Crunchy, crispy and loaded with sweet chocolatey goodness, these Copycat Famous Amos Cookies are irresistibly addictive. Baked into mini cookies you don't have to feel guilty about eating one, or two!
Famous Amos Cookies are a pure delight. Soft, chewy, caramel-like and absolutely delicious. This recipe makes a big batch of mini cookies so best to freeze half so you aren't tempted to eat them all.
If you have leftover chocolate chips make these Oatmeal Banana Cookies With Chocolate Chips, Sugar Free Oatmeal Cookies or Coconut Chocolate Chip Cookies.
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🛒Ingredients
- Butter - take care to soften the butter, it will blend better into batter and make cookies nice and buttery.
- Crisco shortening - for a light and flaky texture. I used Crisco but feel free to use any type of shortening.
- Sugar - we need both for that perfect crispy texture.
- Egg - for blending the ingredients. You'll only need 1⁄3 of an egg. Scroll down to read how to do it, it is very easy!
- Vanilla extract - use real vanilla extract for the best bakery style flavor, it does make a difference in flavor.
- All-purpose flour - if you prefer gluten-free cookies use 1-1 gluten-free flour with xanthan gum. However the texture may differ.
- Baking powder - a touch of baking powder helps these cookies rise.
- Salt - a pinch of kosher or fine sea salt enhances the flavor.
- Chocolate chips - semisweet chocolate chips are typical but you can use milk or dark chocolate.
Step-by-step photos can be seen below the recipe card.
How To Divide an Egg?
Simply measure the egg by volume and divide accordingly:
- Gently mix the egg with a fork, combining the white and yolk together or separately, as per the recipe's instructions.
- Pour the egg into a measuring cup or spoon.
- Measure out the required amount, whether it's ½, ⅓, or ¼ depending o the recipe. In this amos cookies recipe we need only ⅓.
Rita's Tip
It is very important to chill the dough so the cookies don't spread. Don't skip this step as I know you may be tempted to get the cookies in the oven as soon as possible.
📋Tips
- Use softened butter for smooth blending with sugar, ensuring a creamy dough. Take the butter out of the fridge before you begin to prepare the cookies so it has time to soften.
- Consistently sized cookies will bake up at the same pace so make sure to portion the dough for each cookie with the same amount.
Storage Instructions
- 🍱To Store. Store cookies in an airtight container at room temperature for up to 5 days.
- 🥶To Freeze. Freeze for two to three months. Flash freeze them on a baking sheet before transferring to an airtight container or Ziplock bag to prevent sticking.
Why Do You Need To Chill The Dough?
I highly recommend not skipping chilling the dough. if baked right away, these cookies will end up flat and bland. However, as the dough spends more time in the fridge, it will develop better texture and a richer, more caramelized flavor.
📖Recipe
Super Crunchy Famous Amos Cookies (Copycat Recipe)
Ingredients
- 6 tablespoon butter, softened, unsalted, softened
- 1 tablespoon Crisco shortening
- ½ cup brown sugar
- ¼ cup white granulated sugar
- ⅓ egg
- 1 teaspoon vanilla extract
- 1 ⅛ cup all-purpose flour
- ¾ teaspoon baking powder
- ½ salt
- ½ cup chocolate chips, semi-sweet or mini
Instructions
- In a mixing bowl, add the butter, shortening, brown sugar and white sugar. Use a hand mixer to blend together until fluffy.6 tablespoon butter, softened, ½ cup brown sugar, ¼ cup white granulated sugar, 1 tablespoon Crisco shortening
- Add the egg and vanilla and beat again until combined.⅓ egg, 1 teaspoon vanilla extract
- Sift the flour, baking powder, and salt into the wet ingredients. Use a rubber spatula to fold in the dry ingredients until everything is incorporated. Fold in the chocolate chips.1 ⅛ cup all-purpose flour, ¾ teaspoon baking powder, ½ cup chocolate chips, ½ salt
- Place the dough in the fridge to chill for 3 hours.
- When the dough is chilled, prepare a 9x11 baking sheet with parchment paper and preheat the oven to 350 degrees Fahrenheit.
- Use a tablespoon to scoop pieces of dough onto the baking sheet. Keeping each about 2 inches apart. Fill the cookie sheet and place it in the oven.
- Bake for 14-15 minutes until the edges of the cookies have firmed up and turned golden brown.
- Let the cookies cool completely to become crispy just like the Famous Amos cookies.
Notes
- Why Do You Need To Chill The Dough? I highly recommend not skipping chilling the dough. if baked right away, these cookies will end up flat and bland. However, as the dough spends more time in the fridge, it will develop better texture and a richer, more caramelized flavor.
- To Store. Store cookies in an airtight container at room temperature for up to 5 days.
- How To Divide an Egg? Simply measure the egg by volume and divide accordingly:
- Gently mix the egg with a fork, combining the white and yolk together or separately, as per the recipe's instructions.
- Pour the egg into a measuring cup or spoon.
- Measure out the required amount, whether it's ½, ⅓, or ¼ depending o the recipe. In this amos cookies recipe we need only ⅓.
Nutrition
🥣Recipe Steps
- In a mixing bowl, add the butter, shortening, brown sugar and white sugar. Use a hand mixer to blend together until fluffy.
- Add the egg and vanilla and beat again until combined.
- Sift the dry ingredients into the wet and use a rubber spatula to fold them in until everything is incorporated. Stir in the chocolate chips.
- Place the dough in the fridge to chill for 3 hours.
- Prepare a baking sheet with parchment paper and preheat the oven. Use a tablespoon to scoop pieces of the dough onto the baking sheet, keeping them 2 inches apart. Fill the cookie sheet and place in the oven.
- Bake for 14-15 minutes until the edges of the cookies have firmed up and turned golden brown.
- Let the cookies cool completely to become crispy just like the Famous Amos cookies. Serve and enjoy!
❤️Did you make this recipe? Please be sure to leave a rating and a comment below. Thank you!❤️
🤷Frequently Asked Questions
Yes, just measure out the required amount by volume and keep the rest of the egg to make an omelet. Read more in the post.
Shortening really gives these cookies a light and flaky texture but if you don't have any Crisco or any other shortening you can use butter.
Once they're done, the cookies will have golden edges and a slightly dry center. You can test by sliding them around the parchment paper easily. If unsure, start with two cookies as a test batch before baking the rest.
The cookies' small size contributes to achieving the uniform texture reminiscent of Famous Amos cookies. However, if you prefer larger cookies, feel free to adjust the size, ensuring they remain approximately 1 inch thick and baking them for a longer duration.
Rita
enjoy these super crunchy chocolate chip cookies, they are addictive!