Copycat Otis Spunkmeyer Chocolate Chip Cookies

These Copycat Otis Spunkmeyer Chocolate Chip Cookies are soft, chewy, and packed with gooey chocolate chips in every bite. They taste just like the classic bakery favorite — warm, rich, and totally irresistible straight from the oven.

Bring the bakery home with these Copycat Otis Spunkmeyer Chocolate Chip Cookies!

They’re soft in the center, slightly crisp on the edges, and loaded with melty chocolate chips — just like the ones you remember from the cookie shop.

Perfect for cookie lovers who crave that nostalgic, fresh-from-the-oven flavor without the store-bought price tag.

Why You Will Love This Recipe!

• Just Like the Originals – These cookies taste exactly like the classic Otis Spunkmeyer cookies you grew up loving — soft, chewy, and packed with chocolatey goodness.
• Simple Ingredients – No fancy stuff here! You probably already have everything in your pantry.
• Perfect Texture – Crisp edges with a gooey, soft middle that melts in your mouth every time.
• Freezer-Friendly – Make a big batch, freeze the dough, and bake fresh cookies anytime the craving hits.
• Crowd-Pleaser – Whether it’s for a bake sale, holiday tray, or weeknight treat, these cookies disappear fast!

Otis Spunkmeyer Chocolate Chip Cookies Ingredients

• Unsalted butter – Adds rich flavor and soft cookie texture
• Granulated sugar – Sweetens cookies and helps with even spreading
• Brown sugar – Provides moisture and deep, caramel-like sweetness
• Eggs – Binds ingredients and adds moisture for chewy texture
• Vanilla extract – Enhances overall flavor with sweet aromatic notes
• All-purpose flour – Forms structure and gives cookies a tender bite
• Baking soda – Helps cookies rise and stay light, soft
• Salt – Balances sweetness and enhances chocolate flavor
• Semi-sweet chocolate chips – Adds gooey, melty bursts of chocolate goodness

How To Make Otis Spunkmeyer Chocolate Chip Cookies

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup. Cream Butter and Sugars
In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes. Add Eggs and Vanilla
Mix in the eggs one at a time, then stir in vanilla extract until fully combined.

Step Two: In a separate bowl, whisk together all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.

Step Three: Gently fold in semi-sweet chocolate chips until evenly distributed throughout the dough. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until edges are lightly golden but centers are still soft. Avoid overbaking to maintain that chewy texture.

Copycat Otis Spunkmeyer Chocolate Chip Cookies Recipe Tips

• Don’t Overmix – Once you add the flour, mix just until combined to keep cookies soft and chewy.
• Room Temperature Butter & Eggs – Helps the ingredients blend smoothly for the perfect texture.
• Chill the Dough (Optional) – Refrigerate for 30 minutes to an hour for thicker, chewier cookies.
• Use a Cookie Scoop – Ensures even-sized cookies that bake uniformly.
• Watch the Bake Time – Remove cookies when edges are lightly golden; centers will stay soft.
• Customize Your Chips – Try semi-sweet, dark, milk chocolate, or even chocolate chunks for variety.

Storing, Freezing & Reheating Instructions

• Storing: Keep cooled cookies in an airtight container at room temperature. They’ll stay fresh for up to five days.
• Freezing: Freeze cookie dough by scooping onto a baking sheet until firm, then transfer to a freezer-safe bag for up to three months. Baked cookies can also be frozen in a single layer and stored in a freezer bag for up to three months.
• Reheating: Warm cookies in the microwave for 10–15 seconds for soft, melty goodness. You can also reheat them in a 350°F oven for 3–5 minutes to restore that fresh-baked texture.

Copycat Otis Spunkmeyer Chocolate Chip Cookies Recipe Faqs

Can I use salted butter instead of unsalted? Yes, but reduce or skip the added salt in the recipe to prevent cookies from being too salty.

Can I make these cookies gluten-free? Substitute the all-purpose flour with a 1:1 gluten-free baking flour. The texture may be slightly different, but they’ll still be delicious.

How do I make the cookies extra chewy? Chill the dough for 30–60 minutes before baking and avoid overbaking.

Can I use chocolate chunks instead of chips? Absolutely! Chocolate chunks will give a slightly different texture and larger pockets of melted chocolate.

How long do these cookies stay fresh? Stored in an airtight container at room temperature, they stay fresh for up to 5 days.

Can I freeze the cookie dough or baked cookies? Yes! Cookie dough can be frozen for up to 3 months, and baked cookies can also be frozen for up to 3 months.

More Easy Cookie Recipes

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• COPYCAT DOUBLETREE COOKIES
• EASY AND DELICIOUS COOKIE MUG CAKE RECIPE MADE IN MINUTES
• BREAKFAST COOKIES
• COOKIE DOUGH CRESCENT BITES

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