Copycat Mrs. Fields Peanut Butter Cookies

I don’t know Mrs. Fields personally, I just know she makes some good cookies!  Mrs. Fields Cookies was founded by Debbi Fields, born 1956 in Park City, Utah. She and her husband started their business in the late 1970s, opening the first of many retail bakeries in Palo Alto, California. Mrs. Fields cookies are now commonly sold across the country in grocery stores and malls.  Honestly though, they are not that hard to make at home, and anything homemade always tastes better!

1/4 Teaspoon salt
1/2 Teaspoon baking soda
2 Cups flour
2 Teaspoons vanilla extract
1 Cup creamy peanut butter
3 Eggs
1 Cup softened butter
1 1/4 Cup granulated sugar
1 1/4 Cup dark brown sugar

Preheat your oven to 300 degrees F.
In a medium sized bowl, combine the flour, baking soda, and salt. Mix together with a wire whisk. In a large bowl, blend the sugars using an electric mixer at medium speed. Add butter and mix until it forms paste. Next, add the eggs, peanut butter, and vanilla extract. Mix at medium speed until the batter becomes light and fluffy. Add the flour mixture and change the mixer to low speed.  Continue until just mixed.
Drop by tablespoons onto an ungreased cookie sheet, 1 1/2 inches apart. With a fork, gently press a crisscross pattern on top of each cookies. Bake for 10-20 minutes until cookies are slightly brown along the edges. Transfer cookies from the pan immediately with a spatula and allow them to cool.

13 thoughts on “Copycat Mrs. Fields Peanut Butter Cookies

  1. Betty Schutz says:

    The recipe for Mrs. Fields Peanut Butter Cookies sounded
    very good. I bought all the ingredients and made the batter. I made it exactly as printed, the dough was extremly soft I could not even release it from my cookie scoop. I had to dump the batter. It was awful, and I am not a novice baker, I bake all time. I don”t know what went wrong.

    Betty

  2. Eileen Morey says:

    Like Betty, I’m accustomed to baking. Also like Betty, I followed the recipe exactly. I’m at sea level, so it’s not an altitude issue, either.

    Something is very weird about the recipe. It turns out very sticky. I’m glad I didn’t use a cookie scoop, just a soup spoon and a silicone-type spatula to push the batter off the spoon. Also, forget about using a fork to make the criss-cross pattern. The cookies are far too sticky for that.

    (Unlike some recipes, there’s no point in trying to add the criss-cross pattern as soon as the cookies emerge from the oven, either. They have a slight crust as they cook.)

    The “10 – 20 minutes” cooking time was so vague, I was a little concerned, and after 25 minutes, the cookies still hadn’t browned at all.

    I took them out of the oven anyway, let them cool on a rack, and… they are very tasty, but they don’t really resemble Mrs. Fields’ cookies.

    As I was writing this, I experimented with a higher oven temperature to see if that helps them brown. So far, I’m seeing no improvement.

    (Later note: I went back to 300 degree oven, and 20-plus minutes in the oven. At that low temperature, it’s difficult to scorch ’em. Cool them on the cookie sheet, not a cooling rack. They stay a little more moist that way, and hold together better.)

    This recipe may work for you. I may even try making it again. However, my guess is that at least two ingredients or steps in the instructions aren’t quite correct.

  3. Luci T says:

    I made these cookies as directed and added extra flour like it said you may need to do. They turned out fine.
    Used a steel cookie scoop and they came out just fine.
    Thanks for the recipe. I’m adding some chocolate chips to mine as well!!! Yum!!!!

  4. Janice Hayes says:

    Great recipe! The dough is a little sticky, but seemed no more so than other cookie recipes I have made. I don’t use a cookie scoop; just two spoons, so that wasn’t a problem. The cookies baked up beautifully and were delicious.

  5. Nicole says:

    I have a copy of the Mrs. Field’s Cookie Book and, most of the recipes call for 3/4 cup butter.. I always need to add a bit of flour since the batter does turn out really sticky.

  6. Elsa Corsi says:

    Baking this recipe now, Eileen is so right! The other batches I have added extra flour, hopefully these will turn out better than the other.

  7. Elsa Corsi says:

    Okay-this improved tremendously, here is what I did. Oven at 325′ baked for 25 min. I added enough flour so it wasn’t sticky, rolled them by hand, pressed down, and crisscrossed with fork. So about an extra cup is needed, but I started gradually with half a cup until I thought it was enough. They came out wonderful and are very tasty, eating one now! Have fun!

  8. Esther says:

    This is a great cookie recipe, it really turned out Excellent for me. Just a few modification , I suggest to use 3 1/2 flour instead, 3 cups of peanut butter and increase the heat to 325 for 25 minutes. By the way I added the sugar a little at a time as you mix it in the mixer at medium speed. I had my boy helped me out in baking it, co’z he loved peanut butter cookies like “Crazy”. I believe these cookies will be great if you add macademia nuts into it, right “Chadrick” that was my boys name.

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