Alma Bax 
Mrs. Fields White Chocolate Chip Cookies are a classic, and they’re easy to make with just a few ingredients. These cookies have been around for decades, but they’ve been updated by adding white chocolate chips and dark chocolate chips to the mix.
The white chocolate chip macadamia cookies are a classic cookie recipe that is simple to make and has been around for decades.
Mrs. Fields White Chocolate Chip Cookies are a soft, tasty cookie packed with sweet white chocolate chips that are a knockoff. Mrs. Field’s cookie recipe clone that anybody can make at home!
Mrs.Fields White Chocolate Chip Cookies are a delicious treat, particularly in the winter! There’s something about the cold weather that makes me want a platter of cookies, a cup of hot chocolate, and a roaring fire in the fireplace. Well, I don’t have a toasty fire, but due to this recipe, I can still have milk and cookies. I don’t even have to travel to the mall to buy them!!
To make the PERFECT Mrs.Fields White Chocolate Chip Cookies, follow these steps:
These cookies come together quickly thanks to three household ingredients. These ingredients appear in almost every cookie recipe I create, so they’re very flexible. I start by lining my cookie sheets with parchment paper. They’re offered in sizes that precisely fit a 12×16 cookie sheet, allowing cookies to bake without sticking and without the hassle of putting oil on the cookie pans!
A KitchenAid mixer is the second item on the list. Mine is fantastic! I have a Bosch as well, but I like to bake with my KitchenAid. Every mixer comes with a cookie paddle that you can connect to the top of the mixer. They’re simple to use and aid in consistent mixing of the components. In this recipe, I also use the metal whisk attachment to create the frosting. It cooks it in a flash! Put this on your wish list since it’s one of my most-used tiny appliances of all time!
A cookie scoop is the third item on the list! I used to measure and scrape cookie dough onto the pans using two spoons years ago. It wasn’t an ideal method, and I often ended out with oblong biscuits of varying sizes. I noticed each and every one of my friend’s cookies looked PERFECT when she brought them to a gathering. What’s her secret? An ice cream scoop! 1/2 tablespoon, 1.5 tablespoon, and 3 tablespoon scoops are available. For these cookies, I used the big and medium sizes (3 tablespoon and 1.5 tablespoon, respectively). (However, I use the tiny cookie scoop when serving a big group.) People prefer a smaller cookie, particularly when there are numerous other sweets available.
MRS.FIELDS WHITE CHOCOLATE CHIP COOKIES COPYCAT
- flour, 2 1/2 cups
- 1 teaspoon bicarbonate of soda
- 1 teaspoon kosher salt
- 1 cup softened butter
- 3/4 cup sugar (white)
- 3/4 cup brown sugar, tightly packed
- 1/2 teaspoon vanilla extract
- 2 eggs
- 2 cups chocolate chips (white)
- Combine flour, baking soda, and salt in a smaller mixing basin. Remove from the equation.
- Combine the sugar, brown sugar, melted butter, and eggs in a larger mixing dish. Pour in the vanilla extract. Mix well before adding the flour mixture.
- Add the white chocolate chips and mix well.
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Drop cookies onto cookie sheet using a scoop. Use a big 3 TBSP scoop to make the huge cookies. Use a medium 1.5 TBSP cookie scoop if you want smaller cookies.
- Preheat the oven to 350 degrees Fahrenheit. 12-14 minutes for large cookies 9-11 minutes for smaller cookies
- Transfer them to a cooling rack after 5 minutes on the tray.
If you enjoy our Mrs. Fields White Chocolate Chip Cookies, you’ll love our Copycat Mrs. Fields White Chocolate Chip Cookies. Check out some of our other cookie recipes:
MRS.FIELDS WHITE CHOCOLATE CHIP COOKIES COPYCAT
Mrs. Fields White Chocolate Chip Cookies are a soft, tasty cookie packed with sweet white chocolate chips that are a knockoff. Mrs. Field’s cookie recipe that anybody may duplicate at home!
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Cookies as a course
American cuisine
3 servings
Ingredients
- flour, 2 1/2 cups
- 1 teaspoon bicarbonate of soda
- 1 teaspoon kosher salt
- 1 cup softened butter
- 3/4 cup sugar (white)
- 3/4 cup brown sugar, tightly packed
- 1/2 teaspoon vanilla extract
- 2 eggs
- 2 cups chocolate chips (white)
Instructions
-
Combine flour, baking soda, and salt in a smaller mixing basin. Remove from the equation.
-
Combine the sugar, brown sugar, melted butter, and eggs in a larger mixing dish. Pour in the vanilla extract. Mix well before adding the flour mixture.
-
Add the white chocolate chips and mix well.
-
Preheat oven to 350°F. Line a baking sheet with parchment paper. Drop cookies onto cookie sheet using a scoop. Use a big 3 TBSP scoop to make the huge cookies. Use a medium 1.5 TBSP cookie scoop if you want smaller cookies.
-
Preheat the oven to 350 degrees Fahrenheit. 12-14 minutes for large cookies 9-11 minutes for smaller cookies
-
Transfer them to a cooling rack after 5 minutes on the tray.
It doesn’t matter how old or tall you are, playing in the snow is always enjoyable. I saw my adolescent’s gleeful expression. Don’t tell him I snapped a picture. And please don’t tell him I’m sharing it with all of you. Ha! Teenagers.
The ghirardelli white chocolate macadamia nut cookie recipe is a delicious, easy-to-make treat that’s perfect for any occasion.
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Ben Austin 