Mrs. Fields Chocolate Chip Cookies {Copycat}

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Mrs. Fields Chocolate Chip Cookie Recipe — If you’ve always wanted to recreate Mrs. Fields cookies at home, this recipe works beautifully. Bonus: this recipe will save you a trip to the mall! 

stack of copycat Mrs. Fields Chocolate Chip Cookie

Mrs. Fields Cookie Recipe

I have nearly 40 recipes for chocolate chip cookies from traditional versions to cream cheese to pumpkin. But I’ve never attempted to recreate Mrs. Fields chocolate chip cookies until now.

I don’t know what I was waiting for because growing up Mrs. Fields cookies were an ultimate favorite. When I was in high school I worked at a mall and spent many lunch breaks savoring warm, buttery cookies fresh from the bakery case rather than eating lunch.

This soft chocolate chip cookie recipe is unique in that you use cold butter rather than softened to help achieve the perfect thickness and texture. The cookies have just the right amount of chocolate in every bite. They’re soft in the middle with chewy edges and strike a perfect balance of not being too thick and not being too thin.

Each cookie has 1/4-cup of dough, which isn’t unusual for me or for bakery-style cookies. What is unusual is that the cookies are baked in a 300ºF oven for about 15 minutes rather than the typical 350ºF oven for 8 to 10 minutes. Low and slow creates the chewy exterior and soft interior.

If you’ve always wanted to recreate Mrs. Fields cookies at home, this recipe works beautifully and will save you a trip to the mall. My family loved them and said they’re in the top three cookie recipes I’ve ever made.

And now you know all the secrets and tricks to make the famous cookies at home.

two Mrs. Fields Chocolate Chip Cookies

What’s in This Mrs. Fields Cookie Recipe? 

To make the perfect chocolate chip cookies, you’ll need: 

  • Dark brown sugar
  • Granulated sugar
  • Salted butter
  • Eggs
  • Vanilla extract
  • All-purpose flour
  • Baking soda
  • Salt
  • Semi-sweet chocolate chips

stack of two homemade chocolate chip cookies

How to Make Mrs. Fields Chocolate Chip Cookies

To make this soft chocolate chip cookie recipe, cream together the cold butter and sugars until a grainy paste forms. Then, add the eggs and vanilla, followed by the dry ingredients. 

Scoop the dough into balls and chill for at least 30 minutes. Once chilled, bake the homemade chocolate chip cookies low and slow until the edges have set and the tops are just set, even if slightly undercooked, pale, and glossy in the center. 

To be safe, rotate the baking sheet midway through baking as insurance that the cookies bake evenly since not all ovens cook evenly.

Can I Add Other Mix-Ins to the Dough? 

Yes, you can add pretty much any mix-ins you’d like to this Mrs. Fields cookie recipe. If you don’t want to use regular chocolate chips, sub white chocolate chips, chopped nuts, dried fruit, and so on. 

Do I Have to Chill the Dough?

Yes, you MUST chill the dough. Do not bake with unchilled dough because the cookies will bake thinner, flatter, and be more prone to spreading.

Mrs. Fields Chocolate Chip Cookies {Copycat} - Learn all the SECRETS to making the famous Mrs. Fields cookies at home!! The recipe is easy, spot-on, and they taste just like the real thing!!

Tips for Making Perfect Chocolate Chip Cookies

This Mrs. Fields chocolate chip cookie recipe calls for both salted butter and salt. You need both to balance out the sweetness of the dough and the chocolate chips. If you don’t have salted butter, bump up the amount of salt you add to the dough. 

Once you add in the dry ingredients, be careful not to over mix the dough. If you mix the dough too much, you’ll activate the gluten in the flour and your cookies will be too chewy. 

Lastly, you want to let the cookies cool on the baking tray for 10 minutes before transferring them to a wire rack. This helps them firm up a bit and gives them time to set. 

Mrs. Fields Chocolate Chip Cookie Recipe — If you’ve always wanted to recreate Mrs. Fields cookies at home, this recipe works beautifully. Bonus: this recipe will save you a trip to the mall! 

