This Mrs. Fields Chocolate Chip Cookie recipe is a copycat version of the famous cookies you know and love! These larger-than-life cookies are slightly crisp around the edges, soft and chewy in the center, and loaded with gooey chocolate chips. Some might even say they’re better than the originals!

A stack of Mrs. Fields copycat chocolate chip cookies with one cookie bitten to reveal the gooey chocolate inside. This recipe shows how to make chocolate chip cookies just like Mrs. Fields.

With all the chocolate chip cookie recipes I’ve shared—like my classic chocolate chip cookies, Greek yogurt chocolate chip cookies, and cake mix chocolate chip cookies—it’s no secret I’m a cookie fanatic. So, my expectations for nailing this Mrs Fields chocolate chip cookie copycat recipe were sky-high.

I wanted to recreate the nostalgia of picking up a warm cookie at the mall and that perfect texture of crispy edges and a thick, chewy center. These cookies? They deliver all that and more.

A group of Mrs. Fields copycat chocolate chip cookies on parchment paper, surrounded by chocolate chips. These cookies are soft, chewy, and loaded with rich chocolate flavor.

To achieve the signature Mrs. Fields style, this recipe requires baking at a slightly lower temperature.

If you’ve tried my air fryer chocolate chip cookies or microwave chocolate chip cookies, you know there’s no single right way to bake a great cookie. But for this copycat recipe, low and slow is the secret. Trust me—it’s worth the wait!

Why you’ll love this copycat recipe

Enjoy the iconic Mrs. Fields cookies anytime—no mall trips required!
Buttery, rich with brown sugar, and perfectly chewy—just like you remember.
Made with basic pantry ingredients; the magic is all in the method.
Ready in about an hour, including chill time!

Ingredients for Copycat Mrs Fields Chocolate Chip Cookies

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

Ingredients for the Mrs. Fields chocolate chip cookie recipe, including semi-sweet chocolate chips, butter, eggs, sugar, flour, and vanilla, labeled neatly on a marble surface.

Dark brown sugar – Adds caramel flavor and extra moisture for softness. You can substitute light brown sugar in a pinch, but the flavor will be less intense.
Granulated sugar – For sweetness. I like the combination of brown and white sugar, as using all brown sugar would be too intense.
Butter – Cold butter is one of the secrets to this recipe. As the butter slowly melts in the oven, it helps to keep the cookies thick, soft, and chewy in the middle. I use unsalted butter but you can use salted butter instead – the cookie recipe is sweet enough to handle the small amount of extra salt.
Large eggs – Bring them to room temperature so they blend more easily. The only cold ingredient should be the butter!
All-purpose flour – Measure your flour accurately using the spoon and level method for the best results. Using too much flour usually results in dry cookies.
Baking soda – The leavening agent that gives the cookies their lift and soft texture.
Semi-sweet chocolate chips – For the classic Mrs. Fields flavor. You can mix in dark or white chocolate chips for variety, but it won’t be an exact copycat

Jaclyn’s Kitchen Faves

Using a cookie scoop ensures even baking and perfectly uniform cookies every time! This extra large cookie scoop is perfect for this recipe.

Extra large cookie scoop with grey handle.

How to Make Chocolate Chip Cookies like Mrs Fields

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.

Step 1: In the bowl of a stand mixer or a large bowl using a hand mixer, beat the sugars and cold butter together. This will be lumpier than usual and will look more sandy than creamy. Mix in the eggs and vanilla until combined. Set the wet ingredients aside while preparing the dry ingredients.

A two-part image showcasing the process of making Mrs. Fields chocolate chip cookies: cubed butter and brown sugar in a mixing bowl on the left, and the creamy, blended mixture on the right.

Step 2: In a medium-sized bowl, whisk the flour, baking soda, and salt. Once combined, gradually add the dry ingredients to the wet ingredients and mix until just combined. Fold in the chocolate chips. Just be careful not to overmix the dough.

A two-part image showing the steps of making Mrs. Fields copycat chocolate chip cookies: dry ingredients mixed in a bowl with chocolate chips and vanilla in the background, and a bowl of thick cookie dough ready for baking.

