These Famous Amos Style Mini Chocolate Chip Cookies are so addictive! Perfectly crunchy, crisp, super tiny and cute, and so pop-able.
Many people love Famos Amos cookies and so do I. They were one of my favorite cookies when I was a child. I was so happy that I finally found this Famous Amos Style Mini Chocolate Chip Cookies recipe. They are simply a childhood dream come true.
Tell Me More About These Cookies
For those who are unfamiliar with these cookies, they are:
- Mini bite-size cookies
- Super crunchy and crisp all throughout
- Have caramelized flavor
Be warned, though, that they are so addictive! It is easy to just pop one after the other into your mouth until you have lost track of how many you have eaten.
Secret Ingredient
These Famous Amos Style Mini Chocolate Chip Cookies have a slightly special ingredient, which is malted milk powder. Malted milk powder is a dried powder made from malted barley, wheat flour, sugar, and milk. This powder was commonly used as a nutritious treat as it is high in calories as well as vitamins and minerals. Adding malted milk powder to baked goods imparts a toasty caramelized and nutty flavor. It gives an extra umami flavor!
This recipe Makes a Lot of Cookies
These cookies are so tiny that they make hundreds of cookies. I like to make a full batch and keep some portioned, unbaked cookie dough in the freezer for those times you need a little something sweet to share to enjoy yourself.
You will want to use mini chocolate chips here for the full mini effect. Regular chocolate chips would overwhelm these little cookies. If you only have regular chocolate chips or even chocolate discs or bars, try chopping them into smaller pieces to simulate the size of mini chips.
Portion these cookies into third-quarter teaspoon balls. I use a teaspoon scoop to portion the dough for these cookies. I always recommend using the measuring spoon to get consistent sizing to help make sure that they all bake evenly.
More Chocolate Chip Cookies
While you are here, try also these chocolate chip cookies:
- Eggless Oatmeal Chocolate Chip Cookies
- Jacques Torres Chocolate Chip Cookies
- Super Thick Chocolate Chip Cookies
- Chocolate Chunk Shortbread Cookies
- Almond White Chocolate Matcha Cookies
- Alton Brown’s The Chewy Chocolate Chip Cookies
Famous Amos Style Mini Chocolate Chip Cookies
These Famous Amos Style Mini Chocolate Chip Cookies are so addictive! Perfectly crunchy, crisp, super tiny and cute, and so pop-able.
Ingredients
- 2/3 cup unsalted butter (150 gr), room temperature
- 3/4 cup light brown sugar (150 gr)
- 1/4 cup + 2 tbsp granulated sugar (75 gr)
- 1 egg
- 1 tsp vanilla extract
- 1 1/2 tbsp malted milk powder
- 2 1/4 cups all-purpose flour (270 gr)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 cup mini chocolate chips (180 gr)
Instructions
- Using a hand mixer or stand mixer fitted with a paddle attachment, cream together the butter, brown sugar, and granulated sugar until pale and fluffy. Scrape the side with a spatula.
- Add egg, vanilla extract, and malted milk powder. Beat until well combined.
- Sift in all-purpose flour, baking powder, baking soda, and salt. Beat on the lowest speed until just combined. Stir in chocolate chips with a spatula.
- Refrigerate the dough for at least 2 hours and up to 3 days. The longer the dough is refrigerated, the better the flavor is.
- When ready to bake, preheat the oven to 320°F/160°C. Line baking sheets with parchment papers or nonstick baking mats.
- Scoop 3/4 tsp of dough and roll it into tall mounds. Place them on the prepared baking sheets.
- Bake until golden brown for 11- 13 minutes. Transfer the cookies to a cooling rack to cool completely.
Lil says
Is the oven setting on fan forced or just normal bake? Thank you!
Jaja Bakes says
Hi Lil,
The oven setting in all my recipes are normal bake.
Lil says
Thank you!
Josephine says
Hi, if I’d like to yield double of this size, just got to multiply all ingredients by 2 including baking powder and baking soda as well?
Thanks in advance!
Jaja Bakes says
Hi Josephine,
The recipe makes about 180-200 small cookies. If you want to double the amount (360-400 cookies approx.), yes you need to multiply all the ingredients by two including the baking powder and baking soda.
dita says
hi, if i’d like to multiple the all the ingredients by 2, do I need to multiple the time and speed when beat the butter and sugar?
Jaja Bakes says
Hi Dita, use high speed and beat until when you see the butter and sugar are pale and fluffy.
Rohayah says
If I want to add in almond/macadamia nuts & marshmallow, can it be done using your recipe? If can, how many cup/gram should I use? Thank you in advance.
Jaja Bakes says
Hi Rohayah,
You can substitute some or all of the chocolate chips with other add-ins of your choice. The add-ins should be 1 cup in total (the same chocolate chip volume measurement in the recipe).
These cookies are quite small, about 3/4 tsp of dough each. If using nuts, you should roughly chop them first before adding them to the dough. I am not sure about adding marshmallows to these cookies, mainly because of the size of the cookies.