Mrs. Fields Chocolate Chip Cookie Recipe — If you’ve always wanted to recreate Mrs. Fields cookies at home, this recipe works beautifully. Bonus: this recipe will save you a trip to the mall! 

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Yield: 19 large cookies

Mrs. Fields Chocolate Chip Cookies {Copycat}

Mrs. Fields Chocolate Chip Cookies {Copycat}

If you’ve always wanted to recreate Mrs. Fields cookies at home, this recipe works beautifully. Bonus: this recipe will save you a trip to the mall!

Prep Time 10 minutes
Cook Time 15 minutes
Chill Time 30 minutes
Total Time 55 minutes

Ingredients

  • 1 cup dark brown sugar, firmly packed
  • 1/2 cup granulated sugar
  • 1 cup (2 sticks) cold salted butter, cut into 1/2-inch cubes (cut each stick into about 16 pieces; if using unsalted butter increase the salt listed below from 1/4 to 1/2 teaspoon)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cups (12 ounces) semi-sweet chocolate chips

Instructions

    1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) add the sugars and beat on medium speed until combined, about 1 minute.
    2. Add the butter and mix on medium-high speed to form a grainy paste, about 4 to 5 minutes, scraping down the sides of the bowl as necessary.
    3. Add the eggs, vanilla, and beat on medium-low speed until just incorporated, about 1 minute. You don’t want the sugar granules to start dissolving so don’t overmix.
    4. Add the flour, baking soda, salt, chocolate chips, and beat on low speed until just incorporated, about 1 minute, don’t overmix.
    5. Using a large cookie scoop, 1/4-cup measure, or your hands, form approximately 19 equal-sized mounds of dough. Flatten each mound very slightly. Tip – Strategically place a few chocolate chips on top of each mound of dough by taking chips from the underside and adding them on top.
    6. Place mounds on a large plate, cover with plastic wrap, and refrigerate for about 30 minutes. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
    7. Preheat oven to 300F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet).
    8. Bake for about 15 to 16 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don’t overbake. Rotate the baking sheet midway through baking as insurance that cookies bake evenly as not all ovens cook evenly. Cookies firm up as they cool.
    9. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don’t use a rack.

Notes

Recipe adapted from Popsugar.

Nutrition Information:

Yield:

19

Serving Size:

1

Amount Per Serving: Calories: 152Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 21mgSodium: 77mgCarbohydrates: 30gFiber: 1gSugar: 17gProtein: 3g

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Originally posted March 4, 2016 and reposted August 20, 2021 with updated text.

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Welcome to AverieCooks! Here you’ll find fast and easy recipes that taste amazing and are geared for real life. Nothing fussy or complicated, just awesome tasting dishes everyone loves!

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Comments

  1. Hi, I make cookies with almost the identical ingredients, the Baking soda and the baking powder measurements are exact. Every time I make them they are extremely pale in color, they take on a ghostly white color instead of that light golden brown color you would get from a cookie at the mall. When I make the same exact cookie dough batch from the same exact one and it’s been in the freeze for a few days, it does come out that perfect golden brown color. Any reason why the first batch always comes out whiter than Wonder Bread?

    1. It probably has something to do with something “oxidizing” in the fridge as it sits for a few days just like fruit, an avocado, or anything else will turn brown or darken with time. This is a question for the serious food scientists but I am guessing my theory is on the right track.

      Cookie dough also darkens for me in the fridge, and cookies baked at day 3-4 are darker than fresher dough. However it’s cosmetic to me and doesn’t effect taste for me.

  2. I have been participating in the 5 day challenge and have been bringing the cookies to work. Getting really good feedback! The lower temperature was interesting and it was convenient to put the cold butter in. Very tasty!

