There are days when I want cookies but not the whole baking marathon that comes with them. That’s when I turn to these Chocolate Chip Cookie Bites. They’re soft, chewy, buttery little bites of joy that give you all the chocolate chip cookie flavor—just in a perfectly poppable size.
I first made them for a school event when I needed something easy to transport, portioned, and guaranteed to be a hit with kids and adults alike. One batch in and I was hooked. They bake fast, don’t require any fancy ingredients, and the mini muffin tin gives them that perfect golden edge and soft center every time.
Let me walk you through how I make them and why these cookie bites are a permanent fixture in my baking lineup.
Why These Cookie Bites Work
Don’t let the size fool you—these pack big flavor in every bite. Here’s what makes them a must-bake:
- Quick and easy to prep: No chilling or fancy tools needed
- Perfect texture: Golden on the outside, soft in the center
- Great for sharing: Built-in portion control, and super cute on a dessert tray
- Totally customizable: Add your favorite mix-ins or toppings
Ingredients You’ll Need
(Makes about 24 cookie bites | Prep Time: 10 minutes | Bake Time: 10–12 minutes)
- 1/2 cup (1 stick) unsalted butter, softened
- 1/3 cup brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup mini chocolate chips (regular chips work too)
Optional: mini peanut butter cups, chopped nuts, sprinkles, or a drizzle of melted chocolate after baking
How I Make Chocolate Chip Cookie Bites
1. Preheat and Prep
I preheat the oven to 350°F (175°C) and spray a mini muffin pan with nonstick cooking spray. This is key—no liners needed, but a good spray ensures they pop right out.
2. Make the Dough
In a large bowl, I cream the butter, brown sugar, and granulated sugar until smooth and fluffy. I mix in the egg and vanilla until combined.
Then I add the flour, baking soda, and salt, mixing just until the dough comes together. Finally, I stir in the mini chocolate chips. The dough should be soft and scoopable, not sticky.
3. Scoop and Bake
Using a small cookie scoop or spoon, I drop about a tablespoon of dough into each mini muffin cup. I gently press the tops to flatten them just a bit—they’ll puff up while baking.
I bake them for 10–12 minutes, until the edges are golden and the tops are just set. The centers will look slightly soft but will firm up as they cool.
4. Cool and Release
Once baked, I let them cool in the pan for 5–10 minutes, then carefully remove them. I usually run a butter knife around the edge if any are sticking (rare, but it happens).
Serve warm or let them cool completely for the perfect chewy bite-sized treat.
My Tips for the Best Cookie Bites
- Use mini chips: They distribute more evenly and ensure chocolate in every bite
- Don’t overbake: They should be lightly golden but still soft in the middle
- Add a surprise: Press a mini peanut butter cup or candy piece into the center right after baking for a fun twist
- Use a silicone or nonstick mini muffin pan: Makes removal a breeze
- Want a bakery-style look? Press a few extra chips on top right before baking
How I Serve and Store Them
These cookie bites are perfect for snack trays, bake sales, parties, or just keeping in a jar for mid-day sweet cravings. I store them in an airtight container at room temp for up to 4 days—though they usually don’t last that long.
You can also freeze them! Once cooled, I store them in a freezer-safe bag and thaw a few at a time for easy treats whenever the craving hits.
FAQs From My Kitchen
Q: Can I use regular chocolate chips?
A: Yes, but mini chips give better distribution. Regular ones work great if that’s what you’ve got.
Q: Can I add other mix-ins?
A: Definitely! Chopped nuts, toffee bits, or even sprinkles all work beautifully.
Q: What if I don’t have a mini muffin pan?
A: You can bake these as regular cookies on a sheet, but you’ll lose that cute bite-size shape. A muffin pan really makes a difference.
Q: Can I make these gluten-free?
A: Use a 1:1 gluten-free flour blend. The texture might be slightly different but still delicious.
Why These Cookie Bites Belong in Your Recipe Rotation
These Chocolate Chip Cookie Bites check every box—they’re easy, fast, adorable, and packed with all the flavor of a classic chocolate chip cookie. Whether you need a quick treat for guests, a lunchbox surprise, or just a reason to use that mini muffin tin gathering dust, this recipe delivers every time.
Once you try them, don’t be surprised if you start making double batches. They really are that good.
These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime
Ingredients
- 2 cups (1 stick) unsalted butter, softened
- 3 cups brown sugar, packed
- 4 cups granulated sugar
- 1 teaspoon vanilla extract
- 2 teaspoons baking soda
- 4 teaspoons salt
- 4 cups mini chocolate chips (regular chips work too)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add the vanilla extract and mix until combined.
- In a separate bowl, whisk together the baking soda, salt, and flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the mini chocolate chips.
- Using a spoon or cookie scoop, drop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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