By Dr. Leah Alexander | Published on March 7, 2023 | Last Updated on November 25, 2023
Insomnia Cookies is a popular cookie that’s perfect for when you need something sweet and delicious after dinner. It has a soft, chewy texture and is packed with chunks of chocolate that make it irresistible.
Whether you need a late-night snack or just want to indulge in something sweet, Insomnia Cookies have got you covered!
These amazing copycat cookies are relatively easy to make. It takes not more than half an hour.
In this article, we’ll share the insomnia cookies recipe along with some tips and tricks for baking them. We’ll also provide you with ideas for flavor combinations to make your own unique cookies! So let’s get started!
What are Insomnia Cookies?
Insomnia cookies are chewy chocolate chunk cookies made with butter, brown sugar, and dark chocolate chunks. They have a soft and gooey center that is balanced out by crunchy edges. The recipe can be adapted to suit different flavors like white chocolate chunks or even peanut butter chips.
What does it taste like?
Insomnia Cookies have a soft, chewy texture with a slightly crunchy and sweet outer edge. They’re packed with chunks of chocolate that add an extra layer of sweetness and richness. The cookie also has a subtle vanilla flavor that complements the chocolate chunks perfectly.
How did I first get introduced to Insomnia Cookies?
I was first introduced to Insomnia Cookies when a friend brought them over for a late-night movie marathon. We were instantly hooked. At that time, I decided to recreate the amazing taste at home.
I searched online for the best recipe and found a few different versions. After testing each one, I came up with my own version that tastes as delicious as the original.
How to make insomnia cookie recipe?
Making delicious insomnia cookie recipe copycat is surprisingly easy. Here is a step-by-step guide to making these tasty treats:
insomnia cookies ingredients
- Salted Butter (Softened): Softened salted butter adds richness and a savory element to the cookie dough. The salt content enhances the overall flavor profile, balancing the sweetness of the sugars and chocolate.
- Vanilla Extract: Vanilla extract adds a warm and aromatic flavor to the cookie dough, enhancing the overall sweetness. It complements the chocolate chunks and contributes to the cookies’ rich and comforting taste.
- All-Purpose Flour: All-purpose flour serves as the main dry ingredient, providing structure to the cookies. It contributes to the texture and helps bind the other ingredients together.
- Granulated Sugar: Granulated sugar sweetens the cookie dough, providing the necessary sweetness to balance the other ingredients. It also contributes to the cookies’ texture, creating a tender crumb.
- Margarine (Softened): Softened margarine contributes to the cookie’s texture and flavor. It provides a creamy consistency and helps create a soft and chewy cookie.
- Salt: Salt enhances the overall flavor of the cookies, balancing the sweetness and intensifying other flavors. It also provides a contrast to the sweet ingredients.
- Brown Sugar: Brown sugar adds moisture to the cookie dough, creating a chewy texture. It also contributes a subtle molasses flavor, enhancing the overall richness of the cookies.
- Milk Chocolate Chunks: Milk chocolate chunks add a rich and indulgent chocolate flavor to the cookies. The chunks provide melty pockets of chocolate throughout the cookie, contributing to its decadent quality.
- Baking Soda: Baking soda is a leavening agent that helps the cookies rise and become light and fluffy. It also contributes to the cookies’ overall tenderness.
- Egg: The egg acts as a binding agent in the cookie dough, helping to hold the ingredients together and providing structure. It also adds moisture and richness to the cookies.
- Light Corn Syrup: Light corn syrup contributes to the cookies’ texture, adding a touch of sweetness and moisture. It helps create a soft and chewy consistency.
Directions
Step 1
Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
Step 2
In a medium bowl, cream together the butter, margarine, and sugars until light and fluffy. Add the egg, corn syrup, and vanilla extract and mix until combined.
Step 3
In another bowl, whisk together the flour, salt, and baking soda.
Step 4
Slowly add the dry ingredients to the wet ingredients and mix until just combined. Add in the chocolate chunks and mix until evenly distributed.
Step 5
Drop spoonfuls of cookie dough onto the prepared baking sheet about 2 inches apart from each other. Bake for 12-15 minutes or until edges are lightly browned.
Step 6
Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Tips
- Ensure the butter and margarine are at room temperature so they can be properly incorporated into the dough.
- If you don’t have milk chocolate chunks, you can substitute them with semi-sweet or dark chocolate chips.
- Don’t overbake cookies to make sure they stay soft and chewy.
- Ensure you let the cookie dough rest for at least 10 minutes before baking. This will help ensure your cookies don’t spread too much while baking and turn out perfectly chewy.
