Craving chewy, chocolatey bliss? This Penn Station Cookie Recipe nails the famous fast-food treat at home. Soft centers, crisp edges, big chocolate chunks pure comfort.
Learn how to make Penn Station cookies with my tested twists. Bake a batch of this Penn Station Cookie Recipe today. Your kitchen smells amazing!
Why I Love Making This Penn Station Cookie
First bite at Penn Station hooked me. That gooey chocolate pull? Obsessed. Now I bake them weekly.
Kids devour them warm from oven. Sharing this Penn Station Cookie Recipe brings back road trip memories. Easy joy in every bite.
Equipment List
- Mixing bowls (large and medium)
- Electric mixer or wooden spoon
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Cookie scoop or tablespoon
- Wire cooling rack
Recipe Overview
- Recipe Name: Penn Station Cookie
- Servings: 24 cookies
- Prep Time: 15 mins
- Cook Time: 12 mins
- Total Time: 27 mins + cooling
- Course: Dessert
- Cuisine: American
- Calories: 220 kcal per serving
Ingredients You Need for Penn Station Cookie
- 1 cup unsalted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup brown sugar (packed)
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chunks
- 1/2 cup chopped pecans (optional)
Instructions
1. Preheat Oven
Heat oven to 375°F. Line sheets with parchment. Space racks in middle. Ready for cookie magic!
2. Cream Butter and Sugars
Beat butter, granulated sugar, brown sugar until fluffy. About 2 mins. Light color means good.
3. Add Eggs and Vanilla
Mix in eggs one by one. Beat well each time. Stir vanilla last. Smooth batter now.
4. Combine Dry Ingredients
Whisk flour, baking soda, salt in bowl. Add to wet mix slowly. Stir until just blended. No overmix!
5. Fold in Chocolate and Nuts
Gently add chocolate chunks and pecans. Use spatula. Even chunks mean happy bites.
6. Scoop and Bake
Drop tablespoon scoops 2 inches apart. Bake 10-12 mins. Edges golden, centers soft. Cool 5 mins on sheet.
7. Cool and Serve
Transfer to rack. Eat warm or store. Your Penn Station Cookie batch shines!
Expert Tips & Variations
- Chill dough 30 mins for thicker cookies.
- Use chunks over chips for big melty pools.
- Swap pecans for walnuts or skip nuts.
- Add sea salt sprinkle post-bake.
- Gluten-free? Use 1:1 flour swap.
- Double batch freezes dough balls easy.
History or Fun Fact About the Dish
Penn Station started in 1985, Ohio. Famous for subs, but cookies stole hearts. Baked fresh daily with secret chew.
Fun fact: Fans reverse-engineer recipes online. Millions crave that perfect bite yearly!
Pairings & Complementary Recipes
Pair with milk or coffee. Ice cream sandwich style rocks. Try Penn Station subs nearby. Bake oatmeal raisin too. Vanilla soft serve on top? Heaven.
Occasion or Event Ideas
Movie nights, potlucks, bake sales. Kids’ parties or game day. Holiday cookie swaps. Back-to-school treats. Anytime comfort needed.
Storage and Reheating Tips
- Airtight container: 5 days room temp.
- Fridge: 1 week in zip bag.
- Freeze baked: 3 months; thaw overnight.
- Reheat: 350°F 5 mins or microwave 10 sec.
- Dough balls freeze raw up to 2 months.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 220 kcal |
| Total Fat | 12g |
| Sodium | 150mg |
| Total Carbs | 28g |
| Sugars | 18g |
| Protein | 3g |
Health Benefits
Penn Station Cookies bring joy, but balance them. Oats optional for fiber. Dark chocolate adds antioxidants. Nuts give healthy fats, heart boost. Eggs provide protein. Treat wisely—happiness fuels life!
Penn Station Cookie Recipe
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup granulated sugar
- 3/4 cup brown sugar packed
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chunks
- 1/2 cup chopped pecans optional
Instructions
Preheat Oven
- Heat oven to 375°F. Line sheets with parchment. Space racks in middle. Ready for cookie magic!
Cream Butter and Sugars
- Beat butter, granulated sugar, brown sugar until fluffy. About 2 mins. Light color means good.
Add Eggs and Vanilla
- Mix in eggs one by one. Beat well each time. Stir vanilla last. Smooth batter now.
Combine Dry Ingredients
- Whisk flour, baking soda, salt in bowl. Add to wet mix slowly. Stir until just blended. No overmix!
Fold in Chocolate and Nuts
- Gently add chocolate chunks and pecans. Use spatula. Even chunks mean happy bites.
Scoop and Bake
- Drop tablespoon scoops 2 inches apart. Bake 10-12 mins. Edges golden, centers soft. Cool 5 mins on sheet.
Cool and Serve
- Transfer to rack. Eat warm or store. Your Penn Station Cookie batch shines!
Notes
- Chill dough 30 mins for thicker cookies.
- Use chunks over chips for big melty pools.
- Swap pecans for walnuts or skip nuts.
- Add sea salt sprinkle post-bake.
- Gluten-free? Use 1:1 flour swap.
- Double batch freezes dough balls easy.
FAQs about Penn Station Cookie
How to make Penn Station Cookie chewier?
Chill dough first. Brown sugar keeps soft. Don’t overbake—pull at 11 mins for gooey centers always.
Why are my cookies flat?
Butter too soft or no chill. Measure flour scooped, not packed. Baking soda fresh matters too.
Can I make Penn Station Cookie vegan?
Yes! Use plant butter, flax eggs, vegan chunks. Tastes close—test one batch first.
What’s the secret to big chocolate chunks?
Rough chop bar chocolate. Mix half in dough, press rest on top before baking. Melts perfect.
Where to find ingredients for Penn Station Cookie?
Any grocery baking aisle. Bulk chocolate at warehouse clubs. Nuts optional from pantry staples.
Final Thoughts
Bake this Penn Station Cookie Recipe soon. Warm, chewy hugs await. Share your tweaks below let’s swap stories! Happy baking, friends!
Zoey Lane is the voice behind ZoeyCooks.com, where she shares comforting, home-tested recipes inspired by everyday cooking. She believes great food should be simple, approachable and enjoyable to make.