Mini Chocolate Dipped Brown Butter Chocolate Chip Cookies

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The best brown butter chocolate chip cookies, but in mini form. They’re delicious, full of flavor, and perfect for dunking into a cold glass of milk.

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2025 was a year full of mini cookie recipes for me. So, it’s only fitting that we start 2026 off with another mini cookie recipe. I’ve had it on my list for a while now to add a classic brown butter chocolate chip cookie to the mini lineup (scroll down to see my other mini cookie recipes!!). When I was baking them, I asked on Instagram if they should be dipped in chocolate and the majority (by a lot!) said yes! I’m so glad that my people have found me and agree that you can never have too much chocolate. Whether you choose to dip them in chocolate or not, they’re absolutely delicious. Just don’t forget that flaky sea salt because it really is a gamechanger!

Not only are mini cookies so cute, but they make the perfect gift. I love to package these up in cellophane treat bags — they look adorable and because they’re mini, you can give people a decent amount to share and snack on. They make a great housewarming, holiday, or birthday gift, or make the perfect party favor! Give them to your friends, family, coworkers, or doormen. The best part is that even if you give away a couple dozen of the cookies, you’ll still have some left for yourself!

These mini brown butter chocolate chip cookies are so dreamy and flavorful. Each cookie is topped with flaky sea salt and full of chocolate in every bite. They’re next level and an absolute must-bake!

Read on for the full recipe for the perfect Mini Chocolate Dipped Brown Butter Chocolate Chip Cookies.

The secret to an unreal, perfect chocolate chip cookie? Using brown butter in the cookie dough base! If you’ve been following me for a bit now, then you already know about my love for brown butter. But, if you’re new here — Welcome! Consider this your warning that I’m OBSESSED with brown butter!!

The nutty, caramel notes from brown butter add so much flavor and will take your favorite, classic recipes to the next level. Beware though that brown butter is not a 1:1 swap for regular melted butter. When we brown butter, we are reducing the water content. As a result, you will end up with LESS butter than if you were to melt it regularly. For this reason, recipes that use brown butter typically call for less dry ingredients as we are working with less butter and therefore, less moisture.

However, if you choose to swap brown butter in for regular butter in your favorite classic recipe, an easy fix is to simply weigh your butter before browning it. Then, brown it and weigh it again. Calculate the difference and add in that exact amount of water or milk to account for the water that was lost. In this recipe, this step is NOT REQUIRED as I have adjusted the other ingredients to account for less moisture.

Now, if you’re new to brown butter, keep reading because I’m going to take a moment to briefly walk you through it.

Place a light-colored saucepan or pot on the stove over medium heat. Unwrap the butter and place it in the pot or pan — a light-colored pot/pan really is key here as you need to be able to see your butter changing color and make sure that it doesn’t burn. The butter will begin to melt. Let it melt fully, stirring it the entire time to ensure that nothing sticks or burns. Once the butter has fully melted, stop stirring for about 15 to 20 seconds and let it begin to bubble. Then, begin stirring constantly again. How much butter you’re browning will determine how quickly it will brown. In this recipe, we’re only using ½ cup, so this process should really only take between 3 to 5 minutes. The butter will continue to bubble and begin changing in color from yellow to a golden, amber color. You will notice golden flecks at the bottom of the pot/pan — these are toasted milk solids and are what give brown butter its delicious, nutty flavor. As soon as you can smell that nutty aroma and the butter is more amber/golden (than it is its usually yellow color), remove it from the heat. Transfer the brown butter to a glass bowl or measuring cup and let it cool for 10 minutes before you begin assembling the cookie dough.

Browning butter really is that quick & easy to make! And, trust me, it makes a HUGE difference.

These Mini Chocolate Dipped Brown Butter Chocolate Chip Cookies are going to be your newest addiction! I’ve included some additional Tips for Success and FAQs below, so be sure to scroll down and read through those. If you still have questions, feel free to send me a DM on Instagram and I’ll try to answer them and help walk you through the recipe.

Other mini cookie recipes you may like:

• Mini Chocolate Dipped M&M Chocolate Chip Cookies
• Mini Brookies
• Mini Double Chocolate M&M Cookies
• Mini Funfetti Cookies

Ingredients you’ll need:

• Unsalted butter
• Brown sugar
• Granulated sugar
• Vanilla extract or vanilla bean paste
• Egg
• All-purpose flour
• Baking soda
• Baking powder
• Salt
• Cornstarch
• Mini chocolate chips
• Semisweet chocolate chips (+ vegetable/coconut oil)
• Flaky sea salt

Kitchen tools you’ll need (linking my favorites below!)

• Mixing bowls
• Dry ingredient measuring cups
• Spatula
• Whisk
• 1 tsp cookie scoop
• Baking sheet
• Parchment paper
• Cookie turner
• Cooling rack

How to make these delicious Mini Chocolate Dipped Brown Butter Chocolate Chip Cookies

Over medium heat, brown ½ cup unsalted butter. Remove the butter from heat when the top is foamy and the butter is amber/golden brown in color. Set aside to cool for 10 minutes.

While the butter is cooling, combine 1¼ cup + 1 tbsp all-purpose flour, ½ tsp baking soda, ¼ tsp baking powder, ½ tsp salt, and ½ tsp cornstarch in a bowl and whisk together. Set aside.

