They’re soft and chewy in the center with just the right amount of crisp around the edges. And thanks to brown sugar and a touch of sea salt on top, they’ve got that rich, balanced flavor that keeps you reaching for just one more.

Sometimes all you need is a warm cookie and a quiet moment. This small batch recipe is perfect for satisfying a craving without the commitment. Whether you’re baking for self-care, sharing with a friend, or just looking for a quick sweet fix, these cookies are always a good idea.

Want more chocolate chip recipes? Try my irresistible Gluten-Free Chocolate Chip Banana Muffins or my chewy and gooey Sourdough Chocolate Chip Skillet Cookie.

WHY YOU’LL LOVE THese Small Batch Chocolate Chip Cookies

• Small batch = no leftovers (unless you want them). Perfect for when you want cookies now but don’t want a mountain of them sitting around all week. This recipe makes just enough to satisfy that sweet craving without going overboard.
• Gooey chocolate in every bite. A modest amount of chocolate chips goes a long way in this small batch. Plus, pressing a few extras on top before baking gives them that “Instagram-worthy” look.
• A sprinkle of flaked sea salt = game changer. Optional, yes—but highly recommended. The salty-sweet combo takes these cookies from great to unforgettable.

INGREDIENTS

All-Purpose Flour: This is the structural backbone of the cookie. Flour provides the framework that holds everything together. The small extra 2 tablespoons help balance moisture and give the cookies just the right thickness.

Baking Powder: Baking powder adds lift. It gives the cookies a bit of puffiness and tenderness by releasing gas when it reacts with moisture and heat.

Baking Soda: Baking soda works alongside the brown sugar (which is acidic) to spread the cookies and give them a golden brown color. It helps the cookies spread just the right amount during baking.

Salt: Salt enhances flavor and balances the sweetness. It also helps bring out the rich, buttery, and chocolatey notes.

Butter: Butter gives the cookies richness, moisture, and flavor. At room temperature, it creams well with sugar, trapping air and helping with a soft texture.

Brown Sugar: This provides sweetness along with moisture and chewiness thanks to the molasses content. It also deepens the flavor with subtle caramel notes.

Granulated Sugar: White sugar adds sweetness and helps the cookies spread more than brown sugar alone, giving you crisp edges.

Egg Yolk: Using only the yolk (no white) makes the cookies extra rich and tender. It adds moisture and helps bind everything together, perfect for a small batch without being too cakey.

Vanilla Extract: Vanilla enhances all the other flavors, adding warmth and depth. Even in small amounts, it makes a noticeable difference.

Chocolate Chips: The star of the show! Chocolate chips add melty, sweet bites throughout the cookie. Feel free to use dark, milk, or even chopped chocolate chunks for variety.

Flaked Sea Salt (for sprinkling): This finishing touch elevates the cookies. The contrast between sweet and salty makes each bite more complex and craveable. It’s optional—but once you try it, you’ll want to add it every time.

INSTRUCTIONS

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
3. Place the room temperature butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 2 minutes.
4. Add egg yolk and vanilla and mix until smooth.
5. Slowly mix in dry ingredients, being careful not to overmix. I usually stop when I still have some flour left around the bowl.
6. Stir the chocolate chips into the dough until combined.
7. Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop.
8. Bake the cookies for 10-12 minutes. You’re looking for a nice golden brown outside, with a slightly glossy texture to the inside. If your cookies don’t come out in a perfect circle, I like to take the curved part of a fork and bring in any spots that have spread a little too far.
9. Sprinkle cookies with some flaked sea salt and let cool for 5 minutes. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Butter → Brown Butter: Want to level up the flavor? Brown the butter first! It adds a nutty, toasty depth that pairs beautifully with the chocolate. Just be sure to let it cool slightly before mixing.

• Brown Sugar → Coconut Sugar: For a slightly more natural alternative, coconut sugar can replace brown sugar 1:1. It still gives you that caramel flavor but with a slightly more earthy finish.

Switch up the chocolate with:

• Chopped dark or milk chocolate for more melt and texture.
• White chocolate, peanut butter chips, or toffee bits for a twist.
• A mix of chips for a fun flavor combo.

Add-ins for Texture & Flavor

• Nuts – Try chopped walnuts, pecans, or almonds for crunch.
• Dried fruit – Add a few dried cherries or cranberries for a tart contrast.
• Espresso powder – A tiny pinch (⅛ tsp) enhances the chocolate flavor dramatically.

Tips/STORAGE Small Batch Chocolate Chip Cookies

Don’t skip room temperature butter. Room temperature butter creams better with sugar, which gives the cookies a lighter texture. If you’re short on time, cut the butter into small cubes to speed up softening.

