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Mini Chocolate Chip Cookies

There are times in my life when I eat something and immediately think and normally ask/say, “I NEED THIS RECIPE!” A friend brought the cutest, most adorable, DELICIOUS, bite-sized chocolate chip cookies to a new year’s eve celebration and I’m not kidding when I say, I ate 10-15 of them. I was literally popping them in my mouth like a piece of popcorn (which probably equaled like 5 cookies so no big deal :)). Unfortunately/fortunately, the dough she used was pre-made and from a little placed called Eileen’s Colossal Cookies. {quick side bar – I think my friends and I kept Eileen’s in Lawrence, KS in business in high school and college. Every single birthday, graduation, and really any minor celebration included an Eileen’s cookie cake. And being the naive teenagers that we were, we thought this cookie shop was the only one in the US and was run by a little old lady named Eileen. Turns out, it’s a chain, and they have lots of locations…ha…jokes on us. Anyway, their cookies are legit.}

Because I couldn’t get access to Eileen’s dough within a reasonable time frame (aka I wanted to recreate these cookies on January 1st…so less than 12 hours after I had tried them), I had to make my own dough. I think this recipe is as good as Eileen’s and trust me when I say that people will be popping these like the housewives are popping Xanax (sorry, I haven’t snuck in a RH joke in far too long on here).

Image result for take a xanax gif

Mini Chocolate Chip Cookies

Adapted from Yammie’s Noshery

Yields – 50 – 60 mini cookies


1 stick of salted butter (1/2 cup), softened

1/2 cup brown sugar

1/4 cup white sugar

1 egg

1 teaspoon vanilla

1 & 1/3 cup all purpose flour

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup mini chocolate chips


  1. Preheat oven to 350 degrees
  2. Cream together butter and sugars until well combined
  3. Add in egg and vanilla and mix
  4. Add in flour, salt, and baking soda and mix until combined
  5. Mix in chocolate chips
  6. Place cookie dough in fridge for 20 minutes to chill
  7. Using a 1/2 teaspoon measuring spoon, scoop out dough and roll into a ball with hands
  8. Place on baking sheet (I could fit like 20 cookies per sheet)
  9. Cook for 5-6 minutes. These cookies will look underdone but don’t worry they will harden up when you let them sit for a few minutes!


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