This post may contain affiliate links. Please read our disclosure policy.
Wendy’s cookies won my fast food cookie taste test, and when you try this dupe you’ll understand why. This Wendy’s Chocolate Chunk Cookie Dupe has buttery melty edges and an insanely chewy interior. With copious amounts of chocolate chunks and a slightly coarse sugar feel, you’re going to be blown away.
Wendy’s Chocolate Chunk Cookie Recipe
I recently discovered that I LOVE the Wendy’s Chocolate Chip Cookie. I am not sure how it escaped my radar for so long, but wow am I glad we found each other. I originally tried the Wendy’s cookie as part of my Fast Food Cookie Taste Test (you can watch the whole thing on my Youtube channel!) and was absolutely blown away when Wendy’s blew the competition out of the water. And this copycat recipe? It is spot on.
Here’s why I love this Wendy’s Chocolate Chunk Cookie dupe:
- It has the BEST melt-in-your-mouth buttery edges. They’re seriously divine.
- The interior texture of the cookie is chewy and soft and everything you want a cookie to be.
- The cookie is not entirely smooth. It has delightful sugar crystals in it (they don’t dissolve totally with the shortening!) and mounds of chocolate chunks throughout.
- It doesn’t have brown sugar, but thanks to a touch of molasses, it has that deep, sweet, homey taste.
Honestly, I was floored when I first tasted the Wendy’s cookie and I’m somehow even more obsessed with this copycat. I hope you’ll love them too.
Ingredients
*A quick note on these ingredients: when creating this recipe, I consulted the actual Wendy’s cookie ingredient list in order to create an accurate copycat! You can find exact quantities and directions in the recipe card at the bottom of this post.
- Vegetable shortening – I think this may be the main key for replicating the Wendy’s cookie taste and texture. The shortening gives the cookie a nice, buttery crisp, melt-in-your mouth edge and an insanely chewy texture. It also doesn’t cream with the sugar like butter does, so you’re left with a slightly coarse sugar texture that is mmm.
- Salted butter – Okay, so Wendy’s doesn’t actually use this quantity of butter, but I added it in to help provide more structure and a little flavor, too.
- Granulated sugar
- Molasses – The molasses has 3 main roles in this cookie: providing color, flavor (compensating for no brown sugar!) and gives it a nice chewy texture.
- Eggs
- Vanilla – The vanilla really helps flavor the cookie so it tastes like the Wendy’s masterpiece!
- Butter extract – This is optional, but encouraged. It gives the cookies such a nice buttery flavor!
- All-purpose flour
- Baking soda
- Salt
- Semi sweet chocolate chunks
How to Make Wendy’s Cookies
- Preheat the oven to 350°F. Line a cookie sheet with either parchment paper or a silicone baking mat.
- In a stand mixer or a bowl with an electric hand mixer, mix the shortening, butter, granulated sugar and molasses until combined.
- Scrape the sides of the bowl and add the eggs, vanilla extract and butter extract to the dough, mixing well.
- Add the flour, baking soda and salt, mixing until a soft dough forms.
- Add in the chocolate chunks and mix until evenly distributed.
- Using a heaping #24 scoop, portion out the dough and arrange on the prepared cookie sheet. The cookies will spread so allow room in between the cookies.
- Bake at 350°F for 11-13 minutes or until they flatten and the edges are beginning to turn golden brown.
- Allow the cookies to cool on the pan.
- Store in an airtight container for up to 3 days or freeze for up to 3 months. Enjoy!
How should I store Wendy’s Cookies?
Once the cookies have cooled completely, store in an airtight container on the counter for up to 3 days! These cookies also freeze really well and can be stored in a resealable freezer bag for up to 3 months. I have a post all about how to store cookies and how to freeze cookies if you need more guidance!
Karli’s Kitchen Faves
Here are a few of my favorite kitchen tools that I used to make this recipe!
- Kitchenaid Mixer – I really love this thing. It’s not necessary for making good cookies, but I love the size of the bowl and the power. It saves me a lot of arm aches.
