Copycat Chick-fil-A Cookies


I am an addict.

I love Chick-Fil-A chocolate chunk cookies. I can attribute at least 5 pounds on my hips totally to these circles of deliciousness.

That being said, I am a frugal gal who hates to throw down just over a dollar every time my craving wins out. So what did I do? I scoured the web along with the Chick-Fil-A ingredient list and tried to come up with an equally delicious cookie.

I think my experiment was a S.U.C.C.E.S.S! (The house full of teenagers that come to bible study at my house on Wednesday nights agreed. Three of them actually work at Chick-Fil-A!!)

When digging around online I came across two blogs that have also attempted a copy cat. Check them out here and here. I tried both and they were pretty good! The recipe I landed on is a little different than theirs. After WAY too many batches, I think it is as close as I am going to get without hacking into someone’s computer system! (No…of course that thought never entered my mind…..)

Stop by and let me know what you think!

Here is the Recipe: (Step by Step Pictures are below)

2 1/2 Cups All-Purpose Flour
1/2 Cup Quick Oats
1 tsp. Baking Powder
1/2 tsp. Baking Soda
1 1/3 C Dark brown sugar
1/3 C Sugar
1/2 C Crisco or Lard
8 TBS Butter at room temperature (NOT Margarine
3 TBS Honey or Corn Syrup
2 tsp. Vanilla
2 eggs (at room temperature
1 1/2 cups semi-sweet Chocolate Chunks
1/2 cup milk chocolate chips


Mix the flour, oats, baking powder and baking soda


In a different bowl combine the dark brown sugar, sugar, crisco, butter, honey (or corn syrup) and vanilla


Add room temperature eggs.  This helps the cookies to rise better than using cold eggs.   You also want to wait to add the eggs after your have beat your other wet ingredients so the eggs don’t get over beaten.  This keeps the cookies from getting too dense or tough.  (I know…seems tedious but amazing cookies are in the details!)

Incorporate the dry ingredients and the chocolate.  Don’t over mix, just until all the flour is mixed in.


Use a BIG FAT Ice Cream scoop and dish out on your cookie sheet.

Bake at 350 for 8-11 minutes.  You want to pull them out when you just start to see browning on the edges.

Let cool…….If you can wait 🙂


Mini M&M Cookies

I made a meal for a friend today and came across a new cookie recipe I had to try.  I love trying new recipes but… I LOVE trying new desserts!  These cookies turned out super soft and chewy.  My kiddos loved them too!  Grab a glass of cold milk and you’ve got the perfect after school snack!


2 1/4 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 cup dark brown sugar
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 cup M&M mini’s
1 cup mini chocolate chips


Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.  In a large bowl, whisk flour, cornstarch, baking soda and a salt together. Set aside. In the bowl of a stand mixer, cream together butter and sugars until smooth and creamy, about 3 minutes. Add egg and vanilla extract and beat until combined. Slowly mix in the dry ingredients.  and mini chocolate chips. Form cookie dough into teaspoon balls and place on prepared baking sheet, about 1 inch apart.20140115-120337.jpgBake cookies for 8 minutes, or until slightly golden brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.20140115-120347.jpg

To freeze: Place cookie balls on a cookie sheet and freeze for one to two hours. Remove from cookie sheet and place in an airtight freezer bag.
To bake: Pull out the desired amount of balls and place on a greased cookie sheet for 30-45 minutes to thaw. Bake at 375 degrees for 10 minutes or until done.  Makes approximately 40 cookies. 

Also, check out our other cookie recipes below!
White Chocolate Chip Cookies
Copycat Chick-fil-A Cookies
Freezer-friendly Chocolate Chip Oatmeal Cookies
Sugar Cookie Dough

Sugar Cookie Dough

We’re recovering from a major winter ice storm here in Dallas and the kids and I are getting cabin fever.  I’m beginning to believe that hell can freeze over :).  It’s gotten so bad even our dog is refusing to go outside. But, it looks like today we’re finally going to see temperatures get above freezing long enough to melt the layers of ice on the roads. Yippee!  It’s been quite the adventure but I will be happy to see the sun!  The kiddos and I made these fun Mickey & Minnie sugar cookies to help pass the time this morning.  You can click here for the Minnie recipe.


 What you’ll need: 

2 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
11 tablespoons butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract


Sift the flour, baking powder, and salt into a bowl, and then set the mixture aside.


In a large mixing bowl, beat the butter and sugar until light and well combined.
Add the egg and vanilla extract and beat well.


Stir in the flour a third at a time. After the last addition, knead the dough
briefly if needed to incorporate all of the flour. The finished dough should be
smooth and stiff.


 Heat the oven to 350 degrees.  Set the dough on a flour-dusted sheet of waxed paper and roll it out to 1/4-inch thickness. Cut out the cookies and bake them on a baking sheet until the edges just start to turn a light golden brown (about 6 to 9 minutes, depending on the size).  Let the cookies cool briefly on the baking sheet and then transfer them to a
wire rack to finish cooling.

Chocolate White Chocolate Chip Cookies

Chocolate, chocolate, and chocolate are my most favorite foods.  Of course when I found this recipe on The Pioneer Woman website I had to try them.

And seriously, they are one of the best chocolate chip cookie recipes ever in the entire universe.  I made them for our Sunday lunch with my family and the sister in law flipped.  Yes, you absolutely must eat these with an ice cold glass of milk!


