Skip to Content

McDonald’s Cookies Recipe

This copycat McDonald’s cookies recipe produces soft and chewy cookies filled with pockets of melty chocolate. They are easy to make, ready in 30 minutes, and there’s no chill time. Meaning you can have fresh chocolate chip cookies in no time!

McDonald's chocolate chip cookies on a cooling rack.

McDonald’s chocolate chip cookies recipe

It’s tough to beat warm, gooey chocolate chip cookies, but leave it to McDonald’s to find a way.

If you never tried their cookies, let me tell you they are actually amazing!

And with my easy copycat recipe, you can make McDonald’s chocolate chip cookies yourself.

The time it takes you to go to the drive-thru, you can whip up a batch at home.

The cookies are sweet, buttery, and studded with melty chocolate chips.

They have a chewy, soft-baked texture and each bite melts in your mouth.

I love recreating restaurant cookies. Take a look around our blog, and you’ll find several copycat recipes like these Panera chocolate chip cookies.

Reasons to make my McDonald’s cookies recipe
  • They are easy, quick, and no chill: You only need to bring the eggs to room temperature, melt and cool the butter, and whip up the dough.
  • Soft, chewy, and buttery cookies: This recipe is my take on the classic McDonald’s cookies. You will adore these chocolate-filled cookies if you love cozy, chewy goodness!
  • Simple ingredients: My copycat version uses simple pantry staples and stores well (if you manage to have leftovers).
  • Customizable: You can make the cookies using any chocolate flavor you like, such as semisweet, milk, or white chocolate.
Overhead shot of McDonald's cookies ingredients.
Ingredient Icon

McDonald’s cookies ingredients

My McDonald’s cookie recipe requires only a handful of pantry basics. Make sure you have these ingredients ready before you set out to bake the cookies. Please scroll down to the recipe card for exact measurements.

  • Dark brown sugar: McDonald’s adds a touch of caramel to their cookies. I found that dark brown sugar is the best way to emulate the classic McDonald’s taste.
  • Granulated sugar: We also need a little white sugar to help the cookies spread.
  • Salted butter: McDonald’s makes their cookies with margarine and butter flavoring because it’s cheaper. However, cookies with real butter always reign supreme in my book. I recommend salted butter to balance the sweetness, but unsalted butter + a pinch of salt is fine too.
  • Egg + egg yolk: You need 1 egg and an extra egg yolk to make the cookies chewy and moist.
  • Flour: Regular all-purpose flour is all you’ll need here. For accurate results, be sure to measure it using a kitchen scale or use the spoon-and-level technique.
  • Cornstarch gives the cookies a tender, chewy texture and helps to retain moisture without spreading.
  • Baking powder: Just a little to help the cookies rise. You could use baking soda, but the texture will be different.
  • Vanilla extract: All good choc chip cookies have a splash of vanilla!
  • Semisweet chocolate chips: I like to follow MacDonald’s version and use semisweet chocolate chips, but milk or dark chocolate chips taste delicious too. You can also use chocolate chunks or chop up a chocolate bar.
Variation Icon

Substitutions & variations

  • Light brown sugar: You can use light brown sugar, raw cane sugar, or coconut sugar.
  • Unsalted Butter: You can use unsalted butter and add a little extra salt to the dry ingredients.
  • Triple chocolate cookie: Replace 2 tablespoons flour with 2 tablespoons cocoa powder and use a mix of white and dark chocolate chips.
  • Dairy-Free: Feel free to substitute margarine or dairy-free vegan butter.
  • Gluten-Free: If you want to make these McDonald’s cookies gluten-free, use 1:1 gluten-free baking flour.
Tools Icon

Equipment

McDonald’s cookies are very straightforward to make. Here’s a list of the supplies you’ll need:

  • Measuring cups or kitchen scale
  • Whisk
  • 2 mixing bowls
  • Rimmed baking sheets and parchment paper
  • Cookies scoop
  • Cooling rack
Recipe Icon

How to make McDonald’s cookies

My McDonald’s cookie recipe is very easy to make. Here are step-by-step instructions with pictures for visual reference – let’s walk through the process together!

step 1 combine dry ingredients.

1. Combine dry ingredients

  • Whisk the flour, cornstarch, baking powder, and salt in a medium-sized mixing bowl until well combined.
step 2 mix wet ingredients.