Use the right flour measurement. Spoon flour into your measuring cup and level it off with a knife—don’t scoop directly from the bag. Too much flour = dry cookies.

Underbake slightly. Pull the cookies when the edges are golden but the centers still look a bit soft—they’ll finish baking as they cool, resulting in a perfect chewy texture.

Room Temperature– Store cooled cookies in an airtight container at room temperature for up to 3 days.

Freezer (for dough or baked cookies):

• To freeze dough: Scoop it into balls and freeze on a tray, then transfer to a zip-top bag. Bake straight from frozen—just add an extra minute or two to the baking time.
• To freeze baked cookies: Cool completely, then store in a freezer-safe bag for up to 1 month. Thaw at room temperature or warm in a low oven for 3–5 minutes.

Small Batch Chocolate Chip Cookies

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• Author: Michelle Powell
• Total Time: 20 minutes
• Yield: 4 cookies

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There’s something wonderful about the smell of freshly baked cookies wafting through the kitchen—but let’s be honest, we don’t always need a few dozen staring us down from the counter. Whether you’re baking for one, treating a friend, or just trying to avoid the temptation of a full batch, these Small Batch Chocolate Chip Cookies hit the sweet spot—literally.

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Ingredients

• 1/2 cup + 2 tbsp all-purpose flour
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 4 tbsp butter, room temp
• 1/3 cup brown sugar
• 2 tbsp granulated sugar
• 1 large egg yolk
• 1/2 tsp vanilla
• 1/3 cup chocolate chips
• flaked sea salt for sprinkling, optional

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Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set it aside.
3. Place the room temperature butter and sugars in a stand mixer fitted with a paddle attachment. Beat on medium-high speed until light and fluffy, about 2 minutes.
4. Add egg yolk and vanilla and mix until smooth.
5. Slowly mix in dry ingredients, being careful not to overmix. I usually stop when I still have some flour left around the bowl.
6. Stir the chocolate chips into the dough until combined.
7. Scoop the dough into large balls, I like to use the ¼ cup cookie or ice cream scoop.
8. Bake the cookies for 10-12 minutes. You’re looking for a nice golden brown outside, with a slightly glossy texture to the inside. If your cookies don’t come out in a perfect circle, I like to take the curved part of a fork and bring in any spots that have spread a little too far.
9. Sprinkle cookies with some flaked sea salt and let cool for 5 minutes. Enjoy!

Notes

• The butter and egg yolk should be room temperature to ensure the ingredients blend correctly.
• If making smaller cookies, lessen the baking time by a few minutes.

• Prep Time: 10 minutes
• Cook Time: 10 minutes

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If you’re a chocolate lover, our No Bake Mini Chocolate Cheesecakes and Peppermint Hot Chocolate Cookies will be a family favorite in your kitchen and you’ll love this easy Triple Chocolate Cinnamon Rolls recipe too.

WHY YOU’LL LOVE THeSe Triple Chocolate Cinnamon Rolls

• Triple Chocolate Goodness: The combination of rich chocolate in the dough, the sweet chocolate filling, and the decadent chocolate cream cheese frosting is a dream come true for chocolate lovers. 
• Spiced Sweetness: The hint of cinnamon adds a warm, spiced flavor that perfectly complements the chocolate, creating a cozy and indulgent experience.
• Irresistibly Gooey: Each bite is a delightful mix of gooey chocolate and soft, fluffy dough, making them impossible to resist, especially when they’re fresh and warm.

INGREDIENTS

All-Purpose Flour- The base of this easy triple chocolate cinnamon roll recipe.

Cocoa Powder– The chocolate flavor in the dough and in the filling.

Rapid Rise Yeast- Help the rolls rise since there is no active starter used or a leavening agent.

Fine Sea Salt- Helps balance out all the flavors and sugar.

Butter– This will not only result in a better texture but also a better flavor.

Cane Sugar- The sweetness of this cinnamon roll dough.

Light Brown Sugar- The warm and deeper sweetness of filling.

Egg- The rich yoke is the binder that helps keep the ingredients together.

Chocolate Chips- More chocolate is added to the cream cheese frosting.

Vanilla Extract- Adds a hint of vanilla and sweetness to the icing.

Softened Cream Cheese- The show topper (get it?).

