Make a batch of copycat Chick-fil-A cookies filled with semi-sweet and milk chocolate chunks that deliver chocolate goodness in each and every bite. These loaded cookies are perfect with a cold glass of milk! Bake up a batch and watch them disappear.
Have you ever eaten Chick-fil-A cookies? Even if you haven’t you will LOVE this chocolate chunk cookie recipe. These soft, chewy chocolate chip cookies have a couple of ingredients that make them a little different from the average recipe.
They’re sweetened with a combination of brown sugar, granulated sugar, and a touch of honey and the dough has a sprinkling of oats for some texture.
Chick-Fil-A Cookie Recipe
This copycat cookie recipe was inspired by this Dunkin’ Donuts copycat recipe on Kitchen Divas, and pairs well with this copycat Mexican hot chocolate for a decadent chocolate treat.
If you love learning how to make your favorite restaurant foods at home you might want to try making Dunkin’ Donut Bagel Bites or Starbucks Egg Bites.
Ingredients
Don’t be overwhelmed by the long list of ingredients for this recipe. It’s likely you will have many of these ingredients already on hand in your kitchen cupboard.
- all-purpose flour
- quick oats
- baking powder
- baking soda
- salt
- unsalted butter
- brown sugar
- sugar
- honey
- eggs
- vanilla extract
- semisweet chocolate CHUNKS
- milk chocolate chunks
See the recipe card further down on the page for the exact quantities of each ingredient.
Instructions
These cookies are made in one bowl and take just a few minutes to prepare when using a stand mixer or handheld electric mixer.
Step 1: Prep the Oven
Before you get started making the cookies, preheat the oven to 325 degrees F and adjust the rack in the oven to the lower-middle position. Top two baking sheets with a piece of parchment paper.
Step 2: Mix the Dough
Whisk together the flour, oats baking soda, powder, and salt in a bowl.
Using a stand mixer with a paddle attachment beat together the butter, brown sugar, and granulated sugar on medium speed until smooth, about 2 minutes.
Add the eggs and vanilla and beat until well mixed.
Reduce speed to low and add ⅓ of the flour mixture to the bowl. Repeat two more times and mix just until combined. Use a spatula to scrape down the sides of the bowl as needed.
Add the chocolate chunks and use a wooden spoon to stir them into the dough.
Step 3: Bake the Cookies
Use a ¼ cup measuring cup for large cookies (like Chick-fil-A) or 2 tablespoon scoops for a smaller cookie to measure out the dough.
Roll the measured dough into balls and place them on the prepared baking sheets leaving 2 inches in between the cookies.
Bake the cookies in the center of the rack until the edges are set and beginning to brown but the cookie centers are still soft and puffy, about 8-11 minutes using the 2 tablespoons measurement and 13-17 minutes for the ¼ cup size. Be sure to rotate the baking tray halfway through the cooking time.
Remove the cookies from the oven and let them cool on the baking tray for 10 minutes before serving.
Hint: A stand mixer with a paddle attachment makes mixing these cookies up a breeze. It basically does all the work for you and takes just minutes to prepare the cookie dough.
Substitutions
Don’t have the correct ingredients on hand? Here are some helpful tips for you to change up this Chick-fil-A cookies recipe. Remember if you make changes, they won’t be an exact copycat of the original.
- All-purpose flour – Swap out the all-purpose flour for whole wheat flour or make gluten-free with a 1-to-1 gluten-free flour substitute.
- Vanilla extract – Vanilla extract enhances the sweetness of the cookies but it can be replaced with almond extract or maple syrup. The maple syrup is better at imitating the vanilla flavor while the almond extract has a different flavor profile. Use the same amount of maple syrup when substituting, but reduce the almond extract to 1 teaspoon.
Variations
Want to personalize your batch of copycat Chick-fil-A cookies? They won’t be “authentic” but they will taste amazing!! Here are some of my tried and true tips for changing up this recipe.
- Nutty – If you like nuts in your chocolate chip cookies, use 1 ½ cups of each type of chocolate chunks and add in a ½ cup of chopped pecans or walnuts to the cookies.
- Peanut butter – Swap out ¾ cup of milk chocolate chunks with peanut chips or chunks.
