Get ready – there’s a new cookie on the block that you’re going to LOVE. This Mcdonald’s Chocolate Chip Cookies Recipe is SO. GOOD.
When was the last time you enjoyed mcdonald’s cookies? You know the ones right? A classic chocolate chip cookie with a chewy texture that tastes just like it came from a bakery, not a fast-food chain!
Well, if you have run out of chocolate chip cookie recipes and have been looking for a soft-baked cookie that has simple steps AND is a copycat recipe for McDonald’s cookies, then look no further.
These are the best chocolate chip cookies. Of all the chocolate chip cookie recipes I’ve made over the years, even Mark said that these sweet treats were exactly that. The best.
The flavor of these cookies, combined with the soft, melt-in-your-mouth texture, just can’t be beaten. This is my GO-TO recipe from now on! And you can’t really argue with the success of happy meal cookies, am I right?
Originally McDonaldland cookies were a package of crunchy animal cracker-type cookies that were shaped like the McDonald’s characters, but these were replaced in the 1990s by a soft-baked, classic chocolate chip cookie.
This recipe makes about two and half dozen medium-sized cookies. But you can make them smaller or bigger – totally your preference.
Just a few easy steps, and you will be enjoying your very own McDonald’s Chocolate Chip Cookies without leaving your kitchen.
Now let’s bake those cookies! You’re going to love the texture and flavor of these classic chocolate chip cookies!
Tips for making these amazing chocolate chip cookies
- Measure your ingredients carefully, especially flour. Spoon the flour into your measuring cup to make sure there is enough air. Pouring the flour in adds extra weight and extra flour, which will result in a dry and hard cookie.
- Follow the directions exactly.
- Make sure you don’t overbake. The cookies will puff up a bit and be a light golden color.
Time Saver Tip:
I always get all of the ingredients out before I start to bake, and even get the cookie sheet ready. Parchment paper makes cleaning up a breeze.
Ingredients you will need
- unsalted butter (melted)
- brown sugar
- white sugar
- egg
- vanilla extract
- all-purpose flour (unbleached)
- baking soda
- salt
- semi-sweet chocolate chips (or chocolate chunks if you prefer)
Recipe FAQs
Why did my cookies turn out hard and not chewy?
Usually, it’s because the oven was either too hot, or you baked your cookies too long. Be overly cautious when it comes to baking times and oven temperatures. If you aren’t sure about your oven, start with a lower baking time and add to it if they aren’t done.
I don’t have a stand mixer, can I use a handheld one?
Absolutely. Stand mixers are great for mixing up cookie dough, but I totally get it if you have a hand mixer to use. I don’t keep a stand mixer at the trailer – but I may change that up this year! There are so many great ones on the market now that don’t take up a lot of room. 🙂
Can I substitute dark chocolate chips for the semi-sweet ones?
Yes, you can use different types of chocolate chips, but please understand it may change the flavor of your cookies. We’re going for a copycat version of McDonald’s Chocolate Chip Cookies and semi-sweet chocolate chips will make sure that happens!
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How to make the best Mcdonald’s Chocolate Chip Cookies Recipe
This simple recipe for making copycat chocolate chip cookies will have you grabbing one each time you walk by the kitchen!
Step 1 – Cream the butter and sugar
Starting with a large bowl, and a hand mixer on medium speed or a stand mixer, and cream butter with the sugars.
Step 2 – Add the egg
Beat butter mixture until smooth and mix in a large egg and vanilla. (We love the vanilla flavor. That’s why there are 2 teaspoons, but you can reduce this to one teaspoon if you wish.)
Step 3 – Add the other dry ingredients
In a separate medium bowl, combine flour, baking soda, and salt using a wooden spoon.
Step 4 – Mix the wet and dry ingredients
Add the flour mixture to the wet and blend on low speed with either your stand mixer or hand mixer a bit more.
Step 5 – Add the chocolate chips
Now add the chocolate chips and get in there with your very clean hands and mix away! We want chocolate chips in every mouthful of cookies.
