These small batch cookie recipes are the answer to all your sweet tooth cravings.
They’re just as delicious and addictive but are ideal for smaller kitchens with less room to store a few dozen cookies.
23 Recipes for Small-Batch Cookies
It may seem odd to some, but every now and then, you just want a few cookies.
Not enough to feed the troops. Just a few.
Maybe you’re going away, or perhaps you only have a few eggs left. Either way, these small batch cookie recipes are just the ticket.
And no, they’re not mug cookies. They’re so much better!
Let’s start with a classic. Because when that chocolate chip craving hits, you need a fix asap.
These cookies are wonderfully soft, chewy, and fully loaded with chocolatey goodness.
Plus, the recipe is enough for about eight to ten cookies. Just what you need to see you through the weekend.
Sugar cookies are some of my favorites. I love the sweet, tender crumb and the sweet icing on top!
And these are no exception. They’re super buttery with deliciously crisp edges. And they come together in a snap.
There’s no need to chill the dough, and you’ll use one bowl, making cleanup a breeze.
When I need cookie recipes for kids, I always turn to this irresistible combo of PB&J.
These bad boys are plant-based and super yummy! And that mix of peanut butter and raspberry jelly just can’t be beat.
If you’re craving a sweet dessert that comes with a hit of nostalgia, this recipe is a must-make.
M&M cookies are soft and chewy with fun pops of color and a little extra crunch from the candy shells.
And they’re a delightful holiday treat or birthday dessert.
Think of them like upgraded chocolate chip cookies. And don’t be afraid to use all kinds of colors!
Nothing beats that light crispiness on the outside of a snickerdoodle.
And these small batch snickerdoodles can be done in less than 30 minutes with no chill time required.
Cinnamon-sugar spiced dough is about as dreamy as it gets. Serve them warm with hot tea or coffee. Yum!
Indulge in these double chocolate cookies any time the mood strikes.
Rich cocoa-filled cookies are super soft and fudgy, with tons of dark chocolate chips for a perfectly balanced treat.
These babies are overflowing with decadence, but it’s not overpowering. Still, chocolate lovers will go crazy for them.
Peanut butter cookies have a flavor no other cookie can satisfy.
And while this recipe isn’t as quick as those three-ingredient cookies, it’s still worth a try.
Customize them with fun extras and toppings, like dark chocolate chips or Reese’s Pieces, and you’ll devour the whole batch in one!
In my house, pumpkin reigns supreme all year long. And thanks to this recipe, I can get my fix whenever the mood strikes.
Pumpkin cookies with cream cheese frosting are super soft and creamy. They’re like a lightly spiced hug for the senses.
The frosting is technically optional…but not really.
Transform your go-to nutty candy bar into chewy, chunky cookies!
Almond Joy cookies are loaded with chocolate chips, coconut flakes, and sliced almonds.
So they’re everything you love about the sweet and crunchy candy bar, with the added goodness of a cookie.
Trust me, this recipe will be your best-kept secret.
In the states, butter cookies are typically reserved for the holidays. Of course, it’s not always the case, but it certainly was in my house.
But one bite of these light, crisp, and delightfully sweet cookies will have you hooked.
They’re a lot like shortbread, with an egg yolk for extra richness.
Add chocolate chips, nuts, or even lavender to make these extra special.
Move over, chocolate chip, because these triple chocolate cookies have it all.
I’m obsessed with this recipe. It only makes six, so you can keep it all to yourself.
And between the milk chocolate, semisweet, and white chocolate chips, they’re impossible to resist.
Speaking of impossible to resist: how about a vegan cookie recipe everyone will enjoy?
They’re just as soft and chewy as any chocolate chip cookie you’re used to. And the sea salt on top is perfection.
The only difference is oil instead of butter and the lack of eggs. Easy peasy.
Oatmeal cookies don’t have to be boring, you know? These are spectacularly spiced with sweet icing on top for good measure.
Cinnamon and nutmeg add so much flavor to these chewy and crispy cookies. Plus, the vanilla icing sweetens them just the right amount.
And they look so good, you’d think they came from a bakery.
I’m not exaggerating when I say these flourless chocolate cookies are in a league of their own.
They’re a lot like a brownie in cookie form – meaning they’re incredibly fudgy, and the outsides are uniquely crisp.
Egg whites are the secret to the wonderful texture of these cookies. Try them once, and you’ll never look back.
If you’ve never made anything with brown butter, this is a great place to start.
The unique nuttiness and deeper flavor make these cookies irresistible.
Add a touch of sea salt to enhance the chocolatey flavor, and you’re in for the best cookie of your life.
Chocolate swirl meringue cookies are not your average cookie.
They’re made with super fluffy egg whites and tons of chocolate. As a result, they’re light, sweet, crisp, and totally dairy-free (with the right chocolate, of course).
And you can easily change the flavor, too. Instead of chocolate, swirl in raspberry coulis or lemon curd. Yum!
Small batch and no bake? Sign me up!
You’ll heat butter, sugar, milk, and cocoa powder on the stove, then mix in the peanut butter, oats, and vanilla.
Spoon them on a tray, wait for them to set, and gobble them up!
This may be controversial, but I adore oatmeal cookies! Especially when they’re studded with chocolate chips!
If you think you don’t like oatmeal cookies, try this recipe anyway. I think you’ll be pleasantly surprised.
You’ll have six cookies ready for the oven in under ten minutes. Easy and delicious!
If you’re a fan of nuts in cookies, then I have just the thing.
These puppies are nutty, buttery, and overflowing with chocolatey goodness.
You get four cookies from this recipe, so it’s the perfect last-minute craving crusher.
Peppermint bark cookies are the ideal holiday treat. Plus, they’re vegan!
Rich, fudgy chocolate cookies enrobed in a white chocolate peppermint shell are just as yummy as they sound.
Not to mention, this recipe is also free of refined sugar, and they still taste amazing.
Caramel and pecan thumbprint cookies are for my fellow caramel lovers.
The cookie dough contains brown sugar only, so it’s extra caramelly already. And you’ll roll each piece in nuts before baking, so they stick.
Just don’t add the extra caramel until the end, or it’ll burn in the oven.
Crinkle cookies are my go-to for parties.
They’re always tasty, and that crinkle effect means you don’t need to do any decorating because it’s already built in!
The cookie is wonderfully dark and decadent, and that hit of sugar on the outside is just enough to keep it balanced.
Ricotta cookies are scrumptious. They’re fluffy, almost like a cake, and have a pleasantly rich and creamy flavor.
The sugar glaze adds a touch of sweetness, but these cookies are delightful on their own.
They’re soft like cream cheese cookies but have a little less tang.
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