- Cookie Sheet – These cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation.
- Silicone baking mat – I love using this or parchment paper to line my cookie sheets to make it easy-peasy to get cookies off of the pan without sticking.
- Cookie scoop set – These are sturdy and won’t break when it, you know, scoops dough. I love these for making pretty + even cookies. I used a #24 scoop (the red one) for this cookie.
Other Copycats
- Copycat Chick fil A Cookie Recipe
- Copycat Subway Raspberry Cheesecake Cookie Recipe
- Copycat Red Lobster Cheddar Biscuits
Wendy’s Chocolate Chunk Cookie Dupe
Ingredients
- 3/4 cup (143g) vegetable shortening
- 1/4 cup (56g) salted butter, softened
- 1 1/2 cups (345g) granulated sugar
- 1 1/2 Tbsp molasses
- 2 eggs
- 3 tsp vanilla
- 1/2 tsp butter extract
- 2 3/4 cups (418g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 cups (300g) semi sweet chocolate chunks
Instructions
- Preheat the oven to 350°F. Line a cookie sheet with either parchment paper or a silicone baking mat.
- In a stand mixer or a bowl with an electric hand mixer, mix the shortening, butter, granulated sugar and molasses until combined.3/4 cup (143g) vegetable shortening, 1/4 cup (56g) salted butter, softened , 1 1/2 cups (345g) granulated sugar, 1 1/2 Tbsp molasses
- Scrape the sides of the bowl and add the eggs, vanilla extract and butter extract to the dough, mixing well.2 eggs, 3 tsp vanilla, 1/2 tsp butter extract
- Add the flour, baking soda and salt, mixing until a soft dough forms.2 3/4 cups (418g) all-purpose flour, 1 tsp baking soda, 1/2 tsp salt
- Add in the chocolate chunks and mix until evenly distributed.1 1/2 cups (300g) semi sweet chocolate chunks
- Using a heaping #24 scoop, portion out the dough and arrange on the prepared cookie sheet. The cookies will spread so allow room in between the cookies.
- Bake at 350°F for 11-13 minutes or until they flatten and the edges are beginning to turn golden brown.
- Allow the cookies to cool on the pan.
- Store in an airtight container for up to 3 days or freeze for up to 3 months. Enjoy!
If we don’t have molasses, will we get a similar result using brown sugar with the granulated sugar (and if so, what amounts of each would you recommend)? Or is it really best to grab some molasses for this recipe? Thanks!
I recommend grabbing molasses as it add liquid and really impacts the texture!
Just a question if we don’t have the butter extract would it be wise to use butter Cristo? Or not? Just wondering about this since I’ve never seen butter extract around here and the Cristo would make up for the shortening? Can’t wait to try them they sound delicious 😋
Hi – I haven’t tried this with butter shortening, but that should work! I also have a butter extract if you’d like to purchase: https://shopcookingwithkarli.com/products/butter-flavor-cooking-with-karli-1-oz-bottle
I never buy salted butter for obvious reasons so would I add salt anywhere from 1/4 tsp to 1/2 tsp to the batter?
I would add an extra 1/4 tsp of salt to the dough.
I’ve been patiently waiting for butter extract to arrive so I could make these and it was worth the wait!!! I didn’t have chocolate chunks, just used chocolate chips…and they were AMAZING. I’ve never had a real Wendy’s cookie but there’s no way they could be better than these. My daughter went as far as saying they were the “best cookies she’s ever had” and I’ve made hundreds of cookie recipes. 😊 The butter extract really takes them to the next level and is a must! Crispy edges, soft centers…so so good. Thank you for another great recipe.
Thanks for all of your hard work. I can’t wait to give this recipe a try. All of your recipes are winners.
Great cookie! Another chocolate chip cookie recipe to add to my rotation. Thanks for all the recipes!
These cookies are amazing!! Old school, using the shortening, but they have the very best texture and chewy centers! Thanks for this one!!
How many cookies does it make?
This will make 24 medium-large cookies.