These two-bite chocolate chip cookie bites are as delicious as they are cute! With their crusty outside and soft, chewy inside they are texture perfect. It’s a good thing they’re small because no one can eat just one.
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Everybody loves a good chocolate chip cookie in regular cookie or cookie bar form.
But did you know they are even more delicious is miniature cookie bite form?
I really don’t know why.
Maybe it’s the adorableness.
Maybe it’s the fact that they are only two bites big. And who can feel guilty about that, right?
It very well may be their mini muffin shape with each bite containing perfectly crusted outers and soft chewy inners.
I don’t know.
All I know is that these chocolate chip cookie bites are ADDICTING.
Seriously, watch out, my friends. There is no eating one of these babies.
Do you have a mini muffin pan? This is the mini muffin pan I have (aff. link)–I love it.
These chocolate chip cookie bites are adorable
Mini muffin pans come in so handy when you are trying to cutify a treat for a party or shower.
Guys I’m going to be honest here. I’m really not the cute kinda girl. Like I really need help in that department.
Since I’ve had a daughter, it’s kinda forced me into the cutesy world that I love and admire but find myself awkwardly lacking in. My daughter loves girly things. Tea parties and picnics and dress ups and the whole bit. And I love that she loves those things.
So in honor of embracing cuteness today, I’m sharing these chocolate chip cookie bites. Because seriously how cute are they?
And guess what? Even I can throw some cookie dough in mini muffin tins and up my cuteness game. And they are so fun to serve at picnics, showers, and parties.
When do I pull them out?
That’s the million dollar question when it comes to cookies of any kind, size or shape. Amiright?
You will know these cookie bites are done when they start to barely get brown on the edges and the tops will just start to crackle a bit. Be careful not to overbake them.
There’s not much more of a travesty than overbaked cookie bites. Not even their adorable looks can compensate. And the sorrow of “what might have been” will torment you for life.
Not really. But they really are a lot better if you pull them out when they are just barely barely baked.
When you take them out and let them cool, do not be alarmed when they sink in just a bit in the middle. Believe me, that’s a good thing, my friends. They will be deliciously soft and chewy in the middle, just like a perfect cookie bite should be.
It won’t matter for the taste, but these cookie bites lose a bit of their “cuteness” if you overfill them. I like to fill them with right around 2 teaspoons of cookie dough. I usually use a level #60 cookie scoop (aff. link) to measure it out and it works great.
You may have a little bit of leftover dough in each batch, but there has never been a question of where leftover cookie dough should go in my house. After all, this blog is called The Cook’s Treat for a reason! 🙂
Chocolate Chip Cookie Bites
These two-bite chocolate chip cookie bites are as delicious as they are cute! With their crusty outside and soft, chewy inside they are texture perfect. It's a good thing they're small because no one can eat just one.
Ingredients
- 10 tablespoons (1 stick + 2 tablespoons) butter melted and slightly cooled
- ½ teaspoon salt
- ½ teaspoon baking soda
- ⅔ cup (5.8 ounces) brown sugar
- ½ cup (3 ounces) granulated sugar
- 1 large egg
- 1 ½ teaspoons vanilla extract
- 1 ⅔ cups (8.8 ounces) all purpose flour
- 1 ⅔ cups (10 ounces) chocolate chips dark, milk, semisweet, mini, etc. It's your choice
Instructions
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Preheat oven to 325 degrees (or 300 degrees convection bake). Spray a nonstick 48-count mini muffin pan (or two 24-count pans) with cooking spray and set aside.
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In a large bowl, whisk the melted butter, salt and baking soda together. Add the brown sugar and granulated sugar and mix well. Whisk in the egg and vanilla until combined.
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Add the flour, folding it into the wet ingredients with a rubber spatula or wooden spoon. When just a few streaks of flour remain, add the chocolate chips and mix until combined. Be careful not to overmix the dough.
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Divide the dough evenly between the 48-mini muffin tins. I like to use a #60 mini cookie scoop for this.
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Bake cookie bites in preheated oven for 12-14 minutes or just until lightly brown and starting to crackle on the top and slightly firm around the edges. Do not overbake. Cool to room temperature then carefully remove cookie bites by slipping a plastic knife around the sides of them to pop them out.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon
I’m excited to try these but wondering if anyone has tried them in a silicone muffin pan?
This recipe is resilient! I only had baking powder and brown sugar and they turned out great. Not quite 48. I think we got 37? But well enjoyed. Easy to adapt into mini cookies on a sheet pan as well
Good to know Fran!
Can I remove the cookies a few minutes before suggested time?
Yes! Absolutely 👍 undercooked is always better than overcooked. So when in doubt, take them out! ☺️
un-greased muffin tin?
I grease mine Ilene. 😊 it will make them easier to remove
I made this recipe with Andes peppermint crunch baking chips & used 1 tsp of vanilla and 3/4 tsp of peppermint extract. I put Xmas sprinkles on top. They turned out really cute & tasty.
It was good! Sold out at bake sale and super cute. Loved how many they made so I could give it to a lot of people. I also used it in a small skillet with Nutella in the middle and it turned out great.
Thanks Ray! Glad you liked the recipe. I love the Nutella idea too. 🙂
I picked this recipe because you gave how much of an ingredient was needed in ounces. I think that’s fantastic – measuring by weight just seems so much more accurate. Cookies bites came out great! I didn’t quite get 48 but close. I think next time I’ll add far less chocolate bits. I used mini choco chips and 1 2/3 cup was just too much – otherwise all good!
Thanks Ann! I agree that recipes that measure by weight are so much better. ☺️ so glad the cookie bites came out great. My husband would probably agree with you on the chocolate chip observations. I on the other hand…well let’s just say I’ve never been known to say there was too much chocolate in anything. Lol. 😁 thanks for taking time to leave your comment.
These have just been dubbed by a neibourhood Dad as…..mookies. So so so good. Our trick or treaters tonight will get two each. I’ve made over 20 dozen of these, unfortunately spousal unit and I have eaten more than our share. Thanks so much.
Hi Carol—Mookies! I love it. So glad you love them. They are definitely addicting haha.
I tried making these, and idk if it was because I used a mini muffin maker or what, but they turned out super cakey. They still taste great, I’m just a bit confused by the texture. They also rose a LOT
Hi Zoe, I’m guessing it has to do with the way the mini muffin maker baked them. I’m not super familiar with those but that is not the texture should be more chewy like the edges of a cookie bar. Hope you try them again in the oven! 🙂
I never really comment on recipes but I have to on this one. Oh. My. Goodness. These were amazing. I didn’t get as many so my second round in the oven were just regular cookies… they had to bake a bit longer and still didn’t look done when I finally pulled them put but looks can be deceiving bc they were the best chocolate chip cookies I’ve ever had! Thanks for sharing this recipe!
Hey Meghan! Thank you for your comment. So glad you liked the recipe. I agree they are amazing. 🙂