Now here is the magic part.
Step 6 – Chill in the fridge
Cover the bowl with some plastic wrap and chill in the refrigerator for about an hour.
Step 7 – Preheat the oven
When you’re ready to bake, preheat the oven temperature to 350F.
Step 8 – Prepare a baking sheet
On a baking sheet lined with parchment paper, and using a cookie scoop, drop cookie dough onto the sheet and flatten slightly with the back of your spoon. (I’ve just started to do this (soft sugar cookies) and it really makes a difference!)
Step 9 – Bake
Bake cookies in a preheated oven for 8 to 12 minutes (My oven was perfect at 11 minutes!) Start out with the lower number to get the best – don’t overbake, we want soft and chewy cookies!
Step 10 – Cool
Cool on wire racks, and store in an airtight container. If they last that long.
How to Freeze Baked Cookies
Double the recipe and pop a batch into a ziplock freezer bag for later! Or put a half dozen in a small box to give as a lovely food gift for your BFF.
What to serve with McDonald’s chocolate chip cookies?
Well, milk and cookies, right? And these yummy cookies would disappear very quickly at your next family BBQ or Potluck I think. So maybe bake a double batch!
Related Cookie Posts
- The Best Soft Peanut Butter Cookie Recipe (Without Brown Sugar)
- Chewy and Soft Sugar Cookie Recipe Without Vanilla
- Ranger Cookie Recipe
These mcdonalds cookies are the best fast-food cookies and I know they will become a family favorite too! If you love the recipe as much as I think you will please give it a 5 star rating and leave a comment below!
Yield: 2 - 3 doz
McDonald's Chocolate Chip Cookies (Copycat)
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
A soft baked chewy cookie that is just like McDonald's but these ones are better because you bake them at home!
Ingredients
- ½ cup unsalted butter (melted)
- ½ cup brown sugar
- ½ cup white sugar
- 1 large egg
- 2 tsp vanilla extract
- 1 ½ cups all purpose flour (unbleached)
- ½ tsp baking soda
- ½ tsp salt
- 1 ¼ cup semi-sweet chocolate chips (or chocolate chunks if you prefer)
Instructions
- Starting with a large bowl, and a hand mixer on medium speed or a stand mixer, and cream the sugars with the melted butter.
- Mix in a large egg and the vanilla.
We love the vanilla flavor. That’s why there are 2 teaspoons, but you can reduce this to one teaspoon if you wish. - In a separate medium bowl, blend the all purpose flour, baking soda and salt.
- Add the flour mixture to the wet and blend on low speed with either your stand mixer or hand mixer a bit more
- Now add the chocolate chips and get in there with your very clean hands and mix away! We want chocolate chips in every mouthful of cookie.
- Now here is the magic part.
Cover the bowl with some plastic wrap and chill in the refrigerator for about an hour. - When you’re ready to bake, preheat the oven to 350F
- On a baking sheet lined with parchment paper, and using a cookie scoop, drop cookie dough onto the sheet and flatten slightly with the back of your spoon.
I’ve just started to do this (soft sugar cookies) and it really makes a difference! - Bake in a preheated oven for 8 to 12 minutes (My oven was perfect at 11 minutes!) Start out with the lower number to get the best - don’t overbake, we want soft and chewy cookies!
- Cool on wire racks, and store in an airtight container.
If they last that long. - Double the recipe and pop a batch into a zipper freezer bag for later!
Or put a half dozen in a small box to give as a lovely food gift for your BFF.
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Nutrition Information:
Yield:
30Serving Size:
1
Amount Per Serving:Calories: 112Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 14mgSodium: 64mgCarbohydrates: 16gFiber: 1gSugar: 10gProtein: 1g
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Judy Kahansky
Judy Kahansky is an experienced writer and baker, creating delicious desserts (including pie!) for over 40 years. She loves to take classic and vintage recipes and update them to fit the busy lives of her readers. When not baking, Judy and her husband Mark are passionate golfers, travelers and dog lovers, spending as much time as they can with their sweet pup Millie.
