Easy Small Batch Chocolate Cookies In 8 Fun Flavors

These small batch chocolate cookies are rich, fudgy, and let you get your chocolate fix without the tempting leftovers. Mix things up with one of our 8 tasty flavor combinations: from Campfire S’mores to Spicy Hot Chocolate your taste buds will never be bored.  Get creative and bake a batch (or two) tonight!  

Toaster oven chocolate cookies in eight flavors on a baking sheet.

What’s better than one delicious cookie recipe?

A classic, rich, double chocolate cookie recipe with 8 different fun flavor variations!

You can even split the dough and try 2 different flavors in one batch if you want. We like to make half Spicy Hot Chocolate or Peanut Butter and the other half is always S’mores!

3 Tips For Making Your Small Batch Chocolate Cookies

  1. Don’t skip the chill time. Your cookies will taste better and bake better.
  2. Bake a test cookie. New ingredients, different toaster ovens, high-altitude, heck even humidity can affect how your cookies bake. Baking just one toaster oven test cookie will get you the perfect timing (for us it’s 6 minutes + 30 seconds) and temperature for baking all of your chocolate creations.
  3. Under-baking is your friend. It’s super hard to tell when chocolate cookies are ready. By the time you can see browning on the edges they’re already burnt! Instead, look for the tops to be mostly set but for the cookies to still be puffed in the center. You should be thinking, hmmm these seem like they’re not done yet.

~ Keep scrolling to see the different flavors & get toaster oven tips after the recipe ~

Chocolate cookies in eight flavors on a baking sheet.

Small Batch Chocolate Cookies (8 Ways)

Yield: 6 cookies
Prep Time: 10 minutes
Cook Time: 6 minutes
Chill Time: 10 minutes
Total Time: 26 minutes

A delicious small batch cookie recipe with 8 fun flavor variations!


Small Batch Chocolate Cookie Dough

  • 1½ tablespoons unsalted butter, softened
  • 3 tablespoons dark brown sugar, substitute granulated white sugar or coconut sugar
  • 1 large egg yolk, reserve white for another use
  • 1/4 teaspoon pure vanilla extract
  • 2 tablespoons unsweetened baking cocoa, (not Dutch-processed)
  • 1/4 cup white whole wheat flour, substitute all-purpose flour
  • 1/4 teaspoon baking soda
  • Pinch fine sea salt
  • 2 tablespoons chocolate chips, plus more for topping cookies if desired

Walnut Brownie Cookies

  • 1 tablespoon chopped walnuts
  • 6 walnut halves

Chocolate Almond Cookies

  • Omit vanilla extract
  • 1/8 teaspoon almond extract
  • 2 tablespoons sliced or chopped almonds

Coconut Pecan Cookies

  • 1 tablespoon shredded coconut, toasted
  • 1 tablespoon chopped pecans
  • 6 pecan halves

Peppermint Cookies

  • 1 tablespoon crushed mints

White Chocolate Peppermint Cookies

  • Omit dark chocolate chips
  • 1 tablespoon crushed mints
  • 2 tablespoons white chocolate chips, melted

Spicy Hot Chocolate Cookies

  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground cayenne pepper

S’mores Cookies

  • 1 sheet graham cracker
  • 18 mini marshmallows

Peanut Butter Chocolate Cookies

  • Omit dark chocolate chips
  • 1 tablespoon natural peanut butter
  • 1 teaspoon maple syrup


  1. In a medium bowl beat the butter and sugar with a hand mixer until light and fluffy (about 2 minutes). Beat in egg yolk and extract.
  2. Place mixer on lowest speed and add cocoa powder, flour, baking soda and salt. Mix just until combined. Stir in chocolate chips and any additional mix-ins (see flavor variations in Notes section below).
  3. Chill cookie dough for at least 10 minutes.
  4. While the dough chills, preheat your toaster oven to 350°F and lightly oil your cookie sheet or line with a small silicone baking mat.
  5. Roll chilled dough into 6 tablespoon-sized balls. Place on prepared cookie sheet at least 2 inches apart and lightly flatten.
  6. Gently press extra chocolate chips into the top each cookie if desired.
  7. Bake for 5 to 7 minutes until the cookies are set but the centers are still puffed and soft. Allow cookies to cool for 2-3 minutes before transferring to a cooling rack.


  • For Walnut Brownie Cookies: Stir chopped walnuts into dough before chilling. Press a walnut half into the top of each cookie before baking.
  • For Chocolate Almond Cookies: Substitute almond extract for the vanilla. Stir sliced or chopped almonds into dough before chilling.
  • For Coconut Pecan Cookies: Stir toasted coconut and chopped pecans into dough before chilling. Press a whole pecan into the top of each cookie before baking.
  • For Peppermint Cookies: Stir crushed mints into the dough before chilling.
  • For White Chocolate Peppermint Cookies: Omit the dark chocolate chips and stir crushed mints into the dough before chilling. Drizzle cooled cookies with melted white chocolate.
  • For Spicy Hot Chocolate Cookies: Add ground cinnamon and ground cayenne pepper with flour.
  • For S’mores Cookies: Crumble graham cracker sheet and stir into dough. After baking as directed above, immediately top each warm cookie with 3 mini marshmallows. Broil cookie just until the marshmallows are puffed and lightly browned, about 15 to 30 seconds.
  • For Peanut Butter Chocolate Cookies: Omit dark chocolate chips. In a small bowl stir together peanut butter maple syrup until a soft dough forms. Roll into six small balls. Flatten a chilled chocolate dough ball, place a peanut butter ball in the center and roll chocolate dough around it. Repeat with remaining dough and bake as recipe directs.

