These copycat Subway chocolate chip cookies are spot on for the real deal!
Don’t you just love the cookies at Subway? A long, long time ago I once worked at a company who was located pretty far off of the beaten path. The only lunch options were a Chinese food place (it was tiny and for take away only but so delicious) or Subway. Needless to say, I am quite versed in both Subway’s sandwiches and cookies. The cookies were the perfect afternoon pick me up. They got me through many long afternoons at work.
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You may disagree but I think Subway cookies are some of the best cookies ever. Seriously, they are just so good. They always have crisp edges and soft chewy centers. I’m a sucker for their amazing chocolate chip cookies.
These copycat Subway chocolate chip cookies are really, really close to the original. There are a few special ingredients that you’ll need to make these but you should be able to pick them up at any grocery store or on Amazon. I’m so excited to share this recipe with everyone!
What ingredients do I need to make these copycat Subway cookies?
As I mentioned before, there are a few special ingredients or secret ingredients that go into this recipe. These ingredients will help the cookies taste like they came from a commercial kitchen instead of homemade.
- All purpose flour: The base of our copycat cookie recipe.
- Bread flour: Bread flour makes a big difference in these cookies. You’ll only need a little.
- Brown sugar: You’ll want to use dark brown sugar for this recipe.
- White sugar: To sweeten the cookies.
- Salt: This recipe does need one teaspoon of regular salt.
- Unsalted butter: The butter is very important in this recipe. You’ll want to soften it just enough to mix in. I microwaved my 10 seconds at a time until it was just softened enough to mix into the dough. Do not melt the butter, just soften it slightly.
- Baking soda: To make the cookies rise.
- Pure vanilla extract: It is very important that you use pure vanilla extract. If you are using an imitation it can overpower the cookies and give them a strange taste.
- Egg: Only one large egg is needed.
- Molasses: You’ll want to use unsulfured molasses. I used Brer Rabbit. Be careful not to overdo it on the molasses and add only one teaspoon. If you add too much it will overtake the flavor in the recipe.
- Powdered milk: If you can’t find any powdered milk at your local grocery store, I recommend this powdered milk from Amazon. Be sure you are adding powdered milk and not powdered coffee creamer.
- Chocolate chips: The originals use semisweet chocolate if you want a spot on copycat but you can also use milk chocolate or even dark chocolate if that’s your favorite.
Tips for baking these cookies
- Since this is a copycat recipe, I highly recommend following the recipe and ingredients as is without any substitutions.
- Be careful not to add too much molasses or it will overtake the recipe.
- Use pure vanilla extract, if possible.
- Be sure to let the cookies rest on the baking sheet after taking them out of the oven.
- Please note that the cooking temperature is 325 degrees.
How to store these cookies
You can store these cookies at room temperature in an airtight container for 3 to 4 days.
Can I freeze the cookie dough? If so, how?
Yes, if you’d like to freeze the cookie dough this is how:
- Scoop your cookie dough into balls (use a large cookie scoop).
- Place the dough on a baking sheet covered with parchment paper. Freeze the baking sheet for four hours. Make sure you have enough room in your freezer, at least for a few hours.
- Once the dough is frozen then you can transfer to a freezer safe storage bag.
- You can keep this cookie dough in the freezer for up to two months.
- To bake from frozen, let the cookie dough defrost overnight and then bake for 14 to 16 minutes at 325 degrees. Let the cookie dough rest on the baking sheet for ten minutes before transferring to a cooling rack.
How to make copycat Subway cookies
To make these cookies first gather and then measure out your ingredients. You will need:
- 1 cup all purpose flour
- ½ cup bread flour
- 1 cup dark brown sugar packed
- ½ cup white sugar
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 tablespoon powdered milk heaping
- 1 tablespoon pure vanilla extract
- 1 large egg beaten
- 1 teaspoon molasses
- ½ cup unsalted butter softened just enough to mix
- 1 ½ cups chocolate chips (semi sweet)
- Begin by greasing a large cookie sheet.
- In a large mixing bowl combine the flour, bread flour, dark brown sugar, sugar, powdered milk, salt, and baking soda.
- Give the dry ingredients a good stir with a large spoon.
- Next, soften your butter. I recommend using your microwave, I did only about 10 seconds for mine. Your butter should still be solid but softened just a little so it can be easily mixed into your dough.
- Add the butter in with the dry ingredients.
- Add the egg, molasses, vanilla and mix with a hand mixer until well mixed. Dough may seem crumbly at first but mix until it becomes more cohesive.
- Stir in the chocolate chips with a large spoon.
- Use a large cookie scoop (about 2.5 to 3 tbsp) to form your cookies.
- Chill the dough for 1 hour in your fridge.
- Bake at 325 degrees for 14 to 16 minutes. Let them rest for 10 minutes on the baking sheet before transferring.
Copycat Subway Chocolate Chip Cookies
Equipment
- Baking sheet
- Hand mixer
- Large cookie scoop
Ingredients
- 1 cup all purpose flour
- ½ cup bread flour
- 1 cup dark brown sugar packed
- ½ cup white sugar
- 1 teaspoon salt
- ½ teaspoon baking soda
- 1 tablespoon powdered milk heaping
- 1 tablespoon pure vanilla extract
- 1 large egg beaten
- 1 teaspoon molasses
- ½ cup unsalted butter softened just enough to mix
- 1 ½ cups semi sweet chocolate chips
Instructions
- Begin by greasing a large cookie sheet.
- In a large mixing bowl combine the flour, bread flour, dark brown sugar, sugar, powdered milk, salt, and baking soda.
