Mini Chocolate Chip Cookies are teeny tiny treats that are as fun to eat as they are to make. These cookie bites may be small in size, but they are loaded with amazing flavor!
These mini cookies are perfect for many occasions, serve at your next family gathering or kid birthday party for a soft, chewy treat. Keep the tiny theme going by using mini chocolate chips in these tasty cookies, although small they pack a delicious punch!
Snack size Chocolate Chip Cookies
These mini chocolate chip cookies are so fun to make and eat, since they are so small there is only a little guilt when eating them. I have had the idea for these cookies for months now and I finally got around to recipe testing and baking. And I have to say, they turned out pretty amazing. They were so much easier to make than I thought they would be too. I was worried it would 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 give this recipe a try!
WHY WE THINK YOU WILL LOVE THESE COOKIES
Here are just a few reasons why we enjoy these tiny little treats and think you will too.
- Easy recipe. With this recipe you can make some amazing little cookies without much effort. There is no dough chilling time, just stir, mix, roll and bake! Easy enough right?
- Simple ingredients. There is nothing better than a recipe with very basic ingredients. Most of the ingredients, if not all, are most likely already in your kitchen. No trip to the store needed to make these yummy cookies.
- Fun cookie recipe. Who doesn’t love mini things? They are just so cute and you can’t help but enjoy them. So make a batch of mini cookies today and enjoy snacking on them all day long.
Mini Chocolate Chip Cookie Ingredients
Butter: Use ½ cup of softened butter to create wonderfully rich tasting cookies.
Shortening: Adding in ½ cup of butter flavored shortening will give the cookies more great flavor and texture.
Brown sugar: You need ¾ cups of brown sugar to give these cookies an amazing depth of flavor.
White sugar: Using ¾ cups of granulated sugar sweetens these cookies perfectly.
Eggs: For great texture in these delicious cookies, use 2 eggs.
Flour: Add in 2 ½ cups of flour for the structural base of this cookie dough.
Baking soda: To help the cookies rise as they bake, use 2 teaspoons of baking soda.
Baking powder: The second leavening agent in this recipe is a ½ teaspoon of baking powder.
Salt: Adding in 1 teaspoon of salt will help balance all the great flavors in these cookies.
Chocolate chips: You will need 1 ¼ cup of mini chocolate chips to load these little bites of deliciousness with chocolate chunks perfectly.
How to make Tiny Chocolate Chip Cookies
Start by preheating the oven to 325 degrees F. Next, line a cookie sheet with parchment paper or a silicon mat, set it aside.
In a large bowl, using an electric mixer, cream together the butter and shortening. Then, add in the white and brown sugar and eggs, mix these ingredients together.
After that, add in 1/2 the flour, the baking soda, baking powder and salt, mix again well. Then add in the remaining flour and mix until combined. Now, fold in the chocolate chips.
To make these tiny cookies, you will need to scoop just a small amount. There are two ways I found you can easily do this step: The first is to spray a 1 tsp measuring spoon with non-stick spray and scoop the dough, then divide it in half. This actually works pretty well; you will 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.
Proceed to roll each mini piece of dough into a ball and place on the prepared cookie sheet. Place the cookies in the preheated oven and bake for 6-8 minutes. Once baked, let the cookies cool on the sheet for about 5 minutes, then transfer to a cooling rack to cool completely.
Serve and enjoy!
Tips for making amazing cookies every time:
- Three kitchen items really help you make the best oatmeal cookies! I actually use these items in nearly every cookie recipe I make, as well as several other types of recipes, so they’re quite versatile. First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!
- The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!
- The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts.) For this Toffee Oatmeal Cookie recipe I used the middle scoop.
MINI CHOCOLATE CHIP COOKIES
- ½ cup butter softened
- ½ cup butter flavored shortening
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 2 ½ cups flour
- 2 tsp baking soda
- ½ tsp baking powder
- 1 tsp salt
- 1 ¼ cup mini chocolate chips
- Prep: Start by preheating the oven to 325 degrees F. Next, line a cookie sheet with parchment paper or a silicon mat, set it aside.
- Batter: In a large bowl, using an electric mixer, cream together the butter and shortening. Then, add in the white and brown sugar and eggs, mix these ingredients together. After that, add in 1/2 the flour, the baking soda, baking powder and salt, mix again well. Then add in the remaining flour and mix until combined. Now, fold in the chocolate chips.
- Scoop: To make these tiny cookies, you will need to scoop just a small amount. There are two ways I found you can easily do this step: The first is to spray a 1 tsp measuring spoon with non-stick spray and scoop the dough, then divide it in half. This actually works pretty well; you will just have to re-spray the spoon after 4 or 5scoops. The second way is to scoop out dough using a regular 1.5 TBSP cookie scoop. (I use this cookies coop here) Then divide that scoop of dough in half, then divide those2 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.