Nutrition Information:
Yield: 6 Serving Size: 1 cookie
Amount Per Serving: Calories: 104Total Fat: 5.6gSaturated Fat: 3.2gCholesterol: 38.4mgSodium: 106.7mgCarbohydrates: 14.2gFiber: 1.5gSugar: 9gProtein: 1.7g


8 Fun Ways to Flavor Your Cookies!

1. Spicy Hot Chocolate

Spicy hot chocolate cookie next to a cinnamon stick.

A surprising new favorite, these cookies deliver warm cinnamon, rich cocoa, melty chocolate chips and the spicy kick of cayenne pepper.

2. Walnut Brownie

Chocolate cookie surrounded by chocolate chips and chopped walnuts.

Chopped walnuts in a fudgy chocolate cookie, does it get better? Press a large walnut half into each cookie and slightly under-bake them to get that irresistible brownie-like texture.

3. Coconut Pecan

Coconut Pecan Cookie on a piece of parchment.

Toasted coconut, chopped pecans, and rich chocolate…Ooh-La-La. Take things over the top and into German cake territory with a drizzle of caramel syrup.

4. Peppermint Cocoa

Peppermint Cocoa cookie with chocolate chips and crushed mint candies.

You don’t have to wait until December to enjoy the irresistible flavor combo of peppermint and chocolate. The crushed mint candies melt into the cookies and then harden, giving them a flat shape that’s crispy, chewy and delicious.

5. White Chocolate Peppermint

Chocolate peppermint cookie drizzled with melted white chocolate.

Plain chocolate cookies studded with crushed mint candies and a fancy drizzle of toaster oven melted chocolate. Crispy, chewy and perfect for Santa!

6. Peanut Butter Chocolate

Chocolate cookie stuffed with a peanut butter filling.

Soft and fluffy chocolate peanut butter heaven! These cookies will be a guaranteed winner with the PB lover in your life and they’re so simple to make.

Just mix peanut butter with maple syrup to make a soft filling you can roll into balls. Then wrap the chocolate cookie dough around them and bake!

Chocolate cookie with a melty mini peanut butter cup pressed into the top.

Level up your cookies by pressing half a peanut butter cup into the top of each one before baking.

7. Chocolate Almond

Chocolate cookie bursting with sliced almonds and chocolate chips.

The most mature cookie flavor in the bunch. This one’s all about the nuts, with almond extract and toasted almond slices.

The thin almond slices cause the cookies to burst out a little so if you’d like a more uniform looking cookie use chopped almonds instead.

8. Campfire S’mores

Warm chocolate cookie topped with toasted mini marshmallows.

Winner of the title “Best Cookie Flavor In The Bunch” because neither of us wanted to share. With crushed graham crackers, melty chocolate chips, and broiled mini marshmallows, you won’t want to share either!

If you’re a big-time marshmallow + chocolate fan make sure to check this 3-ingredient Toaster Oven S’mores recipe.

So, which flavor are you going to make first?

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    1. Yay, I’m so happy you enjoyed the cookies, Dae! Thanks for reading and leaving a comment. Hope you have fun with the other flavors too 🙂

  1. This Recipe is amazing!!! My family loved it. Thank you so much for sharing. I want to bake just a small batch of cookies because we can’t finish 2 dozen cookie recipe. However, they loved it so much I have to bake a second batch LOL. My question is … if I want to bake 1 dozen do I just double all the ingredients?

    1. Hi Kate!

      Thanks for leaving a comment, I’m so glad to hear you and your family enjoyed the recipe 🙂 Whenever I make a double batch, I double everything except for the egg yolk. Instead of using two yolks I just use one whole large egg (white + yolk). Hope that helps.

      Happy Baking!

  2. Didn’t want to make a full batch so found this recipe…they were AMAZING just what I was looking for!

  3. This recipe is perfect for a midnight snack! It’s quick and easy. But I tweaked mine a little bit and added a little extra butter because I found that they could get a little dry. But all in all, a perfect recipe!

    1. Yay, I’m so glad you’re enjoying the cookies, Kayla!

      Sometimes dryness can come from overbaking by just a minute or two (especially for chocolate items) or compacting the flour when it’s measured. Adding extra butter is a great idea and always a good thing in my book 😉

      Thanks for leaving a comment and happy baking!

  4. This is terrific! thanks so much. I live in a studio with only a toaster oven. I certainly have a sweet tooth, but no place to make big batches of cookies. Thanks. I will give the recipe a try and let you know how it goes.

    1. I see I never replied. These are great. I started with just chocolate to get a sense of the recipe. Then on to the brownie walnut. My husband loves orange and chocolate, so I did one with that flavor: orange extract for the vanilla and some chopped candied orange peel. I tried one with orange zest, but the orange flavor got lost. He likes the extra chew of the the candied orange peel, anyway. Thanks for a great recipe. I ahve made this about once a month over the last year! by the way, we ALWAYS double the recipe. Make one batch tonight and the second batch tomorrow. Keeps well, and may be better the second time after the dough has had a chance to sit for awhile. Also, I use whole egg as recommended in earlier by Brie. Thanks so much.

      1. Orange + chocolate is one of my favorite combos but I never thought to use orange extract! I’ve just added it to my grocery list along with candied orange peel because yum :).

        Thanks so much for taking the time to leave a comment Jiwa, and for sharing your tips too!