Copycat Mrs. Fields Peanut Butter Cookies bring that iconic bakery taste right to your kitchen. These cookies are soft, rich, and packed with peanut butter flavor.
The recipe uses simple ingredients like creamy peanut butter, brown sugar, butter, eggs, and vanilla extract. The signature crisscross pattern on top makes them instantly recognizable and gives them that classic look.
This recipe makes 36 cookies in about 30 minutes. The texture is perfectly soft with lightly browned edges. You’ll mix the dry ingredients in one bowl and the wet ingredients in another, then combine them for a simple dough.
The cookies bake at a lower temperature than most recipes, which helps them stay soft and chewy. The result tastes just like the famous Mrs. Fields cookies you’d find at the mall.
These cookies are great for sharing, bringing to parties, or just keeping around the house for snacking. The recipe is simple enough that anyone can make them.
You don’t need any special skills or fancy equipment. Just a couple of mixing bowls, an electric mixer, and some baking sheets. The peanut butter flavor is strong and satisfying without being overwhelming.
If you’re a fan of peanut butter cookies, this recipe is one you’ll want to keep.
Why You’ll Love This Copycat Mrs. Fields Peanut Butter Cookies
Simple Ingredients
This recipe uses basic pantry staples you probably already have. Flour, sugar, butter, eggs, peanut butter, and a few other items come together to create these bakery-style cookies.
Quick to Make
From start to finish, these cookies take only 30 minutes. The prep time is minimal, and the baking process is simple.
Classic Bakery Taste
These cookies taste just like the ones from Mrs. Fields. The texture is soft and the peanut butter flavor is rich and authentic.
Makes a Large Batch
This recipe yields 36 cookies, which is perfect for sharing with friends and family or keeping some for later.
Kid-Friendly
The flavor and texture appeal to people of all ages. These cookies are a crowd-pleaser at parties and gatherings.
A large mixing bowl and an electric mixer make the preparation process smoother and faster.
Ingredient Substitutions
All-Purpose Flour
You can use a 1:1 gluten-free flour blend if you need a gluten-free option.
Dark Brown Sugar
Light brown sugar works as a substitute, though the flavor will be slightly less rich. You can also use all white sugar, but the cookies will have a different texture.
Butter
Margarine or coconut oil can replace butter if needed. The texture and flavor may vary slightly.
Creamy Peanut Butter
Crunchy peanut butter adds texture if you prefer a bit of crunch in your cookies. Almond butter or cashew butter can work as alternatives.
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Copycat Mrs. Fields Peanut Butter Cookies
Ingredients
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1¼ cups dark brown sugar
- 1¼ cups sugar
- 1 cup butter softened
- 3 large eggs
- 1 cup creamy peanut butter
- 2 teaspoon vanilla extract
Instructions
- Preheat the oven to 300°F and place ungreased baking sheets nearby.
- In a large mixing bowl, add flour, baking soda, salt, dark brown sugar, and white sugar.
- Mix the dry ingredients together and set the bowl aside.
- In a second large mixing bowl, add the dark brown sugar and white sugar.
- Using an electric mixer on medium speed, blend the sugars until combined.
- Add the softened butter to the sugar mixture and mix until the texture becomes grainy.
- Add the eggs, peanut butter, and vanilla extract to the bowl.
- Beat the mixture with the electric mixer until it becomes light and fluffy.
- Turn the electric mixer to low speed.
- Slowly add the flour mixture to the butter mixture and mix until just combined.
- Using a tablespoon, scoop rounded portions of dough.
- Place the dough portions 2 inches apart on the ungreased baking sheets.
- Wet a fork with water or coat it with flour.
- Gently press the fork onto each cookie to create a crisscross pattern on top.
- Place the baking sheets in the oven and bake for 18 to 20 minutes, until the edges turn light brown.
- Remove the baking sheets from the oven and transfer the cookies to a cooling rack.
- Allow the cookies to cool completely on a flat surface.
- Store the cooled cookies in an airtight container.
Notes
Tips and Tricks
Don’t Overmix the Dough – Mix the flour mixture into the butter mixture just until combined. Overmixing can make the cookies tough instead of soft. Use Room Temperature Butter – Softened butter blends more easily with the sugar and creates a better texture. Leave the butter out for about 30 minutes before starting. Space the Cookies Properly – Place the dough portions 2 inches apart on the baking sheets. The cookies will spread slightly as they bake. Press Gently with the Fork – When creating the crisscross pattern, press lightly. Pressing too hard can flatten the cookies too much. Watch the Baking Time – Check the cookies at 18 minutes. The edges should be lightly browned, but the centers may still look slightly soft. They will firm up as they cool. Cool on the Baking Sheet First – Let the cookies sit on the baking sheet for 2 to 3 minutes before transferring them to a cooling rack. This prevents them from breaking.Storing
Room Temperature – Store the cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking. Refrigerator – The cookies can be refrigerated in an airtight container for up to 2 weeks. Bring them to room temperature before serving for the best texture. Freezer – Freeze the cookies in a freezer-safe container or bag for up to 3 months. Separate layers with parchment paper. Thaw at room temperature for 15 to 20 minutes before serving.Nutrition
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