Powdered Sugar- This adds great flavor to the cream cheese frosting.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

Cinnamon Roll Dough

1. Whisk together 2 cups flour, cocoa powder, sugar, yeast, and salt in a large mixing bowl. Set aside.
2. In a heat-safe bowl, combine the water and butter (cut into tablespoons). Heat in the microwave for 30 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely.
3. Pour into the dry ingredients with the egg and combine using a wooden spoon.
4. Add in 2 more cups of flour and mix. At this point, it should turn pretty thick and sticky.
5. Add in 1/2 cup of flour and mix again. The dough should now turn shaggy and become difficult to stir. Set the wooden spoon to the side and use your hands to mix and knead the dough.
6. It will be sticky, so add another 1/4 cup of flour and continue to mix and knead by hand. It should turn into a smooth, soft, and tacky mass.
7. Press a clean finger into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
8. While the dough rests, combine all filling ingredients in a small bowl. It will be a thick filling. Set it aside.
9. When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
10. Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Using a rolling pin, roll it into a 10×15 inch rectangle.
11. Spread the filling evenly, leaving a 1/2 inch around the dough.
12. Working from the 15-inch end of the dough, roll it up into a log. Place your hands at each end of the log and give it a gentle squeeze to compact the log of dough.
13. For best results, use unflavored dental floss to cut the rolls. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape.
14. Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.
15. Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
16. Place the rolls in a buttered or parchment-lined 9×13 dish (you could also use two 9″ round pans, placing 6 rolls in each). It’s ok if all of the rolls are touching.
17. Place in a warm spot and cover with a towel to rise for 1 hour.
18. After an hour, check on the rolls. They should have doubled in size and now take up the entire dish.
19. Preheat the oven to 350F. Bake for 20-25 minutes or until the tops are a light golden brown. While they cool, make the icing.

Chocolate Cream Cheese Icing

1. Using a microwave-safe bowl, add the chocolate chips and butter. Heat in 30-second increments, stirring, until smooth. Set aside.
2. In a separate bowl, combine the room-temperature cream cheese and butter and use a fork to mash the two together.
3. Add the melted chocolate and vanilla and combine with the same fork.
4. Next, add the powdered sugar mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth.
5. Spread onto the warm rolls. Enjoy!

Tips/Storing these Triple Chocolate Cinnamon Rolls

Fast rise tip– preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof. 

Overnight cinnamon rolls – After placing the rolls into the pan (before rising), cover the rolls in plastic wrap and place them in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions.

Store leftovers in a sealed container and microwave to reheat. These taste even better the next day.

Easy Triple Chocolate Cinnamon Rolls

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• Author: Michelle Powell
• Total Time: 1 hour 42 minutes
• Yield: 12 rolls

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Make these easy Triple Chocolate Cinnamon Rolls for the chocolate lovers in your life! These rolls are soft and fluffy, with a rich, gooey filling and a delicious chocolate cream cheese frosting. They’re perfect for breakfast or as a dessert. These are truly a chocolate lover’s dream come true!

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Ingredients

Cinnamon Roll Dough

• 4 1/2 – 5 cups all-purpose flour
• 1/3 cup organic granulated sugar
• 2 packets rapid-rise yeast (about 4 1/2 tsp)
• 1 tsp salt
• 1/2 cup unsweetened cocoa powder
• 1 1/2 cups water, warm
• 6 tbsp unsalted butter
• 1 large egg

Filling

• 1/4 cup unsalted butter, room temp
• 1/2 cup light brown sugar, packed
• 1 tbsp cinnamon
• 1 tbsp unsweetened cocoa powder

Chocolate Cream Cheese Icing

• 4 oz cream cheese, room temp
• 1/4 cup unsalted butter, room temp
• 1 cup powdered sugar
• 2 tsp vanilla extract
• 1/2 cup chocolate chips, melted
• 1 tbsp butter, melted (for chocolate chips)