Step 3: Scoop the dough into 1/4 cup sized balls (these cookies are fabulously big!) and place them on a baking sheet or plate. Chill for 30 minutes. Transfer chilled cookie dough onto parchment-lined baking sheets, leaving about 3 inches between each. Bake in a preheated oven for 20-22 minutes or until the edges are slightly golden and the tops are just set.

A two-part image displaying cookie dough balls arranged on a baking sheet before baking, and the final baked Mrs. Fields chocolate chip cookies with golden edges and melted chocolate chips.

Step 5: Remove the cookies from the oven and let them cool on the baking sheets for 10 minutes before transferring to a wire rack to continue to cool.

Pro Tip:

Press a few extra chocolate chips into the tops of the cookies before baking or just after the cookies come out of the oven for a bakery-perfect presentation.

A close-up of freshly baked Mrs. Fields chocolate chip cookies, featuring golden-brown edges and gooey chocolate chips. Perfect for recreating the iconic Mrs. Fields chocolate chip cookie recipe at home.

Storage

Room temperature: Store at room temp in an airtight container for up to 5 days.

Freezer: Freeze the cookies for up to 3 months. Thaw on the countertop before serving.

Make ahead cookie dough: You can freeze the cookie dough balls and bake straight from frozen later on. Flash freeze them on the baking sheet until they are solid and then pop them into a freezer bag or freezer-safe container. When you bake them, just add a few extra minutes to the baking time.

A Mrs. Fields-style chocolate chip cookie being dipped into a glass of milk. The soft, golden-brown cookie is studded with melty chocolate chips, ideal for cookie lovers.

Recipe Tips

The cookies are best served warm or at room temperature. Reheat in a microwave for 10-15 seconds for that fresh-out-of-the-oven taste.
Make sure to chill the dough. It helps prevent too much spreading and keeps the cookies nice and thick.
Do not over bake! The cookies will be soft in the middle but will continue to set as they cool.

Additions and variations

If you change or add anything, it wouldn’t be a copycat recipe, but you still make these your own.

Add chopped walnuts, macadamia nuts, peanuts, pecans, or almonds. Butterscotch chips, sprinkles, chocolate chunks, or cut-up chocolate candy bars would also be a great addition.

Or use the delicious cookies to make an ice cream sandwich! Spread a layer of ice cream between two chewy chocolate chip cookies and freeze it until solid for a sweet treat perfect for a hot day.

A cozy setup of Mrs. Fields-style cookies next to a glass of milk and a jar of chocolate chips. These cookies are soft, chewy, and a perfect recreation of the Mrs. Fields cookie recipe.

More Favorite Cookie Recipes

Recipe

A stack of copycat Mrs. Fields chocolate chip cookies with one cookie bitten to reveal the gooey chocolate chips inside.

Recipe

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Mrs Fields Chocolate Chip Cookies

Author: Jaclyn

Prep: 15

Cook: 20

Chill Time 30

Total: 1 5

This Mrs. Fields Chocolate Chip Cookie recipe is the ultimate copycat version, as close as it gets to their secret recipe. These soft, chewy cookies taste just like the warm cookies they sell at the Mrs. Fields shop the mall!

Equipment

¼ cup cookie scoop (#8)

Ingredients

▢ 1 cup dark brown sugar packed
▢ ½ cup granulated sugar
▢ 1 cup unsalted butter cold, cut into ½-inch cubes
▢ 2 large eggs room temperature
▢ 2 teaspoons vanilla extract
▢ 2½ cups all-purpose flour
▢ ½ teaspoon baking soda
▢ ¾ teaspoon salt
▢ 2 cups semi-sweet chocolate chips

Instructions

In a stand mixer or large bowl with a hand mixer, beat brown sugar, granulated sugar, and cubed butter until combined (mixture will look sandy). Add eggs and vanilla, mixing until combined. Set aside.
In a medium bowl, whisk together flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients, mixing until just combined. Stir in chocolate chips.
Roll ¼-cup portions of dough into balls. Place on a plate or baking sheet and refrigerate for 30 minutes.
Preheat oven to 300°F. Line baking sheets with parchment paper.
Place chilled dough balls 3 inches apart on prepared sheets. Bake for 20-22 minutes, or until tops are just set and they are starting to brown along the edges.
Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to continue cooling.