Toaster Oven Chocolate Cookies
Toaster Oven Chocolate Cookies are rich brownie-like cookies stuffed full of melty chocolate chips. The easy small-batch recipe makes just 6 indulgent cookies, so go ahead and splurge!
Can you bake cookies in a toaster oven? When we bought our first toaster oven, I couldn’t wait to answer that question.
I won’t leave you in suspense, the answer is 100% Y.E.S.! The only problem is if you’re working with a large recipe, it can take forever to bake all of the cookies.
That’s why we prefer small batch cookie recipes that make a dozen cookies or less. They also help with keeping my sweet tooth in check.
If you love cookies as much as we do, you should check out these spicy triple ginger cookies or this toaster oven oatmeal cookies recipe (it’s great for using up a leftover egg white).
We’ve even got a small batch cake mix cookie bars recipe for those times when you’re super short on ingredients.
When it comes to chocolate recipes though, nothing tastes better than these Toaster Oven Chocolate Cookies. They’re rich, fudgy, and so easy to make.
We like these tasty cookies so much, we came up with 8 ways to customize them using different mixins like mini marshmallows and crushed peppermints. You can see all the flavor variations here: Small Batch Chocolate Cookies (8 Ways).
Recipe Tips
Add More Flavor: The dough comes together quickly and can be baked right away. BUT the cookies will have a richer chocolate flavor and crispy edges if you chill the dough before baking. Even just 10 minutes makes a huge difference.
Make Them Mini: If you’d rather have 12 mini cookies instead of 6 regular-sized ones, scoop the dough into 1/2 tablespoon-sized balls and bake for 5 to 6 minutes.
Get Crispy: If you like the crackly edges of a brownie, flatten the dough balls with the palm of your hand right before baking. You’ll get a crispier cookie with less of a fudgy middle.
Bake a Test Cookie: A test cookie lets you ‘test’ out the recipe in your little oven before you bake a whole batch. That way you know if your oven runs hot or if you should use a different rack placement. For directions on baking a test cookie and more check out these 5 Tips That Will Make You a Toaster Oven Cookie Baking Expert.
Toaster Oven Chocolate Cookies
A small batch of brownie-like cookies that are crispy on the outside, soft on the inside, and stuffed with melty chocolate chips!
Ingredients
- 1 1/2 tablespoons Unsalted Butter, softened
- 3 tablespoons Brown Sugar (see note)
- 1 large egg yolk, reserve white for another use
- 1/4 teaspoon Vanilla Extract
- 2 tablespoons Unsweetened Baking Cocoa, (not Dutch-processed)
- 1/4 cup White Whole Wheat Flour (see note)
- 1/4 teaspoon Baking Soda
- Pinch Fine Sea Salt
- 3 tablespoons Chocolate Chips, divided
Instructions
- In a medium bowl cream the butter and sugar with a hand-held mixer until light and fluffy (about 2 minutes).
- Mix in the egg yolk and vanilla.
- Place the mixer on the lowest speed and add cocoa powder, flour, baking soda, and salt. Mix just until combined. Stir in 2 tablespoons of the chocolate chips.
- Chill cookie dough in the fridge for at least 10 minutes.
- While the dough chills preheat your toaster oven to 350°F. Lightly oil your cookie sheet or line with a silicone baking mat.
- Roll chilled dough into tablespoon-sized balls. Place at least 2 inches apart on the prepared pan. Gently press the remaining chocolate chips into the top of the dough.
- Bake until the cookies are set but the centers are still puffed and soft, 5 to 7 minutes. The cookies will continue to bake as they cool.
- Allow cookies to cool for a few minutes on the pan before transferring to a cooling rack.
Notes
Sugar: We've also made this recipe using granulated white sugar and coconut sugar. Brown sugar gives them the best chocolate flavor but the other sugars work well too.
Flour: An equal amount of All-Purpose Flour can be substituted.
Convection Toaster Ovens: Reduce the temperature to 325°F and begin checking on your cookies after 5 minutes adding more time as needed.
To make 12 smaller cookies roll chilled dough into 1/2 tablespoon-sized balls and bake for 5 to 6 minutes.
Recipe adapted from the AARP Betty Crocker Cooking for Two Cookbook.
Nutrition Information:
Yield: 6 Serving Size: 1 cookieAmount Per Serving: Calories: 104Total Fat: 5.6gSaturated Fat: 3.2gCholesterol: 38.4mgSodium: 106.7mgCarbohydrates: 14.2gFiber: 1.5gSugar: 9gProtein: 1.7g
Whatever way you choose to make them, we hope you enjoy these indulgent chocolate cookies!
I reluctantly shared with some friends and now I’m wondering will this recipe double or triple without modification; or do you have a recipe for a 24-30 batch. There are begging for more of these.
Hi Rosie,
You can double the recipe (for a total of 12 cookies) using a whole large egg in place of the egg yolk and the cookies will bake up fine.
I’ve never tried making a larger amount than that and probably wouldn’t suggest it. Things can sometimes get a little wonky with the different ingredient ratios the more you try to scale up a small batch recipe.
Happy Baking!
Brie
can the cookies be made in a regular oven? If so, would I use parchment paper? Thanks.
Hi Cynthia,
Yes, the cookies can absolutely be made in a traditional oven using parchment paper.
