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, softened, 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° 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, softened 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, softened 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
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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.
smith hwang says
Thank you very much for seeing good information.
Jessica says
Thanks!
Lauren Adam says
This recipe is amazing. The chew is perfect. I used two bags of white chocolate chipits with this and the ratio was perfect. Ping pong sized portions to the pan and don’t be nervous and overcook more than 13 minutes. They will look undercooked but once they cool, that’s where the chew comes from. Absolutely perfect. My new cookie recipe if I’m going oatless. Five stars!
Alison says
Thanks so much Lauren! So glad this worked so well for you!
jossalyn says
these turned out horrible. completely thin and sticky, all ran together. won’t ever make again.
Jessica says
Certainly sounds like something didn’t go right. Was your butter melted?
Andraya says
Was just wondering if you are able to make this cookie dough in advance and keep it registered or frozen?
Jessica says
Yes- you can freeze the cookie dough in a bowl, or scoop it into cookie dough balls and freeze those on a cookie sheet. Once they’re frozen, you can transfer them to a ziplock bag then bake as many as you’d like at a time!
Lisa says
Take these cookies to the next level by actually browning the butter rather than just melting it! Mmm. . . delicious!!
Poppy says
The ingredients list says softened butter and the instructions say melted so I melted the butter and made the cookies before I went back through the article to find that I shouldn’t have melted the darn butter. Melted weird cookies but at least they taste good! I’d suggest editing the instructions part to save people like me the mistake, some of us don’t want to read a long article just the ingredients / instructions!
Jessica says
I fixed it! Pro tip: If you bake your first batch of cookies and they spread too much (due to melted butter) then put the dough in the freezer for 5-10 minutes and then scoop & bake again. 😉
Kelly says
My grandson just helped me bake a batch for dessert tonight. Absolutely loves these cookies! I upped the vanilla to 2 teaspoons just because I live the flavor it gives.
Alison says
I love that you made these with your grandson! So happy you both enjoyed them!
Desiree says
It was way too sweet for me
Jessica says
I’ll take them off your hands…
Megan says
What do you do if your sugar brown sugar butfer and eggs, dont look as thick as your do in the video. Mine is runny so what do I do?
Like help. Need is super fast
Jessica says
Next time try putting your entire bowl of dough in the fridge to harden up a bit!
Megan Holstine says
I did. And out still was cake batterish.
Tricia Morris says
Good heavens. SO, so good. Thank you!
Nellie says
So glad you enjoyed them Tricia!
Iris says
Question, do you use salted butter or unsalted butter for this recipe?
Alison says
I use salted butter but I recommend using what you have on hand!
Suzanne says
If I don’t have brown sugar, can I substitute it for regular sugar?
Jessica says
You can use white granulated sugar instead.
Ham says
Can I mix with my hand instead of a mixer? I don’t have one yet.
Nellie says
Yep, you can definitely mix by hand! A mixer just requires less muscle and effort, but mixing by hand will work great too!
Julia says
Absolutely love these cookies! They are so easy to make and bakes up really nice! Perfect for a glum lock-down day, has put a proper smile on my son’s face. Thank you for sharing xx
PJ says
I bake these for my family all the time. We love them! I find that sometimes my cookies rise too much and aren’t nice and flat like the ones in the photos/video. Any tips for that? Regardless, they taste amazing.
Nellie says
Maybe just use a little bit less flour next time and see if that helps!
Heather says
Easy to follow directions for the kids to follow. Added some leftover sprinkles too. They tell me they’re delicious!
Nellie says
Sprinkles are always a great idea!
Michelle says
How much macadamia nuts would you add?
Jessica says
I’d add 1/2 cup chopped macadamia nuts. : )
Baker2 says
Yummy! Loved the crunch when you bite into them. Thank you for this recipe!
Alison says
You are so welcome!
Sarah Morales says
First of all- YUM! These are now my go to! I’m not an avid baker but I’m trying to be. I accidentally bought baking POWDER instead of SODA! I used t tablespoon of the powder to substitute for the soda and these cookies are perfection!!!!! Idk if I put too much salt or if the intention was for these cookies to taste so buttery but I’m in loooooveee! Try these!
Tiarra says
I haven’t cooked them yet, but the dough taste amazing!
Alison says
Isn’t cookie dough the best?! Hope you enjoyed the cooked version just as much!
Tiarra says
These are amazing! Usually when I use softened butter for cookies they get really cakey, but these are perfect!
Melody Nanney says
Great taste and easy directions to follow, thankfully, as this is my first attempt at baking. Mine did come out a bit cakey but it was still great!
Nellie says
Glad you enjoyed them! Maybe try a little bit less flour next time?