If you love soft and chewy chocolate chip cookies, you’re going to be obsessed with these mini chocolate chip cookie bites. They’re everything you love about a classic cookie, just made tiny, cute, and super snackable.
I took my go-to cookie dough recipe and made a few simple tweaks to make it work for bite-sized cookies that still come out thick and chewy, not flat and crispy.
What makes these even better? You don’t have to roll out a hundred little dough balls. Instead, you chill the dough in log form, slice it up, and bake.
They’re easy, fun to make, and totally addictive. Perfect for packing in school lunches, gifting in jars, or topping a bowl of ice cream.
For another chocolatey bite-sized treat, try these peanut butter pretzel bites.
Why You’ll Love This Mini Cookie Bites Recipe
- Bite-sized – Perfect for portion control or little hands.
- Slice and bake – No need to roll out a million mini cookie dough balls.
- Soft and chewy – Just like a regular cookie, only in fun, mini form. I’ve taken my go-to chocolate chip cookie recipe and made a few easy adaptations so these tiny cookies come out just as gooey as the regular size. Nobody wants a flat, crisp dried out cookie bite!
- So many ways to enjoy – Pack them for lunches, give as gifts, or serve with ice cream.
Easy gift for chocolate lovers – These tiny treats are perfect for gifting in a small mason jar. For another fun gift idea, try my chocolate chip cookie mix in a jar and cowboy cookie mix in a jar recipes.
Ingredients Needed
- All-purpose flour
- Corn starch
- Baking soda
- Salt
- Butter (preferably unsalted)
- Granulated sugar
- Brown sugar
- Vanilla extract
- Egg yolks
- Mini chocolate chip morsels
Key Ingredient Notes
Flour
I use bleached all-purpose flour for a slightly softer result, but unbleached works too. It’ll just make the cookies a bit darker.
Corn starch
This is what helps the cookies bake up thicker and softer. It prevents too much spreading and makes each mini bite a little puffier and chewier. Don’t skip it!
Butter
Unsalted is ideal because it gives you better control over the salt in the recipe, but if all you have is salted butter, just reduce the added salt slightly.
Granulated + Brown Sugar
Using both adds the best texture and flavor. Brown sugar gives moisture and that deeper caramelized taste that’s perfect in cookies.
Vanilla Extract
Use pure vanilla for the best flavor.
Egg Yolks Only
Most cookie recipes use whole eggs, but this recipe only uses yolks. More fat = chewier, softer cookies. Plus, leaving out the whites helps keep the cookies from drying out.
Mini Chocolate Chips
These are perfect for tiny cookies. You get chocolate in every bite.
How to Make Mini Chocolate Chip Cookies
Detailed recipe and instructions are in recipe card at bottom of post.
- In a small bowl combine flour, corn starch, baking soda and salt. It’s most accurate to weigh the flour, but if measuring, use the fluff, scoop, scrape method.
- In a large bowl, beat the softened butter, granulated sugar, brown sugar and vanilla until fluffy and creamy (about 1 minute). Add egg yolks one at a time, beating after each one is added.
- Add half the flour mixture to the wet ingredients and combine by hand with a large spoon, Add the remaining flour and stir until just mixed. If the dough seems too dry, add in 1 egg white and/or an additional teaspoon of vanilla. (Do not over mix otherwise you risk more gluten formation and dry cookies.) Fold in the mini chocolate chips.
- Form the cookie dough into 1 large ball, then divide into 6 equal portions. On a piece of parchment paper, use your hands and roll each ball into a long, skinny log shape. Cover with plastic wrap and place in the refrigerator to chill for at least 20 minutes.
- Preheat oven to 375 and line baking sheets with parchment paper.
- Remove one chilled log at a time from the refrigerator and roll it even more until it has a diameter of about 3/4 inch. Using a sharp knife slice each cookie dough log every 1/2 inch. Place each mini piece of cookie dough on a tray flat side down leaving some space in between for spreading.
- Bake for 5 minutes, keeping an eye on the oven, especially for the first batch since oven temperatures and baking trays all can affect baking time.
- Let cool on tray for 5 minutes then remove to a baking rack to cool completely.
Making the cookie dough.
Rolling the dough into logs & chilling.
After chilling, you will need to roll the logs a little more until they are about a 3/4 inch diameter (dime size).
Slicing & baking the mini cookies.
Make sure the dough balls are still chilled before baking. (This helps make taller, chewier cookies.)
Recipe Notes
Cornstarch is key for soft, chewy bite-sized cookies. If you need to skip it, replace it with the same amount of flour.
