Okay, picture this: You’re walking past Subway, maybe grabbing a quick lunch before soccer practice pickup, and BAM! You see it. That glorious, almost ridiculously large Subway Footlong Cookie. My kids’ eyes light up like Christmas trees every time. My chatterbox daughter immediately starts listing all the reasons we need one, while my picky-eater son just points with a determined look that says, “Mom, resistance is futile.” And my goofy husband? He’d probably just ask if it comes with a ‘sub-woofer’. Eye roll. While grabbing one is tempting, my inner pantry wizard and budget-conscious momma bear thought, “Hey, I bet we can make this magic at home!” Plus, who wants to wait? Sometimes you just need a giant cookie fix, like, yesterday. So, I rolled up my sleeves, blasted some Sinatra (kitchen dance party mandatory!), and figured out how to bring that footlong cookie fun right here to my Portland kitchen. Trust me, it’s easier than wrestling kids into car seats. If you’re curious about what makes the original tick, check out the breakdown of the typical ingredients in a Subway footlong cookie – it helps understand the mission!
Why This Subway Footlong Cookie Recipe Works
Besides the sheer joy of pulling a foot-long cookie out of your own oven? Mamma mia, it’s a feeling! This Subway Footlong Cookie copycat recipe hits all the right notes. First off, it’s easy. Seriously, if you can mix batter, you can do this. No fancy techniques, just straightforward baking goodness. Second, it delivers that perfect texture we crave: slightly crispy edges giving way to a warm, soft, and ridiculously chewy center. That’s the secret, isn’t it? You can learn a bit more about what makes Subway cookies so good – that chewiness is key! or For more insights into the science behind creating perfectly chewy cookies, check out this guide from Serious Eats . You’ll learn how to master that irresistible texture every time! Third, it’s a showstopper! Perfect for sharing at parties, movie nights, or just because it’s Tuesday. Or, hey, keep one all to yourself for surviving a long week – I won’t tell! It captures that indulgent, slightly over-the-top fun of the original but with that homemade love baked right in. Plus, making it at home means you control the ingredients, and let’s be real, it’s way kinder on the wallet than buying multiple giant cookies out.
Ingredients
What You’ll Need
Alright, let’s gather our troops. Nothing too crazy here, mostly pantry staples. Remember, cooking should feel good, so use what you have and don’t stress!
- Brown Sugar: 1 cup, packed (Light or dark works, dark gives more molasses flavor!)
- Granulated Sugar: ½ cup
- Unsalted Butter: ½ cup (1 stick), softened (Leave it on the counter while you grab everything else!)
- Large Egg: 1 (Just one hero holding it all together!)
- Vanilla Extract: 1 teaspoon (The good stuff if you have it!)
- All-Purpose Flour: 1 ½ cups (Make sure to spoon and level, don’t pack it!)
- Baking Soda: ½ teaspoon
- Salt: ½ teaspoon (Don’t skip it! Balances the sweetness.)
- Chocolate Chips: 1 cup (Semi-sweet is classic, but you do you!)
- Butter: For greasing the pans (Don’t be shy!)
(Writer’s Note: The user-provided recipe yields 2 servings with 2625 Cal/Serv. This seems very high. Let’s assume the 2625 calories is for the entire recipe (both cookies), making each 12-inch cookie approx. 1313 calories. Still a mega treat, perfect for sharing! Remember, footlong cookie subway calories vary, but homemade gives you awareness!)
Ingredient Swaps
Got dietary needs or just feeling adventurous? No problemo! This recipe is forgiving.
- Gluten-Free: Swap the all-purpose flour with your favorite 1:1 gluten-free baking blend. Works like a charm!
- Vegan: Use vegan butter (sticks work best here), a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let sit 5 mins), and dairy-free chocolate chips. Easy peasy, dairy-free candy corn recipe fans know the drill with swaps! 😉
- Different Chips: Milk chocolate, dark chocolate, white chocolate, butterscotch… go wild! Want to echo that seasonal Subway double chocolate peppermint footlong cookie? Add some peppermint chips or a ¼ tsp peppermint extract with the vanilla!