- Bake: Proceed to roll each mini piece of dough into a ball and place on the prepared cookie sheet. Place the cookies in the preheated oven and bake for 6-8minutes. Once baked, let the cookies cool on the sheet for about 5 minutes, then transfer to a cooling rack to cool completely. Serve and enjoy!
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How long are these cookies good for?
These cookies will be good for 3-5 days, if stored properly. To keep your treats as fresh as possible they should be kept in an airtight container or a ziplocked bag. A trick I learned to keep them extra fresh and soft is to put a piece of bread in with the cookies. The cookies absorb the moisture from the bread and stay soft and chewy a couple of days longer. Try it, you will be amazed!
What are the Best Measuring Cups?
I always have 4-5 sets of measuring cups on hand at any given time. Here are some characteristics of my favorites:
- Use stainless steel measuring cups. They hold up better, last longer and I can run them through the dishwasher a million times without any issues.
- Use measuring cups with no lip and at least a 3″ handle. Smaller, 1″ squat handles are just awkward. And the cups that have a lip are harder to level ingredients.
- Get nesting cups that can be separated.
- Go for a large set of cups with uncommon measurements! I have a big set with a 2 cup measuring cup, a 1 ½ cup measuring cup and even a ⅔ cup. I’m amazed at how often I use them!
Like our Mini Chocolate 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
- Peanut Butter Fudge Brownies
- Reese’s Krispie No Bake Cookies
- Maple Pecan Apple Crisp
- Snickerdoodle Apple Cobbler
- Apple Crisp with Oatmeal
- Chocolate Caramel Apples
Mini Chocolate Chip Cookies are teeny little treats that are as fun to make as they are to eat. These cookie bites may be small, but they are packed with great flavor!
These are so cute! and they look delicious =)
Thank you so much!
You could roll them in parchment paper to the width you want them, cool them, and cut them into slices, I’m sure. You could probably also pipe out the fresh dough into balls of roughly equal size directly onto your cookie sheet. Cutting teaspoons in half and rolling 90 individual balls just sounds pretty extreme!
You could! I was shocked though- it goes really fast. You scoop it out with the teaspoon and just pull it in half with your hands. I’ve made them several times now and it really isn’t a big deal!
I was just about to suggest the same thing! Still, if she can do it quickly I guess that’s great.
Sandi Snow says
They look delicious, but why go through all that work. I want a bigger cookie, otherwise I’ll eat way to many of the small ones. On regular size cookies, I limit myself to 4, the small ones< i'd need at least a dozen.
I served them at a party and they were so fun! Especially when there’s a ton of other food, it’s super nice to just have a tiny cookie. 🙂 Everyone raved about them.
I am a sucker for anything mini too! I made mini ccc a few years ago. I used a decorators piping bag which worked fairly well. Originally I used regular sized chocolate chips which was harder to pipe, but with the mini chocolate chips it worked a lot better and quicker. I agree.. They are fun to serve!
That’s such a great idea- I’ll have to try that next time!
These were such a hit last night! I made them a little bigger because I was going to have some of them top cupcakes. I used a full teaspoon instead of a half teaspoon. I wasn’t sure to begin with what size I would need so I rolled out both sizes. The difference didn’t look that much as dough so I threw them in my toaster oven to see what they looked like baked. The difference was that yours were about the size of a quarter and the full teaspoon ones were about the size of a half-dollar piece. They were actually just a tad smaller than Chips Ahoy and that’s what everyone thought they were at first. They were all surprised to learn they were actually homemade since they were so small and tasted so great. The only downside was that it made a WHOLE lot of cookies!!! At the end of the night I was literally begging people to take more home with them. I was even using math to convince those who said that they would just end up eating them all. I said that my normal cookie scooper is 2 tbs. These were only a tsp. There are 3 tsp per 1 tbs so that means that 6 of these mini cookies are actually only 1 normal sized cookie. It okay to go overboard on them they’re portion controlled. That argument worked.
It does make a LOT of cookies, lol! I’m glad you solved this problem though! 😉
I ended up with we’ll over 240 cookies last time I made these. They are a hit everybody loves them.
Aren’t they fun?! So glad you enjoyed them!
question: could any possibly try to freeze (or know if) the dough is freezble for someone don’t want to bake them all at once ?
Hi Hannah- yes! You can freeze the dough all together, or you can form tiny cookies and freeze the cookie dough balls. 🙂 Either way works great!
I love how tiny these are! I can’t wait to make a batch!
I hope you like them!
These are the cutest!
Is the brown sugar supposed to be packed? thanks!
These are adorable! I plan to make them as one of my mini desserts for my son & his fiance’s couples shower this weekend.
Question: Normally, chocolate chip cookies call for vanilla. Maybe I overlooked it in your recipe, but didn’t see it. Is vanilla added at all or definitely not? Thanks!
Hi Kate! You’re welcome to add a splash of vanilla, but it isn’t in the recipe. It’s a recipe I got from my husband’s side of the family over a decade ago. WE love it! I hope you like the mini cookies- they’re perfect for parties!
Is there a substitute I can use for butter flavored shortening?
Just use butter! 🙂