- Give the dry ingredients a good stir with a large spoon.
- Next, soften your butter. I recommend using your microwave, I did only about 10 seconds. Your butter should still be solid but softened just a little so it can be easily mixed into your dough.
- Add the butter in with the dry ingredients.
- Add the egg, molasses, vanilla and mix with a hand mixer until well mixed. Dough may seem crumbly at first but mix until it becomes more cohesive.
- Stir in the chocolate chips with a large spoon.
- Use a large cookie scoop (about 2.5 to 3 tbsp) to form your cookies.
- Chill the dough for 1 hour in your fridge.
- Bake at 325 degrees for 14 to 16 minutes. Let them rest for 10 minutes on the baking sheet.
Video
Notes
- The cookies may not seem done when you pull them out of the oven but they will continue to cook on the baking sheet afterwards.
- Don’t forget to chill your cookies and form them into tall balls instead of regular cookie dough balls. These cookies are a thinner cookie like the ones at subway and will get too flat without the chill time.
Nutrition
If you liked this recipe copycat Subway cookies, you might also like:
- Copycat Subway White Chocolate Macadamia Cookies
- Copycat Chic-Fil-A Cookies
- Copycat Great American Cookies Sugar Cookies
- Copycat Great American Cookies Chocolate Chip Cookies
- Copycat Starbucks Banana Bread
If you liked this recipe, please share it.
Kate says
Is there a substitution for the powder milk? I cannot find it in stores!
Audrey says
You can leave it out if you can’t find it. The powdered milk adds more fat and protein to the cookie dough but they will still be yummy without it 🙂
Kate smith says
Thanks! I wasn’t sure if I could use standard milk instead. I also found a nonfat powder milk- will this work?
Audrey says
Yes, you can use non-fat powdered milk if that’s what you have. 🙂 Hope you like the recipe!
Lana says
I found my powdered milk in the section for Mexican ingredients.
Tammy says
This may sound like a stupid question, but I am new to cookie making.. What do you mean by tall balls?
Audrey says
Make them more oval and taller versus very round balls. 🙂 Hope that helps!
Jacob Dishmon says
AWESOME COOKIE RECIPE, I substituted molasses with maple syrup and the vanilla with honey and used real milk and they turned out great, probably the best cookies I’ve ever made.
Tracey says
Do I form the raw cookie dough into high towered balls than chill them in the fridge for a hour? Also what texture should my butter be ruiny or soft I can never get it just right though…
Tracey says
Also is nonfat dry milk ok to use? Or does it need to be full fat?
Audrey says
You can use either.
Audrey says
It is easier to form them before you chill them but you can form them after if you need to (depending on your fridge space). You will still want your butter to be soft, not runny. Let me know if you have any other questions.
Brandy D says
My daughter loves subway cookies, but can’t eat them anymore due to an egg allergy. Do you think this recipe would work if I replaced the one egg in it with “just eggs?” and followed it completely otherwise?
Audrey says
Hi Brandy, I wish I had more information for you. I haven’t tried this recipe with an egg substitute before so I’m not sure. You could try with carbonated water 1/4 cup for 1 egg if you feel up to experimenting. Let me know how it turns out if you try it. Again, I can’t promise that they will turn out the same as the original recipe. Best of luck and happy baking.
nancy says
seriouslly better than subway. I won’t ever buy again
Lisa says
Just as good as the original. They are already gone. Thanks!
Jean says
I wouldn’t leave my oven running for an hour while the dough chill.
Other than that, it’s really good! A vit too much melasse taste for my first try, maybe because of a different brand, I’ll correct that on the next batch. A bit salty too.
Two Pink Peonies says
Oh my goodness, let me update the preheating. I’m human and sometimes make mistakes. Molasses can be quite strong so measure carefully.
Jean says
Yes, I noticed my mistake after. I’ve read 1 tablespoon instead of teaspoon for the melasse. 😉 2nd batch was much better.
Two Pink Peonies says
So glad you caught that and enjoyed the second batch. I do like molasses but it can be quite strong!
LOV3 says
How many grams is a cup? I’m curious about the amount of flour, the amount of sugar, and the gram of butter. I really want to try your recipe Please give me your answer. Is there a substitute for molasses?
Joe says
I made some with another recipe and they turned out great, I’m a little Leary of the molasses and powdered milk yuk
Two Pink Peonies says
The molasses will give the cookies a big depth in flavor (make sure you measure correctly it is quite strong, also brown sugar is made of white sugar and molasses). You can skip the powdered milk but the powdered milk will add extra fat and protein which give them a different flavor than cookies you would make at home with normal ingredients.
Julie says
My 16 year old son LOVEs Subway chocolate chip cookies. It was his idea that I make these. He told me they were the best cookies I have ever made. I can’t eat them due to food allergies 🙁 but I will take his word for it. Thanks so much for the awesome recipe.
Kayla Manning says
I made these cookies for my family and got so many compliments! I tried to mimic the s’more ones and halfway through the baking process I topped them with mini marshmellows then after they cooled I drizzled dark chocolate! So good!
Kelley L Sutton says
Subway cookies do not have very much rise to them. They are suppose to be flat. Every Subway cookie I have eaten over the years has been on the flatter side
Tara says
I made these the other night and they were a great texture! for some reason they didn’t get super flat. they were actually quite puffy but the texture was there and I think that touch of molasses really made a difference. it was strange my milk powder didn’t dissolve super well into the dough and the dough stayed pretty dry even after stirring for 4-5 mins. overall though I would make these again and my whole family enjoyed them!