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Copycat Otis Spunkmeyer Chocolate Chip Cookies

Copycat Otis Spunkmeyer Chocolate Chip Cookies

5 from 1 vote
Author: Laurie Fleming
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 24 Servings

Description

Bake soft, chewy, and chocolatey cookies at home with this Copycat Otis Spunkmeyer Chocolate Chip Cookies recipe. Perfect for snack time, parties, or anytime you crave a bakery-fresh treat.

Ingredients 

  • 1 cup unsalted butter, softened
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips

Instructions

  • Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  • In a large bowl, beat 1 cup unsalted butter, ¾ cup granulated sugar and ¾ cup packed brown sugar until light and fluffy, about 2–3 minutes.
  • Mix in the 2 large eggs one at a time, then stir in 2 teaspoons vanilla extract until fully combined.
  • Whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda and ½ teaspoon salt in a separate bowl. Gradually add to wet ingredients, mixing just until combined.
  • Gently fold in s2 cups semi-sweet chocolate chips until evenly distributed.
  • Use a cookie scoop or tablespoon to drop dough onto prepared baking sheet, spacing 2 inches apart.
  • Bake for 10–12 minutes, until edges are lightly golden but centers remain soft. Remove from oven and cool 5 minutes on sheet, then transfer to wire rack.

Equipment

  • Cooking Spray
  • Parchment Paper, Must use for basket-style air fryers
  • Baking Sheet

Nutrition

Serving: 1ServingCalories: 259kcalCarbohydrates: 31gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 37mgSodium: 105mgPotassium: 117mgFiber: 2gSugar: 19gVitamin A: 266IUCalcium: 22mgIron: 2mg