Insomnia Cookies Recipe
Equipment
- Medium Bowl
- 1 Whisk
- baking sheet
Ingredients
- 1/2 cup of granulated sugar adding sweetness and a pleasant crunch to the cookies, creating a delightful contrast in texture when combined with the softness of the dough.
- 1/2 teaspoon of vanilla extract adding a fragrant and aromatic note to the cookies, enhancing the overall flavor profile with its sweet and floral essence.
- 1 tablespoon of light corn syrup adding moisture and a touch of sweetness to the cookies, contributing to their soft and chewy texture.
- 1/4 teaspoon of baking soda acting as a leavening agent, helping the cookies rise slightly and giving them a tender and delicate crumb.
- 1/2 egg rounded to 1 whole egg, acting as a binding agent and providing structure to the dough, resulting in cookies that hold their shape and have a tender texture.
- 1/4 cup of salted butter softened, providing a rich and creamy base for the cookie dough, adding a luscious and indulgent flavor to the final baked treat.
- 1/4 cup of brown sugar imparting a gentle caramel-like flavor and moistness to the cookies, contributing to their chewy and slightly gooey texture.
- 3/4 cup of milk chocolate chunks generously scattered throughout the dough, creating pockets of melty and creamy chocolate that add bursts of indulgent flavor to each bite.
- 1/4 cup of margarine softened, contributing to the richness and tenderness of the cookies, providing a smooth and spreadable texture that ensures a delightful bite.
- 1 1/4 cups of all-purpose flour serving as the main structure of the cookies, creating a tender and crumbly texture while providing a neutral base for other flavors to shine.
- 1/4 teaspoon of salt enhancing the flavors of the cookies and balancing the sweetness, ensuring a well-rounded and addictive taste.
Instructions
- Preheat oven to 350 degrees F and line a baking sheet with parchment paper.
- In a medium bowl, cream together the butter, margarine, and sugars until light and fluffy. Add the egg, corn syrup, and vanilla extract and mix until combined.
- In another bowl, whisk together the flour, salt, and baking soda.
- Slowly add the dry ingredients to the wet ingredients and mix until just combined. Add in the chocolate chunks and mix until evenly distributed.
- Drop spoonfuls of cookie dough onto the prepared baking sheet about 2 inches apart from each other. Bake for 12-15 minutes or until edges are lightly browned.
- Let cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Notes
- Ensure the butter and margarine are at room temperature so they can be properly incorporated into the dough.
- If you don’t have milk chocolate chunks, you can substitute them with semi-sweet or dark chocolate chips.
- Don’t overbake cookies to make sure they stay soft and chewy.
- Ensure you let the cookie dough rest for at least 10 minutes before baking. This will help ensure your cookies don’t spread too much while baking and turn out perfectly chewy.
insomnia cookie nutrition Information
- Serving Size: 18 cookie
- Calories: 230
- Total Fat: 10g
- Saturated Fat: 5g
- Cholesterol: 20mg
- Sodium: 150mg
- Carbohydrates: 32g
- Fiber: 1g
- Sugar: 19g
- Protein: 3g
What to serve with Insomnia Cookies?
Insomnia cookie copycat recipe are great for a sweet treat or snack. They can be served as-is, with a scoop of ice cream, or paired with a cold glass of milk. You can also use them to make ice cream sandwiches or crumble them up and use them in a tart or pie.
How to store leftover Insomnia Cookies?
Once the cookies are cooled completely, you can store them in an airtight container at room temperature for up to 1 week. If your cookies start to go stale, you can pop them in the oven for a few minutes and they’ll be good as new.
Can pregnant women eat this?
Yes, Insomnia Cookies are safe for pregnant women when consumed in moderation. However, it is always best to consult your physician or healthcare provider before eating any food during pregnancy.
FAQs
Can I use other types of chocolate in this recipe?
Yes, you can substitute with semi-sweet or dark chocolate chips.
Is there a way to make these cookies gluten-free?
Yes, you can use gluten-free flour instead of all-purpose flour for a gluten-free version.
How long do these cookies last?
The cookies will stay fresh for up to 1 week and stored in an airtight container at room temperature.
Can I freeze these cookies?
Yes, you can freeze the cookie dough for up to 3 months in an airtight container.
Wrapping Up
Insomnia cookies are a great way to satisfy your sweet tooth. They’re quick and easy to make and can be customized with different types of chocolate or add-ins. Whether you’re enjoying them as-is, with a scoop of ice cream, or in an ice cream sandwich, these cookies will surely be a hit!
So what are you waiting for? Get baking and enjoy some delicious Insomnia Cookies today! Also, share this delicious cookie recipe with your friends. They will definitely love it.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.
