If you’ve ever been to Chicken Salad Chick, you know that their cookies are just as irresistible as their chicken salad. These soft, chewy, and buttery cookies are a fan favorite, often described as the perfect sweet treat to end a meal.
The good news? You don’t have to visit Chicken Salad Chick to enjoy them. This Chicken Salad Chick cookie recipe is a spot-on copycat version that delivers the same soft texture and rich flavor—all from the comfort of your kitchen!
What Makes Chicken Salad Chick Cookies Special?
These cookies are known for their ultra-soft texture, thanks to a perfect balance of butter, brown sugar, and vanilla. Unlike traditional chocolate chip cookies, these treats use white chocolate chips, which add a smooth, creamy sweetness that melts in your mouth.
If you’ve ever wondered “What’s the secret to Chicken Salad Chick cookies?”, we’ve got you covered!
Chicken Salad Chick Cookie Recipe – The Ultimate Copycat Version
Ingredients 🛒
To recreate these famous cookies at home, you’ll need:
✅ 1 cup (2 sticks) unsalted butter, softened
✅ 1 cup brown sugar
✅ ½ cup granulated sugar
✅ 2 large eggs
✅ 2 tsp vanilla extract
✅ 2 ½ cups all-purpose flour
✅ 1 tsp baking soda
✅ ½ tsp salt
✅ 1 cup white chocolate chips
Instructions 👩🍳
1️⃣ Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
2️⃣Cream the butter and sugars together in a large mixing bowl until light and fluffy.
👉 Not sure how to do this step correctly? Learn how to cream butter and sugar for the perfect cookie texture.
3️⃣ Add eggs and vanilla, mixing until fully incorporated.
4️⃣ In a separate bowl, whisk together the flour, baking soda, and salt. If you don’t have baking powder or baking soda, check out our guide on how to make cookies without baking powder.
5️⃣ Gradually mix dry ingredients into the wet ingredients until fully combined.
6️⃣ Fold in white chocolate chips, ensuring even distribution.
7️⃣ Scoop tablespoon-sized dough balls onto the baking sheet, spacing them 2 inches apart.
8️⃣ Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
9️⃣ Let cool on the pan for 5 minutes, then transfer to a wire rack.
🍪 Enjoy your homemade Chicken Salad Chick cookies!
Tips for Perfect Chicken Salad Chick Cookies
🔥 Use Room Temperature Butter – This helps create the smooth, creamy texture.
🍪 Don’t Overbake – The cookies will continue cooking on the pan after you take them out.
🥛 Chill the Dough – Letting the dough rest for 30 minutes enhances the flavors.
🤍 Try Different Chips – While white chocolate is classic, you can experiment with dark or milk chocolate.
Storage Tips – Keep Them Soft for Days!
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezing Dough: Roll the dough into balls and freeze for up to 3 months.
- Reheating: Microwave for 10 seconds to bring back that fresh-from-the-oven taste.
Frequently Asked Questions (FAQs)
❓ Are Chicken Salad Chick cookies peanut-free?
Yes! This recipe is nut-free, but always check ingredient labels if allergies are a concern.
❓ Can I make these cookies gluten-free?
Absolutely! Substitute all-purpose flour with a 1:1 gluten-free flour blend.
❓ What makes these cookies so soft and chewy?
The combination of brown sugar, butter, and baking soda creates the perfect texture
There’s nothing like a fresh-baked batch of Chicken Salad Chick cookies to satisfy your sweet tooth. This easy copycat recipe lets you enjoy them anytime—without a trip to the restaurant!
Give it a try, and let us know how they turn out! 🍪
Chicken Salad Chick Cookies
Equipment
- 2 Mixing Bowls
- Electric Mixer optional
- Whisk
- Spatula or Wooden Spoon
- Parchment Paper
- Cooling rack
- Cookie Scoop optional
Ingredients
- 1 cup unsalted butter, softened 2 sticks
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add the eggs and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until a smooth dough forms.
- Fold in the white chocolate chips, distributing them evenly throughout the dough.
- Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden but the centers remain soft.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
Tips for the Best Cookies
- Use room temperature butter for a smoother texture.
- Chill the dough for 30 minutes before baking to enhance flavor.
- Do not overbake; cookies will continue to set as they cool.
- Store in an airtight container for up to five days.