- Nuts?: Feel free to add ½ cup of chopped walnuts or pecans if that’s your jam.
How to Make This Subway Footlong Cookie Copycat
Ready for the magic? Let’s do this!
- Prep Rally: First things first, preheat that oven to 350°F (175°C). Grab two 12″ x 3″ loaf pans (or similar long, narrow pans – mini loaf pans could work for smaller versions!) and grease ’em well with butter. Don’t skimp here, we want these babies sliding out easily.
- Cream Team: In a large bowl, grab your handheld mixer (or stand mixer, you fancy!) and beat the brown sugar, granulated sugar, and softened butter on medium-high speed until it’s light and fluffy, like a cloud. About 2-3 minutes.
- Egg-cellent Addition: Add the egg and vanilla extract. Beat again until everything is just combined. Scrape down the sides of the bowl to make sure everyone’s invited to the party.
- Dry Guys: Add the flour, baking soda, and salt to the bowl. Turn that mixer down to low (unless you want a flour facial – been there!) and mix until just a few dry streaks remain. Seriously, don’t overmix! That’s a key to keeping it tender.
- Chip In: Ditch the mixer, grab a wooden spoon or sturdy spatula. Add the chocolate chips and stir gently until they’re just combined. We’re talking maybe 10-15 stirs max.
- Divide & Conquer: Divide the cookie dough evenly between your two prepared pans. Gently press it down to fill the pan shape. It’s going to look like a lot of dough, but trust the process!
- Bake Time!: Pop those pans into the preheated oven. Bake for 20 to 23 minutes. The edges should look set and slightly golden, but the center should still look a little soft and gooey. That’s the sweet spot for chewy perfection! If you like fun cookies, maybe try these Nutella Stuffed Cookies next time you’re baking!
- Cool Down: Carefully take the pans out of the oven (they’re hot!). Let the cookies cool in the pans for at least 10 minutes. This lets them set up so they don’t fall apart. After 10 minutes, you can try to carefully lift them out using parchment paper slings (if you used them) or gently run a knife around the edge and slide them out onto a wire rack to cool completely… or just grab a spoon and dive in while it’s warm. Your kitchen, your rules!
Time-Saving Tips
Because who has all day? Not this momma!
Shortcuts
- Mix Ahead: You can make the cookie dough up to 3 days ahead! Just wrap it tightly in plastic wrap (or an airtight container) and stash it in the fridge. Let it sit at room temp for about 20-30 minutes before pressing into the pans and baking.
- Dry Mix Jars: Feeling extra organized? Mix the flour, baking soda, and salt in a jar ahead of time. Label it “Footlong Cookie Dry Mix” and future you will give past you a high-five. Just add the wet ingredients when ready!
Pro Tips
- Don’t Overmix: I know I sound like a broken record, but seriously, mixing too much develops the gluten in the flour, making the cookie tough instead of tender and chewy. Mix just until combined.
- Slightly Underbake: For that signature Subway chewiness, err on the side of underbaking just a tad. The cookies will continue to cook slightly as they cool in the pan. Aim for set edges and a soft center. This reminds me of some techniques for moist cake – gentle handling and timing are everything!
- Pan Power: Using the long, narrow loaf pans is key to getting that footlong shape. If you don’t have them, you could try free-forming two long logs on a baking sheet lined with parchment paper, but they might spread more. The pan walls help keep that iconic shape.
Homemade Subway Footlong Cookie
Equipment
- Large bowl
- Handheld mixer or Stand mixer
- Measuring cups and spoons
- Two 12″ x 3″ loaf pans
- Wooden spoon or sturdy spatula
- Wire rack
- Oven
Ingredients
- 1 cup Brown Sugar packed (Light or dark works, dark gives more molasses flavor!)
