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Homemade Subway cookies are soft, rich, and chewy like the real deal! This is an easy copycat recipe for their famous chocolate chip cookies, made with simple ingredients, right at home.
Contents
Guys, I believe I’ve cracked the secret to Subway-soft cookies! No Sandwich Artists were harmed in the making of this recipe. Their trade secrets are safe. But with this copycat version, you can enjoy perfect Subway cookies fresh from your oven. Here’s why this homemade recipe is the best:
- Perfect texture. Subway cookies are known for their rich, sweet, buttery flavor and perfect cookie texture. This homemade recipe has all that and a bag of (chocolate) chips!
- Freezer-friendly. The dough and baked cookies are great to make ahead and can be frozen up to 2 months in advance. You’ll have Subway cookies for daaaayyys.
- Customizable. Everyone loves the chocolate chip cookies from Subway, but making them at home means endless possibilities. Customize this recipe with your favorite add-ins and variations.
So, why are Subway cookies so irresistibly chewy? It’s largely because they’re pre-cut and flash-frozen offsite, then thawed and baked fresh in-store each day.
To recreate their famously soft, buttery texture at home, this recipe uses oil in place of butter in the dough. Unlike butter, oil stays liquid at room temperature and keeps the cookies super moist. Secondly, leaving chocolate chip cookies slightly underbaked makes them ultra-soft and gooey.
Ingredients You’ll Need
Check out some notes on the key ingredients below, and scroll to the recipe card after the post for the full ingredients list, amounts, and recipe directions.
- Flour
- Baking Powder, Baking Soda, and Salt
- Egg
- Oil – Use a neutral-tasting oil, like vegetable oil or canola oil.
- Vanilla – Pure vanilla extract gives these cookies the best flavor.
- Sugar – Like my best-ever chocolate chip cookies, these Subway cookies use white sugar for crispy edges, and brown sugar to keep the centers chewy.
- Milk – You can use whole milk, 2%, or 1% milk, however, I don’t recommend skim milk in baking.
- Chocolate Chips – I use semisweet chocolate chips, but you can make these cookies with dark chocolate, milk chocolate, or white chocolate chips. Don’t forget to scroll for more easy variation ideas!
Ready to make your very own Subway cookies? Here’s a quick step-by-step:
- Combine the dry ingredients. First, whisk together flour, baking soda, baking powder, and salt.
- Mix the wet ingredients. In a second bowl, cream the egg together with the oil, both sugars and milk.
- Combine and chill the dough. Add the wet ingredients to the dry ingredients, and stir. Lastly, fold in the chocolate chips. Cover the dough and place it in the fridge.
- Portion the cookies. After an hour, portion and roll the cookie dough into 12 even-sized balls.
- Bake. Bake the cookies six at a time at 350ºF for 10-12 minutes. Afterward, let the cookies cool on the baking sheet for a couple of minutes before moving them to a wire rack.
Tips for Success
Like any chocolate chip cookie recipe, there are a few key things that make all the difference in these Subway-style cookies. Keep the following in mind for the best results:
- Line the baking sheet. Lining the baking sheet with parchment paper (or a silicone baking mat) helps to prevent over-spreading and keeps the bottom of the cookies from browning too quickly.
- Don’t overbake. Make sure that you take your Subway cookies out of the oven when they’re just golden at the edges, and still underbaked in the middle. This is the key to soft, gooey centers.
- Let the cookies rest on the baking sheet. Give the cookies at least 2 minutes to set up on the baking sheet after they’ve left the oven. Also, be gentle when you move the cookies to the cooling rack. Moving them too soon or too roughly may cause them to break.
- For aesthetic purposes, reserve a few chocolate chips to press into the tops of the dough just before the cookies go into the oven.
As for flavors and variations, there are loads of ways that you can adapt these copycat Subway cookies. Try these ideas:
- Macadamia Nut – Stir in chopped macadamia nuts and white chocolate chips for white chocolate macadamia nut cookies.
- Peanut Butter Chips – Swap chocolate chips for peanut butter chips.
- Craisins – Add white chocolate and dried cranberries.
- Sprinkles – Add rainbow jimmies (rod sprinkles) to make funfetti cookies.
- Pretzels – Stir in chopped pretzels, potato chips, and butterscotch chips for a variation of kitchen sink cookies.
- M&Ms – In place of chocolate chips, use M&M candy.
To keep these Subway cookies fresh and chewy after they’re baked, add a piece of white bread to the bag or container you’ll use to store them. It’s a neat trick that keeps cookies soft and moist! See below for detailed storage and freezing instructions.
Yes! The raw cookie dough freezes great, so you can make it ahead of time and freeze it to bake later. Prepare the cookie dough, portion it into balls, and pre-freeze the dough balls on a lined baking sheet. Once the cookies are solid, transfer them to a container or freezer bag and freeze for up to 2 months.
When you’re ready to bake, the frozen dough balls can go straight from the freezer to the oven. Bake as directed, adding an extra minute to the baking time.
How to Store
- To Store. Store your Subway cookies in an airtight container at room temperature for up to 5 days.
- Freeze. The baked cookies can be stored airtight and frozen for up to 2 months. Thaw them at room temperature whenever a craving for a Subway cookie strikes!
Description
Homemade Subway cookies are soft, rich, and chewy like the real deal! These chocolate chip cookies are easy to make and fresh from the oven in minutes.
- 1 3/4 cup all purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 large egg
- 1/2 cup vegetable or canola oil
- 1 1/2 teaspoons vanilla extract
- 1/3 cup granulated sugar
- 2/3 cup light brown sugar
- 1/4 cup milk
- 1 1/4 cup semi-sweet chocolate chips
- In a large bowl whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a medium bowl whisk together the egg, canola oil, granulated sugar, light brown sugar, and milk.
- Stir the wet ingredients into the dry ingredients until just combined. Finally stir in the chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for an hour.
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Remove the cookie dough from the refrigerator and roll the dough into 12 equal sized balls.
- Place 6 cookies on the baking sheet at a time and bake for 10 – 12 minutes until golden at the edges. Allow the cookies to cool on the baking sheet for an additional 2 minutes and transfer to a wire rack to cool completely.
Notes
- Store cookies airtight for 5 days at room temperature.
- Freeze airtight for up to 2 months.
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