Mrs. Fields White Chocolate Chip Cookies are the perfect copycat recipe loaded with white chocolate chips & incredible flavor! White chocolate chip cookies with crisp buttery edges & soft, chewy centers.
This white chocolate chip cookies recipe is simply heavenly, it comes together fast and tastes just like the treats you buy from the store. If you love Mrs. Field’s cookies as much as we do, then this copycat recipe is perfect for you!
Copycat White Chocolate Chip Cookies
These White Chocolate Chip Cookies are the best dessert, especially during the cold winter months. There is just something about the winter weather that makes me want a fire crackling in the fire place, some hot chocolate and a nice plate of cookies. I may not have the warm fire, but I definitely can enjoy the milk and cookies thanks to this recipe. And I don’t have to go all the way to the mall to get them either!! This copycat cookie recipe takes what we know and love about Mrs. Field’s famous cookies and brings them right to your own kitchen. They are so convenient to make and just as delicious as the mall option!
Tips for PERFECT Mrs. Fields White Chocolate Chip Cookies:
Use Parchment Paper so Cookies don’t stick
Three kitchen items make these cookies come together really fast. I actually use these items in nearly every cookie recipe I make, so they’re quite versatile. First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!
Even Mixing with a Stand Mixer
The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!
Identical Cookies using a Cookie Scoop
The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the large and middle size- 3 tablespoon and 1.5 tablespoon for these cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts.
White Chocolate Chip Cookie Ingredients:
Flour: For the structure and base of these cookies, you need 2 ½ cups of all purpose flour.
Baking soda: Adding in 1 teaspoon of baking soda will help these cookies to rise as they bake.
Salt: Use 1 teaspoon of salt to naturally balance all the wonderful flavors in this recipe.
Butter: You need 1 cup of butter, melted, to give these cookies great flavor and texture.
Sugar: Add in ¾ cup of white sugar to help make these treats sweet and chewy.
Brown sugar: Using ¾ cup of firmly packed brown sugar will give these cookies an incredible depth of flavor.
Vanilla extract: To enhance all the flavors in these cookies, add in 1 ½ teaspoons of vanilla extract.
Eggs: You will need 2 eggs to give the cookies great texture and taste.
Chocolate chips: For even more amazing flavor and deliciousness, use 2 cups of white chocolate chips.
How to make Copycat Mrs. Field’s Chocolate Chip Cookies
Prep
Get started by preheating the oven to 350 degrees F. Then, line a baking sheet with parchment paper or a silicon mat, set aside.
Cookie batter
Next, in a small bowl, combine and mix the flour, baking soda and salt. Set aside.
Then, in a separate larger bowl, mix together the sugar, brown sugar, melted butter and eggs, until completely combined. Then add in the vanilla extract and mix again.
Now, add the dry flour mixture to the wet ingredients and stir to combine. Now, fold in the white chocolate chips and mix until just combined.
Bake
Proceed to drop cookie dough onto the prepared baking sheet using a cookie scoop. If you want small cookies, use a medium, 1.5 TBSP cookie scoop. If you want the cookies large, use a large 3 TBSP scoop.
Next, place the cookies in the preheated oven and bake. For large cookies bake for 12-14 minutes, the smaller cookies will take 9-11 minutes.
Be sure to leave the cookies on the baking sheet for 5 minutes after removing from the oven, then transfer to a cooling rack to cool completely.
Serve cookies slightly warm and enjoy!
COPYCAT MRS. FIELDS WHITE CHOCOLATE CHIP COOKIES
Ingredients
- 2 ½ cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter softened
- ¾ cup white sugar
- ¾ cup firmly packed brown sugar
- 1 ½ tsp vanilla
- 2 eggs
- 2 cups white chocolate chips
Instructions
- Get started by preheating the oven to 350 degrees F. Then, line a baking sheet with parchment paper or a silicon mat, set aside.
- Next, in a small bowl, combine and mix the flour, baking soda and salt. Set aside.
- In a separate larger bowl, mix together the sugar, brown sugar, melted butter and eggs, until completely combined. Then add in the vanilla extract and mix again.
- Now, add the dry flour mixture to the wet ingredients and stir to combine. Now, fold in the white chocolate chips and mix until just combined.
- Proceed to drop cookie dough onto the prepared baking sheet using a cookie scoop. If you want small cookies, use a medium, 1.5 TBSP cookie scoop. If you want the cookies large, use a large 3 TBSP scoop. Next, place the cookies in the preheated oven and bake. For large cookies bake for 12-14 minutes, the smaller cookies will take 9-11 minutes.
- Be sure to leave the cookies on the baking sheet for 5 minutes after removing from the oven, then transfer to a cooling rack to cool completely. Serve cookies slightly warm and enjoy!
Video
Notes
Nutrition
📫 Save this recipe! Send it to your email! 📩
I consent to receiving emails from this site.
Why are my cookies flat?
If your cookies are flat there are a couple solutions. First, make sure you didn’t melt your butter instead of softening it. If that’s the culprit, then place your bowl of cookie dough in the freezer for 30 minutes. Second, try adding a few tablespoons of flour to the batter and see if that is enough to help the shape of your cookies.
How Long to Let Cookies Cool
Cookies are best left to cool on the baking sheet they’re cooked on for 3-4 minutes, then you can transfer them to a cooling rack to cool further. This way, they don’t fall apart as cookies are pretty soft still when they’re pulled out of the oven. After a couple minutes on a cooling rack, cooking are usually cool enough to eat! Warm cookies are the best!
How long are these cookies good for?
These cookies can be kept stored in an airtight container for up to 3-5 days. To keep the cookies nice and chewy I recommend keeping them stored in the fridge
HOW DO YOU SOFTEN BUTTER?