- White chocolate – Swap out the milk chocolate chunks for white chocolate chunks.
If you love recipes like this, you may also enjoy these White Chocolate Chunk Fudge Cookies too!
Equipment
A few basic baking tools help to make the preparation of this easy cookie recipe even easier!
- stand mixer
- medium bowl
- measuring cups and spoons
- spatula
- 2 baking trays
- parchment paper
Storage
Store the baked cookies at room temperature in an airtight container for up to 5 days though the cookies are best eaten freshly baked.
Leftover baked cookies can also be stored in the freezer in a well-sealed container for up to 1 month.
Tips
Here are a few tips to ensure that you have excellent results when making this Chick-Fil-A cookie recipe.
- The cookies will spread when baked so be sure to leave space between them on the baking tray.
- Cook one pan of cookies at a time and rotate the baking tray halfway through the cookign time to ensure even cooking.
- Serve up the cookies immediately after cooling for maximum flavor and deliciousness.
More Easy Cookie Recipes
Do you like baking cookies? Here are some other recipes you may also like to try
FAQ
Do you have questions about making copycat Chick-fil-A cookies? Here are some of the most commonly asked questions I get about making this cookie recipe.
While these cookies are absolutely the best when eaten fresh from the oven, sometimes you have leftovers. If you prefer warm cookies you can place the cooled down cookies in the microwave, on a tray in the oven, or in your air fryer and heat for a short amount of time just until warm. If using the oven or air fryer, use a low temperature and be sure to keep a close eye so you don’t cook for too long.
Freezing cookie dough is a solution when one batch makes too many cookies and you want to save some cookie dough to bake later on. Most of the ingredients in this copycat cookie recipe will hold up in the freezer except for the baking powder and baking soda. You may find they do not work as well after freezing and result in a slightly flatter cookie.
Copycat Chick-fil-A Cookies Video
Copycat Chick-Fil-A Cookies
Ready to get cooking? Remember that you can print this recipe if you would like.
Copycat Chick-Fil-A Cookies
Equipment
- stand mixer with paddle
- medium bowl
- Measuring cups and spoons
- Rubber spatula
- 2 baking trays
- Parchment paper
Ingredients
- 2 ½ cups all-purpose flour
- ¾ cup quick oats
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ⅓ cup brown sugar packed
- ⅓ cup sugar
- 3 tablespoons honey
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ¾ cups semisweet chocolate chunks
- 1 ¾ cups milk chocolate chunks
Instructions
- Get out and measure your ingredients.
- Before you get started making the cookies, preheat the oven to 325 degrees F and adjust the rack in the oven to the lower-middle position. Top 2 baking sheets with a piece of parchment paper.
- Combine flour, oats baking soda, powder and salt in medium bowl.
- Stir them together with a whisk or spoon.
- Using a stand mixer with a paddle attachment beat together the butter, brown sugar, and granulated sugar on medium speed until smooth, about 2 minutes.
- Add the honey, eggs and vanilla and beat until well mixed.
- Reduce speed to low and add ⅓ of the flour mixture to the bowl. Repeat two more times and mix just until combined. Use a spatula to scrape down the sides of the bowl as needed.
- Add the chocolate chunks and use a wooden spoon to stir them into the dough.
- Mixing only until chocolate chips are evenly distributed.
- Use a ¼ cup measuring cup for large cookies (like Chick-fil-A) or 2 tablespoon scoops for a smaller cookie to measure out the dough.
- Roll the measured dough into balls and place them on the prepared baking sheets leaving 2 inches in between the cookies.
- Bake the cookies in the center of the rack until edges are set and beginning to brown but centers are still soft and puffy, about 13-17 minutes, using the 2 tablespoons measurement and 19-25 minutes for the ¼ cup. Be sure to rotate the baking tray halfway through the cooking time.
- Remove the cookies from the oven and let them cool on the baking tray for 10 minutes before serving.
- Serve them up!
- Enjoy!
Jan
The recipe neglects to say when you add the honey when mixing the ingredients
Karin and Ken
I apologize for my error and I am grateful you brought it to my attention. Thank you. I add honey right after butter and sugars are creamed together right before adding the egg. I love these cookies and hope you enjoy them as much as we all do! Take care. Karin