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Copycat Otis Spunkmeyer Chocolate Chip Cookies
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5 from 9 votes

Copycat Otis Spunkmeyer Chocolate Chip Cookies

With secret ingredients, these copycat Otis Spunkmeyer cookies are spot on!
Course Dessert
Cuisine American
Keyword Copycat Otis Spunkmeyer Cookies
Prep Time 10 minutes
Cook Time 18 minutes
Chill time 30 minutes
Total Time 58 minutes
Servings 15 cookies
Author Two Pink Peonies
Cost $5


  • Large baking sheet


  • 1 cup all purpose flour
  • ½ cup bread flour
  • 1 cup dark brown sugar packed
  • ½ cup white sugar
  • 1 tsp salt
  • 1 tsp baking soda
  • ½ tsp baking powder
  • 1 ½ tbsp powdered milk
  • 2 tsp pure vanilla extract
  • ½ tsp molasses
  • 2 large eggs beaten
  • ¾ cup unsalted butter melted and cooled
  • 1 ½ cups semi sweet chocolate chips


  • Begin by preheating your oven to 325 degrees and greasing a large cookie sheet.
  • Melt your butter in a microwave safe dish and then let it rest in your fridge for 3 to 5 minutes. This will allow the butter to cool down so it won't melt the sugar when you add it to the dough. It will help to prevent your cookies from being flat.
  • In a large mixing bowl add your dry ingredients. Stir well with a large spoon.
  • Add in your wet ingredients.
  • Mix well with a hand mixer.
  • Stir in your chocolate chips with a large spoon.
  • Roll your cookie dough into tall balls (use a large cookie scoop or about 2 ½ to 3 tbsp of cookie dough). Instead of rolling a perfectly round ball, roll the dough into a taller more oval shape.
  • Place the dough balls on the greased baking sheet with plenty of spacing.
  • Chill the dough for about 30 minutes in your fridge.
  • Bake for 16 to 18 minutes at 325 degrees or until the edges are slightly golden. Let the cookies rest on the baking sheet for 5 to 10 minutes before transferring.


  • Cookies may seem undone when they come out of the oven but the resting time on the baking sheet will continue to cook them.
  • Be sure to chill your dough or the cookies may turn out too flat.