I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.
Love cookies? Try some of our other favorite cookie recipes here:
- Banana Cream Cookies
- The BEST Peanut Butter Chocolate Chip Cookies EVER
- Blueberry Cream Cookies
- Raspberry Chocolate Chip Cookies
- Cookies & Cream Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Potato Chip Cookies
- Mint Chocolate Pudding Cookies
- Raspberry Meltaway Cookies
- Snickerdoodle Apple Pie Cookie Cups
- The Best Snickerdoodle Cookies
- Lemon Cake Mix Cookies
Mrs. Fields White Chocolate Chip Cookies are soft and delicious treats packed with sweet white chocolate chips and tons of amazing flavor! These incredible white chocolate chip cookies have great flavor, crisp buttery edges and a and chewy center.
Jani says
Chocolate chip cookies with white chocolate – Yum!
Elizabeth Waterson says
Mmmm I love me some white chocolate chip cookies!
Jackie Kocurek says
These are my favorite type of cookie! I'm stopping by from the Totally Tasty Tuesdays. I hope you will come over to my party and share some great recipes on http://rediscovermom.blogspot.com/2013/03/tried-and-true-recipe-party-3.html
Jamie -Better With Age says
Wow, my fave cookie! So glad I found your blog, I'm your newest follower!<br />Jamie~somuchbetterwithage.com
Carrie @ My Favorite Finds says
I love Mrs. Fields! Thanks for sharing at Pinworthy Projects.
Marlene Baird says
Who can't resist Mrs. Fields. Thanks for sharing on Foodie Friends Friday.<br />Your co host from Nosh My Way
Lisa says
Ok, I just LOVE white chocolate, so you have me sold on these cookies! My kids and I are making these and SOON. 🙂 Thanks so much for linking up with "Try a New Recipe Tuesday." I can't wait to see what you share this week. 🙂
Kim~madeinaday says
OOh sounds great! Pinning! Thanks for linking up at Made in a Day last week! <br />Kim
Christina says
This is such a great recipe to have! I love anything with white chocolate!
Jessica says
Me too! 🙂
Nimisha Lakhani says
What type of flour do I use ?
Nimisha Lakhani says
Hi Jessica,
I made this the first time and they were perfect. The second time they seem to be abit greasy when scooping, it maybe the butter. Please advise on softened butter?
Nicole says
Hi, I’m a newbie, so bear with me here. I can’t wait to make these, but I’m not sure if your recipe calls for “softened butter” (how it’s listed in the ingredients) or “melted butter” (as it’s worded later in the directions). Seems pointless to soften butter that will be used melted, maybe just a typo?
Jessica says
I’ll change it for sure- you’re right, it’s softened butter. 🙂 Thank you!
Meg says
Hi, Jessica. You clarified for another reader that softened butter is required for this recipe. However, you forgot to correct the instructions. The instructions say “melted butter.” You ought to update this recipe.
Nicole says
Made them, followed my instinct and used the softened. They came out perfect! And absolutely delicious! Great recipe…. Thank You! Maybe add a little note about the butter, for newbies like me .
Jessica says
Noted Nicole! I’m glad you liked them!
Stacy says
Cannot wait to make these! I might add some sprinkles for a little pop of color. Just want to make sure, is it salted butter?
Jessica says
I do use salted butter, Stacy. It’s a personal preference, I love salt, lol. Sprinkles sound so fun!
Jane says
Stacy, I used unsalted butter because salted butter adds a little extra salt, but the taste should be about the same anyways!
Beth Dimino says
Very good cookies! I prefer mine to be a little bit flat so I reduced the flour to 2 cups instead of 2.5. I also mixed white chips with dark chocolate chips and they turned out quite tasty.
Jessica says
So glad you liked them!
Mel says
I made these exactly and although delicious they were a bit over cooked at 8 minutes s with larger cookies. I’ll make sure to cook them a bit less next time.
Alison says
Mel, Yes good plan, I hope you enjoy them even more next time!
Meg says
This recipe works like a charm! Soft, chewy, buttery cookies in 9-10 minutes. I froze half of the dough to make later in the week, and they baked up perfectly.
Sofia says
Hi! I tried this but they were tooooo soft after they cooled down and mushy. I tried to bake them a bit longer and they seemed cooked in the middle but too crispy on the outside, could this be because i stay in a hot climate? They tasted fab though! Please help!
Jessica says
It sounds like you need a new/ better cookie sheet! The main cause of uneven baking is using a cookie sheet that’s too thin. 🙁
Yovonda Wimbley says
With other cookie recipes (chocolate chip), chilling the dough is recommended. I gather these are fine without chilling the dough first?
Nellie says
No need to chill the dough for this recipe. Some cookie recipes have stickier dough that needs to set up in the refrigerator before shaping and baking, but this dough is ready to go immediately after mixing.
Krysthal says
Hi. I was wondering what type of brown sugar should I use?
Jessica says
Normal, golden brown sugar is the best option. I’d stay away from using dark brown sugar.
Jane says
Omg! These cookies were AMAZING! This was my second time baking and on the first time, I failed badly. Luckily, I found this wonderful and true recipe! It was super chewy and sweet, and the melted chocolate was great, too. Tip: If your local market doesn’t sell any white chocolate chips, buy a white chocolate bar instead and cut it into little pieces for a substitute! Well, that’s what I did, anyway. Enjoy these delicious cookies!
Jane says
Oh, and it was a little hard to use a spoon, so after most of the cookie batter was done, I put on gloves to mix it further. Then, I rolled them into balls and it turned out great! Try them yourself and see!
Alison says
Jane, great idea! So glad this recipe turned out great for you!