The first time I baked a batch of McDonald’s triple chocolate cookies at home, I knew I had discovered a new family favorite. The smell of cocoa and melted chocolate filled the kitchen, and before the cookies had even cooled, my kids were grabbing them straight off the baking sheet. They were soft in the middle, chewy on the edges, and absolutely loaded with chocolate chunks — just like the ones from McDonald’s, maybe even better.
These cookies are rich and indulgent, with layers of chocolate flavor in every bite. They’re perfect for dessert, after-school snacks, or just when you want a homemade version of a drive-thru treat. And the best part? You don’t need any fancy ingredients or equipment to make them — just a love for chocolate and a little time.
Why You’ll Love This Recipe
This triple chocolate cookie copycat is chewy, gooey, and packed with chocolate flavor. You’ll love the combination of cocoa in the dough, melty semisweet chips, creamy milk chocolate chunks, and rich white chocolate. The texture is perfect — crisp on the edges, soft and chewy in the middle. These cookies are easy to make, kid-approved, and guaranteed to disappear quickly from your cookie jar.
What You’ll Need
- 1 cup unsalted butter (2 sticks), softened
- 1 cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semisweet chocolate chips
- 1 cup milk chocolate chunks
- 1 cup white chocolate chips
Pro Tips
- Don’t overbake — cookies should be slightly soft in the center when you take them out.
- Chill the dough for at least 30 minutes for thicker, chewier cookies.
- Use a mix of chips and chunks for the best texture.
- Scoop dough with a cookie scoop for evenly sized cookies.
- Sprinkle a pinch of sea salt on top before baking for a gourmet touch.
Tools Required
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cookie scoop
Substitutions & Variations
- Swap semisweet chocolate for dark chocolate if you prefer richer flavor.
- Add nuts like walnuts or pecans for crunch.
- Use gluten-free flour for a gluten-free version.
- Try peanut butter chips instead of white chocolate for a twist.
- Add espresso powder to enhance the chocolate flavor even more.
Make-Ahead Tips
Cookie dough can be made ahead and chilled for up to 3 days. You can also scoop dough balls, freeze them, and bake straight from frozen (just add 1–2 minutes to baking time). Baked cookies can be stored in an airtight container or frozen for up to 2 months.
Instructions
1. Cream butter and sugars
In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
2. Add eggs and vanilla
Mix in eggs one at a time, then add vanilla extract.
3. Combine dry ingredients
In another bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
4. Mix dough
Gradually add dry ingredients to the wet mixture, mixing until just combined.
5. Add chocolate
Stir in semisweet chocolate chips, milk chocolate chunks, and white chocolate chips.
6. Chill dough
Cover and refrigerate for at least 30 minutes.
7. Bake
Preheat oven to 350°F (175°C). Scoop dough onto lined baking sheets, leaving space between each. Bake for 10–12 minutes, or until edges are set but centers are still soft.
8. Cool and serve
Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Serve warm for gooey centers.
Serving Suggestions
Serve these cookies warm with a glass of cold milk — it’s the perfect pairing. They also make great ice cream sandwich cookies: just scoop vanilla or chocolate ice cream between two cookies. For parties, arrange them on a platter with brownies and other baked goods for a dessert spread that everyone will love.
Leftovers & Storage
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cookies in a zip-top bag for up to 2 months. To enjoy again, warm briefly in the microwave for that fresh-from-the-oven gooeyness.
Nutrition & Benefits
While these cookies are definitely indulgent, they also bring joy and satisfaction — and that’s a benefit in itself. Cocoa provides antioxidants, and making them at home lets you use quality chocolate. Plus, sharing them with family turns them into more than just dessert — they become a memory-making treat.
Recipe FAQ
1. What makes these cookies “triple chocolate”?
The combination of cocoa powder, semisweet chocolate chips, and both milk and white chocolate chunks.
2. How do I keep the cookies soft?
Don’t overbake, and store in an airtight container with a slice of bread to retain moisture.
3. Can I freeze the dough?
Yes, freeze dough balls for up to 2 months and bake straight from frozen.
4. Do these taste exactly like McDonald’s?
They’re very close, but you can tweak the chocolate ratio to your preference.
5. Can I make them smaller or larger?
Yes, just adjust baking time — smaller cookies take less time, larger ones more.
A Cookie Worth Craving
These McDonald’s triple chocolate cookies are chewy, gooey, and loaded with chocolate in every bite. They’re simple to make, fun to customize, and guaranteed to please both kids and adults. Whether you bake them for dessert, parties, or just because, they’re a homemade treat that rivals the fast-food favorite.
So grab some cocoa, chocolate chips, and a mixing bowl — and treat yourself to these cookies at home. I’d love to hear how yours turned out — did you keep them classic, or add your own twist? Share your version and enjoy every bite.