    Rating: 4
  3. Will using a hand mixer instead of a stand mixer affect the recipe? Mine spread all over the place and I wonder if I beat it too much and the sugar started melting or something? I did chill it for 30 minutes and some of the cookies did not spread. However all the cookies ended up a bit too soft to transfer whole (but tasted great)

    1. Hand mixer possibly is the culprit but more than that, this cookie recipe has a high butter ratio compared to the amount of flour, compared to most cookies. It’s a copycat recipe and the real recipe uses lots of butter. To combat spreading in the future if you want to give these another shot, add another 1/4 to 1/2 cup of flour to dry out the dough a bit m ore.

      Also, use King Arthur brand all-purpose, red and white bag. It is the best flour for baking and reduces spreading issues.

      Thanks for trying the recipe!

  4. Hi, tried to make them twice.
    but my cookies ended up very very oily and taste was not good, just like eating melting butter…
    I googled 1 cup to grams and add 227g. Is this correct? Also, 300F means 148C, so I baked them at this temperature for 12mins, but it was not baked enough.
    Could you tell me what point I missed?? Thank you so much:)

    1. These cookies do have a high percentage of butter in relation to the flour compared to many other recipes.

      I personally don’t use grams and cook in cups/ounces so googled it and a variety of sources all say 227g so I have to assume that is correct.

      However, what can vary dramatically is flour from country to country. The wheat is different, therefore the gluten is different, and with a different percentage. In this case, rather than remaking it again and trying to guess how to decrease the butter and/or increase the flour, I would just try a different cookie recipe.

      These are a reader favorite for a decade!
      https://www.averiecooks.com/softbatch-cream-cheese-chocolate-chip-cookies/

  5. I made these for my boss’s bday & he is RAVING over these. He let some others try & they all love them too. Thanks soooooo much for the recipe!

    Rating: 5
  6. The Best chewy chocolate chip cookies with the vanilla pudding have to be the families #1 right?! (It is my families favorite by far!)   What is your families #2 favorite? (Assuming above is #3). 

    1. I would say the Softbatch Cream Cheese Chocolate Chip are right up there…honestly I have like 30+ different chocolate chip cookie recipes on my site and it’s so hard to pick an absolute winner :)

  7. Hi! I am new to baking and as I was looking for a choco chip cookie recipe, I found your page. I tried making this today but only used half of everything (because I wasn’t sure if I would be able to bake it correctly). I am gald that it turned out great. Thank you for this recipe. My family loved it. It’s so chewy and it’s not too sweet, just right. What I like about this recipe most is that it’s easy to make. :) Thank you!!

    Rating: 5
    1. Thanks for the 5 star review and glad these came out great for you as a half batch and that your family loved them too!

  8. My daughter and I have already made this a few times and loved it!!!  We made it again last night and not sure why but they came out cakey with thin edges, and didn’t have that dense buttery cookie taste like the first two batches.  The only thing we  did different is the butter wasn’t cold,it was room temp and soft , and we used a different brand of flour.  Any thoughts or suggestions on what it could be ?? 

    Rating: 5
    1. Thanks for the 5 star review and glad that you’ve been loving these!

      Both things could be the culprit, the cold butter is the way to go for this recipe. But also the flour…this makes a huge difference and IMO more than the butter. Cheaper flours and/or those with a lower protein content don’t behave the same. I use King Arthur brand all-purpose for baking (exclusively) because other mainstream brands, as well as generic store brands, don’t give the same results due to their lower protein content. What you just described, thin edges, means they spread more. Spreading happens when the flour has a lower protein/lower gluten content. Go back to your old flour if possible, I know shopping is still challenging with the quar.

      1. Thank you!! I realize now the first batches were with flour I ordered from our local cafe that also sells a lot of farm to table items, it came in a plastic container but they use high end quality products. Thankfully it’s online and they deliver so it’s very convenient and most importantly safer 🙂

        Rating: 5
  9. Absolutely wonderful tasting cookie. It’s. Buttery, chocolaty, melts in your mouth good! 😍

    Rating: 5
  10. Are you the Cookie Queen or what? You have posted so many cookie recipes lately, and now I don’t know which one to try first! Now I know why the grocery stores are completely out of flour, sugar and chocolate chips ;) LOL. I am wondering if these really taste that different from your best chewy chocolate chip cookie recipe? I have never used dark brown sugar in any cookie recipe before, so maybe that is what gives these cookies a a different taste (?) Can’t wait to try all your recipes…as soon as I find some flour

    1. Flour is really hard to come by, I know.

      These are very buttery tasting (high ratio of butter) and the texture is a little different than the others. They are all good. If you’re feeling adventurous and want to try these, go for it. But if you love-love-love those other ones and your ingredients are at an absolute bare minimum, then I would stick with those in case you don’t love these as much. Normally I would always say try them all! But in times like these, pragmatism prevails.

