Mini Chocolate Chip Cookies (The Best Soft & Chewy Recipe!)

Name: Mini Chocolate Chip Cookies (The Best Soft & Chewy Recipe!)
Prep time: 10 min
Cook time: 6 min
Total time: 26 min
Cuisine: american
Ingredients: 1 cup (226g) unsalted butter, room temperature; 3/4 cup (150g) granulated sugar; 3/4 cup (165g) packed light brown sugar; 1 large egg, room temperature; 1 large egg yolk, room temperature; 2 teaspoons vanilla extract; 2 1/4 cups (281g) all-purpose flour, spooned and leveled; 1 package (3.4 oz) instant vanilla pudding mix; 1 teaspoon baking soda; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 2 cups (340g) mini chocolate chips

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Hi everyone! It's Sophie from AllCookieRecipes.com, and today I'm sharing my absolute favorite mini chocolate chip cookies recipe. These little guys are big on flavor, perfectly soft, and stay fresh for days thanks to my secret ingredient. My kids Logan and Ellie can't stop popping these in their mouths, and honestly, neither can I!

What makes these mini chocolate chip cookies so special? I add vanilla pudding mix to the dough. I know it sounds a little unusual, but trust me on this one. The pudding mix keeps these cookies incredibly soft and chewy for 3 to 5 days, which is way longer than regular cookies. Plus, you don't have to chill the dough, so you can go from mixing bowl to warm cookies in just 26 minutes.

These bite-sized treats are perfect for any occasion. I love making them for birthday parties because you get 72 cookies from one batch instead of just 24 regular-sized ones. They're also fantastic for lunch boxes, baby showers, or those moments when you just need a little something sweet. The best part? They bake in only 5 to 6 minutes, so there's less waiting and more eating!

Jump To

Why You'll Love This Mini Chocolate Chip Cookie Recipe
Ingredients You'll Need
How to Make Mini Chocolate Chip Cookies
Baker's Tips for Perfect Results
How to Store Mini Chocolate Chip Cookies
Recipe Variations and Add-Ins
Why Mini Cookies Are Better Than Regular Cookies
Mini Cookies vs Regular Cookies: What's Different?
Cookie Troubleshooting Guide: Why Cookies Spread or Come Out Flat
Serving Suggestions and Occasions
Frequently Asked Questions
📖 The Complete Recipe
💬 Reviews

Let me tell you why this recipe has become my go-to for mini cookies. First, that pudding mix I mentioned works absolute magic. It adds extra moisture through something called gelatinized starches, which basically means your cookies stay tender and soft way longer than traditional recipes. I tested this recipe dozens of times before sharing it with you, and every single batch stayed soft for at least 3 days.

The size is another game-changer. These mini cookies are the perfect two-bite treat, which means better portion control and more servings per batch. When I bring these to parties, people go crazy because they can grab a few without feeling guilty. The kids love them because they're just the right size for little hands.

And can we talk about the no-chill situation? Most cookie recipes make you wait 30 minutes or more while the dough chills in the fridge. Not this one! You can scoop and bake right away. Now, if you want perfectly round cookies that spread a tiny bit less, you can chill the dough balls for 10 minutes. But it's totally optional, and I usually skip it when I'm in a hurry.

The Secret Ingredient: Vanilla Pudding Mix

Here's where the magic happens. Adding a 3.4-ounce box of instant vanilla pudding mix to your cookie dough changes everything. The pudding mix contains modified starches that grab onto moisture and hold it in your cookies. This means they stay soft and chewy instead of getting hard and dry after a day or two.

The science is pretty simple. When the pudding mix heats up in the oven, those starches gelatinize and create little pockets that trap moisture. This keeps your cookies tender even after they've completely cooled. Plus, the pudding adds a subtle vanilla flavor that makes the chocolate taste even better.

I've made these cookies with and without the pudding mix, and the difference is huge. Without it, the cookies are still good, but they get crispy and hard within 24 hours. With the pudding mix, they're just as soft on day three as they were fresh out of the oven. For more details on different types of chocolate chips and how they affect your cookies, check out this helpful comparison of dark, milk, and semi-sweet chocolate chips.

Perfect Size for Any Occasion

I used to make regular-sized cookies for everything, but once I discovered mini cookies, I never looked back. The portion control is fantastic. Each cookie is only about 51 calories, so you can enjoy two or three without overdoing it. Regular chocolate chip cookies can have 150 to 200 calories each, which is a huge difference!

