These mini chocolate chip cookies are as adorable as they are delicious. They’re soft, chewy and full of chocolate! Kids love miniature food, so this is a good way to mix up a regular chocolate chip cookie
I love to make mini chocolate chip cookies for my kids, for parties or snack plates! They’re also the perfect size to put in lunch boxes or snack boxes for your kids. 3 or 4 of them are equal to 1 chocolate chip cookie; so they’re a great serving size for littles!
These cookies are freezer friendly and travel well! I hope you love this recipe as much as my family and I do!
Ingredients
Softened Butter – the base of the cookie dough
Granulated Sugar, Brown Sugar – to cream with the butter
Whole Egg – to bind
Vanilla Extract – for flavor
All Purpose Flour, Baking Soda & Salt – all the dry ingredients
Mini Chocolate Chips – mini chocolate chips for mini cookies!
For Littles
These mini chocolate chip cookies are perfect to serve to little ones because of the small size! They are also so fun to make with your kids and serve at kid’s parties or to have on hand for dessert/snacks! Being mindful of the sugar amount in these, I would serve these to your littles 18 months +
How To
Cream together your butter & sugars. Mix in your egg and vanilla extract. Then mix in your dry ingredients as well as your chocolate chips. Roll into teaspoon sized balls on a baking sheet. Bake at 375 for 5-6 minutes
Let cool on wire rack and enjoy!:)
Mini Chocolate Chip Cookies
Ingredients
- 1/2 cup softened butter (1 stick)
- 1/2 cup brown sugar
- 1/4 cup granulated sugar
- 1 whole egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all purpose flour
- 3/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 heaping cup mini chocolate chips
Instructions
- Preheat your oven to 375. Set up two baking sheets and cover them with parchment paper and set aside
- In a stand-up mixer or large bowl using a handheld mixer, throw in your softened butter, brown sugar and white sugar. Cream on medium/high until light and fluffy (2-4 minutes)
- Add in your egg and vanilla extract and mix on low until combined. Scrape down the sides and mix again for another 30 seconds
- In a small bowl, combine your flour, baking soda and salt and mix lightly. Throw the mixture into your mixer and mix on low until no more flour is visible
- Add in your mini chocolate chips. Mix on the stir function on your stand mixer or if you are using a handheld mixer, just fold in the chocolate chips with a rubber spatula
- Roll the batter into teaspoon-sized balls and set 2 inches apart on the baking sheets. You should get around 60 -70 cookies
- Bake at 375 for 5-6 minutes, until they looked baked and are golden on the bottoms. Let cool in the baking sheet for 2-3 minutes and then move to a wire rack to cool
- Serve! You can store in an airtight container at room temperature for up to 5 days or freeze for 3 months. Enjoy!:)
