These copycat Bob Evans cookies are delicious. Make your favorite from Bob Evans at home!
Bob Evans is one of my favorite restaurants but we live nowhere near one here in Texas! I love making Bob Evans copycat recipes at home to tide me over until we can visit a restaurant. They have such great comfort food.
These copycat Bob Evans cookies are pretty close to the originals. I did use chocolate chips where the originals have chocolate chunks. I haven’t been able to find any chocolate chunks at my local grocery stores so feel free to use chocolate chunks if you can find them, chocolate chips, or you can chop up a chocolate candy bar.
Ingredients needed
For these cookies, you will need:
- All purpose flour: The base of the cookie dough.
- Baking soda: To give the cookies some rise.
- Salt: You’ll need just ½ of a teaspoon of salt.
- Sugar and brown sugar: To sweeten the cookies.
- Corn starch: The corn starch helps the cookies become chewy (just like the originals).
- Unsalted butter: I recommend using unsalted butter for most of my baking recipes. Salt content can vary brand to brand and salted butter has more water than unsalted butter.
- Vanilla extract: I recommend using pure vanilla extract, if possible.
- Egg and egg yolks: You’ll need one large egg and then two egg yolks.
- Chocolate chips (or chunks): I haven’t been able to find chocolate chunks at my local grocery store which is what the originals use. I think these cookies are just as good with chocolate chips though! Feel free to use chocolate chunks, chocolate chips, or you can chop up a candy bar.
I like to bake my cookies on parchment paper (not wax paper) but it is totally optional. You can grease a baking sheet or use parchment paper for these cookies.
How to make these cookies
Begin by mixing the dry ingredients (flour, salt, baking soda, corn starch, sugar, and brown sugar) together with a large spoon.
Next, add in the butter (softened to room temperature), egg, egg yolks, and vanilla extract in. Mix well with a hand mixer (or stand mixer). The dough may seem a little crumbly but this is normal.
Stir in the chocolate chips with a large spoon. Chill the dough for at least one hour, preferably two to three hours.
Form balls from about 2 ½ tablespoons of cookie dough and place on a parchment (not wax paper) lined or greased baking sheet. Leave room for the cookies to spread some.
Bake at 350 degrees for 9 to 11 minutes or until the edges are golden. Let the cookies rest on the sheet for at least 10 minutes before transferring.
Tips
- Be sure to chill your cookie dough. Cookie dough that hasn’t been chilled can cause the cookies to be flat. I recommend chilling for at least one hour but if you can chill for two or three hours.
- Mix the dry ingredients before the wet ingredients. This helps to ensure that no one gets a big bite of baking soda or salt.
- Be sure to let the cookies rest on the baking sheet before transferring. This will help them finish baking.
Other Bob Evans copycat recipes:
- Copycat Bob Evans Banana Bread
- Copycat Bob Evans Chicken Soup
- Copycat Bob Evans Carrots
- Copycat Bob Evans Macaroni and Cheese
Copycat Bob Evans Cookies
Equipment
- Baking sheet
- Parchment paper not wax paper, optional
Ingredients
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups sugar
- ½ cup brown sugar
- 1 teaspoon corn starch
- 1 cup unsalted butter softened to room temperature (1 cup is 2 sticks)
- 1 ½ teaspoons pure vanilla extract
- 1 large egg
- 2 large egg yolks
- 2 cups chocolate chips or chocolate chunks
Instructions
- Begin by mixing the dry ingredients (flour, salt, baking soda, corn starch, sugar, and brown sugar) together with a large spoon.
- Next, add in the butter (softened to room temperature), egg, egg yolks, and vanilla extract in. Mix well with a hand mixer (or stand mixer). The dough may seem a little crumbly but this is normal.
- Stir in the chocolate chips with a large spoon. Chill the dough for at least one hour, preferably two to three hours.
- Form balls from about 2 ½ tablespoons of cookie dough and place on a parchment (not wax paper) lined or greased baking sheet. Leave room for the cookies to spread some.
- Bake at 350 degrees for 9 to 11 minutes or until the edges are golden. Let the cookies rest on the sheet for at least 10 minutes before transferring.
Notes
- Be sure to chill your cookie dough. Cookie dough that hasn’t been chilled can cause the cookies to be flat. I recommend chilling for at least one hour but if you can chill for two or three hours.
- Mix the dry ingredients before the wet ingredients. This helps to ensure that no one gets a big bite of baking soda or salt.
- Be sure to let the cookies rest on the baking sheet before transferring. This will help them finish baking.
Sacha says
I’ve never tried Bob Evans chocolate chip cookies because we don’t have any Bob Evans restaurants here in Canada. But they look so good, so I can’t wait to try making these cookies with my kids!!
Crystal @ Simply Full of Delight says
Thank you so much for sharing these copycat Bob Evans cookies. My kids LOVE chocolate chip cookies from Bob Evans!