Mini cookies are also way more practical for parties and gatherings. One batch makes 72 cookies instead of 24, which means you can feed more people or have plenty of leftovers. I always make these for Logan's soccer team and Ellie's dance recitals because they're the perfect grab-and-go snack.

Kids absolutely love the size. They're not too big, not too small, just right for little hands. And let's be honest, there's something fun about eating cookies that are bite-sized. They feel like a special treat, even though they're super simple to make.

Ingredients You'll Need

Here's everything you need to make these amazing mini chocolate chip cookies. I always use room temperature ingredients because they blend together so much better.

For the Cookies:

1 cup (226g) unsalted butter, room temperature
¾ cup (150g) granulated sugar
¾ cup (165g) packed light brown sugar
1 large egg, room temperature
1 large egg yolk, room temperature
2 cups (340g) mini chocolate chips
2 teaspoons vanilla extract
2 ¼ cups (281g) all-purpose flour, spooned and leveled
1 package (3.4 oz) instant vanilla pudding mix
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt

Key Ingredients Breakdown

Let me explain why each ingredient matters, because understanding the "why" makes you a better baker.

Butter: I use unsalted butter at room temperature, which should be about 68°F. When butter is the right temperature, it creams beautifully with the sugar and creates tiny air pockets that make your cookies light and tender. If your butter is too warm or melted, your cookies will spread too much and come out flat.

Sugars: The combination of granulated and brown sugar is important. Granulated sugar helps cookies spread and get those crispy edges, while brown sugar adds moisture and creates a chewier texture. The ratio here gives you the perfect balance of soft centers and slightly crisp edges.

Egg Plus Yolk: Most cookie recipes just use one whole egg, but I add an extra yolk for richness. The yolk contains fat that makes the cookies extra tender and gives them a beautiful golden color. It's one of those little tricks that takes your cookies from good to amazing.

Vanilla Pudding Mix: This is your secret weapon! The instant vanilla pudding mix keeps these cookies soft for days. Make sure you use instant pudding, not cook-and-serve pudding. They're different products and won't work the same way.

Flour: Always use the spoon-and-level method for measuring flour. Scoop your measuring cup into the flour bag, and you'll pack in way too much. Too much flour makes cookies dry and cakey instead of soft and chewy. Spoon the flour into your measuring cup and level it off with a knife for perfect results every time.

Leavening Agents: I use both baking soda and baking powder in this recipe. The baking soda reacts with the brown sugar and helps cookies spread, while the baking powder gives them a little lift. Together, they create the perfect texture.

Mini Chocolate Chips: This is crucial for mini cookies. Regular-sized chocolate chips are too big and can make your tiny cookies fall apart or taste unbalanced. Mini chips distribute perfectly throughout small cookies and give you chocolate in every single bite. I promise, it's worth buying a bag of mini chips just for this recipe!

Ingredient Substitutions and Variations

I get questions about substitutions all the time, so here's what works and what doesn't.

Can I use regular chocolate chips? I really don't recommend it. Regular chips are too large for mini cookies and can cause them to break apart. If you absolutely must use regular chips, chop them into smaller pieces first.

Brown sugar options: Light brown sugar is perfect for this recipe, but you can use dark brown sugar if you want a deeper molasses flavor. Just know that dark brown sugar will make your cookies taste a bit more caramelly.

Butter alternatives: Honestly, butter is best here. I haven't had great results with margarine or other substitutes. The flavor and texture just aren't the same. If you need a dairy-free version, you might want to look for a different recipe that's specifically designed for that.

How to Make Mini Chocolate Chip Cookies

Making these cookies is so simple. I love that there are no complicated steps or fancy techniques. Just mix, scoop, and bake!

