpers and save this recipe. Everyone loved the poppable nature of them too- they are perfect for parties or casual get togethers.
Mini Chocolate Chip Cookies
- 1/2 cup softened butter
- 1/2 cup butter flavored shortening
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 2 1/2 cups flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 1/4 cup mini chocolate chips
- Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. {I use these parchment sheets– love them!}
- Using an electric mixer, cream together the butter and shortening. Add in sugars and eggs and mix once more. Add in 1/2 the flour, the baking soda, baking powder and salt. Mix well. Add in remaining flour and mix until combined. Stir in chocolate chips.
- Making the tiny cookies: I tested out sizes and to make the mini cookies like the ones in my photos, you need only 1/2 teaspoon of dough for each cookie. Yep- just that small amount! There are 2 ways I found you can easily do this: The first is to spray a 1 tsp measuring spoon with non-stick spray and scoop out dough, then divide it in half. This actually works pretty well, you’ll just have to re-spray the spoon after 4 or 5 scoops. The second way is to scoop out dough using a regular 1.5 TBSP cookie scoop. (I use this cookie scoop here) Then divide that scoop of dough in half, then divide those 2 halves in half (so now you have 4 mounds of dough). Now divide all those dough mounds in half- you’ll end up with 8 pieces of dough.
- Roll mini dough into a ball and place on the cookie sheet. Bake for 6-8 minutes.
- Once baked, transfer to a cooling rack.
- Recipe yields 85-90 mini cookies (when you use 1/2 tsp of dough).
Like our Mini Chocolate Chippers Cookies? Try these other tasty treats:
- Caramel Apple Snickerdoodles
- Peanut Butter Butterfinger Cookies
- 3 Ingredient Reese’s Fudge
- Banana Cream Cookies
- Easy Kool-Aid Sherbet
MINI CHOCOLATE CHIP COOKIES
Ingredients
- 1/2 cup softened butter
- 1/2 cup butter flavored shortening
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 2 eggs
- 2 1/2 cups flour
- 2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 1/4 cup mini chocolate chips
Instructions
- Preheat oven to 325 degrees. Line a cookie sheet with parchment paper. {I use these parchment sheets- love them!}
- Cream together the butter and shortening. Add in sugars and eggs and mix once more. Add in 1/2 the flour, the baking soda, baking powder and salt. Mix well. Add in remaining flour and mix until combined. Stir in chocolate chips.
- Making the tiny cookies: I tested out sizes and to make the mini cookies like the ones in my photos, you need only 1/2 teaspoon of dough for each cookie. Yep- just that small amount! There are 2 ways I found you can easily do this: The first is to spray a 1 tsp measuring spoon with non-stick spray and scoop out dough, then divide it in half. This actually works pretty well, you'll just have to re-spray the spoon after 4 or 5 scoops. The second way is to scoop out dough using a regular 1.5 TBSP cookie scoop. (I use this cookie scoop here) Then divide that scoop of dough in half, then divide those 2 halves in half (so now you have 4 mounds of dough). Now divide all those dough mounds in half- you'll end up with 8 pieces of dough.
- Roll mini dough into a ball and place on the cookie sheet. Bake for 6-8 minutes.
- Once baked, transfer to a cooling rack.
- Recipe yields 85-90 mini cookies (when you use 1/2 tsp of dough).
Mini Chocolate Chip Cookies are teeny tiny chocolate chip cookies about the size of a quarter! Soft, chewy poppable cookies that are perfect for parties.
Savannah says
June 17, 2018 at 6:51 amIf you don’t want to use all of the dough can you save it?
Jessica says
June 18, 2018 at 8:33 amOf course! I just freeze it in a rubbermaid container!
K. Lee says
June 19, 2018 at 2:08 pmWhat type of flour works best for the cookies?
Jessica says
June 21, 2018 at 11:39 amAll purpose flour is just fine!
Nicole says
July 14, 2018 at 2:35 pmHi—how long can these be stored in an air tight container or can they be frozen after baked?
Thanks!
Marianne says
August 1, 2018 at 1:52 pmI was wondering the same thing……. can they be frozen after they are baked?
Jessica says
August 9, 2018 at 10:25 amThey can be frozen after they’re baked! I’m more of a fan of freezing the dough balls, but if it works better for you to freeze the baked cookies, go for it! Just package them in an airtight container and I wouldn’t freeze them longer than a month or two.
Anna says
October 28, 2018 at 8:23 pmI followed the recipe but mine turned out to have an after taste of baking powder/ soda flavor. Any one else have that problem?
Amber says
January 9, 2019 at 8:16 amHello 👋 What is the Net weight in ounces (oz) and grams (g) for this recipe? Thank you for your time.