2. Mix wet ingredients

  • Add the cooled, melted butter, dark brown sugar, granulated sugar, and vanilla extract into a large mixing bowl.
  • Stir well to fully mix.
  • Mix in the egg and egg yolk until smooth and fully incorporated.
step 3 finish cookie dough.
  • Stir the dry ingredients into the wet mixture until just combined.
  • Fold in the chocolate chips.
step 4 scoop out cookies.

4. Scoop cookies

  • Scoop about 2 tablespoons of cookie dough onto a parchment-lined baking sheet about 3 inches / 7 cm apart.
  • A medium cookie scoop works great to get perfectly portioned cookies.
step 4 scoop out cookies.

5. Bake

  • Bake the cookies at 350°F for 9 to 11 minutes.
  • The cookies are ready when the edges are set, and the centers look slightly puffed.
  • Remove the cookies from the oven and let them cool for 10 minutes.
  • Then transfer the cookies off the baking sheet and onto the cooling rack to cool to room temperature.
Tip Icon

Baker’s tips

  • Properly measure the flour: Over-measuring the flour will lead to puffy, dry cookies that don’t spread. I recommend weighing it with a kitchen scale or using the scoop and level method for accurate results.
  • Bring cold eggs to room temperature: This allows the dough to mix more evenly, resulting in a soft, chewy, delicious cookie.
  • Cool the butter: The butter is melted for the best chewy texture. But to avoid spreading, let the butter cool until it has a consistency similar to melted ice cream. If you prefer to use melted butter without cooling it, chill the cookie dough in the fridge for 1 hour before baking.
  • Avoid overmixing the dough: Overmixing the dough activates too much gluten and affects the texture of the cookies. Use the lowest speed on your mixer and mix just until the dough forms, then stop, and stir in the chocolate chips by hand.
  • Reserve ¼ cup of semisweet chocolate chips and press them into the top of the cookies right after pulling them out of the oven.
  • Underbake the cookies: For cookies that remain soft for days, the key is to take them out of the oven when the edges look set, but the middle seems slightly under-done. They will continue to bake as the rest on the hot cookie sheets.
fast foodie cookie broken into 2 pieces on a piece of parchment paper.
Storage Icon

Storage & make-ahead

Store McDonald’s cookies

  • Leftover cookie dough: Wrap the dough tightly with plastic wrap and store in the refrigerator for up to one week or freeze for up to 2 months.
  • Baked cookies: Mac Donald’s cookies can be kept in an airtight container at room temperature for up to 3 days.
  • Serving tip: The best way to give your day-old cookies that “fresh out of the oven” taste is to zap them in the microwave for 15 to 20 seconds and eat them right away.

Freeze McDonald’s cookies

  • Freeze cookie dough: Arrange the cookie dough balls on a parchment-lined cookie sheet, pop into the freezer and freeze until solid (about 1 hour). Then transfer the frozen cookie dough balls into a ziplock bag and freeze for up to 3 months.
  • Bake frozen cookie dough: Place your desired number of frozen dough balls onto a lined baking sheet. You can bake them straight from frozen, adding 2 to 3 minutes to the baking time. You can also thaw them overnight in the fridge and then bake.

Make ahead

Although McDonald’s chocolate chip cookies come together quickly, you can easily make them ahead of time. To do this, prepare the cookie dough following the recipe instructions and refrigerate or freeze it.

Close-up of McDonald's chocolate chip cookie recipe.
FAQ Icon

FAQ

Why is my cookie dough dry?

Using too much flour makes the dough dry and crumbly. Weighing the flour with a kitchen scale is the best way to ensure you don’t accidentally overmeasure the flour.

Why aren’t my McDonald’s cookies spreading?

Again, adding too much flour can be one of the reasons why your chocolate chip cookies don’t spread. You should also double-check if baking powder was swapped for baking soda.

Can you still get McDonald’s cookies?

Yes, McDonald’s still sells soft-baked cookies, but availability depends on each restaurant’s location. Of course, with my easy copycat recipe, you can enjoy them anytime!

Are McDonald’s cookies good?

Yes, McDonald’s offers some of the best fast-food cookies. However, I think my MC cookie recipe is even better.

What kinds of cookies does McDonald’s have?

