Sink your teeth into one of your favorite gourmet cookies with this delicious Copycat Christie’s Cookies recipe! They taste just like the real deal and it’s so easy to make a batch at home.
I love sharing Copycat Recipes with my readers! We recently received a tin of Christie’s Cookies and they immediately went to my “to make” list. These cookies are definitely gourmet quality. They have such a chewy texture with just the right amount of softness and sweetness to them. Christie’s ships cookies all around the US but they also have a storefront in Nashville, TN.
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❤️ Why you’ll love this recipe
- Crisp, soft, and chewy: Just like the originals that this copycat recipe is based on, these cookies have crisp edges, soft middles, and a delicious chewy texture to them.
- Gifts: These are wonderful cookies to make for gifts. You could even put them in a tin like the originals.
- Easy: The recipe is pretty straight forward. The only ingredient that you may not have are the toffee pieces but you can make these plain chocolate chip, if you like!
🥣 Ingredients needed
For this recipe, you will need:
- Unsalted butter: You’ll want to soften your butter to room temperature.
- Sugar and light brown sugar
- Vanilla extract: I always recommend using pure vanilla extract, if possible.
- Eggs
- All purpose flour: Be sure to carefully measure your flour. Too much or too little flour is a common mishap for making cookies.
- Baking soda and baking powder
- Salt
- Chocolate chips and toffee pieces: For the toffee pieces, I used Heath toffee pieces from my grocery store’s baking isle.
The complete list of ingredients and amounts can be found in the printable recipe card below.
🍫 Variations
Christie’s cookies usually have both chocolate chips and almond toffee pieces but you can use just chocolate chips, if you like.
🔪 Equipment needed
You will need a stand or a hand mixer, baking sheet, and parchment paper (not wax paper).
⏲️ Recipe instructions (step by step guide)
Preheat your oven to 350℉ and line a baking sheet with parchment paper.
Cream together your softened butter, sugar, light brown sugar, and vanilla extract (image 1).
Next, add in the eggs, flour, salt, baking soda, and baking powder. Mix until well combined (image 2) but do not over mix or over work the dough.
Stir in the chocolate chips and toffee pieces with a large spoon (image 3). Form dough balls with a large cookie scoop (image 4).
Bake for 8 to 10 minutes. Let rest on the baking sheet for 10 minutes (this will help them finish cooking) before transferring to a cooling rack.
👩🏻🍳 Tips
I recommend using parchment paper (not wax paper) for baking. It helps the cookies from sticking to the pan, helps them bake more evenly, and clean up is a breeze.
🥡 How to store leftovers
Store any leftover cookies in an airtight container at room temperature. These cookies will be good for up to four days after baking.
🍪 Other delicious cookie recipes:
If you tried these Copycat Christie’s Cookies or any other recipe on my site, please leave a ⭐ rating and let me know how it goes in the 📝 comments below. I would love to hear from you!
Copycat Christie’s Cookies
Equipment
- Hand or stand mixer
- Baking sheet
- cookie scoop
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1 cup sugar
- 1 cup light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs beaten
- 3 cups all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¾ teaspoon salt
- 1 ½ cups chocolate chips
- ⅓ cup toffee pieces or chips
Instructions
- Preheat your oven to 350℉ and line a baking sheet with parchment paper.
- Cream together your softened butter, sugar, light brown sugar, and vanilla extract.1 cup unsalted butter, 1 cup sugar, 1 cup light brown sugar, 1 teaspoon vanilla extract
- Next, add in the eggs, flour, salt, baking soda, and baking powder. Mix until well combined but do not over mix or over work the dough.2 large eggs, 3 cups all purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ¾ teaspoon salt
- Stir in the chocolate chips and toffee pieces with a large spoon.1 ½ cups chocolate chips, ⅓ cup toffee pieces or chips
- Form dough balls with a large cookie scoop.
- Bake for 8 to 10 minutes.
- Let rest on the baking sheet for 10 minutes (this will help them finish cooking) before transferring to a cooling rack.
Notes
Store any leftover cookies in an airtight container at room temperature. These cookies will be good for up to four days after baking.
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