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Instructions

Cinnamon Roll Dough

1. Whisk together 2 cups flour, cocoa powder, sugar, yeast, and salt in a large mixing bowl. Set aside.
2. In a heat-safe bowl, combine the water and butter (cut into tablespoons). Heat in the microwave for 30 sec – 45 sec, until warm to the touch but not hot. The butter will not melt completely.
3. Pour into the dry ingredients with the egg and combine using a wooden spoon.
4. Add in 2 more cups of flour and mix. At this point, it should turn pretty thick and sticky.
5. Add in 1/2 cup of flour and mix again. The dough should now turn shaggy and become difficult to stir. Set the wooden spoon to the side and use your hands to mix and knead the dough.
6. It will be sticky, so add another 1/4 cup of flour and continue to mix and knead by hand. It should turn into a smooth, soft, and tacky mass.
7. Press a clean finger into the dough. If your finger is sticking, add another 1/4 cup of flour and knead. If it’s not, then shape it into a ball and let it rest uncovered for 10 minutes.
8. While the dough rests, combine all filling ingredients in a small bowl. It will be a thick filling. Set it aside.
9. When the 10 minutes is up, the dough should have puffed up quite a bit but not quite doubled in size.
10. Place the dough on a lightly floured surface and pat it into a rough rectangle shape. Using a rolling pin, roll it into a 10×15 inch rectangle.
11. Spread the filling evenly, leaving a 1/2 inch around the dough.
12. Working from the 15-inch end of the dough, roll it up into a log. Place your hands at each end of the log and give it a gentle squeeze to compact the log of dough.
13. For best results, use unflavored dental floss to cut the rolls. If using a sharp knife, gently saw back and forth and try not to press straight down into the rolls. This will squish them into an odd shape.
14. Using the floss, slide it under the roll and toss both ends of the floss over top. Pull them through to create a cut. Cut off the two ends of the log and then cut the remainder into 12 pieces.
15. Cut the entire log in half, then cut those two halves in half to create 4 segments. Cut each of those 4 segments into 3 rolls to get a total of 12.
16. Place the rolls in a buttered or parchment-lined 9×13 dish (you could also use two 9″ round pans, placing 6 rolls in each). It’s ok if all of the rolls are touching.
17. Place in a warm spot and cover with a towel to rise for 1 hour.
18. After an hour, check on the rolls. They should have doubled in size and now take up the entire dish.
19. Preheat the oven to 350F. Bake for 20-25 minutes or until the tops are a light golden brown. While they cool, make the icing.

Chocolate Cream Cheese Icing

1. 1. Using a microwave-safe bowl, add the chocolate chips and butter. Heat in 30-second increments, stirring, until smooth. Set aside.
   2. In a separate bowl, combine the room-temperature cream cheese and butter and use a fork to mash the two together.

1. 1. Add the melted chocolate and vanilla and combine with the same fork.

1. 1. Next, add the powdered sugar and mash again with the fork. Once the mixture starts to loosen, switch to a whisk and mix until smooth.

1. 1. Spread onto the warm rolls. Enjoy!

Notes

• Fast rise tip- preheat the oven to the lowest temperature. Once it’s ready, turn the oven off and place the rolls inside. This creates a warm environment for the rolls to proof.
• Overnight cinnamon rolls – After placing the rolls into the pan (before rising), cover the rolls in plastic wrap and place them in the refrigerator overnight. Before baking the next day, allow the rolls to rest at room temperature (covered) for about 45 minutes. They may not puff up but that’s OK. Follow the same baking instructions.
• Store leftovers in a sealed container and microwave to reheat. These taste even better the next day.

• Prep Time: 20 minutes
• Cook Time: 22 minutes

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Get your dose of chocolate in the form of Gluten Free Chocolate Chip Banana Muffins! These muffins have a fluffy and moist texture while bursting with banana and chocolate chip flavor- the best combo in my opinion. They’re easy to make and made gluten-free with the use of almond flour and naturally sweetened with bananas. Speaking of easy and healthy recipes, try these other quick and delicious muffins like our Gluten-Free Blueberry Lemon Poppy Seed Muffins or Quick Banana Oatmeal Blueberry Muffins.

WHY YOU’LL LOVE THeSe Gluten Free Chocolate Chip Banana Muffins

• Easy to Make. These Gluten Free Chocolate Chip Banana Muffins come together in 10 minutes or less. The longest part is baking the muffins, but everything else is quick and easy.
• Individual Size. Muffins are the best because they are personal size! No need to slice and serve.
• Perfect Texture. These muffins are fluffy and moist with the best banana flavor and loaded with chocolate chips that make them irresistible.

INGREDIENTS

Banana: The ripe bananas are the natural sweetener in these muffins and give a delicious banana flavor.

Almond Butter: You could use any nut butter just be sure to use the creamy ones. This adds wonderful texture to the muffins.

Eggs: Binds everything together to create these wonderful muffins.

Vanilla Extract: Adds a hint of vanilla to the muffins.

Almond Flour: The base ingredient for the muffins that offers structure and keeps these gluten-free.

Baking Soda: This helps the muffins rise and lends to a nice tall muffin.

Spices: The cinnamon and nutmeg give these muffins the classic banana bread flavor.

Chocolate Chunks: You can use mini chocolate chips instead of chunks. Either way, the muffins will be delicious.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat oven to 350F and line a muffin tin with liners or grease. Set it aside.
2. In a large bowl, whisk together mashed banana, almond butter, eggs, and vanilla. Set it aside.
3. In a small bowl, stir almond flour, baking soda, and spices.
4. Add dry ingredients to wet ingredients and stir till combined. Fold in chocolate chips or chunks.
5. Fill muffin tins until about 3/4 full and add chocolate chips or chopped-up chocolate on top if desired.
6. Bake for 18-22 minutes or until the toothpick comes out clean when inserted.
7. Let cool for 5-10 minutes. Enjoy and eat for a quick breakfast, sweet snack, or dessert. I like to make these at the start of the week and have them available to eat whenever.