In a large bowl, whisk together ¾ cup brown sugar, 2 tbsp granulated sugar, and the brown butter. Whisk until everything is well combined.

Add 1 egg and ½ tbsp vanilla extract. Whisk until the mixture is smooth and lighter/paler in color.

Add the dry ingredients and fold in with a rubber spatula. Gently fold in ⅔ cup mini chocolate chips.

Wrap the top of the bowl with plastic wrap and set the dough in the refrigerator to chill for 45 to 60 minutes.

Preheat the oven to 350 degrees Fahrenheit.

Scoop out 70 to 75 cookie dough balls, each 1 tsp in size. Line a baking sheet with parchment paper and place the cookie dough balls on the sheet.

Place the baking sheet in the oven and bake for 7 to 9 minutes or until the edges are golden and the tops of the cookies still look slightly wet.

As soon as they come out of the oven, shape the cookies with a spoon, bowl, or circular cookie cutter. Top with extra mini chocolate chips, if desired.

Let the cookies cool completely. Then, melt 1 cup semisweet chocolate chips in the microwave in 15-second increments. Stir between each. Add a drop of vegetable or coconut oil to help thin out the chocolate / ensure it melts evenly.

Using a spoon, add chocolate to the bottom of each cookie and spread until the bottom is completely covered. Place the cookies on a baking sheet lined with parchment or wax paper. Top with flaky sea salt and then chill in the refrigerator or freezer until the chocolate has hardened.

Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months. If the environment in which you’re storing these cookies is on the warmer side, you may want to place them in the refrigerator as the chocolate on the bottom may melt.

Tips for success

Measure your dry ingredients correctly! When measuring your flour, be sure to use the spoon and level method. Do not scoop the flour up directly with your measuring cup as the flour will be compacted and you’ll end up with too much. Too much flour will cause these cookies to be dry and crumbly which we obviously do not want. P.S. please make sure you are using dry ingredient measuring cups (not liquid measuring cups) when measuring out dry ingredients like sugar and flour.

Chill your cookie dough. If you want your cookies to bake up with a little bit of height and have the most delicious flavor profile, chill your cookie dough!

Check the expiration dates on your baking soda and baking powder. Ensure that these items are fresh and not expired. Expired leavening agents will impact the texture and height of these cookies.

Use the baking time listed as simply a guide, not a set rule. Always go by how the cookies look to determine if they’re done baking. For this particular recipe, these mini cookies are done baking when the edges of the cookies are set and lightly golden. The tops of the cookies may be a little puffy and will look wet — this is how we want them to look!! Remove them from the oven and let them continue to bake and set on the hot pan. Trust me, the cookies are not underbaked and taking them out at this point will allow us to achieve that dreamy soft & chewy texture. People often ask why their cookies are hard — it’s usually either because the cookies were overbaked or the flour was measured incorrectly.

Bonus tip: Ovens are known to be finicky. While it may say that it’s set to 350 degrees Fahrenheit, it may not be. I highly recommend investing in an oven thermometer so that you can double check and ensure that your oven is actually heating up to the correct temperature.

FAQs

What size cookie scoop did you use?

I used this 1 tsp cookie scoop which will yield 70 to 75 mini cookies.

Can I make a half batch?

Absolutely! I often make half batches of all of my recipes. Simply cut in half the amount of ingredients the recipe calls for. For the egg, crack and lightly whisk the egg, and then weigh it. A large egg usually weighs between 50 to 60 grams. Take another bowl and scoop out 25 to 30 grams of the egg. For the other half of the egg that wasn’t used, I usually cover the bowl with plastic wrap, place it in the refrigerator, and use that egg with my breakfast so there’s no waste.

Can I make these cookies larger?

Yes, but you will need to increase the bake time. The additional bake time will depend on how large you make the cookies. I recommend doing a test batch and adding 2 to 3 minutes. Check the cookies and add an additional 1 to 2 minutes of baking, as needed.

I also have other standard size chocolate chip cookie recipes already available:

• The Best Chocolate Chip Cookies
• Classic Chocolate Dipped Chocolate Chip Cookies

Do I have to chill the dough?

Yes! Anytime melted butter (or, in this case, melted brown butter) is being used in a recipe, the dough needs to be chilled. Chilling the dough helps prevent the cookies from spreading too much while baking and allows the flavors to develop even more.

Can I make this dough in advance?

This cookie dough can be made and stored in the refrigerator for up to 3 days. Before baking, set the cookie dough out for about an hour so that it softens and is easier to scoop. Baking temperature and time will remain the same.

How to store

Store the cookies in an airtight container at room temperature or in the refrigerator for up to 5 days or freeze for up to 3 months. If storing them at room temperature, be mindful of how hot it is — the chocolate bottoms can melt. If freezing, set the cookies out for at least 20 to 30 minutes so that they soften and come to room temperature before consuming.

Not only are these mini cookies adorable, but they’re absolutely delicious. Each little cookie is packed with flavor from the brown butter, chocolate, and sea salt. I’m warning you, they’re pretty addicting. Bake a batch and let me know what you think!

If you try this recipe, share and tag me on socials using @itsbrunchoklock or #itsbrunchoklock. Or, leave a review below — these reviews help me out so much!!