Craving cookies but don’t want a mountain of leftovers? Look no further than this Small Batch Cookies recipe! Perfect for satisfying your sweet tooth without the guilt or waste, this recipe makes just the right amount of warm, gooey cookies usually around 4 to 6 depending on size. These cookies deliver everything you love: crisp golden edges, soft chewy centers, and that rich, buttery vanilla flavor with melty chocolate chips.

Ideal for date nights, movie marathons, or midnight cravings, this recipe doesn’t require a mixer, chilling time, or special ingredients. Just grab a bowl, a spoon, and a few pantry staples, and in less than 30 minutes, you’ll be enjoying bakery-quality cookies in the comfort of your home.

🧰 Recipe Preparation Equipment

Before we dive into mixing, let’s get your tools ready. You’ll need:

1 medium mixing bowl
1 whisk or wooden spoon
Measuring cups and spoons
Rubber spatula (optional but helpful)
Baking sheet
Parchment paper or silicone baking mat
Cooling rack

That’s it! This recipe is as simple as the batch is small.

🧾 What You’ll Need to Prepare Small Batch Cookies ?

Dry Ingredients:

1/2 cup (60g) all-purpose flour
1/4 teaspoon baking soda
Pinch of salt

Wet Ingredients:

3 tablespoons (45g) unsalted butter, melted
1/4 cup (50g) brown sugar, packed
1 tablespoon (12g) white sugar
1/2 teaspoon vanilla extract
1 egg yolk (no whites)

Add-ins:

1/3 cup (60g) chocolate chips (semi-sweet or your favorite kind)
Optional: chopped nuts, M&Ms, or sprinkles

📝 How to Make Small Batch Cookies Step-by-Step ?

🍯 Step 1: Preheat the Oven

Set your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat for easy cleanup.

🥄 Step 2: Mix the Wet Ingredients

In a medium bowl, combine the melted butter, brown sugar, and white sugar. Whisk until fully combined and smooth.

Add the vanilla extract and egg yolk only (not the egg white!). Mix well until the mixture is silky and slightly thick.

🧂 Step 3: Stir in Dry Ingredients

Sprinkle in the flour, baking soda, and a pinch of salt. Mix gently with a spatula or spoon until just combined — avoid overmixing!

🍫 Step 4: Add the Chocolate Chips

Fold in the chocolate chips (and any optional add-ins). Your dough should be thick but scoopable.

🍪 Step 5: Scoop and Bake

Scoop 4–6 equal-sized dough balls onto the prepared baking sheet, leaving space between them.

Bake in the preheated oven for 9–11 minutes, or until the edges are golden brown and the centers look slightly underbaked (they’ll set as they cool).

Let them cool on the baking sheet for 5 minutes, then transfer to a rack.

🔄 Variations

This small batch cookie recipe is the perfect canvas for creativity. Swap or add ingredients to suit your mood:

Peanut Butter Cookies: Replace 1 tablespoon of butter with peanut butter and add chopped peanuts.
Oatmeal Raisin Version: Add 2 tablespoons of rolled oats and swap chocolate chips for raisins.
Double Chocolate Delight: Use cocoa powder in place of 2 teaspoons of flour and add white chocolate chips.
Nutty Crunch: Mix in chopped pecans, walnuts, or almonds for texture.
Holiday Twist: Add cinnamon, nutmeg, or pumpkin spice for seasonal flair.

You can also experiment with sweeteners (maple syrup, honey) or go dairy-free using coconut oil instead of butter. This small batch formula is forgiving and fun just don’t go overboard with liquidy add-ins, as it may affect the texture.

🧠 Cooking Note

Baking cookies in a small batch requires attention to detail. Since the yield is small, small measurement errors can have a bigger impact. Use measuring spoons and a digital scale if possible to ensure accuracy.

The egg yolk is crucial it adds richness and moisture without the extra liquid of the egg white, which can make a small batch spread too much.

Another important note is oven behavior. Most home ovens run slightly hot or cold, so keep a close eye on your cookies around the 9-minute mark. They should look slightly underdone in the center when you pull them out. Let them rest on the tray the residual heat will continue baking them to perfection.

Lastly, don’t skip preheating. A consistent oven temperature ensures even baking, crucial for small cookies that cook quickly.

🍽️ Serving Suggestions

These cookies are best served warm, with the chocolate still slightly melty. Pair them with a cold glass of milk, a scoop of vanilla ice cream, or a cup of your favorite coffee or tea.

For a fancy twist, sandwich two cookies with ice cream or whipped cream for a mini dessert delight. Drizzle with caramel or chocolate sauce to elevate it to a dinner-party-worthy treat.

You can also pack these into a cute container or baggie for a thoughtful handmade gift. They’re ideal for birthdays, thank-you gifts, or just to brighten someone’s day.

💡 Helpful Tips

Don’t overbake: The key to chewy centers is pulling the cookies out when they still look a little soft in the middle.
Use room temperature ingredients: Cold egg yolks can cause uneven mixing.
Melt butter carefully: Let it cool slightly before mixing with sugar, or you’ll risk cooking the yolk.
Chill if needed: If your dough is too soft (especially in hot climates), a 10-minute fridge chill can prevent spreading.
Customize chips: Mix milk, dark, and white chocolate chips for a flavor burst.
Store correctly: If you have leftovers, store in an airtight container for up to 3 days. Reheat in the microwave for 5 seconds for a fresh-out-the-oven feel.
Scale up: Want a double batch? Just double the ingredients but keep an eye on baking time.

🌟 Tips for the Best Small Batch Cookies

Use quality butter and vanilla: Since this recipe is small, every ingredient matters.
Watch the oven like a hawk: A few extra seconds can change the texture.
Avoid overmixing: Mix just until flour disappears to keep cookies tender.
Rest the dough (optional): A short 10-minute rest can enhance flavor.
Shape the dough slightly taller than wide: This helps with a chewy center and crisp edge.

⏱️ Timing Overview

Prep Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes

Calories: 160
Protein: 2g
Sodium: 90mg
Sugar: 12g
Fat: 9g
Carbohydrates: 18g

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❓ FAQs

Can I double this recipe?
Yes, just double each ingredient — but watch the baking time!

Can I freeze the dough?
Absolutely. Scoop dough balls and freeze. Bake straight from frozen for an extra 1–2 minutes.

Do I need to chill the dough?
Not unless it’s very soft. Chilling can improve shape, but isn’t necessary.

What if I don’t have brown sugar?
Use white sugar and a drop of molasses, or just white sugar — texture will change slightly.

Can I make this gluten-free?
Use a 1:1 gluten-free flour blend designed for baking.

🏁 Conclusion

Whether you’re a solo baker or just craving a cozy treat without going overboard, Small Batch Cookies are a game-changer. They’re quick, easy, and endlessly customizable a comforting dessert or snack that doesn’t overwhelm your kitchen (or your stomach). From the golden edges to the gooey center, these cookies deliver everything you love about baking in a smart, scaled-down version.

Bake once, indulge twice and enjoy every bite. 🍪