Copycat Mrs. Fields White Chocolate Chip Cookies are soft & buttery cookies packed with white chocolate chips! These incredible white chocolate chip cookies have fantastic flavor, buttery crisp edges & a soft, chewy center.
If you love Mrs. Field’s cookies like us, then this copycat recipe is for you and one that you can make and enjoy from the comfort of your home. This white chocolate chip cookies recipe is simply amazing, it comes together quickly and tastes just like the treats you buy from the store.
Copycat White Chocolate Chip Cookies
Mrs. Fields White Chocolate Chip Cookies are the perfect treat, especially during the cold winter months. There is just something about the winter weather that makes me want a nice plate of cookies, some hot chocolate and a warm fire crackling in the fire place. Well, I don’t have the warm fire but I definitely can enjoy the milk and cookies thanks to this recipe. And I don’t have to go to the mall to get them either!! This copycat recipe takes what we know and love about Mrs. Field’s famous cookies and brings them right to your own kitchen. They are more convenient to make and just as delicious!
Tips for the PERFECT Mrs. Fields White Chocolate Chip Cookies:
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!
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!
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.
COPYCAT WHITE CHOCOLATE CHIP COOKIE INGREDIENTS
Flour: For the base of this cookie recipe, you will need 2 ½ cups of all purpose flour.
Baking soda: Add in 1 teaspoon of baking soda to help these cookies rise as they bake.
Salt: Use 1 teaspoon of salt to help balance all the amazing flavors in this cookie recipe.
Butter: You need 1 cup of butter, melted, to give these cookies amazing flavor and texture.
Sugar: Adding in ¾ cup of white sugar will make these treats chewy and sweet.
Brown sugar: Use ¾ cup of firmly packed brown sugar to give these cookies an amazing depth of flavor.
Vanilla extract: To help enhance all the wonderful flavors, add in 1 ½ teaspoons of vanilla extract.
Eggs: You will need 2 eggs to give the cookies great texture.
Chocolate chips: For amazing flavor and more deliciousness, add in 2 cups of white chocolate chips.
How to make Copycat Mrs. Field’s Chocolate Chip Cookies
Begin by getting the oven preheating to 350 degrees F. Then, line a baking sheet with parchment paper or a silicon mat, set aside.
Next, in a small bowl, mix the flour, baking soda and salt. Set aside.
In a larger bowl, mix the sugar, brown sugar, melted butter and eggs until completely combined. Then add in the vanilla extract and mix well.
After that, add in the dry flour mixture 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 the cookies large, use a large 3 TBSP scoop. If you want smaller cookies, use a medium, 1.5 TBSP cookie scoop.
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.
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 immediately and enjoy!
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.
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.
If you like our Copycat Mrs. Fields Cookies, try a few of our other favorite cookie recipes:
- Best Chocolate Chip Cookies
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Best Chocolate Chip Peanut Butter Cookies
- Caramel Chocolate Chip Cookies
- Mint Chocolate Chip Cookies
- S’mores Cookie Bars
- Peanut Butter Cookie Bars
- Butterfinger Cookie Bars
- Pumpkin Snickerdoodle Cookie Bars
- Tagalong Cookie Bars
- Snickerdoodle Cookie Bars
- Cherry Almond Cookie Bars
- Fudgy Oatmeal Cookie Bars
- Sugar Cookie Bars
- No Bake Cookie Bars
- Swiss Miss Chocolate Chip Cookie Bars
Copycat Mrs. Fields White Chocolate Chip Cookies are moist and delicious cookies loaded with white chocolate chips and tons of amazing flavor! These sensational white chocolate chip cookies have amazing flavor, buttery crisp edges and a soft and chewy center.
I don’t care how old or how tall you are, it’s always fun to play in the snow. I caught this smile of pure glee on my teenager. Don’t tell him I took a photo. And really don’t tell him that I’m sharing it with you all. Ha! Teenagers.
Milk and cookies is indeed the best combo, not only in winter ! White chocolate chips make it even better
I love white chocolate chip cookies! They are always soft & full of flavor. I have a version where I add macadamia nuts and it is one of the family’s all time favorites. The tip on the cookie scoop is right on! When I found out about these lovely utensils I never looked back. Such a time saver!
Rachel Hall says
These were SO good! It didn’t say if you should use salted butter or not, but I used salted and these were the perfect amount of salty for me! I made them for a party and everyone loved them.
Thank you, Rachel!
These cookies are amazing!! Thank you so much for the recipe
Thank you, Brinley!
When it says softened butter I thought that meant to leave you stick out on the counter so its soft……but when I watched this video it actually shows it being melted butter….hmmm…never ever thought to melt butter for cookie recipes….what does everyone else do?
REcipe works with either. : )
The ingredients say “softened” butter but the instructions say “melted” butter. Most cookies call for softened butter, but not all, so which should I use in this particular recipe? Thank you!
I noticed that too. I melted it this time and chilled it a bit.
I’m in the middle of making this recipe and torn on which to use 😜
HOLY COW these are by far the best cookies ive EVER made!!!!
Susan Henry says
These are awesome! I used softened butter and did not chill. They came out perfectly!
My son-in-law’s absolute favorite cookie! I live at about 5,000 ft. altitude. Adding extra flour, 1/2 c, finally stopped the dough from spreading too thin. Perfectly crispy outside and soft and Chewy inside. I also added a handful of extra white chocolate chips to ensure that every cookie has extra chips. Love this recipe!!!!
Toni Breeden says
Absolutely love these cookies!! My husband loves them and he is not a fan of white chocolate!! I can’t say enough about them!! So easy to make and doesn’t take long to make either!! I will be adding this recipe to the list of often made cookies!! My 17 year old grandsons are going to love them too!!
I tried to made them and they were PERFECT! Just perfection!!
So glad you enjoyed them Paula!!