SUBSTITUTIONS/VARIATIONS

• Swap the nut butter. Use any preferred nut butter from organic peanut butter to cashew butter. The amount used is the same.
• Add chopped nuts. Crushed pecans or walnuts would taste delicious in these muffins and add a crunchy texture.

Tips/STORAGE

For best results, use ripe bananas as it acts as the natural sweetener in this recipe.

Store muffins in a sealed container on the counter or in the fridge for 3-4 days. 

Freeze in a freezer-safe container for up to 3 months and thaw on the counter when ready to enjoy.

Gluten Free Chocolate Chip Banana Muffins

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• Author: Michelle Powell
• Total Time: 30 minutes
• Yield: 12 muffins
• Diet: Gluten Free

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These one-bowl Gluten Free Chocolate Chip Banana Muffins are fluffy, moist with the best banana flavor, and loaded with chocolate chips that make them irresistible. They’re great for breakfast, a snack, or even a dessert. This recipe is simple to make and yields a batch of muffins that everyone will love.

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Ingredients

• 1 cup mashed banana (about 2 large or 3 small bananas)
• 1/2 cup almond butter
• 1 egg
• 1/2 tsp vanilla
• 1.5 cups almond flour
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1/2 cup chocolate chips or chunks

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Instructions

1. Preheat oven to 350F and line a muffin tin with liners or grease. Set it aside.
2. In a large bowl, whisk together mashed banana, almond butter, eggs, and vanilla. Set it aside.
3. In a small bowl, stir almond flour, baking soda, and spices.
4. Add dry ingredients to wet ingredients and stir till combined. Fold in chocolate chips or chunks.
5. Fill muffin tins until about 3/4 full and add chocolate chips or chopped-up chocolate on top if desired.
6. Bake for 18-22 minutes or until the toothpick comes out clean when inserted.
7. Let cool for 5-10 minutes. Enjoy and eat for a quick breakfast, sweet snack, or dessert. I like to make these at the start of the week and have them available to eat whenever.

Notes

• Ripe bananas work best as they act as the natural sweetener in this recipe.
• Store muffins in a sealed container on the counter or in the fridge for 3-4 days. 
• Freeze in a freezer-safe container for up to 3 months and thaw on the counter when ready to enjoy.

• Prep Time: 10 minutes
• Cook Time: 20 minutes

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Get your dose of chocolate in the form of no-bake mini chocolate cheesecakes! These mini cheesecakes have a creamy chocolate filling- almost like chocolate mousse in my opinion. This personal-sized dessert is perfect for at-home date nights or whenever you’re entertaining guests. Speaking of entertaining guests, try these other quick and delicious desserts like our Peppermint Hot Chocolate Cookies or Gluten Free Pecan Pie Bars.

WHY YOU’LL LOVE THeSe No Bake Mini Chocolate Cheesecakes

• Easy to Make. This No Bake Mini Chocolate Cheesecake recipe comes together in 20 minutes or less. The longest part is chilling the cheesecakes, but everything else is quick and easy.
• Individual Size. Mini desserts are the best because they are personal size! No need to slice and serve.
• Perfect Texture. The cheesecake filling is light and creamy, which complements the thick cookie crust well.

INGREDIENTS

Cream Cheese: Use block-style cream cheese. It has less air than the tub-style. This will make a thick, stable filling.

Sour Cream: Full-fat sour cream is a must for the best-tasting cheesecake! Bring to room temperature before using. Plain Greek yogurt makes a great substitute.

Classic Cookies: For the crust, crush up some classic cream-filled cookies (including the cream filling).

Chocolate Chips: It is melted and used in the rich cheesecake filling.

Heavy Cream: To make the creamy filling and whipped topping.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

To make the crust:

1. Line a 12-cup muffin tin with paper liners. Set it aside. 
2. Put the cream-filled cookies in a gallon sandwich bag, and using a dough roller, smash the cookies into crumbs. Add the cookie crumbs and melted cooled butter to a bowl. Use a fork to combine until moistened.
3. Divide the crumb mixture among the cups in the muffin tin and press to get a solid layer. Place in the fridge until the filling is ready. 

TO MAKE CHOCOLATE CHEESECAKE FILLING:

1. To a saucepan, add 1 inch of water and heat over medium heat. Place a stove-safe bowl over the pan so that the bottom does not touch the water. 
2. Add the chocolate chips to the bowl and when the water starts to boil, reduce the heat to low and stir the chocolate with a spatula until it melts and becomes smooth. Remove from heat and let the chocolate cool.
3. Meanwhile, in a large bowl, beat the softened cream cheese, sour cream, vanilla, and powdered sugar on medium speed until smooth. Then, in a separate bowl, whip heavy whipping cream on high speed, until stiff peaks form. Set aside.
4. Add the cooled melted chocolate to the cheesecake filling and mix until smooth. Then, gently fold in the whipped cream.
5. Split the cheesecake filling among the cups in the muffin tin and spread evenly over the crust. Place in the fridge for 5-6 hours or overnight.