  11. Thank you so much for this awesome recipe!I have tried other copycat recipes, but this is definitely the best. My cookies look and taste just like I’d buy at a Mrs Field’s store. They have a wonderful, soft texture and a rich, buttery taste. They have become my go to recipe and my son loves them.Thank you so much! 😊

    Rating: 5
    1. Thanks for the 5 star review and glad this is your go to recipe and that your son loves them! And very pleased your cookies taste just like you’d buy at Mrs. Field’s!

  12. I was wondering if a gas oven would be hotter or give a different turn out for my cookies. I have electric , did as you said and they just seem to not get baked enough for me, but taste wonderful, just looked under cooked.

    Rating: 5
    1. It’s really hard to say about the oven. If they look undercooked or actually are undercooked, then based on your particular oven, I would just bake them a bit longer. Glad the taste is wonderful!

  13. Hi, I saw your recipe online and thought the cookies looks absolutely amazing! I particularly wanted to make this recipe because it looked soft, chewy, and crispy. It looked perfect. I’m no novice baker and I’ve been baking for a long time. I also used Silpat and King Arthur flour. And I followed the recipe to the T. I chilled the cookies for 30 mins. However, right when I got the cookies out, I got flatter than pancakes cookies. It completely flattened like paper thin. My heart just sunk so hard in disappointment. I’ve made many great batches of cookies and I never got cookies like this. What went wrong?

    1. It’s really hard to say exactly. This recipe does have a higher ratio of butter to flour than other cookies and that can cause spreading at times but if they were paper thin I would say that possibly your baking soda is the culprit or maybe you mismeasured an ingredient? It happens to the best of us. Summer humidity to blame? As a baker you know this can happen too. Thanks for trying the recipe.

  14. Another beautiful recipe! Averie I think you have mastered these cookie recipies! You’re like the queen of cookies!After so many years of trying lots of recipies(nigella Lawson,Betty crocker,TASTY on Pinterest )they would all turn out pretty much the same: thin and stale just after cooling ! None of them share these awesome tricks! FYI underbaking is everything! For this recipe i used cake flour, light brown sugar ,I preheated my new oven for 30 min,I popped them in for 15 min but they didn’t turn brown… so i increased my temp to 180 degrees and they finally came out little brown and chunkier than in the pic !

    Rating: 5
      1. I’m making these for a last day of school treat for my son’s class and wanted to do smaller sized cookies. Do I need to adjust anything?

  15. Hi Averie,
    no need for chilling for this recipe? cuz I noticed you usually like chilling in most of your cookie recipies

  16. The absolute BEST chocolate chip cookie recipe!! I have deleted all my other ones. Thank you so much for sharing ❤️

    Rating: 5
    1. Thanks for the 5 star review and glad you think they are the best AND that you deleted all your other ones! That is such high praise and thank you!

  17. Ok… I didn’t use a 1/4 cup of dough for each cookie the first time… baked another batch this morning and they are PERFECT! Just like I remember buying at a Mrs. Fields by my office years ago in downtown Dallas. This recipe is a keeper for sure. My favorite was the White Chunk Macadamia. I’m trying those next time!!

    Rating: 4
    1. Question can I use the same recipe but will replace chocolate chips with white chocolate and macademia?

  18. Oh so good and gooey! I made this recipe twice, the second time I added 1/2 cup more flour and that worked thickened them up for me. Thank you, these are incredible!!

    Rating: 5
    1. Thanks for the five star review and I’m glad you love these cookies and that a little bit of extra flour was helpful.