Step-by-Step Instructions

Step 1: Prep Your Space
Preheat your oven to 350°F and line two baking sheets with parchment paper or silicone baking mats. I prefer parchment paper because it makes cleanup super easy. Make sure your baking sheets are completely cool before you start scooping dough onto them.
Step 2: Cream the Butter and Sugars
n a large bowl, beat the room temperature butter, granulated sugar, and brown sugar together with an electric mixer on medium speed. This should take about 2 to 3 minutes. You want the mixture to look light and fluffy, not grainy. This step is important because it creates air pockets that make your cookies tender.
Step 3: Add the Wet Ingredients
Add your egg, egg yolk, and vanilla extract to the butter mixture. Beat on medium speed until everything is well combined and smooth, about 1 minute. The mixture should look creamy and slightly pale yellow.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together your flour, pudding mix, baking soda, baking powder, and salt. Whisking helps distribute all the ingredients evenly so you don't get pockets of baking soda or pudding mix in your dough.
Step 5: Combine Everything
Add the dry ingredients to the wet ingredients in three parts. I like to add about a third, mix until just combined, then add another third, and so on. This makes mixing easier and prevents you from overworking the dough. Stop mixing as soon as you don't see any more flour streaks. Overmixing creates tough, dense cookies.
Step 6: Fold in the Chocolate Chips
Gently fold in those mini chocolate chips with a spatula or wooden spoon. Make sure they're distributed evenly throughout the dough so every cookie gets plenty of chocolate.
Step 7: Scoop the Dough
Here's where size really matters. Use a small cookie scoop (a #100 scoop works perfectly) or measuring spoons to portion out 1 to 2 teaspoons of dough per cookie. Roll each portion into a smooth ball between your palms for about 5 seconds. This creates perfectly round cookies that look bakery-quality.

Place the dough balls about 2 inches apart on your prepared baking sheets. Mini cookies don't spread as much as regular cookies, so you can fit more on each sheet.
Step 8: Bake to Perfection
Bake for 5 to 6 minutes. This is the tricky part, so pay attention! Your cookies will look slightly underdone when you take them out. The edges should be lightly set and the centers will look puffy and barely golden. Don't wait for them to look fully cooked, or you'll end up with hard, crunchy cookies.

Baker's Tips for Perfect Results

After making these cookies more times than I can count, I've learned a few tricks that make a big difference.

Make sure all your ingredients are at room temperature. Cold eggs and butter don't blend well, and you'll end up with a lumpy dough that doesn't bake evenly.

Don't overmix your dough once you add the flour. Mix until you just barely can't see any flour streaks, then stop. Overmixing develops gluten, which makes cookies tough instead of tender.

Underbake slightly! This is the number one mistake people make with these cookies. They look underdone when they're actually perfect. The cookies continue baking on the hot pan after you take them out of the oven, so if they look fully baked in the oven, they'll be overbaked once they cool.

Keep all your cookies the same size. If some are bigger than others, the small ones will burn before the big ones are done. A cookie scoop helps keep everything consistent.

Cool your baking sheets between batches. If you put dough on a hot baking sheet, it will start melting before it even gets in the oven, and your cookies will spread too much.

How to Store Mini Chocolate Chip Cookies

One of the best things about this recipe is how long these cookies stay fresh. Thanks to the pudding mix, you'll have soft cookies for days.

Room Temperature Storage

Store your completely cooled cookies in an airtight container at room temperature. They'll stay soft and delicious for 3 to 5 days. I like to use a plastic container with a tight-fitting lid or a large ziplock bag.

Here's a fun trick my mom taught me: add a slice of bread to your cookie container. The cookies will absorb moisture from the bread and stay extra soft. Just replace the bread slice every day or two.

Don't store cookies in the refrigerator unless you absolutely have to. The cold, dry air actually makes cookies go stale faster. Room temperature is perfect for maintaining that soft, chewy texture.

Freezing for Later

You can freeze these cookies two different ways, and both work great.

Freezing Baked Cookies: Let the cookies cool completely, then arrange them in a single layer on a baking sheet and freeze for 1 hour. Once they're frozen solid, transfer them to a freezer bag or airtight container. Layer them with parchment paper so they don't stick together. They'll keep for up to 3 months. When you're ready to eat them, just let them thaw at room temperature for about 20 minutes.

Freezing Cookie Dough: This is my favorite method because it means fresh-baked cookies anytime! Scoop the dough into balls and freeze them on a baking sheet for 1 hour. Once frozen, transfer the dough balls to a freezer bag. They'll keep for 3 months. When you want fresh cookies, bake them straight from the freezer. Just add 1 to 2 minutes to the baking time.

How to Refresh Day-Old Cookies

Even though these cookies stay soft for days, sometimes you want them to taste fresh-baked. Here are a few ways to refresh them.

Microwave Method: Place 2 to 3 cookies on a microwave-safe plate and heat for 8 to 10 seconds. The chocolate chips will get slightly melty, and the cookies will taste warm and fresh.

Oven Method: Preheat your oven to 300°F. Place cookies on a baking sheet and warm for 3 to 5 minutes. This method works great if you're refreshing a whole batch.

Bread Trick: Place a slice of bread in your cookie container overnight. The next morning, your cookies will be soft and fresh again.

Recipe Variations and Add-Ins

One of my favorite things about this recipe is how easy it is to customize. Here are some fun variations we've tried in my kitchen.