TO MAKE WHIPPED TOPPING:

1. Once the cheesecakes are ready, beat the heavy whipping cream and powdered sugar in a bowl, until stiff peaks form.
2. Smooth whipped cream with a spoon onto each mini cheesecake. If desired, top with grated chocolate. Enjoy!

SUBSTITUTIONS/VARIATIONS

• Swap the sour cream. Use plain Greek yogurt in place of sour cream. The amount used is the same.
• Add a fruity topping. Crushed raspberries or strawberries would taste delicious with these mini cheesecakes.

Tips/STORAGE

For best results, leave cream cheese at room temperature for at least one hour before using it and it will be easier to beat it and there won’t be any lumps.

Do not overbeat chocolate cake filling. Mix it until smooth. If you overbeat, the filling will be full of air holes and it will lose its smooth texture. 

Storage: keep refrigerated, in an airtight container, for up to 5 days. 

Freeze: You can freeze them without whipped cream topping. Cool them at room temperature completely, then in the refrigerator for at least 4 hours. After that, transfer them to the freezer. Store them in a container with parchment paper between layers, for up to 30 days.  Thaw them in the fridge overnight and top with whipped cream.

No Bake Mini Chocolate Cheesecakes

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• Author: Michelle Powell
• Total Time: 6 hours 20 minutes
• Yield: 12 mini cheesecakes

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Description

Craving something sweet? These creamy No Bake Mini Chocolate Cheesecakes are the perfect solution and easy to whip up in less than 20 minutes. They are so deliciously rich, cool, and creamy. Plus, they’re super simple to make since these are no-bake, you can make them ahead of time until you’re ready to enjoy or share at your next gathering!

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Ingredients

CRUST

• 16 organic classic cream-filled cookies, whole
• 4 tbsp unsalted butter, melted 

CHOCOLATE CHEESECAKE

• 16 ounces cream cheese, full fat, room temperature 
• 2 tbsp sour cream
• 1 1/3 cup powdered sugar
• 1 tsp vanilla extract
• 1 cup semi-sweet chocolate chips
• 1/2 cup heavy whipping cream

TOPPING

• 3/4 cup heavy whipping cream
• 3 tbsp powdered sugar
• grated chocolate, optional

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Instructions

TO MAKE CRUST

1. Line a 12-cup muffin tin with paper liners. Set it aside. 
2. Put the cream-filled cookies in a gallon sandwich bag, and using a dough roller, smash the cookies into crumbs. Add the cookie crumbs and melted cooled butter to a bowl. Use a fork to combine until moistened.
3. Divide the crumb mixture among the cups in the muffin tin and press to get a solid layer. Place in the fridge until the filling is ready. 

TO MAKE CHOCOLATE CHEESECAKE FILLING

1. To a saucepan, add 1 inch of water and heat over medium heat. Place a stove-safe bowl over the pan so that the bottom does not touch the water. 
2. Add the chocolate chips to the bowl and when the water starts to boil, reduce the heat to low and stir the chocolate with a spatula until it melts and becomes smooth. Remove from heat and let the chocolate cool.
3. Meanwhile, in a large bowl, beat the softened cream cheese, sour cream, vanilla, and powdered sugar on medium speed until smooth. Then, in a separate bowl, whip heavy whipping cream on high speed, until stiff peaks form. Set aside.
4. Add the cooled melted chocolate to the cheesecake filling and mix until smooth. Then, gently fold in the whipped cream.
5. Split the cheesecake filling among the cups in the muffin tin and spread evenly over the crust. Place in the fridge for 5-6 hours or overnight.

TO MAKE WHIPPED TOPPING

1. Once the cheesecakes are ready, beat the heavy whipping cream and powdered sugar in a bowl, until stiff peaks form.
2. Smooth whipped cream with a spoon onto each mini cheesecake. If desired, top with grated chocolate. Enjoy!

Notes

• For best results, leave cream cheese at room temperature for at least one hour before using it and it will be easier to beat it and there won’t be any lumps.
• Use organic classic cream-filled cookies to avoid bioengineered ingredients found in most non-organic cream-filled cookies. 
• Do not overbeat chocolate cake filling. Mix it until smooth. If you overbeat, the filling will be full of air holes and it will lose its smooth texture. 

