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Need a fun lunchbox cookie? These Famous Amos Copycat Chocolate Chip Cookies are perfect for after lunch, or anytime!

stack of copycat famous amos cookies on parchment

In college, I took night classes. For some reason computer science classes were required for a math major (um, I hate computers, thankyouverymuch) and most of the computer science classes were at night. So, I’d go to school in the morning, go to work, then come back to school at 6:00 for three fun hours of methods, CSS, and other things I’ll never remember.

Man, I should have paid more attention. Hindsight…

Since I was rushing from work, I never really had time for dinner. My dinner came out of a vending machine near the student lounge, and usually consisted of a Coke and a bag of Famous Amos Cookies.

Ever since I can remember, I’ve loved those cookies. Even in high school, whenever I brought money for lunch, I’d buy a bag of them. Or two, because there were only 5 cookies in a vending machine bag and 5 mini cookies is not a serving. 10 or 20 is a serving.

I still love those cookies. I don’t buy them anymore (you can only find large bags at the grocery store, and if I buy a large bag, I’ll eat it all in one sitting) and just mentioning the name makes my taste reflexes remember the flavor.

So, in honor of back to school week, I thought I’d make my own. A Famous Amos Copycat!

stack of copycat famous amos cookies on parchment

Now, normally I love big, gooey, soft chocolate chip cookies. As a general rule, I want my cookies almost raw in the middle. BUT…these cookies aren’t that.They’re small and crunchy.

But they’re supposed to be! It’s what makes them amazing.

Another note about this recipe, and someone I know will get a huge smile of satisfaction on her face for this next sentence (ahem):

They contain Crisco.

Normally I don’t use Crisco. I use butter, because butter is better. I like the flavor of butter, and even though I’ve always said there is nothing wrong with Crisco…it scares me a little. Like…what is it?

Anyway, the recipe I adapted these from used Crisco, and all the other recipes I researched used it too. So I bought a can. I’m sure you can sub butter for all the shortening in this recipe, if you prefer, but you’ll have to chill your dough. That’s one thing I now LOVE about shortening:

You don’t have to chill it!

You can whip up this dough and bake it right away. So if you want cookies NOW, not tomorrow, make this recipe.

These cookies are perfect for a lunchbox treat. I am a firm believer in a sweet treat after lunch, but it needs to be small. One Kiss or a couple M&Ms…or one little Famous Amos Copycat cookie!

Or, you know. You could eat these after lunch when you work from home. Not that I’d know about that.

These also taste sort of like those other mini chocolate chip cookies, the ones that come in the bag in the cookie aisle. Having just had those this past weekend, however, I can say that these are 100% better.

So, if you’re in the mood for a small, crunchy cookie, make these. And remember all those vending machine days!

I certainly did! Plus, this recipe makes a ton. Freeze them for all month!

stack of copycat famous amos cookies on parchment

Famous Amos Cookie Copycat

4.25 from 4 votes
Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Yield 8 servings
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Ingredients
 

  • 1/4 cup shortening
  • 1/4 cup butter softened (half a stick)
  • 1/2 cup brown sugar
  • 1/4 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mini semisweet chocolate chips
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Instructions

  • Preheat the oven to 350 degrees. Line cookie sheets with parchment paper or silpat baking mats.
  • Cream butter, shortening, and sugars together in an electric mixer fitted with a paddle attachment. Beat in egg, vanilla, and milk. Beat in salt and baking soda. Stir in flour and mix until combined. Stir in chocolate chips.
  • Scoop 1 tablespoon balls of dough (I use a small cookie scoop for this) and place onto cookie sheets. Press the dough lightly with the palm of your hand to flatten just a bit (about half the thickness of the ball). Bake for about 13 minutes, until the cookies are slightly browned. Remove from oven. Cool 5 minutes on cookie sheet before removing to rack to cool completely. They will get crunchier as they cool.

Recipe Nutrition

Calories: 480kcal | Carbohydrates: 59g | Protein: 6g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 38mg | Sodium: 311mg | Potassium: 235mg | Fiber: 3g | Sugar: 31g | Vitamin A: 228IU | Calcium: 44mg | Iron: 4mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
Author Dorothy Kern

Did you try this recipe? Click the stars to rate the recipe below

Other fun lunchbox cookies:

Chocolate Peanut Butter Marshmallow Pudding Cookies

Oatmeal Pudding Cookies

Cookies from friends:
Dark Chocolate Butterfinger Cookies by Inside BruCrew Life
Ooey Gooey Butter S’mores Cookies by Something Swanky
Cool Whip Cookies by Yummy, Healthy Easy

Thanks for reading!



Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

Learn More About Me
4.25 from 4 votes (2 ratings without comment)

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81 Comments

  1. 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.

    Reply

  3. 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

    Reply

    1. 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! 🙂

      Reply

  4. 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!

    Reply

    1. 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!

      Reply

  5. 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!

    Reply