Chocolate Variations

Double Chocolate Mini Cookies: Replace ¼ cup of the flour with unsweetened cocoa powder. You'll get rich, chocolatey cookies with chocolate chips throughout. Logan requests these all the time!

White Chocolate Chip Cookies: Swap the mini chocolate chips for mini white chocolate chips. These are perfect for spring and summer because they feel lighter and sweeter. If you love white chocolate, you'll want to try my full-sized white chocolate chip cookies too.

Mixed Chocolate: Use 1 cup mini semi-sweet chips and 1 cup mini white chocolate chips for a fun combination. The different chocolates create a beautiful marbled look.

Dark Chocolate: Use mini dark chocolate chips instead of semi-sweet for a more grown-up flavor. Dark chocolate pairs beautifully with the vanilla pudding.

Fun Mix-In Ideas

Here's where you can get really creative. Just remember one important rule: keep all your mix-ins smaller than a mini chocolate chip. Large add-ins make mini cookies fall apart.

Try adding any of these to your dough along with (or instead of) the chocolate chips:

Chopped nuts: Finely chopped pecans or walnuts add a nice crunch. Keep the pieces tiny!
Toffee bits: Heath bar bits or toffee pieces are amazing in these cookies.
Mini M&Ms: Perfect for birthday parties and celebrations. The colors make the cookies so fun!
Shredded coconut: Sweetened or unsweetened both work. Toast it first for extra flavor.
Dried fruit: Finely chopped dried cranberries or cherries add a nice tartness.

Just remember, the total amount of mix-ins should stay at about 2 cups. If you add too many, the cookies won't hold together properly.

Why Mini Cookies Are Better Than Regular Cookies

I'm probably a little biased, but I genuinely think mini cookies are better than regular-sized cookies in so many ways. Let me explain why.

Portion Control Made Easy: Each mini cookie is only about 51 calories, compared to 150 to 200 calories for a regular cookie. You can eat two or three and still feel good about your choices. This is especially great for kids' lunch boxes because you can include a sweet treat without overdoing it.

More Servings Per Batch: This recipe makes 72 mini cookies from the same amount of dough that would make maybe 24 regular cookies. That's three times as many servings! When I'm baking for a party or potluck, this is a huge advantage.

Perfect Two-Bite Size: Mini cookies are just the right size to pop in your mouth. There's something really satisfying about that perfect two-bite treat. Plus, they're not so small that you feel like you need a dozen to be satisfied.

Better for Sharing: When I bring a platter of cookies to a gathering, mini cookies disappear so much faster than regular ones. People feel less guilty grabbing a few mini cookies, and they look more impressive on a serving tray.

Faster Baking Time: Mini cookies bake in 5 to 6 minutes instead of 10 to 12 minutes for regular cookies. That's almost half the time! When you're in a hurry or baking multiple batches, those minutes really add up.

More Consistent Results: Smaller cookies bake more evenly, which means less risk of overdone edges and underdone centers. You get that perfect texture all the way through every single time.

Better Texture Ratio: The ratio of crispy edges to soft centers is better in mini cookies. You get more of those slightly crispy edges that everyone loves while still maintaining a soft, chewy center.

Kid-Friendly Appeal: My kids love these mini cookies because they're the perfect size for little hands. Regular cookies can be messy and awkward for kids to handle, but these are just right. Plus, kids love anything mini!

Perfect for Packaging: If you're giving cookies as gifts, mini cookies are so much easier to package beautifully. You can fit more in a box or bag, and they look more elegant than big cookies.

Mini Cookies vs Regular Cookies: What's Different?

One of the biggest mistakes people make is baking mini cookies exactly like regular cookies. But mini cookies behave differently, and understanding these differences helps you get perfect results every time.

Factor	Mini Cookies (1–2 tsp)	Regular Cookies (2 Tbsp)	Why It Matters
Baking Time	5–6 minutes	10–12 minutes	Mini cookies bake ~50% faster — watch closely!
Oven Position	Middle rack	Middle rack	Same, but mini cookies are more sensitive to temperature.
Spread Distance	2 inches apart	3 inches apart	Mini cookies spread less — you can place them closer.
Chocolate Chip Size	Mini chips ONLY	Regular chips OK	Large chips can break mini cookies apart.
Doneness Test	Edges set, centers puffy	Edges golden, centers set	Mini cookies look slightly underdone when they’re perfect.
Cooling Time	5 minutes on pan	2–3 minutes on pan	Longer cooling helps delicate mini cookies set.
Yield per Batch	72 cookies	24 cookies	Triple the servings from the same dough.
Calories per Cookie	≈ 51 calories	≈ 150–200 calories	Mini cookies offer much better portion control.
Storage Life (with pudding)	3–5 days soft	1–2 days soft	Mini cookies with pudding mix stay fresh longer.