  19. Wow these are sooooo delicious. FINALLY I can make my own Mrs Fields cookies. So happy, Thankyou so much for this recipe. I’m going to try it next with white choc and macadamia nuts 😉

    Rating: 5
    1. Thanks for the five star review and I’m glad you can make your own Mrs. Fields cookies now too :)

      White choc + mac nuts sounds great! LMK how it goes if you try it.

      1. Made a half batch of white choc macadamia nut cookies and a half batch of the choc chip.
        They turned out great but your chic chip ones are by far the best. They are all gooey compared to the white choc. Will stick to them from now on. But glad it tried

      2. Glad to hear you think the choc chip ones are still by far the best. White chocolate tends to be more dry/less gooey and doesn’t melt as easily in my opinion. Thanks for experimenting and letting me know how things went!

  20. OMG. I made them and they were tasty and gorg ❤️ I always wonder how they make those ig-worthy chocolate chip cookies. Now I know the secret ❤️ Thank you.

    Rating: 5
  21. I used shortening and added a dash of water in place of the butter. I did this because my family loves milk chocolate chips. Your version comes out like mrs fields and were great. My twist, softer and more firm at the same time, with that sweetness of milk chocolate. Perfect

    Rating: 5
  22. I made this recipe but made a mstake on the baking soda. I placed 1 tsp. The cookies turned out too soft. Will try again, maaybe next week

  23. This is a 5 stars recipes! I love Mrs. Fields cookies. But I live in Europe and there is no such in where I am. This recipes bring back all the joy to me.Thank you so much!

    Rating: 5
  24. I have an event in 2 days that I would like to make these for. If I store them in a sealed container, do you think they would stay soft ?
    Thank you

    1. Fresh is always best but I think 2 days is okay. However, I would do a test batch and see how you think they taste 2 days later and if you’re comfortable with that. Most other baked goods like cake or brownies, 2 days doesn’t really matter but with cookies it’s huge.

  25. If I kept the raw cookies in the fridge to bake the next day, should I leave them out for a couple minutes before baking them?

    Rating: 4
  26. I don’t know how to rate this recipe. I don’t know what I did wrong. I followed it faithfully. My cookies spread all over the place almost like one big cookie. They tasted okay and were eaten quickly but they sure didn’t look like yours.

    Rating: 3
    1. Did you use King Arthur flour? Chill the dough? Bake on a Silpat? When people mention cookies that spread those are always the first things that I suggest they do or try in the future.

  27. Tried these tonight and they were really great, even though they did come out a little flat on the first batch. Definitely was my fault because I didn’t chill them for long enough (I usually don’t chill my dough so I’d say I am unexperienced in knowing the perfect amount of time) but the second time they seemed to progessively get higher. Also, I did have to hand mix the sugar and butter at one point so perhaps that affected it? Going to try chilling the remainder of them over night. Overall, best cookie I think I have made (i’m like 16 so it’s not like I have done that many recipes, I usually stick to Tollhouse) :)

    1. Congrats for trying your hand at these and glad you’re a baker at 16! Chill time is KEY. You can’t short change that or the results are not going to be as good. And hand mixers are better than nothing but ask Santa for a stand mixer for Christmas :) For cookies there is nothing like them!

  28. Thank you Averie for this recipe! I just made a half batch today. They came out perfect! I live in France and I can’t get the American equivalent of “dark brown sugar”. I used what is called “Cassonade”. A bit different than our brown sugar. But the cookies came out great. I used an ice cream scoop to make the mounds. I chilled the mounds in my fridge for about 1 1/2 – 2 hours just because that worked for my day. I put them into the oven straight from the fridge. I have a convection oven. I baked on the second lowest shelf on parchment paper for 20 minutes and they were truly perfect! Thank you for another great recipe. I have baked a couple of your other recipes and had success with those too. When I was looking for a chocolate chip cookie, I turned to your blog. Thank you Averie!

    1. Thanks for trying the recipe and I’m glad you enjoyed it all the way in France, using the ingredients you can find there!