The only difference I can think of is that they might take a tiny bit longer depending on your oven. I’d start with the time listed and then add more time as needed.
Happy baking, I hope you enjoy them!
Wonderful, thanks!
Cindy
Oh, these were .. g o o d. So happy it’s a small batch 😉
M.
I’m so glad you enjoyed them, Monica! Thanks for taking the time to leave a comment 🙂
i dont have a hand mixer just a spatula for mixing. is that good enuf
Hi Summer!
A wooden spoon or spatula should be fine, it’s just easier with a hand mixer. Also, you might need to mix the butter and sugar a little longer, it should be very light and fluffy.
@Summer I personally never use a mixer and just reach for a fork when mixing anything lol. It worked just fine for this recipe!
Nice recipe, came out well for my first time baking anything from scratch in my toaster oven!
Woo-hoo congrats on your first homemade toaster oven bake!! We’re so happy you enjoyed the cookies 🙂 and thank you for taking the time to leave a comment.
Did you update this recipe recently, by chance? I could have sworn I made it from this same page a couple of weeks ago, but that recipe had more butter and flour…
Hi Lauren,
I updated the post and some of the recipe notes recently but none of the ingredients or amounts.
I’m thinking maybe you made one of the chocolate cookie recipes from this page: https://toasterovenlove.com/10-cookie-recipes-for-your-toaster-oven/
The Chocolate Chunk Cookies and the Chocolate Mini M&M Cookies have similarties to the recipe above but both call for more butter and flour.
Tried these today and turned out really fudgy. Almost brownie-like. But had an the perfect cookie crunch outside. My toaster oven doesnt come with temperature settings so I just winged it at 5 minutes. Will definitely be here often now and try more recipes. Hats off to you!
Yay, I’m so glad to hear the cookies were a success! Great job winging it, Areej 🙂
Happy Baking!
Hi Brie,
I found this helpful post of yours while searching for tips on how to prevent cookies from spreading. I am no expert, however something new I learnt today is the type of oven can affect the baking. I am sorry if I’m a noob in this matter (lols!) – one quick question: i have Cornell Convection Oven Toaster (it has a fan switch) – so am I supposed to switch on the fan? or switch it off? Thank you so much.
Great question, Shee! The convection fan is fantastic for baking cookies. The fan forces the air in the oven to circulate and heat more evenly, we have a post on toaster oven convection you might find helpful.
If you use the convection it will cook things faster so you will want to reduce the temperature to 325 and begin checking for doneness around 5 minutes.
You can find instructions for baking a test cookie (which will help you figure out the timing) in our cookie baking tips guide.
Thanks for stopping by and good luck with the cookies!
Hello.. I just made this cookies but unfortunately they were super toasted i mean burned! What should i do? Should i bake it instead of 9-7 min to 5 min?
I’m so sorry about that Vanessa, I know how disappointing burnt cookies are.
It sounds like your toaster oven may be running a little warm. You can try reducing the temperature to 325 and/or the cook time to five minutes. Also, if you’re using convection that can affect how the cookies bake.
We just published a toaster oven cookie tips post that guides you through baking a test cookie to find the perfect time/temperature for baking any recipe in your specific toaster oven. Feel free to email us or comment here if your cookies still aren’t turning out the way you’d like, we’re happy to help you troubleshoot.
Hi Brie,
I’d like to make these this weekend as a dark and spooky Halloween treat to myself. hehe Can I sub the palm sugar for regular white sugar and the whole wheat flower for white without affecting the cookie integrity?
Thanks!
What a fun idea Cassandra! I’ve used both light and dark brown sugar before for these cookies but have never tried white sugar. Brown sugar adds moisture and deepens the rich chocolate flavor so if you have some I would definitely go that route.
We usually substitute an equal amount of white whole wheat flour for all-purpose flour in a recipe, seems like it should work for the reverse too 🙂
Let us know how it goes if you try them with the substitutions, I’m sure it would be helpful for others too. Happy Halloween!
Wow, these are so good! And I didn’t need to turn on my oven. I can’t wait to try out the fruity ones! I don’t like to eat much sugar, but the chocolate calling to me today.
So glad you enjoyed the cookies, Megan! Chocolate cravings are serious business 🙂 Thanks for stopping by and we’d love to hear what you think of the fruit cookies if you make them.
I am not so much into chocolate, but these cookies look so good, I think I’d manage 6 in a go as well. 🙂
Thanks Adina! I’m definitely more of a lemon and berries gal like you (currently crushing on your raspberry rhubarb jam recipe) but that didn’t seem to stop my inner cookie monster either 🙂
These chocolate cookies are mouth-watering! I’ll take the whole batch, please! 😉
Wow that’s so nice coming from a baking master like you Marsha 🙂 thanks so much!
These cookies look perfect to me! I am ready to eat those off the screen. 🙂 Pinned, Yummed, Stumbled!
Thanks for sharing the recipe Tania! Oooh I can’t wait for the day we can just grab a cookie from our computer screens 🙂
Wow, Brie – these looks so good! And Tim was right. Chocolate = necessary. Double Chocolate = absolutely vital.
Haha Mary 🙂 Tim’s usually right especially about cookie related matters. It looks like you two have a very similar chocolate philosophy 🙂
OMGsh. These are SO fluffy and chocolatey and YUMMY!
Is that Cookie Monster or Jennifer? Thanks for stopping by girl 🙂