The most important difference is the baking time. If you bake mini cookies for 10 minutes like regular cookies, they'll come out hard and crispy instead of soft and chewy. Keep a close eye on them and pull them out when they still look slightly underbaked.

I get so many questions about cookie problems! Here's a handy guide to help you troubleshoot the most common issues with mini chocolate chip cookies.

Problem	Cause	Quick Fix	Prevention
Cookies spread too much	Butter too warm/melted	Chill dough 30 min before baking	Use room temp butter, not melted
Completely flat cookies	Not enough flour	Add 2 tablespoon flour, chill dough	Use spoon-and-level measuring method
Cookies won't spread	Dough too cold	Let dough sit 5 min at room temp	Don't over-chill (10 min max for shaping)
Flat AND greasy	Too much butter or old baking soda	Check measurements, replace leavening	Measure butter by tablespoons, not guessing
Spread unevenly	Hot baking sheet	Cool sheet completely between batches	Use 2–3 rotating baking sheets
Mini cookies fall apart	Add-ins too large	Use only mini chocolate chips	Keep all mix-ins tiny and pea-sized
Hard, dry cookies	Overbaked or too much flour	Reduce baking time by 1 minute	Watch closely and pull when slightly underdone
Cookies are cakey	Too much flour or overmixing	Use less flour, mix gently	Spoon and level flour, don’t overmix

Why Are My Mini Cookies Hard or Dry?

This is probably the most common problem I hear about. The main causes are overbaking and too much flour.

Overbaking: Remember, mini cookies look underdone when they're actually perfect. Pull them out when the edges are set but the centers still look puffy and barely golden. They'll continue baking on the hot pan for another few minutes.

Too Much Flour: If you scoop your measuring cup directly into the flour bag, you're packing in way too much flour. This makes cookies dry and cakey. Always spoon flour into your measuring cup and level it off with a knife.

Skipped the Pudding Mix: If you tried making these without the vanilla pudding mix, that's your problem right there. The pudding mix is what keeps these cookies soft for days. Without it, they'll get hard within 24 hours.

Why Don't My Cookies Hold Their Shape?

If your cookies are falling apart or crumbling, the issue is almost always add-ins that are too large.

For mini cookies, you absolutely must use mini chocolate chips. Regular chips are too big and heavy for these delicate cookies. They'll cause the cookies to break apart or spread unevenly.

Make sure you're rolling each dough ball tightly between your palms. Loose, poorly formed dough balls don't hold together as well during baking.

If your cookies are still falling apart, try chilling the dough balls for 10 minutes before baking. This helps them maintain their structure.

My Cookies Are Completely Flat

Flat cookies are frustrating, but they're usually easy to fix.

Not Enough Flour: This is the number one cause of flat cookies. Add 2 tablespoons of flour to your dough and see if that helps. If you're at high altitude, you might need even more flour.

Old Leavening: Check the expiration date on your baking soda and baking powder. If they're old, they won't work properly, and your cookies will spread too much. To test baking soda, mix a little with vinegar. If it fizzes vigorously, it's still good.

Butter Too Warm: If your butter was melted or too soft, your cookies will spread excessively. Butter should be at room temperature (about 68°F), which means it should still hold its shape but be easy to press with your finger.

For more information about the history and science of chocolate chip cookies, check out this comprehensive guide to chocolate chip cookies.

Serving Suggestions and Occasions

These mini chocolate chip cookies are perfect for so many occasions! Here are some of my favorite ways to serve them.

Perfect For

Birthday Parties: Mini cookies are always a hit at kids' birthday parties. They're easy for little hands to grab, and you get way more servings from one batch. I like to arrange them on a tiered platter for a beautiful presentation.

Baby Showers: These adorable little cookies are perfect for baby showers. Their tiny size matches the theme, and they look so elegant on a dessert table. Ellie always asks me to make these for her friends' moms' baby showers!

Graduation Parties: Feed a crowd without spending hours in the kitchen. One batch makes 72 cookies, which is plenty for a graduation party or celebration.

Lunch Boxes: Pack 2 to 3 mini cookies in lunch boxes for a special treat. They're just the right size for a sweet addition to lunch, and they won't take up too much space.