Chill the dough to prevent spreading and keep your mini cookies soft and thick. If dough feels warm, pop the tray of sliced dough back in the fridge for a few minutes before baking.
Don’t skip the yolks—they make the cookies rich, chewy, and soft.
Use mini chips for the ideal chip-to-dough ratio for these tiny cookies. Also larger chips make it difficult for this slice-and-bake method.
Keep a close eye while baking. These bake fast! Pull them out when the edges are just golden and the centers still look soft. They’ll continue to set as they cool.
Why I Love the Slice-and-Bake Method for Mini Cookies
- No need to roll 100+ tiny dough balls.
- Less handling means your warm hands won’t mess with the chill on the dough.
- More consistent size for even baking.
- It’s quicker.
How to Freeze Mini Chocolate Chip Cookies
Yes, these mini cookies freeze beautifully, and you’ve got two easy options depending on whether you want to freeze baked cookies or unbaked dough.
Option 1: Freeze the baked cookies
Once the cookies have cooled completely, store them in an airtight container or freezer-safe bag. They’ll stay fresh in the freezer for up to 2 months.
You can let them thaw at room temp, or enjoy them straight from the freezer. I love eating them cold.
Option 2: Freeze the sliced cookie dough
After slicing the chilled dough into mini rounds, place the slices in a single layer on a baking sheet and freeze for about 1 hour. This step keeps them from sticking together or freezing into a clump.
Once frozen, transfer to a freezer-safe container or bag. When you’re ready to bake, place a few frozen slices on a baking sheet and bake as usual. There’s no need to thaw. Just add about a minute to the baking time.
Fun Ways to Enjoy These Mini Chocolate Chip Cookies
- Pack them in school lunches for a sweet treat.
- Portion into jars or baggies for on-the-go snacking.
- Give them as gifts. Who doesn’t love a jar of homemade cookies?
- Use them to top off a bowl of ice cream.
- Serve as cookie cereal (just maybe not for breakfast).
Mini Chocolate Chip Cookies
These mini chocolate chip cookies are soft, chewy, and perfectly bite-sized. They’re great for school lunches, gifting in a little jar, or just enjoying as a fun homemade treat. I’ll show you how to make them the easy way without rolling a bunch of tiny cookie dough balls.
Ingredients
- 2 cups + 2 tablespoons all-purpose flour
- 2 tablespoons corn starch
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 1 teaspoon vanilla extract
- 3 egg yolks
- 1 (10-ounce) package mini chocolate chip morsels, (about 1 2/3 cups)
Instructions
- In a small bowl combine flour, corn starch, baking soda and salt. It's most accurate to weigh the flour, but if measuring, use the fluff, scoop, scrape method.
- In a large bowl, beat the softened butter, granulated sugar, brown sugar and vanilla until fluffy and creamy (about 1 minute). Add egg yolks one at a time, beating after each one is added.
- Add half the flour mixture to the wet ingredients and combine by hand with a large spoon, Add the remaining flour and stir until just mixed. If the dough seems too dry, add in 1 egg white and/or an additional teaspoon of vanilla. (Do not over mix otherwise you risk more gluten formation and dry cookies.) Fold in the mini chocolate chips.
- Form the cookie dough into 1 large ball, then divide into 6 equal portions. On a piece of parchment paper, use your hands and roll each ball into a long, skinny log shape. Cover with plastic wrap and place in the refrigerator to chill for at least 20 minutes.
- Preheat oven to 375 and line baking sheets with parchment paper.
- Remove one chilled log at a time and roll it again until it has a diameter of about 3/4 inch. Using a sharp knife slice each cookie dough log every 1/2 inch. Place each mini piece of cookie dough on a tray flat side down leaving some space in between for spreading. Bake for 5 minutes, keeping an eye on the oven, especially for the first batch since oven temperatures and baking trays all can affect baking time.
- Let cool on tray for 5 minutes then remove to a baking rack to cool completely.
Notes
- Cornstarch is key for soft, chewy bite-sized cookies. If you need to skip it, replace it with the same amount of flour.
- Chill the dough to prevent spreading and keep your mini cookies soft and thick. If dough feels warm, pop the tray of sliced dough back in the fridge for a few minutes before baking.
- Use all egg yolks to make the cookies rich, chewy, and soft
- Use mini chips for the ideal chip-to-dough ratio for these tiny cookies. Also larger chips make it difficult for this slice and bake method.
- Keep a close eye while baking. These bake fast! Pull them out when the edges are just golden and the centers still look soft. They’ll continue to set as they cool.