Have you tried the chocolate chip cookies at McDonald’s? If you have and you love them, then you will love this recipe even more because now you can bake up a batch whenever you want. McDonald’s chocolate chip cookies are soft and chewy with slightly crisp edges and this recipe is one anyone can manage to make with perfect results.
Chocolate chip cookies are one of the most popular varieties of cookies made in America, which makes sense that McDonald’s would add them to their menu. When I’m craving cookies, this copycat McDonald’s cookie is the one I grab. It’s easy to make and the cookies are the perfect combination of soft and crisp.
Copycat McDonald’s Cookies
Making Mcdonald’s cookies takes less than 10 ingredients that you likely have on hand or can be picked on a quick trip to the grocery store.
semisweet chocolate chunks
See the recipe card further down on the page for the exact quantities of each ingredient.
A fresh batch of cookies is on the horizon in only a few easy steps! All you need is a stand mixer and your ingredients to get started.
Step 1: Mix up the Cookie Dough
Adjust the rack in your oven to the lower-middle position. Preheat oven to 325 degrees F. Prep the baking trays with parchment paper and set them aside.
Whisk together the flour, baking soda, and salt in a medium bowl and set aside.
Set up the stand mixer with the paddle attachment. Add the melted butter, brown sugar, and granulated sugar to the mixing bowl and beat on medium speed until smooth, about 2 minutes.
Add the whole egg, egg yolk, and vanilla to the mixing bowl. Beat until all the ingredients are combined.
Reduce the speed to low and add ⅓ of the flour mixture, mixing only long enough to combine all the ingredients, scrape down the sides of the bowl as needed. Repeat two more times with the remaining flour.
Add the chocolate chunks to the boil and use a wooden spoon to stir in by hand.
Step 2: Form and Bake the Cookies
Measure out 2 tablespoons of dough and roll it into a ball. Place on the lined baking tray. Repeat with all the cookie dough, leaving 2 inches of space between the cookies.
Bake cookies, one tray at a time, until edges are set and beginning to brown but centers are still soft and puffy, 15 to 20 minutes. Rotate the baking tray halfway through the bake time
Remove cookies from the oven and cool on the baking tray for 10 minutes before serving.
Hint: Save time and make evenly shaped and sized cookies by using a cookie scoop to measure out the dough.
Don’t have the correct ingredients on hand? Here are some helpful tips for you to change the recipe for McDonald’s cookies. Just keep in mind that when making substitutions, especially when it comes to baking, the results may not be the same.
- Semi-sweet chocolate chunks – You can use chips in place of the chunks or swap out the semi-sweet for a milk chocolate chunks though the cookies will be slightly sweeter.
- Brown sugar – Use brown sugar for best results, however if necessary you can make your own brown sugar with 1 cup of white sugar and 1 tablespoon of molasses.
- Vanilla extract– You can swap out the vanilla extract with an equal amount of maple syrup.
Want to personalize this McDonald’s chocolate chip cookie recipe? Here are some of my tried and true tips for changing up this recipe.
- Spiced – Add ½ teaspoon of cinnamon for added sweetness and a hint of spice
- Peanut Butter – Swap out half of the chocolate chunks for peanut butter chips.
- Gluten-free – Swap out the all-purpose flour for a 1-to-1 gluten-free flour mixture such as Bob’s Red Mill.
If you love recipes like this, you may also enjoy making a batch of Copycat Chick Fil A Cookies.
Here’s what you need to make a batch of copycat McDonald’s cookies:
- stand mixer or handheld electric mixer
- mixing bowl
- rubber spatula
- 2 baking trays
- parchment paper
For best results, store extra McDonald’s cookies in an airtight container on the counter and eat within 3 days. You can also refrigerate for up to 7 days or place them in the freezer for up to 1 month.
This easy recipe is perfect for any level cook, but here are a few tips to make sure you get perfect cookies each and every time.
- For a cookie that’s as close to the real deal, avoid making substitutions or adjustments to the recipe.
- Copycat McDonald’s Cookies are the best eaten warm with a cold glass of milk or cup of tea.
- Bake the trays of cookies one at a time on the lower-middle rack in the oven and don’t forget to rotate them halfway through the cooktime so they cook evenly.
More Making Easy Cookie Recipes
Do you like fresh baked cookies? Here are some additional recipes you may also like to try:
Do you have questions about making McDonald’s cookies? Here are some of the most commonly asked questions I get about these copycat cookies.
The microwave is the quickest way to reheat cookies, but if that’s not an option you can return them to the oven place them in an air fryer for just a couple of minutes until warm.
To freeze cookies place them in an airtight container or bag with parchment paper in between each layer of cookies. Using the parchment paper makes it easier to remove exactly the number of cookies you want while keeping the others frozen. To thaw, let them sit on the counter for about 15 minutes or thaw them in the microwave to eat right away.
Yes, you can easily make half a batch of cookies if a full batch makes too many cookies. The biggest challenge in this recipe is halving the egg. You will need 2 tablespoons of the whole egg and 1 tablespoon of egg yolk. The easiest way to measure out what you need is to crack the whole egg into a bowl and scramble it with a fork or whisk, then you can measure out what you need and freeze the rest for another recipe. Repeat the same process with just the egg yolk and measure out one tablespoon.
Copycat McDonald’s Cookies Video
Copycat McDonald’s Cookies
Ready to get cooking? Remember that you can print this recipe if you would like.
McDonald’s Chocolate Chip Cookies
- stand or electric mixer
- mixing bowl
- Rubber spatula
- 2 Baking Tray
- Parchment paper
- 2 cups plus 2 tablespoons all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 12 tablespoons unsalted butter melted and cooled
- 1 cup brown sugar packed
- ½ cup sugar
- 1 large egg plus 1 large yolk
- 2 teaspoons vanilla extract
- 1 ¾ cups semisweet chocolate chunks
- Get out and measure your ingredients.
- Move the oven rack to lower-middle position and preheat oven to 325 degrees F. Line 2 baking trays with parchment paper and set aside.
- Whisk together flour, baking soda, and salt in bowl.
- Use a stand mixer with paddle attachment to beat melted butter with brown sugar and granulated sugar on medium speed, about 2 minutes.
- When the mixture is smooth, add egg and yolk and vanilla and beat until combined.
- Reduce speed of mixer to low and add ⅓ of flour mixture to bowl. Mix just until combined and scrape down bowl as needed. Repeat two times with remaining flour.
- Use a spatula or wooden spoon and stir in chocolate chips by hand.
- Roll 2 tablespoons of dough into balls and space them 2 inches apart on parchment-lined baking trays.
- Bake cookies 1 tray at a time, until edges are set and beginning to brown but centers are still soft and puffy, about 15 to 20 minutes. Rotate baking tray halfway through bake time.
- Let cookies cool on sheets for 10 minutes before placing on rack to finish cooling before serving.
- Dunk in milk if desired!
- Enjoy every bite!