2-1/2 sticks Butter, Softened

2 cups Sugar

2 whole Eggs

3 teaspoons Vanilla Extract

2 cups Flour

3/4 cups Cocoa Powder

1-1/2 teaspoon Baking Soda

1 teaspoon Salt

1-1/2 cup Good Quality Semi-sweet Chocolate Chips

2 cups Good Quality White Chocolate Chips


Preheat oven to 350°F.  Using a mixer, cream butter and sugar until fluffy, scraping the sides once.  Add eggs one at a time, mixing after each addition. Mix in vanilla.20131020-084455.jpg

Sift together dry ingredients, then add in batches to the mixer, mixing until just combined after each addition.  Gently blend in chocolate chips and white chocolate chips.20131020-084510.jpg

Using a cookie scoop, add 1 tablespoon portions to baking sheet. Dot the top of each cookie with 3 white chocolate chips if you’d like them to really show up on top. Bake for 9 to 11 minutes or until cookies are barely done but still soft and chewy.  Let cool on a baking rack.


Don’t forget your milk!!    Ooey-gooey-licious!

Dessert….in the Crockpot! YES!!!!

Is it possible for something to be TOO delicious?  After eating this recipe, I would have to say YES!

One of my husband’s summer interns knows that I love to cook.  She also knows that I will willingly cook for her.  So she showed me a picture of a dessert she wanted me to fix.  It was layers of chocolate chip cookies and brownies that she said she had dished out of a crock pot.  WHAT?  You mean you can cook dessert in a crockpot?  WOW!

Here is what you will need:

20130702-201022.jpg1 batch chocolate chip cookie dough

1 batch brownie batter

20130702-201034.jpgPut one-third of your brownie dough in the crockpot.  Flatten it out to cover the entire bottom.

20130702-201051.jpgTake one-third of your cookie dough and cover the brownie mix.


Repeat until you have done three layers of each.


Here is a tip for the cookie dough.  I was having a hard time spreading it on top of the brownie mix.  I started to flatten it with my hand and then place it on top.  This worked so much better! 🙂


Cook on low heat for about 4 hours.  When you check it halfway through you will see a pool of butter in the middle.  Don’t worry.  It will cook back into the dessert before it is done.


Scoop  and serve with ice cream…..and TRY not to come back for seconds. 😉

Brownie and Cookie Mixes

bc cookiesDuring the Christmas season this year I saw a commercial for Betty Crocker cookie mix pouches.  The advertisement was making the case that we should buy this mix and leave the measuring to someone else.


Ridiculous, but genius.

We are all busy people!  We live in a time where the more we can put on our plate, the better….right?  It is easy to be convinced that every short cut we can take should be taken.  Even if your wallet takes a hit. 


So here is what I have done.  I pre-mix the dry ingredients for cookies and brownies and store them in baggies in the freezer.  Then, when I need to whip up a batch, I have pre-measured mixes I can dump in a bowl and add a couple of ingredients to. 


Dump Dry ingredients in the bag.

photo(144)Squeeze the bag until they are all mixed together.  Write on the bag the ingredients that need to be added.

photo(142)Or put it in a large mason jar to give as a gift!

Here are the recipes I use:

For Brownies:

2 Cups sugar

2/3  cup unsweetened cocoa

1 cup flour

½  Tsp Salt

½  tsp baking Powder

When it is time to make the brownies, dump into a bowl.  Add 1 cup oil, 2 teaspoon vanilla and 3 eggs.  Mix well.  Pour into a greased 9X13 pan and bake on 350 for 25 minutes. 

For Super soft Sugar Cookies:

 1 ½ cup powdered sugar

 2 ½ cups flour

 1 tsp.  baking soda

 1 tsp. cream of tarter


Dump dry ingredients into a bowl.  Add 1 cup softened butter, 1 egg and 1 teaspoon of vanilla.  Mix well.  Roll out and cut cookies.  Cook on 375 for 8-10 minutes.  Store in airtight container to keep cookies soft.



This week I bit the bullet and bought a Kitchen Aid Mixer.  My old stand up mixer died on me a few months ago and I have been dragging my feet about investing in one of these.  After prowling many sales on them, I finally found a deal good enough to entice me to pull the trigger and make the purchase!

photo(89)When it came in the mail and I pulled it out of the box my kids saw this picture of cookiewiches and asked with wide eyes, “You can make THOSE with this mixer?”  At that point I couldn’t resist, so this is the first thing I made using my new kitchen toy!

To make the cookie, I just used my favorite recipe found here.  The only modification was that I used regular chocolate chips rather than the chunks.  I baked them and let them cool completely before starting the filling.

Here is what you need for the filling:

1 stick butter softened

2 cups powdered sugar

1 tsp vanilla

1 tsp almond extract (optional, but YUMMY!)

1-2 TBS water

photo(87) photo(86)

Throw your butter, extracts, and powdered sugar into the mixing bowl.  Mix on low-speed until well blended.  If it is too stiff you can add some of the water a little at a time.  You want this to be stiff, not like icing for a cake.  I only used 1 TBS of water. If you don’t use the almond extract you might need a little more.


Try to find cookies that are about the same size and put a nice THICK layer of filling on one of the cookies and place the other one on top.  Be careful not to press to hard as these cookies are nice and soft!


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