Copycat Jack Jack Num Num Cookies
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Jack Jack Num Num Cookies are like a dessert version of deep dish pie. No waiting for your butter to soften or for the dough to chill — you can get these oversized chocolate chip cookies in the oven in under 10 minutes! Better yet, make a whole batch of Jack Jack cookie Num Nums for the price of just one cookie from the Park!
Jack Jack Num Num Cookies
This isn’t your average chocolate chip cookie recipe… These babies are thick, chewy, and 4 inches wide — almost like a deep-dish cookie pie!
With ½ cup of dough per cookie, you’ll get about 9 total from each batch, so double up if you’re making this Jack Jack cookie Num Nums recipe for a party.
Named for the adorable, super-powered baby from The Incredibles, these treats can only be bought at Pixar Pier in Disney California Adventure Park.
But thanks to this easy copycat recipe, you don’t have to take a trip to enjoy Jack Jack Num Num Cookies — just make some at home!
Enjoy more Disney Park favorites like churro bites, crispy corn dogs, and a classic Dole Whip.
And if it’s a character theme you’re after, you can’t go wrong with bright blue Percy Jackson cookies!
Ingredient Notes and Substitutions
- Salted Butter – Don’t soften it! I know, it goes against everything I ever say, but you want the butter super cold for this Jack Jack cookie Num Num recipe.
To make cubing easier, I’ll toss my sticks in the freezer for 10-15 minutes first!
You can get away with unsalted butter if it’s what you have on hand, but you may want to increase the extra salt by ¼ – ½ teaspoon. - Cornstarch – The secret ingredient for chewy cookies with a soft center! It also helps to keep them soft long after they’ve come out of the oven.
- Sugar – Use a mix of brown sugar and granulated white sugar for texture, sweetness, and a hint of caramel flavor.
- Chocolate Chips & Chunks – You need both for a true copycat Jack Jack Num Num cookie!
I like to use semisweet for both the mini chocolate chips and the larger chunks, but you can use a mix of milk and dark chocolate if you prefer.
Tips and Tricks to Make Perfect Jack Jack Cookie Num Nums
- Avoid overmixing once you add the dry ingredients.
This is especially important when you’re trying to get a soft center in your baked goods. Overmixing creates a tough, dense, and sometimes dry texture every time.
Slowly add the dry ingredients to the mixer on low speed, stopping as soon as there are no more streaks of flour.
Then, add the chocolate and mix just until evenly distributed. You can also fold these in by hand with a spatula to be safe.
- Measure out your dough — don’t try to eyeball it!
Each cookie is made with ½ cup of dough, which fills the paper cup perfectly but isn’t too dense that the center doesn’t bake.
Getting dough back out of a measuring cup can be a pain, so you have a couple of other options for dividing it.
Once mixed, separate the Jack Jack cookie Num Num dough into 9 equal clumps OR use a cookie scoop.
There are 8 tablespoons in ½ cup, so you’ll need two 4 tablespoon scoops or four 2 tablespoon scoops — just depends on the tools you have!
- Gently press the dough into the liner.
Too much handling will cause your cookies to be tough, but you do want the dough to get into the bottom edges of the paper cup.
Press down gently around the outside instead of working from the center.
Then, lightly press the remaining chocolate chunks into the top of the dough so they don’t simply melt over the surface.
- Let the cookies cool for a bit.
Allow them to sit for about 5 minutes on the baking sheet, then transfer to a wire rack to cool for another 10 minutes or so.
This helps the center finish baking and also gives Jack Jack Num Num cookies the perfect crust-like texture on the outside.
Prep Ahead
- Arrange baking cups on sheet pan
- Preheat oven to 350°F
Kitchen Tools You Will Need
- Baking Sheet – Used for anything from cookies to roasting, a good baking pan will last for years.
- 4-inch Paper Baking Cups – Sometimes labeled baking molds, these keep the dough contained so you get a thick and chewy Jack Jack Num Num cookie.
- Stand Mixer fitted with the paddle attachment
- Cookie Scoops – Great for meatballs, cookies, ice cream, and portioning out leftovers. I’ve had this set for years and use them all the time.
- Cooling Racks – Cool a large batch of treats without taking up a lot of counter space.
Serving Suggestions
Make the most of this giant treat with a scoop of ice cream on top — just like a pizookie!
You could also add a drizzle of caramel sauce or a dollop of whipped cream… or just dive right in.
These would be such a fun treat for birthdays and sleepovers, and you can certainly get the most bang for your buck at bake sales.
Dress them up in Incredibles-themed good bags for an extra special touch.
Storing Jack Jack Num Num Cookie Leftovers
Leave cookies in the paper liners, but transfer them to an airtight container. Homemade Jack Jack cookie Num Nums will keep for 3 days at room temperature or a bit longer in the fridge.
You can also freeze these treats for longer storage, up to 3 months. Thaw before eating or reheating in the microwave.
Want to make the dough ahead of time? Press it into the paper liners, then chill for 1-2 days in the fridge.
Or, flash freeze and store for 3 months, then thaw in the fridge before baking.
Jack Jack Cookie Num Num FAQ
Sure, but you’ll need to add less dough and bake them for less time. That just means more Jack Jack Num Num cookies to go around!
You can also bake these without the liners for more of a classic cookie shape. Scoop out ¼ cup of dough onto a parchment-lined baking sheet and bake at 325°F for 15-17 minutes. They’ll be just as large but not as thick.
In order to properly cream the butter and sugar, yes. You can use an electric hand mixer with the beaters, but a stand mixer with a paddle does a better job.
You bet! Chopped nuts always taste great in chocolate chip cookies — try walnuts, pecans, or macadamia nuts.
Or, swap out the chocolate chips and chunks for white chocolate, peanut butter chips, caramel bits, or chopped-up candy bars!
Enjoy!
With love, from our simple kitchen to yours.
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Copycat Jack Jack Num Num Cookies
Ingredients
- 1 cup cold salted butter, cubed
- 1 cup brown sugar
- 1 cup sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 3 tablespoons cornstarch
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup mini semisweet chocolate chips
- 1/2 cup semisweet chocolate chunks or chips, divided
Instructions
- Preheat oven to 350°F. Place nine 4-inch shallow paper baking cups onto a large baking sheet and set aside.
- Cream butter and both sugars in the bowl of an electric mixer fitted with a paddle attachment for 3 minutes, until fluffy.
- Add eggs and vanilla and mix until blended.
- Whisk flour, cornstarch, baking powder, and salt in a medium bowl until combined. Slowly add to a mixing bowl on low speed until flour is incorporated.
- Add mini chocolate chips and 1/2 cup of chocolate chunks until chocolate is evenly distributed. Do not overmix.
- Place 1/2 cup of dough into reserved baking cups, gently pressing dough into the bottom of each cup.
- Evenly divide the remaining 1/2 cup of chocolate chunks among cookies and press into the top of the cookies.
- Bake for 20 to 25 minutes, or until golden brown. Cool for 5 minutes, then transfer to wire cooling racks.
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published June 2024
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These are amazing! Decadent, delicious and just as you described – soft and chewy. I used caramel m&ms in place of the chocolate chunks.
Thanks for a wonderful recipe!