4.9 from 116 votes
Mini Chocolate Chip Cookies
Mini Chocolate Chip Cookies made with both brown and granulated sugar plus instant vanilla pudding mix create tender, soft centers with slightly golden edges. The dough yields small, bite-sized cookies that bake quickly and can be frozen as dough balls for convenient future baking. The use of two eggs ensures a moist texture, while folding in mini chocolate chips adds bursts of chocolate throughout.
Prep Time
10 mins
Cook Time
6 mins
Additional Time
10 mins
Total Time
26 mins
Servings:
72
mini
Calories:
102 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 12 Tbsp. butter unsalted, softened
- 3/4 cup brown sugar packed, dark or light
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk, room temperature
- 2 tsp. vanilla extract
- 2 cups all-purpose flour spooned and leveled
- 1 (3.4 oz.) package instant vanilla pudding mix
- 1/2 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1 1/4 cup mini chocolate chips
Instructions
- Preheat the oven to 350°F. Line 3 baking sheets with parchment paper or silicone baking mats.
- Place the butter and sugars in the bowl of a stand mixer. Secure the paddle attachment and cream until light and fluffy, ~3 minutes.
- Then, add in the egg, egg yolk, and vanilla extract. Blend until mixed. If any of the mixture gets stuck on the paddle attachment or side of the bowl use a rubber spatula to knock it off.
- Add in the dry ingredients and mix together on low speed.
- Add in the mini chocolate chips and fold in with a rubber spatula until combined.
- Scoop and roll into small balls (~1-2 tsp in size) and place on the prepared baking sheets. You should be able to fit ~24 cookies on each baking sheet.
- Bake for just 5-6 minutes, the cookies will begin to turn a little golden around the edges and the tops might look a little under done, but that's perfect. They'll continue to bake on the sheet pan once you pull them out of the oven. Garnish with more mini chocolate chips on top, if desired. Cool on the cookie sheet for a few minutes then carefully transfer to a wire rack.
- And that's it! Good luck eating just one! 😉
Cup of Yum
Notes
- Cookies stay fresh 3-5 days stored in an airtight container at room temperature.
- Refrigerate baked cookies to extend freshness up to one week.
- Freeze cookie dough balls on a tray until solid, then store in freezer bags; bake directly from frozen adding 1-2 minutes to baking time.
- Freeze baked cookies after full cooling in airtight containers for up to 3 months.
Nutrition Information
Serving
2cookies
Calories
102kcal
(5%)
Carbohydrates
15g
(5%)
Protein
1g
(2%)
Fat
3g
(5%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Trans Fat
0.01g
(1%)
Cholesterol
6mg
(2%)
Sodium
54mg
(2%)
Potassium
9mg
(0%)
Fiber
0.2g
(1%)
Sugar
6g
(12%)
Vitamin A
102IU
(2%)
Vitamin C
0.02mg
(0%)
Calcium
10mg
(1%)
Iron
0.2mg
(1%)
Nutrition Facts
Serving: 72 mini
Amount Per Serving
Calories 102
% Daily Value*
| Serving | 2cookies | |
| Calories | 102kcal | 5% |
| Carbohydrates | 15g | 5% |
| Protein | 1g | 2% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 6mg | 2% |
| Sodium | 54mg | 2% |
| Potassium | 9mg | 0% |
| Fiber | 0.2g | 1% |
| Sugar | 6g | 12% |
| Vitamin A | 102IU | 2% |
| Vitamin C | 0.02mg | 0% |
| Calcium | 10mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.