MacDonald’s offers 3 varieties of fresh-baked cookies: chocolate chip, oatmeal raisin, and sugar cookies.

How many calories are in McDonald’s cookies?

One McDonald’s chocolate chip cookie has 170 calories. The copycat cookies are 169 calories per piece.

Sparkle Icon

More chocolate chip cookies

Can we all agree that homemade chocolate chip cookies are the best treat? They come in every flavor imaginable, and luckily, we have lots more recipes that you can try. They are easy, and your family will love them!

Did you enjoy this recipe? Give it a 5-star rating ⭐️⭐️⭐️⭐️⭐️ and leave a comment! Appreciate it so much, thank you!

If you had any issues, I’d appreciate the chance to help you troubleshoot before you rate.

McDonald's cookies recipe.

McDonald's Cookies Recipe

Yield: 22 cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

This copycat McDonald's cookies recipe produces soft and chewy cookies filled with pockets of melty chocolate. They are easy to make, ready in 30 minutes, and there's no chill time. Meaning you can have fresh chocolate chip cookies in no time!

Ingredients

  • 2 cups / 240 g / 8.5 oz all-purpose flour
  • 1 tbsp cornstarch
  • 1/2 tsp baking powder
  • 1/2 cup / 1 stick / 115 g / 4 oz salted butter, melted and cooled
  • 1 cup / 200 g / 7 oz dark brown sugar, packed
  • 1/4 cup / 50 g / 1.8 oz granulated sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 tsp vanilla extract
  • 1 cup / 170 g / 6 oz semisweet chocolate chips

Instructions

  1. Prepare for baking. Preheat the oven to 350°F / 180°C / gas mark 4. Line two large cookie sheets with parchment paper.
  2. Combine dry ingredients. Whisk the flour, cornstarch, and baking powder together in a medium-sized mixing bowl until well combined.
  3. Mix wet ingredients. Add the cooled, melted butter, dark brown sugar, granulated sugar, and vanilla extract into a large mixing bowl. Stir well to fully mix. Mix in the egg and egg yolk until smooth and fully incorporated.
  4. Finish cookie dough. Stir the dry ingredients into the wet mixture until just combined. Fold in the chocolate chips.
  5. Scoop cookies. Scoop about 2 tablespoons of cookie dough onto a baking sheet about 3 inches / 7 cm apart. A medium cookie scoop works great to get perfectly portioned cookies.
  6. Bake. Bake the cookies for 9 to 11 minutes. The cookies are ready when the edges are set and the centers look slightly puffed.
  7. Cool. Remove the cookies from the oven and let them cool for 10 minutes. Then transfer the cookies off the baking sheet and onto the cooling rack to cool to room temperature.
  8. Store. Keep the cookies in an airtight container at room temperature for 2 to 3 days.

Notes

Tips

  • Properly measure the flour: Over-measuring the flour will lead to puffy, dry cookies that don't spread. I recommend weighing it with a kitchen scale or using the scoop and level method for accurate results.
  • Bring cold eggs to room temperature: This allows the dough to mix more evenly, resulting in a soft, chewy, delicious cookie.
  • Cool the butter: The butter is melted for the best chewy texture. But to avoid spreading, let the butter cool until it has a consistency similar to melted ice cream. If you prefer to use melted butter without cooling it, chill the cookie dough in the fridge for 1 hour before baking.
  • Avoid overmixing the dough: Overmixing the dough activates too much gluten and affects the texture of the cookies. Use the lowest speed on your mixer and mix just until the dough forms, then stop, and stir in the chocolate chips by hand.
  • Reserve ¼ cup of semisweet chocolate chips and press them into the top of the cookies right after pulling them out of the oven.
  • Underbake the cookies: For cookies that remain soft for days, the key is to take them out of the oven when the edges look set, but the middle seems slightly under-done. They will continue to bake as the rest on the hot cookie sheets.
Nutrition Information:
Yield: 22 Serving Size: 1
Amount Per Serving: Calories: 169Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 55mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 2g

Sonya

Friday 13th of October 2023

I would love to try this!

Irena | Country Hill Cottage

Saturday 14th of October 2023

Hi Sonya! I hope you love the cookies as much as we do. Happy baking!

Skip to Recipe
// First try loading jQuery from Google's CDN // Fall back to a local copy of jQuery if the CDN fails