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 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.
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
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.
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.
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Mrs. Fields Chocolate Chip Cookies {Copycat}
Ingredients
- 1 cup dark brown sugar, firmly packed
- ½ cup granulated sugar
- 1 cup 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 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 2 cups 12 ounces semi-sweet chocolate chips
Instructions
- 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.
- 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.
- 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.
- Add the flour, baking soda, salt, chocolate chips, and beat on low speed until just incorporated, about 1 minute, don’t overmix.
- 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.
- 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.
- 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).
- 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.
- 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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More Homemade Chocolate Chip Cookie Recipes:
The Best Soft and Chewy Chocolate Chip Cookies – My favorite recipe for chocolate chip cookies! Just one bite and I think you’ll agree!
Softbatch Cream Cheese Chocolate Chip Cookies — Move over butter, cream cheese makes these cookies thick and super soft!
Hershey’s Soft and Chewy Chocolate Chip Cookies — An old-time recipe that’s a keeper!! Chocolaty, buttery, soft cookie perfection! If you need a recipe so your cookies stay ultra soft for days, this is the one!
The Best Soft and Chewy Coconut Oil Chocolate Chip Cookies – You’ll never miss the butter in these cookies that are so soft and loaded to the max with chocolate!
Chocolate Chip and Chunk Cookies – My gold standard Chocolate Chip Cookie recipe for over two years!
New York Times Chocolate Chip Cookies {From Jacques Torres} — I made this infamous recipe to see if it lives up to the hype….or not!
Pretzel Chocolate Chip Cookies – Soft chocolate chip cookies packed with chocolate chips and crunchy pretzels!! Salty-and-sweet all in one!
Soft and Chewy Peanut Butter Oatmeal Chocolate Chip Cookies – 3 favorite cookies combined into 1 so you don’t have to choose!! Easy, no-mixer recipe, and always a hit!
Cowboy Cookies — Chewy oats, sweet coconut, crunchy pecans, and plenty of chocolate! Hearty with tons of texture and they stay soft and chewy!! Everyone (not just cowboys) loves these cookies!
Loaded Oatmeal Chocolate Chip Cookies – Soft, chewy, and loaded with chocolate! Sinking your teeth into a thick, hearty cookie is the best!
Oatmeal Chocolate Chip Cookies – Soft, chewy, loaded with chocolate, and they turn out perfectly every time! Totally irresistible!
Originally posted March 4, 2016 and reposted August 20, 2021 with updated text.
Good consistent recipe for making chocolate chip cookies, this is a keeper and guests always have positive comments when they eat one.
Thanks for the 5 star review and glad this is a keeper for you and people have positive comments!
Chocolate chip cookies are the best. These are the best chocolate chip cookies!!!
I’ve made these countless times and that’s what everyone thinks.
Thanks Scott for the 5 star review and glad they are The Best for you and that you have made them countless times and others agree! I love hearing things like this, thank you for taking the time to write!
These have been a family favorite recipe for years in our home. I can’t find the cookbook, so came online to see if I could find the recipe, SO glad to have found it. Thank you!
Thanks Dawn for the 5 star review and I’m so glad that you love these cookies! I’m a huge Mrs. Fields fan as well and this is the closest thing I’ve come to my beloved memories of cookies in the mall!
Literally the best cookies I have ever put in my mouth. Far better than Mrs Fields.
Thanks for the 5 star review and it’s awesome to hear these are the best cookies you’ve ever put in your mouth! I love hearing this! 👏🏻
Great recipe very close to the original. Well done.
I used to work for Mrs Fields so I have a few tips for you and your followers.
After making the dough and refrigerating your pucks (scooped cookie dough) press them down a little to form a flat round and freeze them. All cookies from Mrs Fields are frozen pucks that are baked straight from the freezer.
Your baking temps and times are pretty spot on low and slow is the way to go, when cooking from frozen they bake for about 22 minutes but we had a two minute extra bake button set on the ovens to continue baking if they were not quite ready (freezer temp,room temp etc) sometimes you would do this to get them right.
This also allows you to bake as many as needed and save the rest for another day.
If you want the nibblers (tiny cookies) cut the pucks into 4 or 5 depending on size and bake at the same temp for 11 minutes.
If you want a round cake that was 13 cookie pucks thawed and pressed into the pan baked for 30 minutes.
All cookies and cakes are baked on parchment paper we would bake 8 cookies on a half sheet pan xx placement 6 on the outside of the tray and two where the middle of the x is.
Cooling on the trays let’s the cookie continue to cook a little longer and produces the best cookie, it is also a must to cool the cakes in the pan to allow them to set and cook a little more.
Hope these tips are helpful to anyone who is a Mrs Fields Fan.
Great recipe very close to the original. Well done.
I used to work for Mrs Fields so I have a few tips for you and your followers.
After making the dough and refrigerating your pucks (scooped cookie dough) press them down a little to form a flat round and freeze them. All cookies from Mrs Fields are frozen pucks that are baked straight from the freezer.
Your baking temps and times are pretty spot on low and slow is the way to go, when cooking from frozen they bake for about 22 minutes but we had a two minute extra bake button set on the ovens to continue baking if they were not quite ready (freezer temp,room temp etc) sometimes you would do this to get them right.
This also allows you to bake as many as needed and save the rest for another day.
If you want the nibblers (tiny cookies) cut the pucks into 4 or 5 depending on size and bake at the same temp for 11 minutes.
If you want a round cake that was 13 cookie pucks thawed and pressed into the pan baked for 30 minutes.
All cookies and cakes are baked on parchment paper we would bake 8 cookies on a half sheet pan xx placement 6 on the outside of the tray and two where the middle of the x is.
Cooling on the trays let’s the cookie continue to cook a little longer and produces the best cookie, it is also a must to cool the cakes in the pan to allow them to set and cook a little more.
Hope these tips are helpful to anyone who is a Mrs Fields Fan.
Thanks for the 5 star review and I’m glad you think my recipe is very close to the original!
And I truly thank you for your amazing tips! This post is originally from 2016 so it’s been around and has nearly 450 reviews which is great! But no one has ever taken the time to be THIS detailed about what went on at a Mrs. Fields. I have had readers over the years say they worked there, and the cookies are close, but without these tips, tricks, and insider info! That is good to know you always baked from frozen, low and slow, 22 mins give or take. And that you’d only bake 8 on a half sheet pan, I do the same. And I love the arrangement tips. 6 around the perimeter, 2 in the middle.
Thanks so much Rebecca for taking the time to write this. Super insightful and helpful!!!!!
Hi, what would be the cook time if I wanted to make a 9” cookie cake? Thanks:)
I really don’t know since I have never tried it that way. 25 minutes would be my starting point as a guess but you’ll need to be the judge since I haven’t done it like that.