These bite-sized cookies are dangerously good—crisp at the edges, soft in the center, and just the right size to keep “just one more” going until the tray is mysteriously empty. Inspired by European tea cookies, they bring global flair in the most snackable form.
They taste as good as a slice of Peach Blueberry Cake or a cozy Honeyed Pumpkin Roll—sweet, warm, and utterly crave-worthy, with a texture that makes them hard to stop at one. The secret? A pro tip: chill your dough before baking for deeper flavor and better structure.
Whether you’re filling a cookie jar, packing lunchboxes, or just stress-baking on a Tuesday night, these cookies hit the sweet spot. Think of them as your passport to indulgence—one tiny bite at a time
What’s So Great About This Dish?
- And the flavor? Buttery, golden, and just sweet enough—they’re like little bites of joy, fresh from the oven.
- I started baking these during my “tiny dessert” phase, and they’ve outlasted every trend—quick, easy, and always the first thing gone at gatherings.
- They fit perfectly into my busy week—small enough for portion control, yet satisfying enough to cure any 3 PM sugar craving.
- I’ve played with the base over time—adding orange zest, swapping in almond extract, even folding in chopped dates—and they still turn out amazing.
- Surprisingly, they helped me curb bigger dessert portions—because sometimes just a few bites is all you need to stay on track without feeling deprived.
Mini Cookies Recipe
These mini cookies are soft, chewy, and packed with chocolate chips. Perfectly bite-sized, they bake quickly in just 5-6 minutes, offering a warm, melt-in-your-mouth treat that’s great for snacking or sharing. Their buttery flavor and tender texture make them irresistible.
Equipment
- Oven
- Mixing bowls
- Microwave-safe bowl
- Electric stand mixer with paddle attachment
- Whisk
- Measuring cups and spoons
- Baking sheets lined with parchment paper or silicone mats
- Wire cooling rack
Ingredients
- 1/4 tsp salt
- 1 1/2 tsp vanilla extract
- 1/2 cup 113g unsalted butter
- 1/3 cup 50g granulated sugar
- 2/3 cup 113g mini semi-sweet chocolate chips, plus more for topping if desired
- 1/4 plus 1/8 tsp baking soda
- 1 tsp 3g cornstarch
- 1 1/3 cups 178g all-purpose flour (scoop and level to measure)
- 1/2 cup 100g packed light-brown sugar
- 1 large egg
Instructions
- Preheat the oven to 350°F.
- In a mixing bowl, whisk together the flour, cornstarch, baking soda, and salt for about 20 seconds, then set aside.
- Melt the butter halfway in a microwave-safe bowl, then whisk it fully melted.
- Pour the melted butter into the stand mixer bowl, add both sugars, and blend on medium speed until well combined.
- Mix in the egg and vanilla extract.
- Slowly add the dry ingredients on low speed until combined, then fold in the chocolate chips.
- Scoop out slightly heaping ½ teaspoon portions of dough and shape into balls.
- For a prettier look, press 3-4 chocolate chips on top if desired.
- Place the dough balls on two baking sheets lined with parchment paper or silicone mats, spacing them about 1 inch apart.
- Bake for 5-6 minutes until the cookies are soft and slightly under-baked, as they will firm up when cooling.
- Remove from the oven and let the cookies cool on the wire rack.
- Let it cool completely before serving.
Notes
- For a softer texture, slightly underbake the cookies and allow them to finish cooking on the hot baking sheet.
- Use room temperature eggs to help with even mixing and texture.
- Adding cornstarch gives the cookies a tender, melt-in-your-mouth quality.
- Pressing extra chocolate chips on top is optional but adds a nice visual touch and extra chocolate bursts.
| Nutrition | Value |
| Calories | 303kcal |
| Carbohydrates | 37g |
| Fibre | 1g |
| Fat | 15g |
| Protein | 2g |
| Cholesterol | 41g |
Variations To Help You Customise This Dish!
- Nutty Delight: Add ½ cup chopped walnuts, pecans, or almonds for a crunchy twist.
- Double Chocolate: Swap half the flour for cocoa powder (about ⅓ cup) and add white chocolate chips instead of semi-sweet.
- Spiced Up: Mix in ½ tsp cinnamon and a pinch of nutmeg for a warm, cozy flavor.
- Oatmeal Mini Cookies: Substitute ⅓ cup of flour with quick oats to add texture and a slight chewiness.
- Fruit & Chip Combo: Toss in ¼ cup dried cranberries or cherries along with chocolate chips for a sweet and tart contrast.
