A small, prepared and usually decorative food, held in the fingers and often eaten in one bite.” Yep, this is just a fancy way of saying appetizers.

Here are 3 delicious mini snacks to devour. Just add in some party games and you’re ready to go.

Mini Chocolate Chip Cookies

Ingredients

14 tablespoons (1¾ sticks) unsalted butter, divided

¾ cup brown sugar

½ cup granulated sugar

1 teaspoon kosher salt

1 teaspoon vanilla extract

1 large egg

1 large egg yolk

1¾ cups all-purpose flour

½ teaspoon baking soda

One 10-ounce package mini chocolate chips

Directions

1. Preheat the oven to 375°F. Line two baking sheets with parchment paper.

2. In a small skillet over medium heat, melt 8 tablespoons (1 stick) of the butter, swirling or stirring frequently, until the milk solids turn golden brown and smell nutty, 5 to 8 minutes. Immediately transfer to a large bowl and add the remaining 6 tablespoons of butter. Stir to melt.

3. When the butter is fully melted, add both sugars, the salt and vanilla extract; stir to combine. Add the eggs and use a whisk to beat in until the mixture lightens in color and looks smooth and thick, about 4 minutes.

4. Stir in the flour and baking soda until a few streaks remain; stir in the chocolate chips. Cover and chill in the fridge until slightly firm, 15 to 20 minutes.  (At this point you can chill the dough, covered, overnight.)

5. Scoop the dough into roughly 1-teaspoon pieces and roll between your palms into round balls. Arrange about 2 inches apart on the prepared baking sheets. (You will have to work in a few batches.)

6. Bake the cookies until lightly golden brown but still soft in the center, 6 to 7 minutes. Cool on the baking sheets for about 5 minutes before transferring to a wire rack to cool completely. Sprinkle with flaky salt if desired. Stored in an airtight container, the cookies will stay soft for up to 5 days.

Baked Mac-and-Cheese Bites

You’re in it to win it, right? Welp, the crowd is gonna go wild for these cheesy bites, which come together in a mini muffin tin.

Ingredients

1 pound small elbow pasta

3 tablespoons unsalted butter

1 small onion, minced

2 garlic cloves, minced

¼ cup all-purpose flour

2½ cups whole milk

¼ teaspoon cayenne pepper (optional)

Salt and freshly ground black pepper

2 cups grated white cheddar cheese

2 cups grated yellow cheddar cheese, divided

Directions

1. Preheat the oven to 375°F. Grease two mini-muffin pans with nonstick cooking spray.

2. Bring a large pot of salted water to a boil. Add the elbow pasta and cook according to the package instructions, about 7 to 9 minutes. Drain.

3. In a large pot, melt the butter over medium heat. Add the onion and sauté until translucent, 4 to 5 minutes. Add the garlic and cook until fragrant, 1 minute more.

4. Sprinkle the flour into the pot and stir to combine. Cook for 2 minutes, stirring constantly.

5. Add the milk and whisk well to combine. Bring the mixture to a simmer over medium-low heat, stirring occasionally.

6. Season the sauce with the cayenne pepper (if using), salt and pepper. Remove the pot from the heat and stir in the white cheddar and 1½ cups of the yellow cheddar. Stir until the mixture is melted.

7. Stir in the cooked pasta and mix until it is evenly coated with the sauce. Scoop 1½ to 2 tablespoons of the mac-and-cheese mixture into each cavity of the prepared pans.

8. Sprinkle a few pieces of yellow cheddar on top of each mac-and-cheese bite and then transfer the pans to the oven. Bake until the cheese is melted and the bites become golden, 17 to 20 minutes.

9. Let the bites cool for 15 minutes before unmolding and serving. Serve hot or at room temperature. Store leftovers in an airtight container in the refrigerator for up to two days.

Mini Chicken and Waffles

With these around, it doesn’t matter who’s winning. Want to shortcut it? Use frozen waffles and don’t look back.

Ingredients

Canola or peanut oil, for frying

1¼ cups all-purpose flour

2 tablespoons cornstarch

1 teaspoon cayenne pepper

1 tablespoon dried Italian herb seasoning

2 teaspoons salt

1 teaspoon freshly ground black pepper

1 cup buttermilk

1½ pounds chicken tenders, cut into bite-size (about 1-inch) pieces

Hot sauce, to taste

Directions

1. In a deep, medium-size pot, heat about 3 inches of oil over medium heat until it reads 350°F on a thermometer.

2. MAKE THE WAFFLES: While the oil heats, make the waffles. Let the waffles cool slightly, then cut them into bite-size (about 1-inch) squares and place them in a 250°F oven to keep warm.

3. MAKE THE FRIED CHICKEN: In a medium bowl, whisk the flour with the cornstarch, cayenne pepper, Italian herb seasoning, salt and black pepper to combine. Pour the buttermilk into a shallow, medium-size bowl.

4. Toss the chicken pieces in the flour mixture to coat. Working in batches, dip the floured chicken into the buttermilk, then return it to the flour and toss to coat.

5. Working in batches, add the breaded chicken to the hot frying oil. Don’t overfill the pot with chicken, as it will bring down the temperature of the oil. Fry until the chicken is golden brown and floats on the surface of the oil, 3 to 4 minutes. Adjust the heat as needed if the chicken is browning too quickly.

6. Remove the chicken from the oil and drain on several layers of absorbent paper towels. Let cool slightly, then place a piece of chicken on top of a waffle square and secure with a toothpick. Serve immediately with hot sauce on the side.