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
Briana Baker
YUM!! I’ll be trying these! I love their chocolate chip cookies!
Alexandra
My favourite cookies! Thank you so much for developing this great copycat recipe – delicious!
Forever My Little Moon
I love their chocolate chip cookies! I’ll have to try this recipe!
Lauren
The powdered milk and molasses is such a twist! I’m going to have to try these.
Kimmy
I am definitely going to have to try this recipe
Patricia Chamberlain
These look so good! I’ll have to make them soon.
Genevieve | Fitty Foodlicious
I love Subway cookies so I’m definitely going to try your recipe. These look incredible!
Julia
Omg this cookie recipe is amazing, the cookies came out so soft!
Janeane M Davis
I always enjoy finding copycat recipes like this one. It is nice to be able to enjoy our favorite restaurant treats at home.
Kay
We are going to use white chocolate chips for this recipe!
E
Would browning the butter ruin the cookies?
Audrey
I haven’t tried this recipe with browned butter but if you decide to experiment I would love to hear your results!
Maddie
I love copycat recipes and haven’t had a subway cookie in years! Can’t wait to try.
Addison
I used to love these growing up! So yummy!
Patty D
I’m drolling excited to make these now!!!
Rachel Dyer
Unique take on chocolate chip cookies…gotta try!
Danielle Jacobs
Someone help! My cookies came out super flat for some reason. Taste good but weirdly flat 😭
Two Pink Peonies
Hi Danielle, was your baking sheet on the very top rack of the oven? It could have caused the cookies to get too hot. It could also be the butter, was it still mostly solid or melted?
Lala
Hi! Where should we put the baking pan? Bottom or middle?
What function setting am i going to use? I’m using a small oven. Bake function – bottom heating
Broil – top heating
Pizza – top and bottom heating
Thank you in advance
Two Pink Peonies
Hi Lala, you will want to use the bake function and the middle rack closer to the top if you can. Too high in the oven can burn the cookies but too low and they will not bake right. Please let me know if you have any other questions.
Monica
I made this today and it was really good, though a bit sweet. Is it possible to put less sugar?
Casey
Idk what i did wrong. Mine didnt come out flat, but a little puffy. Otherwise, thanks for sharing, theyll still be tasty im sure!
Bianca
Yumm these were so good! I made another batch and put them I. The freezer to have for when the cookie cravings hit
Kelley L Sutton
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
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!
Kayla Manning
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!
Julie
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.
Jean
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
Oh my goodness, let me update the preheating. I’m human and sometimes make mistakes. Molasses can be quite strong so measure carefully.
Jean
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
So glad you caught that and enjoyed the second batch. I do like molasses but it can be quite strong!
Joe
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
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.
Lisa
Just as good as the original. They are already gone. Thanks!
nancy
seriouslly better than subway. I won’t ever buy again
Brandy D
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
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.
Tracey
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
Also is nonfat dry milk ok to use? Or does it need to be full fat?
Audrey
You can use either.
Audrey
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.
Jacob Dishmon
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.