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.
Anah says
I LOVE these cookies! As does my whole family, and my friends. I make a batch and they’re gone the minute I pull them out of the oven.
I love the base dough of these cookies and have been using it with different add ins and it’s honestly just perfect for anything I need. Add in some nuts, different chocolates, fruit. Still perfect (though I do decrease the sugar amount when using some sweeter add ins).
Alison says
We love adding different ingredients to these too Anah! Thanks so much for sharing!
Mal says
The cookies on the green plate look nothing like the pictures on top?? Mine look a little cakey I followed the recipient exactly with fresh ingredients.
Nicole says
cakey cookies can be a result of too much flour or the wrong type of four. Make sure that you are using all-purpose flour or bread flour and that you are measuring with the spoon and level method. where you take a spoon and scoop flour from the bag or container and place it into the measuring cup, without packing it in. then level the top with a knife to make it nice and even. Scooping flour straight from the bag can result in packed flour which will give you far too much.
Kamile says
Just made your recipe and these cookies are amazing straight out of the oven and after! Thank you soo much!!
Nellie says
Nothing better than freshly made cookies!
Lillian says
Did you like it
karen watt says
Super easy delicious cookies!
Jessica says
We love them too Karen!
Keawaiki says
Can I use baking powder instead of baking soda? I’m out
Jessica says
Sure, that should be ok!
Hart Felder says
I made a half recipe and there were way too many chips for the dough.I think one cup of chips in the full recipe would be plenty.
Jessica says
We’ll have to disagree on this one. 😉 #morechocolatechips
Dave says
Butter has to be melted. We left butter out to soften for hours and it made lumpy dough that couldn’t be mixed. Even the video you posted that we watched (sadly after the fact) shows completely melted butter not softened solid butter. Very frustrating to say the least.
Jessica says
I’ve made this multiple times both ways- works well! Not sure why you had issues with softened butter??
sarah says
i had this problem – using an electric mixer fixes it!
Marielle Gomez says
Can I add food coloring?
Alison says
Yes!
Freda says
Cookies came out flat and they just broke the next day
Nellie says
Sounds like something went wrong! Maybe not enough flour?
Joy says
My cookies came out bread-like. Any tips on how to avoid this from happening again?
Jessica says
I’d double check the ingredient amounts- sounds like something didn’t go quite right there!
jennie says
Finally a recipe where my cookies come out amazingly soft and most importantly the right shape. I love it! thank you 🙂
Molly says
These were absolutely WONDERFUL. Even at high elevation they came out fluffy and soft (an impossible feat).
Jessica says
So glad you liked them Molly!
Mariah says
These cookies turned out AMAZING! They were soft and chewy, and the best with a glass of milk. This recipe was also easy to follow, so I would definitely recommend!
Courtney says
What if I don’t have parchment paper, what can I use instead?
Nellie says
You can just use a regular, ungreased cookie sheet or you can use silicone baking mats.
Susan (Bloggin' 'bout Books) says
These turned out perfectly for me—a little bit crispy on the outside, soft on the inside. Delicious taste. Thanks for the wonderful recipe!
Alison says
Thanks Susan! I’m so glad they turned out so great for you!
LILY VAILENCOUR says
Hi, can I use granulated white sugar instead of brown sugar?
Nellie says
I would recommend using brown sugar as written in the recipe. You can swap it out, but the consistency and flavor will be different.
parri says
am i able to refrigerate the dough?
Nellie says
Yep, you can definitely refrigerate the dough for a day or two before making the cookies.
Jessica says
This recipe is very good however it is basically exactly the same as Nestlé Tollhouse Cookies recipe except with a half teaspoon more vanilla extract and a quarter cup more flour. This being said they are a very good cookie. As others have mentioned here I think it would be interesting to try different ingredients like chopped pecans, shredded coconut or dried cherries/cranberries with the white chocolate chips. I may make this recipe again as my mother loves these cookies and will likely request them. Thank you for the great treat!
Brenda Martinez says
Mine cake out fluffy like a cake like fluff not sure why this could happen?
Jessica says
Double check all the correct ingredients were used.
Heather says
These cookies are amazing. Everyone in the family loved them. I just got a new stand mixer, and this was the first thing I made. I’m happy about that. These are sooo tasty and easy.
Alison says
We are honored to have broken in the new mixer! So glad you and your family enjoyed these!
HoneyBunny20 says
Disappointed that they baked relatively flat even after chilling and freezing cookie dough. They were tasty but not pretty. Won’t make again.