These Easy Mini Chocolate Chip Cookies are soft, chewy, and absolutely adorable! This recipe is super simple to whip up. You don’t need any fancy ingredients or complicated steps, just the basics you probably already have in your pantry. Plus, it’s totally eggless and can easily be made dairy-free, so it’s perfect for those with allergies or dietary restrictions. Perfect for slipping into lunch boxes, serving as after-school treats, or bringing to school parties.
Oriana’s Thoughts On The Recipe
You’re going to fall head over heels for these Easy Mini Chocolate Chip Cookies. They’re tiny, one-bite wonders that pack all the flavor of a classic chocolate chip cookie into a perfectly portioned, snack-sized treat. Trust me, once you pop one in your mouth, you won’t be able to stop at just one!
They are simple to make. With just a handful of everyday ingredients, you can whip up a batch in no time. Plus, they’re completely eggless, which is a huge bonus for anyone with egg allergies. You can even make them dairy-free with a few easy swaps!
These Egg-Free Mini Chocolate Chip Cookies are perfect for slipping into lunch boxes, school parties, serving as after-school treats, or bringing to parties. And, of course, they’re absolutely delightful with a cold glass of milk. You can prepare the dough ahead of time, keeping it in the fridge for up to five days or freezing it for future use. It makes life so much easier when you’re craving freshly baked cookies but short on time.
Do you prefer regular-size cookies? No problem! Try my The Best Eggless Chocolate Chip Cookies [Video] recipe.
What I Love About This Recipe
Easy to Make with Simple Ingredients: There is no need for fancy ingredients or complicated steps here. Everything you need is probably already in your pantry. It’s as easy as mixing, baking, and enjoying!
Totally Eggless, Can Be Made Dairy-Free Too: Whether you’re dealing with egg allergies or just prefer egg-free baking, this recipe has you covered. Plus, with simple substitutions like plant-based butter and milk, you can easily make these cookies dairy-free.
Perfect Taste and Texture: These cookies are wonderfully soft and chewy, with just the right amount of chocolate in every bite.
Great for any occasion: Pack them in lunch boxes, serve them as after-school treats, bring them to parties, or simply enjoy them with a glass of milk for a comforting snack.
Make-Ahead Friendly: Life can get busy, but that doesn’t mean you can’t have freshly baked cookies. Make the dough ahead of time and keep it in the fridge or freezer. When you’re ready to bake, just scoop and bake!
Potential Cons Of The Recipe
- Small Size Might Lead to Overeating: These cookies are so delicious and easy to eat that you might find yourself reaching for more than just a few.
- Tedious Process of Rolling Out Mini Cookies: Rolling out mini cookies can indeed be a time-consuming and meticulous task, especially when aiming for uniformity in size and shape. This process can become laborious, particularly if you are making a large batch of cookies.
Tips To Mitigate These Cons
- Portion Control: Keep an eye on your portions by pre-packaging the cookies into small snack bags. This can help prevent overindulgence.
- Rolling Out Cookies Made Easier: Invest in a small cookie scoop (approximately 1 teaspoon capacity). This tool helps to quickly and evenly portion out the dough, saving time and ensuring uniform cookie sizes without the need for rolling.
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-Purpose Flour: The base of your cookie dough. Note: You can substitute with gluten-free flour if needed. Read more details in my food allergy swaps section below.
- Baking Powder & Baking Soda: These leavening agents help the cookies rise and give them a nice texture.
- Salt: Enhances the flavor of the cookies.
- Butter: Adds richness and flavor. Note: Use plant-based butter for a dairy-free option. Read more details in my food allergy swaps section below.
- Granulated Sugar & Light Brown Sugar: These sugars provide sweetness and help achieve a chewy texture.
- Cream Cheese: Adds moisture and a slight tang. Note: use dairy-free cream cheese if needed. Read more details in my food allergy swaps section below.
- Mini Semi-Sweet Chocolate Chips: The star of the show! Note: Use dairy-free mini chocolate chips if you’re avoiding dairy. Read more details in my food allergy swaps section below.
- Milk: Helps bring the dough together. Note: Any type of milk will work, including plant-based options.
- Vanilla: Adds warmth and depth of flavor.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Make The Cookie Dough
Combine flour, baking powder, baking soda, and salt in a bowl. Set aside. Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter for 30-45 seconds to break it down a little. Add the granulated sugar, brown sugar, and cream cheese; mix until just combined, about 30-45 seconds. Scrape down the sides and bottom of the bowl as needed. Add chocolate chips and mix to distribute evenly. Reduce the speed to low and add the flour mixture; mix until it resembles coarse crumbs. Then, add the milk and vanilla; mix until just combined (don’t overmix!).
Step 2 – Form The Cookie
Scoop dough out a slightly heaping teaspoon at a time and drop it onto a plate or baking sheet. Shape each into a ball, then if desired, press 3 – 4 more chocolate chips into the top (totally optional, mostly for looks). Freeze for at least 30 minutes and up to 3 months.
Step 3 – Bake
Preheat the oven to 350º F (180º C). Line two large-rimmed baking sheets with parchment paper or a silicone baking mat.
Place the frozen cookie balls at least 1″ apart on the prepared baking sheets. Bake in the preheated oven for about 10 – 12 minutes (they should still be soft and slightly underbaked; they will continue to cook slightly once removed from the oven, so be careful not to overbake). Allow to cool completely on cookie sheets.
