This was not my planned post at all for these cookies.  It wasn’t until I tasted about my 4th of these cookies that I realized that they taste extremely similar to Paradise Bakery’s Chocolate Chip Cookies.  I thought this recipe would result in a tasty cookie, but I have no idea that I was creating a copycat recipe!.  We do not have Paradise Bakery where I live, but I have eaten at the chain when I have traveled to Arizona.  The bakery is known for it’s cookies among other things and their chocolate chip cookies are to-die-for.

Copycat Paradise Bakery Chocolate Chip Cookies {}

Paradise Bakery’s Chocolate Chip Cookies have coconut in them, but my Copycat Paradise Bakery Chocolate Chip Cookies are packed full of oatmeal and crispy rice cereal which gives a very similar texture.  And speaking of texture, talk about perfection.  These Copycat Paradise Bakery Chocolate Chip Cookies have crispy edges that remind me of when you use shortening in a cookie recipe, but in fact, I used only butter.  I used large chunks of milk chocolate and regular semisweet chocolate chips so that the centers of these cookies remain super chewy and you get big, soft bites of chocolate.

Copycat Paradise Bakery Chocolate Chip Cookies {}

I decided to add a little something extra special to these Copycat Paradise Bakery Chocolate Chip Cookies by smearing the tops with melted semisweet chocolate and sprinkling them with fine flecks of sea salt.  This special topping is just the contrast of flavors that will keep you coming back for one more cookie.

Copycat Paradise Bakery Chocolate Chip Cookies {}

Copycat Paradise Bakery Chocolate Chip Cookies

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Yield: 45 cookies

1 cookie

Copycat Paradise Bakery Chocolate Chip Cookies are crispy around the edges and perfectly soft and chewy in the middle


  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 Tbsp vanilla
  • 2 cups flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 1/2 cups quick cooking oats
  • 1 cup crispy rice cereal
  • 1 cup milk chocolate chunks
  • 1 cup semisweet chocolate chips, plus 1/2 cup for topping
  • sea salt for topping


  1. Preheat oven to 350 degrees.
  2. Line baking sheets with parchment paper or spray lightly with nonstick cooking spray.
  3. In a large bowl, cream together the butter and sugars until light and fluffy.
  4. Add eggs and vanilla and mix well.
  5. Add flour, baking powder, baking soda and salt and mix well.
  6. Add oats, cereal and chocolates and mix just to combine.
  7. Use a small cookie scoop or a large spoon to place golfball-sized balls onto prepared baking sheets.
  8. Bake for 12 minutes, or until edges are lightly browned.
  9. Cool completely.
  10. In a small, microwave-safe bowl, microwave remaining 1/2 cup chocolate chips in 30-second increments until melted.
  11. Use a fork to smear some of the melted chocolate over each cookie. Sprinkle with sea salt while the chocolate is still melted.


Calories: 155 Fat: 8g Carbohydrates: 23g

Copycat Paradise Bakery Chocolate Chip Cookies {}

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