Cheryls Cookies Recipe (Bakery-Style Copycat)

Cheryl’s Cookies recipe is one of those simple little things that makes a snack feel like a warm, small celebration.

There’s something special about opening that classic red Cheryl’s cookie tin. You know the moment. You lift the lid, and a wave of warm butter and sugar hits you. Inside are those thick, perfect cookies that somehow look too good to eat.

In my family, that tin was a big deal. We saved the last cookie like it was treasure, stretching out every soft and chocolate-filled bite.

But buying those tins year-round isn’t always easy, and the cost adds up fast. So I started wondering: could I make a cookie at home that gives the same feeling? Soft, rich, and full of chocolate? That question turned into a fun kitchen project, and this cheryl’s cookies copycat recipe is the result.

This isn’t just another chocolate chip cookie. It’s a homemade version of the Cheryl’s classic—thick, soft, a little buttery, with a touch of toffee flavor and lots of chocolate in every bite.

Why You’ll Love This Cheryl’s Cookies?

Cheryl’s cookies recipe isn’t claiming to be the absolute original Cheryl’s cookie from some famous bakery, and that’s okay. What it is: a faithful, home-friendly formula that captures the traits people adore—big, soft centers, slightly crisp edges, deep brown-sugar caramel notes, and lots of chocolate.

Making them at home is faster, cheaper, and more personal than buying a box, and it lets you control the size, the chocolate mix, and the baking finish.

Plus, homemade means warm cookies for whoever’s at your door.

Perfect For

• Weekend breakfast treats (pair with a steaming mug of coffee)
• Potlucks and potlucks where you want to be the star
• Rewarding yourself after a long day
• Freezing for later—these taste even better the next day
• Impressing guests with “professional” bakery cookies
• Chocolate lovers’ cravings
• Simple desserts that still feel special

Cheryls Cookies Ingredients

2 cups all-purpose flour — Use a standard bleached or unbleached AP flour. Spoon and level when measuring for accuracy; if you prefer a slightly softer crumb, replace ⅓ cup with cake flour. Do not pack the flour into the cup.

½ teaspoon baking soda — The chemical lift that helps the cookies spread and gain just a bit of lightness. Use fresh baking soda for best results (less than 6 months old).

½ teaspoon kosher salt — Kosher salt (Diamond Crystal or Morton) is my go-to; if using fine table salt, reduce to ⅜ teaspoon. Salt balances sweetness and amplifies flavor.

¾ cup butter (1 ½ sticks), melted — Melted butter gives a chewy, almost fudgy texture. Use unsalted for consistent results and add kosher salt separately; if using salted butter, omit the extra salt or reduce it a touch. Microwave in short bursts and cool briefly so it isn’t piping hot.

1 cup packed brown sugar — Dark or light brown sugar both work; packed firmly into the cup. Brown sugar contributes moisture, chew, and deeper molasses flavor. Brand is flexible—use what you have.

½ cup white sugar — A touch of granulated sugar for structure and gentle crisping at the edges.

1 whole egg — Room temperature is best; it blends into the warm melted butter more smoothly and helps emulsify the dough.

1 egg yolk — Extra yolk = extra richness and chew. If you want less richness, omit the yolk and add an extra whole egg, but texture will shift slightly.

1 tablespoon vanilla extract — This recipe uses more vanilla than many because the flavor fills the big cookie without getting lost. Use a good-quality pure vanilla extract or double the flavor with a touch of vanilla paste.

2 cups chocolate chips — Semi-sweet chips are classic; use a mix of chips and chopped chocolate for pockets of molten chocolate and texture variation. Dark or milk will change sweetness—adjust accordingly.

Kitchen Equipment Needed

• Mixing bowls
• Measuring cups & spoons
• Whisk
• Rubber or silicone spatula
• Baking sheets
• Parchment paper or silicone baking mat
• Cookie scoop or large spoon
• Cooling rack

How To Make Cheryl’s Cookies Copycat

Step 1 | Preheating

Preheat the oven to 325°F (163°C). This lower temperature is intentional—these cookies are large, and a “low and slow” bake lets the centers cook through without the edges burning. If you bake at a higher temp the outsides will darken before the middle can set.

Step 2 | Preparing the Butter

Measure ¾ cup butter and melt in the microwave in 20–30 second bursts. Stop as soon as it’s barely liquid—small solids are fine. Let it sit for a minute so it’s warm, not hot; hot butter can cook the eggs when mixed and affect texture.

Step 3 | Combining the Wet Base

Pour the melted butter into a mixing bowl and scrape the cup clean with a spatula to capture every bit. Add 1 cup packed brown sugar (press into the cup), then ½ cup white sugar. Stir until the sugars are fully moistened and the mixture looks glossy and uniform.

Step 4 | Adding Egg, Yolk, and Vanilla

Add 1 whole egg and 1 egg yolk to the bowl. Beat them in until the mixture is creamy and slightly aerated—this develops a gentle lift without making the cookies cakey. Add 1 tablespoon vanilla extract and mix until fragrant. The vanilla is bold here on purpose; it holds up to the chocolate and brown sugar.

Step 5 | Combining Dry Ingredients

In a separate bowl, whisk together 2 cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon kosher salt. Whisking ahead distributes the leavening and salt so every bite is balanced. Gradually fold the dry mix into the wet mixture. Stop as soon as there are no dry streaks—overmixing will produce a tougher cookie.