• Prep Time: 20 minutes
• Chill Time: 6 hours

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If you’re a fan of cookie recipes, such as Soft Gingerbread Thumbprint Cookies and Brown Butter Sourdough Chocolate Chip Cookies, you’ll love this easy Peppermint Hot Chocolate Cookie recipe.

WHY YOU’LL LOVE THeSe Peppermint Hot Chocolate Cookies

• Easy to Make. These easy Peppermint Hot Chocolate Cookies come together in 30 minutes from start to finish. The longest part is letting the cookies completely cool after baking, but it is so worth the wait!! I promise!!
• Flavorful. These soft Peppermint Hot Chocolate Cookies are a delicious cookie that seriously tastes like peppermint hot chocolate. The mild peppermint and rich chocolate flavor of every bite makes you come back for more.
• Beautiful to Gift. These Peppermint Hot Chocolate Cookies not only taste incredible but also look beautiful! They would make for a delicious gift for friends, neighbors, or family this Christmas season.

INGREDIENTS

Butter- Adds rich flavor and soft texture to the cookie.

Sugar- The combo of organic granulated sugar and brown sugar adds a delicious sweetness to the cookies.

Peppermint Extract– Adds the amazing peppermint flavor without being overwhelming.

Eggs- Brings the cookie together, making it a rich and soft cookie.

Flour- The foundation of a yummy cookie recipe.

Cocoa Powder– The delicious hot chocolate cookie comes to life with a rich cocoa powder.

Semi-Sweet Chocolate- The hot chocolate cookie is enhanced with a partial chocolate dip.

Mini Candy Canes- Adds a beautiful look and crunch to these cookies.

Scroll down to the recipe card for quantities used.

INSTRUCTIONS

1. Preheat the oven to 350 degrees F—line three baking sheets with parchment paper and set aside.
2. Add 6-8 candy canes to a ziplock bag. Using a rolling pin, crush the candy canes as coarsely as you like. The finer you crush them, the easier they stick to the cookies. Pour the candy into a bowl and set it aside for now.
3. In a large bowl or stand mixer, beat 1 cup softened butter until light and fluffy, scraping the edges.
4. Add 1/2 cup granulated sugar, 1 cup brown sugar, 2 eggs, and 1 teaspoon peppermint extract to the butter, and beat well, scraping the edges and bottom of the bowl.
5. In a separate bowl, use a small spoon to combine the dry ingredients- 2 cups flour, 1 cup cocoa powder (sifted), 1 teaspoon baking soda, and 3/4 teaspoon pink sea salt. Then add the dry ingredients to the wet ingredients, and beat until just incorporated. Take a second to scrape the sides and bottom of the bowl. Finish mixing it all but don’t go overboard; over-beaten cookies turn out tough.
6. Use a spoon or cookie scoop to scoop about 1 and 1/2 tablespoons of dough into a ball. The dough is pretty sticky, but that’s normal and will turn out great. 
7. Place each ball on the prepared baking sheets. 12 cookies per sheet fit on my baking sheets, but make sure you have at least 1-2 inches in between each cookie.
8. Add 1/2 cup of granulated sugar to a bowl and roll each cookie dough ball in sugar, making sure it gets well coated.
9. Bake the cookies at 350 for 8 minutes.
10. After 8 minutes in the oven, carefully remove the cookie pan from the oven and sprinkle the top of each cookie with the crushed candy canes. Use your fingers to gently press them in if necessary.
11. Return the pan to the oven for 2 minutes for a total bake time of 10 minutes. When they are done, the edges will have cracked. The cookies should not be shiny in the middle and the edges should be firm.
12. Let cool on the pan for 5 minutes before removing to a cooling rack to cool. Keep the pan with parchment paper as you will reuse it in the dipping step. Continue baking the remaining pans of cookies.
13. When the cookies are completely cool, they are ready to dip. Add 1 cup of dark or semi-sweet chocolate chips and 1 tablespoon coconut oil to a bowl. Microwave in 30-second increments, stirring every time, until the chocolate chips are mostly melted. Stir until the mixture is completely smooth.
14. Dip each cookie halfway into the chocolate. Let the excess chocolate drip off, then place it back on the baking sheet with the parchment paper that you baked the cookies. Sprinkle extra crushed candy canes on top of the chocolate, if you’d like.
15. Let the chocolate harden at room temperature or place it in the fridge or freezer for a few minutes. These cookies are delicious when chilled or warmed for a few seconds in the microwave. Enjoy!

