What makes Mrs Fields cookies so soft and chewy?

The secret is the high ratio of brown sugar to white sugar, which adds moisture and chewiness. The cookies are also baked at a high temperature for a short time and removed while centers are still slightly underbaked.

Can I make Mrs Fields cookie dough ahead of time?

Yes, you can refrigerate the dough for up to 3 days or freeze scooped cookie dough balls for up to 3 months. Frozen dough can be baked directly from frozen, just add 1-2 extra minutes to baking time.

Why are my homemade cookies not as soft as Mrs Fields?

Common issues include overbaking, using too much flour, or not using enough brown sugar. Make sure to measure flour correctly and remove cookies when edges are golden but centers still look slightly underdone.

What type of chocolate chips does Mrs Fields use?

Mrs Fields uses semi-sweet chocolate chips, but the key is using plenty of them - about 2 cups per batch. You can also mix in some milk chocolate chips for extra sweetness.

How do I get the signature Mrs Fields cookie size?

Use a cookie scoop or large spoon to drop rounded tablespoons of dough, which creates cookies about 3-4 inches wide when baked. Don't flatten the dough - let it spread naturally during baking.

Mrs. Fields Copycat

·dessert

Mrs. Fields Cookie

Name: Cookie
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Yield: about 24 large cookies
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon salt; 1 cup unsalted butter; 3/4 cup granulated sugar; 3/4 cup packed brown sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 cups semi-sweet chocolate chips

The Mrs Fields cookie recipe creates those irresistibly soft, chewy chocolate chip cookies that made the mall cookie empire famous worldwide. These cookies are legendary for their perfect balance of crispy edges and gooey centers, packed with chocolate chips and that distinctive vanilla-butter flavor that keeps people coming back for more. What sets Mrs. Fields cookies apart is their signature texture - they're never too cakey or too thin, but hit that sweet spot of being substantial yet tender. The secret lies in the precise ratio of brown sugar to white sugar, the right amount of vanilla extract, and baking them at just the right temperature to achieve those golden edges while keeping the centers perfectly soft. Making these at home means you can enjoy that same bakery-quality cookie experience whenever the craving strikes, and they're actually quite simple to master with the right technique.

Prep

15 min

Cook

12 min

Total

27 min

Servings

Yield

about 24 large cookies

Difficulty

Easy

Equipment: Large mixing bowl · Electric mixer · Cookie sheets · Parchment paper · Cookie scoop or spoon · Wire cooling rack

Ingredients

all-purpose flour2 1/4 cups

baking soda1 teaspoon

salt1 teaspoon

unsalted butter — softened1 cup

granulated sugar3/4 cup

packed brown sugar3/4 cup

eggs2 large

vanilla extract2 teaspoons

semi-sweet chocolate chips2 cups

Instructions

Prepare dry ingredients

Preheat oven to 375°F and line cookie sheets with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt until evenly combined. This ensures the leavening is distributed throughout the flour, which helps create uniform texture in every cookie.

Cream butter and sugars

In a large bowl, beat softened butter with both sugars using an electric mixer for 2-3 minutes until light and fluffy. The mixture should look pale and increased in volume - this creaming process incorporates air that makes the cookies tender. Scrape down bowl sides as needed to ensure even mixing.

Add eggs and vanilla

Beat in eggs one at a time, mixing well after each addition, then add vanilla extract. The mixture might look slightly curdled at first, but this is normal. Mix until smooth and well combined, about 1 minute more.

Combine wet and dry ingredients

Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined. Don't overmix - stop as soon as you no longer see streaks of flour. Overmixing develops gluten, which makes cookies tough rather than tender.

Fold in chocolate chips

Using a wooden spoon or spatula, gently fold in chocolate chips until evenly distributed throughout the dough. The dough should be thick and slightly sticky, holding together well when pressed.

Shape and bake cookies

Drop rounded tablespoons of dough onto prepared cookie sheets, spacing them about 2 inches apart. Bake for 9-11 minutes until edges are golden brown but centers still look slightly underbaked and soft. The cookies will continue cooking on the hot pan after removal, so don't overbake. Cool on pan for 5 minutes before transferring to wire rack.

Pro tips for authenticity

▸The key to authentic Mrs. Fields texture is slightly underbaking - cookies should look just set but still soft in the center when you remove them from the oven.

▸You can substitute mini chocolate chips for regular ones, or try a mix of chocolate chips and chopped walnuts for variety.

▸Cookie dough can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months - just scoop and freeze on a tray, then store in bags.

▸The biggest mistake is overbaking - watch carefully and remove cookies when edges are golden but centers still appear slightly underdone.

▸These cookies pair perfectly with cold milk, vanilla ice cream, or can be crumbled over yogurt or used in cookie ice cream sandwiches.

▸For extra soft cookies, try adding an extra tablespoon of brown sugar and baking at 350°F for 1-2 minutes longer.

Refrigerator

Store in airtight container at room temperature for up to 1 week

Freezer

Freeze baked cookies for up to 3 months in freezer bags

Reheat

Warm in 300°F oven for 2-3 minutes to restore soft texture

Nutrition per serving

285

Calories

Protein

38g

Carbs

14g

Fat

Fiber

195mg

Sodium

How does it compare to the real thing?

These homemade Mrs Fields cookies come remarkably close to the original, capturing that signature soft-yet-chewy texture and rich vanilla-butter flavor. The chocolate chip distribution and cookie size match the bakery version quite well. The main difference you might notice is that homemade versions can be slightly less uniform in shape, and the chocolate chips might not be quite as perfectly distributed as the machine-made originals. However, the taste and texture are spot-on, and many people actually prefer the homemade version because you can control the baking time to achieve your perfect level of chewiness. The cookies have that same addictive quality that made Mrs Fields famous.