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Soft, chewy, and loaded with chocolate chips these mini cookies are perfectly bite-sized and dangerously addictive! They bake in just a few minutes, making them ideal for when you need a quick sweet treat or something to share.

Ingredients

12 tablespoons unsalted butter, softened
¾ cup packed brown sugar (light or dark)
½ cup granulated sugar
1 large egg, room temperature
1 large egg yolk, room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour, spooned and leveled
1 (3.4 oz) package instant vanilla pudding mix
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1¼ cups mini chocolate chips

Instructions

Preheat the oven:
Set the oven to 350°F (175°C) and line three baking sheets with parchment paper or silicone baking mats.
Cream the butter and sugars:
In a stand mixer fitted with the paddle attachment, beat together the butter, brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes.
Add the wet ingredients:
Mix in the egg, egg yolk, and vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
Combine the dry ingredients:
In a separate bowl, whisk together the flour, vanilla pudding mix, baking soda, baking powder, and salt.
Mix the dough:
Add the dry ingredients to the wet ingredients and mix on low speed until just combined.
Add the chocolate chips:
Gently fold in the mini chocolate chips using a rubber spatula until evenly distributed.
Shape the cookies:
Scoop about 1–2 teaspoons of dough per cookie and roll into small balls. Place them evenly on the prepared baking sheets — about 24 cookies per sheet.
Bake:
Bake for 5–6 minutes, until the edges are slightly golden but the centers look a little underbaked. (They’ll finish setting on the baking sheet as they cool.)
Cool and enjoy:
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. Garnish with a few extra mini chocolate chips on top, if desired.

Why You’ll Love This Recipe

Quick bake time: Ready in under 10 minutes!
Perfectly chewy texture: Thanks to the pudding mix.
Tiny and fun: Mini cookies mean you can enjoy more than one without the guilt.
Crowd-pleaser: Great for parties, lunchboxes, or snacking.

Tips

Don’t overbake — take them out when they still look a little soft in the center.
Use room-temperature butter and eggs for a smooth, creamy dough.
Chill the dough for 20–30 minutes if your kitchen is warm — it helps prevent spreading.
For extra gooey centers, press a few chocolate chips on top right after baking.

Variations and Substitutions

Chocolate swap: Use mini white chocolate, dark chocolate, or peanut butter chips.
Add-ins: Try crushed pretzels, M&Ms, or chopped nuts.
Flavor twist: Substitute vanilla pudding mix with chocolate pudding mix for a double-chocolate version.
Gluten-free: Use a 1:1 gluten-free flour blend.

FAQs

Can I freeze the dough?
Yes! Roll into balls and freeze on a tray, then store in a freezer bag. Bake straight from frozen, adding 1–2 minutes to the bake time.

Do I have to use pudding mix?
It’s optional, but it gives the cookies a soft, chewy texture and rich flavor.

How long do they stay fresh?
Store in an airtight container at room temperature for up to 5 days.

Serving and Suggestions

Serve these mini cookies with a cold glass of milk, crumble them over ice cream, or package them in jars as cute edible gifts. They’re also perfect for parties, bake sales, or as a sweet afternoon pick-me-up! 🍪