Tips for Making Peppermint Hot Chocolate Cookies

1. Do not overmix: Be sure not to overmix the dough. This leads to tough cookies, and we want soft and tender cookies.
2. Sift Cocoa Powder: Sifting the cocoa powder will result in a soft cookie and prevent clumps of cocoa powder in the baked cookie.
3. Freeze cookies: Want to expedite the hardening process of the dipped chocolate? Place cookies in the freezer for 5-8 minutes. Viola!

Storing these Peppermint Hot Chocolate Cookies

These Peppermint Hot Chocolate Cookies can be stored in an airtight container on the countertop or in the refrigerator for 4-5 days.

Peppermint Hot Chocolate Cookies

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• Author: Michelle Powell
• Total Time: 30 minutes
• Yield: 34 cookies

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Description

These Peppermint Hot Chocolate Cookies are full of rich chocolate and peppermint flavor. They’re soft and chewy, topped with crushed candy canes, and dipped in delicious semi-sweet chocolate. These are THE chocolate Christmas cookies to make this season!

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Ingredients

For The Cookies

• 1 cup butter, softened (2 sticks)
• 1/2 cup organic granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 tsp peppermint extract
• 2 cups flour spooned and leveled
• 1 cup unsweetened cocoa powder, sifted
• 1 tsp baking soda
• 3/4 tsp pink sea salt
• 1/2 cup organic granulated sugar for rolling

For sprinkling and dipping

• 12 mini candy canes or 6–8 candy canes, crushed
• 1 cup dark chocolate chips or semi-sweet
• 1 tbsp coconut oil

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Instructions

1. Preheat the oven to 350 degrees F—line three baking sheets with parchment paper and set aside.
2. Add 6-8 candy canes to a ziplock bag. Using a rolling pin, crush the candy canes as coarsely as you like. The finer you crush them, the easier they stick to the cookies. Pour the candy into a bowl and set it aside for now.
3. In a large bowl or stand mixer, beat 1 cup softened butter until light and fluffy, scraping the edges.
4. Add 1/2 cup granulated sugar, 1 cup brown sugar, 2 eggs, and 1 teaspoon peppermint extract to the butter, and beat well, scraping the edges and bottom of the bowl.
5. In a separate bowl, use a small spoon to combine the dry ingredients- 2 cups flour, 1 cup cocoa powder (sifted), 1 teaspoon baking soda, and 3/4 teaspoon pink sea salt. Then add the dry ingredients to the wet ingredients, and beat until just incorporated. Take a second to scrape the sides and bottom of the bowl. Finish mixing it all but don’t go overboard; over-beaten cookies turn out tough.
6. Use a spoon or cookie scoop to scoop about 1 and 1/2 tablespoons of dough into a ball. The dough is pretty sticky, but that’s normal and will turn out great. 
7. Place each ball on the prepared baking sheets. 12 cookies per sheet fit on my baking sheets, but make sure you have at least 1-2 inches in between each cookie.
8. Add 1/2 cup of granulated sugar to a bowl and roll each cookie dough ball in sugar, making sure it gets well coated.
9. Bake the cookies at 350 for 8 minutes.
10. After 8 minutes in the oven, carefully remove the cookie pan from the oven and sprinkle the top of each cookie with the crushed candy canes. Use your fingers to gently press them in if necessary.
11. Return the pan to the oven for 2 minutes for a total bake time of 10 minutes. When they are done, the edges will have cracked. The cookies should not be shiny in the middle and the edges should be firm.
12. Let cool on the pan for 5 minutes before removing to a cooling rack to cool. Keep the pan with parchment paper as you will reuse it in the dipping step. Continue baking the remaining pans of cookies.
13. When the cookies are completely cool, they are ready to dip. Add 1 cup of dark or semi-sweet chocolate chips and 1 tablespoon coconut oil to a bowl. Microwave in 30-second increments, stirring every time, until the chocolate chips are mostly melted. Stir until the mixture is completely smooth.
14. Dip each cookie halfway into the chocolate. Let the excess chocolate drip off, then place it back on the baking sheet with the parchment paper that you baked the cookies. Sprinkle extra crushed candy canes on top of the chocolate, if you’d like.
15. Let the chocolate harden at room temperature or place it in the fridge or freezer for a few minutes. These cookies are delicious when chilled or warmed for a few seconds in the microwave. Enjoy!

Notes

• Be sure not to overmix the dough. This leads to tough cookies, and we want soft and tender cookies.
• Sift the cocoa powder. Sifting the cocoa powder will result in a soft cookie and prevent clumps of cocoa powder in the baked cookie.
• Want to expedite the hardening process of the dipped chocolate? Place cookies in the freezer for 5-8 minutes. Viola!
• These Peppermint Hot Chocolate Cookies can be stored in an airtight container on the countertop or in the refrigerator for 4-5 days.

• Prep Time: 20 minutes
• Cook Time: 10 minutes

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