- ½ cup Granulated Sugar
- ½ cup Unsalted Butter 1 stick, softened
- 1 Large Egg
- 1 teaspoon Vanilla Extract
- 1 ½ cups All-Purpose Flour Make sure to spoon and level, don’t pack it!
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup Chocolate Chips Semi-sweet is classic, but you do you!
- Butter For greasing the pans
Instructions
- Prep Rally: Preheat oven to 350°F (175°C). Grease two 12″ x 3″ loaf pans well with butter.
- Cream Team: In a large bowl, beat brown sugar, granulated sugar, and softened butter on medium-high speed until light and fluffy, about 2-3 minutes.
- Egg-cellent Addition: Add egg and vanilla extract. Beat until just combined. Scrape down bowl sides.
- Dry Guys: Add flour, baking soda, and salt. Mix on low until just a few dry streaks remain. Do not overmix.
- Chip In: Stir in chocolate chips gently with a wooden spoon or spatula until just combined (10-15 stirs).
- Divide & Conquer: Divide dough evenly between the two prepared pans. Gently press down to fill.
- Bake Time!: Bake in preheated oven for 20 to 23 minutes. Edges should look set and slightly golden, center slightly soft/gooey.
- Cool Down: Let cookies cool in pans for at least 10 minutes before removing to a wire rack to cool completely (or enjoy warm).
Notes
Frequently Asked Questions
Got questions? I’ve got answers! Here are a few common ones:
How many calories are in this Subway Footlong Cookie copycat?
Okay, let’s talk turkey… or, cookie! Based on the ingredients, the entire recipe (making two 12-inch cookies) clocks in around 2625 calories, meaning one footlong cookie is roughly 1313 calories. Yep, it’s a mega-treat! The actual calories in subway footlong cookie from the store vary slightly by flavor but are often listed around 1400-1500. So, homemade is similar territory. Definitely a sharing situation… or a very special indulgence! Knowing the subway footlong cookie nutrition facts (or estimates for homemade) helps you decide how to enjoy it.
How much does the Subway Footlong Cookie cost vs. making it at home?
Ah, the budget question! While the price of a Subway Footlong Cookie varies by location (usually 5−5−6), making it at home is almost always cheaper, especially since this recipe makes two! You likely have most ingredients already. So, you get double the giant cookie fun for less dough (pun intended, sorry husband!).
Can I make different flavors of this footlong cookie?
Mamma mia, absolutely! The chocolate chip is classic, but think outside the box! Use white chocolate chips and macadamia nuts, M&Ms, peanut butter chips, or even try that Subway double chocolate peppermint footlong cookie vibe by using half chocolate chips, half peppermint chips, maybe even a drizzle of white chocolate after baking. Get creative!
Can I freeze the cookie dough or the baked cookies?
You betcha! For the dough: Press it into the pans, wrap the pans tightly in plastic wrap and then foil, and freeze for up to 3 months. Bake from frozen, adding a few extra minutes to the baking time. For baked cookies: Let them cool completely, wrap tightly in plastic wrap and then foil (or place in a freezer bag), and freeze for up to 1 month. Thaw on the counter or warm gently in the oven or microwave. Pantry wizardry saves the day on busy nights!
Final Thoughts
And there you have it, amici – your very own homemade Subway Footlong Cookie! Warm, chewy, enormous, and guaranteed to make anyone smile. I can just picture my picky son actually asking for seconds and my little chatterbox helper proudly presenting this giant creation at the table. It’s moments like these, sharing something simple and sweet (okay, very sweet), that make cooking feel like pure love.
Don’t be afraid to experiment with different chips or mix-ins! Make it your own. And please, drop a comment below and tell me how yours turned out! Did you share, or keep it all to yourself? 😉 If you’re looking for another easy, crowd-pleasing dessert bar recipe, check out these Lazy Girl Pecan Pie Bars – minimal effort, maximum yum!