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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’ve just tried this recipe. I love that the cookies only have a hint of sweetness, instead of being typically, overly sweet. And they held their shapes pretty well.
I made these into small cookies and baked them for 13 min to make them crunchy. When I made them into bigger size with a ice cream scoop and baked for the same amount of time, they were crispy on the outside but rather cakey inside. So I guess size and baking time both matter here. Also, unfortunately, neither felt like famous amos.
Hi, im wondering if these cookies spread when they’re baking?
Thanks!
Hi Dorothy,
I tried your Famous Amos copycat recipe today and everyone who tasted it said that it was not sweet enough. I compared the recipe to other chocolate chip recipes and it looks like there is too much flour for the amount of fat. Should the flour be one cup instead of two?
Thanks, Carol
I’m sorry they weren’t sweet enough Carol! I used 2 cups of flour, as adapted from the recipe I used. Next time, I think you could add another 1/4 cup sugar if you wish, or more chocolate chips! 🙂
i am definitely going to try these….as soon as tomorrow, even…i have a classroom full of kids to give goodbye goodie bags to as my child goes leaves for kindergarten (sniff..) so hopefully I don’t screw them up! (world’s most awful baker here…but i keep trying)
fun fact: Famous Amos are actually quite a “luxury” type cookie where i come from (Southeast asia)…they have stands in malls where they will freshly bake it, so you can smell the cookies baking as you walk past (best marketing trick, i think)…and they are sold by weight, rather than pre-packaged grocery store aisle type deal. The choc chip and pecans are a staple, and their oatmeal raisins are fantastic too!
I’ve never had the oatmeal raisin ones, and fresh baked? I’m sort of jealous! 🙂 Enjoy them, and you can’t screw these up, I promise!
I am so glad you got over your fear of the “white stuff”. I almost always like to use half butter and half crisco in my cookies and frostings. Usually I like the chewy almost raw cookies too, but sometimes you just need a crunchy chocolate chip cookie! Love these!
Ha! Thanks Jocelyn! 🙂
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