After-School Snacks: Logan and Ellie love grabbing a few of these after school with a glass of milk. They're filling enough to be satisfying but not so big that they ruin dinner.

Cookie Gift Boxes: Mini cookies are perfect for cookie gift boxes because you can fit so many in a small package. They look professional and thoughtful.

Coffee Meetings: Bring these to book club or coffee with friends. They're the perfect size to enjoy with a cup of coffee or tea.

Holiday Cookie Trays: Include mini chocolate chip cookies on your holiday cookie tray. Their small size means guests can try multiple varieties without getting too full.

Valentine's Day: Package these in clear bags tied with red ribbon for sweet Valentine's gifts.

Serving Ideas

Milk Shots and Mini Cookies: Set up a milk bar with shot glasses of milk and a platter of mini cookies. It's a fun way to serve them at parties, and kids love the presentation.

Mini Ice Cream Sandwiches: Use two mini cookies to sandwich a small scoop of ice cream. These are adorable and perfect for summer parties.

Cookie Platter Arrangements: Arrange mini cookies in circles on a large round platter, working from the outside in. It creates a beautiful, professional-looking presentation.

Gift Packaging: Layer mini cookies in a mason jar, alternating with wax paper. Tie a ribbon around the jar and attach the recipe card. It's a thoughtful homemade gift.

Frequently Asked Questions

Can I Make These Cookies Without Pudding Mix?

Yes, you can make these cookies without pudding mix, but they won't stay as soft or fresh as long. The pudding mix is really the secret ingredient that keeps these cookies soft and chewy for 3 to 5 days. If you leave it out, your cookies will get hard and dry within 24 hours, just like regular cookies.
If you absolutely must skip the pudding mix, add 2 tablespoons of cornstarch to help with the texture. But honestly, I'd really recommend keeping the pudding mix. It makes such a huge difference!

How Long Should I Bake Mini Chocolate Chip Cookies?

Bake mini chocolate chip cookies for just 5 to 6 minutes at 350°F. They'll look slightly underdone when you take them out of the oven, with edges that are lightly set and centers that look puffy. Don't wait for them to look fully baked, or you'll end up with hard, crunchy cookies instead of soft and chewy ones.
The cookies continue baking on the hot pan after you remove them from the oven, so that underdone look is exactly what you want. If they look fully baked in the oven, they'll be overbaked once they cool.

Can I Use Regular-Sized Chocolate Chips?

Mini chocolate chips are really best for mini cookies because they distribute evenly throughout the dough and make sure you get chocolate in every single bite. Regular chips are too large for these small cookies and can cause them to fall apart or create uneven texture.
If you absolutely must use regular chips, chop them into smaller pieces first. But I promise, it's worth buying a bag of mini chips just for this recipe. The results are so much better!

Do I Need to Chill the Dough?

No! This is a no-chill cookie recipe, which is one of the things I love most about it. You can scoop and bake the dough immediately, which means you can have fresh cookies in just 26 minutes from start to finish.
That said, if you want perfectly round cookies that spread just a tiny bit less, you can refrigerate the dough balls for 10 minutes before baking. It's completely optional and makes only a small difference in the final shape. I usually skip chilling unless I'm making cookies for a special occasion where I want them to look extra perfect.

Why Add Both an Egg and an Egg Yolk?

The extra egg yolk adds richness, creates a chewier texture, and gives the cookies a beautiful golden color. Egg yolks contain fat that makes cookies extra tender and soft, while egg whites can sometimes make cookies a bit tougher.
Using one whole egg plus one yolk gives you the perfect balance. You get the structure from the egg white in the whole egg, plus all that extra richness and tenderness from the additional yolk. It's one of those little tricks that really elevates your cookies!

📖 The Complete Recipe

These mini chocolate chip cookies have become our family's absolute favorite. There's something magical about how soft and chewy they stay, and I love that I can whip them up so quickly when we need a sweet treat. The pudding mix really is the secret to perfect cookies every time.

I hope you and your family love these mini cookies as much as we do! They're perfect for any occasion, from casual after-school snacks to special celebrations. And if you're looking for more delicious cookie recipes, be sure to check out my soft and chewy chocolate chip cookies, crispy chocolate chip cookies, and my take on the classic Nestle Toll House cookie recipe.

Did you make these mini chocolate chip cookies? I'd love to hear how they turned out! Leave a comment below and let me know what you thought. And if you're feeling generous, give this recipe a star rating so other bakers can find it too.

Happy baking!