Step 6 | Adding Chocolate Chips

Stir in 2 cups chocolate chips, folding them evenly so the dough has pockets of chocolate throughout. If you like more dramatic, gooey pockets, mix in 1 cup chips and 1 cup roughly chopped chocolate.

Step 7 | Forming the Cookies

Use a large cookie scoop or two spoons to portion big rounds of dough—think golf ball to tennis ball size depending on your skillet of confidence. Place them on parchment-lined baking sheets, spacing them widely (at least 3 inches) because they spread. If you like tall cookies, chill the dough 20–30 minutes before baking.

Step 8 | Baking

Bake at 325°F until the centers are golden and the edges are set but not deeply browned—roughly 14–18 minutes for very large cookies (times will vary with size). They’ll look slightly underdone in the center.

Remove the tray and let the cookies rest on the sheet for 5–10 minutes; this helps them set into that chewy, slightly gooey interior. Transfer to a cooling rack to finish cooling.

Helpful Tips for Cheryl’s Cookies

• Use melted butter (not browned) for chew. If you brown it, reduce the baking time slightly because browned butter can accelerate browning.
• Measure flour correctly: spoon into the cup and level—too much flour = dry cookies.
• Want cakier cookies? Cream softened butter and sugar instead of melting the butter, and bake at 350°F for a slightly shorter time.
• For uniform cookies, chill scoops on a baking sheet for 15 minutes before baking—this controls spread.
• Add a sprinkle of flaky sea salt right after baking for a sweet-salty contrast that boosts flavor.

Watch Out for These Mistakes While Making

• Mixing the dough too long — Overworking will activate gluten and make cookies tough. Fold until just combined.
• Using hot melted butter — It can scramble the eggs; let the butter cool a touch before adding.
• Crowding the pan — Cookies need space to spread; if they touch, you’ll get merged cookie sheets instead of bakery-style rounds.
• Baking at too high a temperature — Edges will overbrown while centers remain undercooked. Stick to 325°F for these large cookies.
• Skipping the rest on the pan — Cutting this short makes cookies softer but potentially gooey and prone to collapsing when moved.

What to Serve with Cheryl’s Cookies

These cookies are a dessert and a little event all by themselves, but there are lovely ways to pair them. A tall glass of cold milk is the classic—full stop.

For grown-up pairings, try a scoop of vanilla bean ice cream sandwiched between two warm cookies for a melt-in-your-mouth treat.

Serve with coffee or espresso for an afternoon pick-me-up; the roasted notes play nicely with the brown sugar and chocolate.

If you’re presenting them for company, stack three on a small dessert plate and drizzle a little warmed caramel or chocolate sauce over the top, then finish with flaky sea salt and a sprig of fresh mint for color.

Cheryl Cookies vs Others Cookies

Compared with standard chocolate chip cookies that often rely on creamed butter for lift, these cookies prioritize chew and size over cakey rise. They also use a higher vanilla ratio and more brown sugar for deep caramel notes.

Unlike thin, fast-baked versions, Cheryl’s are baked “low and slow,” producing evenly golden interiors without overbrowned rims, which makes them feel indulgently bakery-style.

Cheryl Cookies Recipe FAQs

Can I make these cookies without the extra egg yolk?
You can use two whole eggs, but the texture will be different. The extra yolk is specifically there for its fat content, which creates a richer, more fudgy, and less cakey crumb. For the authentic Cheryl’s texture, I highly recommend using it.

My dough seems really soft and greasy. Did I do something wrong?
Not at all! The dough for these cookies is meant to be quite soft due to the melted butter. It will firm up significantly as it chills. If it feels too soft to handle, simply cover the bowl and refrigerate it for 30-60 minutes before portioning.

Can I use all brown sugar or all white sugar?
I wouldn’t recommend it. The combination is deliberate. All brown sugar would make the cookies too moist and potentially spread too much. All white sugar would make them crispier and less chewy. The blend is key for the perfect balance of spread, chew, and flavor.

Why did my cookies spread too much?
The most common culprits are: your butter was too hot when mixed, your baking soda is old (check the expiration date!), your baking sheet was still warm from a previous batch, or your oven temperature is off. An oven thermometer is a baker’s best friend for accuracy.

Can I add nuts or other mix-ins?
Absolutely! This dough is a fantastic base. You can replace ½ cup of the chocolate chips with an equal amount of chopped toasted pecans or walnuts. Just be sure any add-ins are at room temperature so they don’t affect the dough temperature.

How do I get perfectly round cookies?
As soon as the cookies come out of the oven, take a large round cookie cutter (or a mug) that’s slightly larger than the cookie and gently swirl it around the edge of each cookie. This nudges any uneven edges into a perfect circle. Do this while they’re still hot and soft on the sheet.

Is it really necessary to use that much vanilla?
In a word, yes. It’s one of the defining characteristics of this recipe. The vanilla isn’t just a background note; it’s a core flavor that complements the brown sugar and butter. Using just a teaspoon will result in a much flatter flavor profile.

aking Cheryl’s Cookies at home is more than just making dessert—it’s about recreating that bakery-style magic anytime you want.

Soft, thick, and packed with chocolate, these cookies bring joy to your kitchen and smiles to everyone you share them with.

Try this recipe, and you’ll see why homemade Cheryl’s Cookies never disappoint and taste even better fresh from your oven.