Recipe Tips
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Use a Cookie Scoop: For uniform cookies, use a small cookie scoop to portion out the dough.
- Chill the Dough: Chilling the dough for at least 30 minutes before baking helps prevent the cookies from spreading too much.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
- Don’t Overbake: These cookies are best when they’re slightly underbaked. They’ll continue to set as they cool.
Food Allergy Swaps
Gluten-Free: Use a gluten-free, all-purpose flour blend. Look for a gluten-free flour blend specifically formulated for baking, as it will have the right combination of flours and starches to mimic the texture of wheat flour. My favorite is Better Batter Original Blend.
Dairy-Free: To make this recipe dairy-free, you can easily swap out the dairy ingredients for non-dairy alternatives. Instead of milk, use non-dairy milk like soy or oat milk and use vegan butter. There are many brands available in stores. I usually use Earth Balance Vegan Buttery Sticks or Miyoko’s Creamery Organic Vegan Butter. I like Violife Just Like Cream Cheese Original. Also, use your favorite dairy-free chocolate, here you can find the brands I mostly like and use.
Variations & Additions
- Add Nuts: Stir in some chopped nuts like walnuts or pecans for added crunch.
- Different Chocolate: Try using white chocolate chips, dark chocolate chips, or even a mix of chocolates.
- Sprinkles: Add some fun by mixing in colorful sprinkles.
Storing and Freezing Instructions
Store Baked Cookies: Store cookies at room temperature in an airtight container for up to five days.
Freeze-Baked Cookies: Let the cookies cool completely after baking. Then, place them on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place them in a freezer container or bag and freeze them for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature.
Freeze Unbaked Cookie Balls: Unbaked cookie dough balls freeze well for up to three months. Roll the dough into balls, line them up on a baking sheet, and pop them in the freezer for about 30 minutes. Once frozen, toss all the frozen dough balls into a freezer-safe zip-top bag. Don’t forget to label the bag with the date and what is in the bag!
Baking Frozen Cookie Balls: Frozen cookie balls can be baked without thawing first! Add an extra minute to the baking time.
Frequently Asked Questions
Absolutely! Regular chocolate chips will work just fine, though mini ones ensure a bit of chocolate in every bite.
You can store the dough in the fridge for up to five days. This makes it super convenient to bake fresh cookies whenever you want.
Yes, simply substitute the all-purpose flour with a gluten-free flour blend. Make sure it’s one designed for baking.
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Recipe Card 📖
Easy Mini Chocolate Chip Cookies
Ingredients
- 3 cups (420 g) all-purpose flour
- 3 teaspoons (12 g) baking powder
- 1/8 teaspoon (0.75 g) baking soda
- 1 teaspoon (4 g) salt
- ¾ cup (174 g) butter cold and cubed
- 2/3 cup (134 g) granulated sugar
- 2/3 cup (134 g) light brown sugar
- 3 tablespoons (42 g) cream cheese
- 1 ½ cup (250 g) mini semi-sweet chocolate chips
- 3 tablespoons (45 ml) milk
- 1 teaspoon (5 ml) pure vanilla extract
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
- Combine flour, baking powder, baking soda, and salt in a bowl. Set aside.
- Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter for 30-45 seconds to break it down a little. Add the granulated sugar, brown sugar, and cream cheese; mix until just combined, about 30-45 seconds. Scrape down the sides and bottom of the bowl as needed. Add chocolate chips and mix to distribute evenly.
- Reduce the speed to low and add the flour mixture; mix until it resembles coarse crumbs. Then, add the milk and vanilla; mix until just combined (don't overmix!).
- Scoop dough out a slightly heaping teaspoon at a time and drop it onto a plate or baking sheet. Shape each into a ball, then if desired, press 3 – 4 more chocolate chips into the top (totally optional, mostly for looks). Freeze for at least 30 minutes and up to 3 months.Tip: Use a small cookie scoop to portion out the dough.
- Preheat the oven to 350º F (180º C). Line two large-rimmed baking sheets with parchment paper or a silicone baking mat.
- Place the frozen cookie balls at least 1″ apart onto the prepared baking sheets.
- Bake in a preheated oven for about 10 – 12 minutes (they should still fill soft and slightly under-baked; they will continue to cook slightly once removed from the oven, so carefully do not over-bake).Important: Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off,and that will all affect baking time, so keep an eye on yours. Your mini cookies are done, when the edges are very lightly browned. The centers will look very soft, but the cookies will continue to set as they cool.
- Allow to cool completely on cookie sheets.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven for at least 15 minutes before you get started to give it plenty of time to reach the ideal recipe temperature.
- Use a Cookie Scoop: For uniform cookies, use a small cookie scoop to portion out the dough.
- Chill the Dough: Chilling the dough for at least 30 minutes before baking helps prevent the cookies from spreading too much.
- Know your oven! Every oven is different, so baking times must always be taken with a grain of salt. Oven thermostats can be wildly off, and that will all affect baking time, so keep an eye on yours.
- Don’t Overbake: These cookies are best when they’re slightly underbaked. They’ll continue to set as they cool.
- Add Nuts: Stir in some chopped nuts like walnuts or pecans for added crunch.
- Different Chocolate: Try using white chocolate chips, dark chocolate chips, or even a mix of chocolates.
- Sprinkles: Add some fun by mixing in colorful sprinkles.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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