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Love those bite-size Famous Amos Chocolate Chip Cookies in the yellow bag? This is my copycat version and they’re even better: small, delicious bite size cookies that can be super crunchy or soft, your choice!
Copycat recipes are one of my specialties: I love creating my favorite store and restaurant desserts at home! Famous Amos was always my favorite cookie, especially in college. They had the little yellow bags in the vending machine and I’d get them every chance I got. Learning how to make these bite size cookies at home was a game changer and I always have a batch in my freezer, waiting for me.
How Famous Amos Copycat Cookies Taste Authentic
- They’re thick like the original cookie with that cake-like center that’s actually crunchy.
- They crunch up more as they cool, yielding that expected snap.
- The mini chocolate chips set these apart from regular chocolate chip cookies!
Famous Amos Chocolate Chip Cookie Ingredients
- Crisco shortening helps cookies brown and get crunchy, while the butter gives a ton of flavor that you expect in a cookie. Both should be softened to room temperature.
- Brown Sugar helps with flavor and softness (the actual cookie ingredients include molasses, which comes in via the brown sugar) and granulated sugar helps with crunchiness and spread.
- Baking Soda helps with spread and rise (not baking powder, which makes a cakey cookie)
- Milk creates a thicker cookie with less chew, which is important for these crunchy cookies.
- Mini Chocolate Chips are important to keep them small. You could also chop up regular chocolate chips or chocolate bars.
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Dorothy’s Testing Notes
- The longer you bake these, the darker and crunchier they’ll get. Use less bake time for a lighter, softer cookie with crisp edges and a longer time for a dark, crunchy cookie.
- Because of the shortening, these don’t spread like regular chocolate chip cookies. You need to press them down a bit before baking.
- They’ll crisp up more as they cool.
- You can freeze them for up to 3 months in an airtight container.
Famous Amos Cookie Copycat Recipe
Ingredients
- 2 cups (248g) all-purpose flour
- ½ teaspoon salt
- ¾ teaspoon baking soda
- ¼ cup (48g) vegetable shortening, (Crisco)
- ¼ cup (57g) unsalted butter, softened
- ½ cup (100g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons (30mL) milk
- 1 cup (170g) mini chocolate chips
Instructions
- Preheat the oven to 350°F. Line cookie sheets with parchment paper or silpat baking mats.
- Whisk flour, salt, and baking soda in a small bowl and set aside.
- Cream butter, shortening, and sugars together in an electric mixer fitted with a paddle attachment.
- Beat in egg, vanilla, and milk, then mix in flour mixture until cookie dough forms. Stir in chocolate chips.
- Scoop 1-tablespoon balls of dough and place onto cookie sheets. Press the dough lightly with the palm of your hand to flatten just a bit. Bake for about 11-15 minutes, until the cookies are slightly browned. (Shorter bake time for softer, longer for crunchier.)
- Cool 5 minutes on cookie sheet before removing to rack to cool completely. They will get crunchier as they cool.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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How to make Copycat Famous Amos Cookies
- The creamed butter, shortening, and sugars will yield a light brown, fluffy mixture.
- The dough will be quite loose until you add the dry ingredients.
- Once mixed, the dough will be thick enough to bake without chilling. There should not be transfer to your fingers.
- You don’t need to space Famous Amos Copycat cookies a ton because they’re small and won’t spread much.
I love famous Amos! I would always buy a bag at my ballet studio to eat between classes, or when I was at work and forgot my lunch. They’re the only crunchy cookies I eat. I love that you made a copycat!
OMG! I love famous amos cookies! It’s like they call to you from the vending machines. Now they can call to me and I can answer right away.
I love copycat treats! These are so fun, Dorothy!
*Stands up to confess I find them absolutely irresistible as well.*
I really like the ones with pecans and a touch of coconut the best. The originals were made with margarine, if memory serves.
I recall my stepmother buying the real Famous Amos in tins when it was still a small company long before the current Kellogg’s product. I opened that tin in wonder of why anyone would want one of those hard nuggets of cookies. Hmm, hey, wait, these are pretty good. She won’t notice if I eat just one, or maybe ten.
I don’t think I ever had the original, or the ones with pecans and coconut, but those kept coming up in searches. I need to try them, because OMG that sounds amazing!
My parents used to always keep famous amos cookies in the cabinets when i was a kind. Man i haven’t had one in years! Need to make these!
Thanks Nancy! Enjoy!
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