Mrs.Fields White Chocolate Chip Cookies are soft, delicious cookies filled with sweet white chocolate chips. Copycat Mrs.Field’s cookie recipe that everyone can make at home!
Mrs.Fields White Chocolate Chip Cookies are the perfect treat, especially during the cold months! There is just something about the winter weather that makes me want a nice plate of cookies, some hot chocolate and a warm fire crackling in the fire place. Well, I don’t have the warm fire but I definitely can enjoy the milk and cookies thanks to this recipe. And I don’t have to go to the mall to get them either!!
Tips to get the PERFECT Mrs.Fields White Chocolate Chip Cookies:
Three kitchen items make these cookies come together really fast. I actually use these items in nearly every cookie recipe I make, so they’re quite versatile. First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!
The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!
The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the large and middle size- 3 tablespoon and 1.5 tablespoon for these cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts.
MRS.FIELDS WHITE CHOCOLATE CHIP COOKIES ingredients:
Here’s what you need to make our White Chocolate Chip Cookie recipe:
–2 1/2 cups flour
–1 teaspoon baking soda
–1 teaspoon salt
–1 cup butter, softened
–3/4 cup white sugar
–3/4 cup firmly packed brown sugar
–1 1/2 teaspoons vanilla
–2 eggs
–2 cups white chocolate chips
How to make White Chocolate Chip Cookies
In smaller bowl, mix flour, baking soda and salt. Set aside.
In a larger bowl, mix sugar, brown sugar, melted butter and eggs until completely combined. Add the vanilla. Mix well and then add the flour mixture.
Stir in the white chocolate chips.
Cover a cookie sheet with parchment paper. Using a scoop, drop cookies onto cookie sheet. If you want the large cookies, use a large 3 TBSP scoop. If you want smaller cookies, use a medium, 1.5 TBSP cookie scoop.
Bake in 350 degree F oven. Large cookies take 12-14 minutes. Smaller cookies take 9-11 minutes.
Leave them on the tray for 5 minutes then transfer to a cooling rack.
If you love these Mrs. Fields White Chocolate Chip Cookies, be sure to try some of our other favorite and most popular cookie recipes too!
MRS. FIELDS WHITE CHOCOLATE CHIP COOKIES
Mrs.Fields White Chocolate Chip Cookies are soft, delicious cookies filled with sweet white chocolate chips. Copycat Mrs.Field’s buttery cookie recipe that everyone can make at home!
Course: Cookies, Dessert
Cuisine: American
Keyword: white chocolate chip cookies
Servings: 36cookies
Calories: 168kcal
Ingredients
2 1/2cupsflour
1teaspoonbaking soda
1teaspoonsalt
1cupbuttersoftened
3/4cupwhite sugar
3/4cupfirmly packed brown sugar
1 1/2teaspoonsvanilla
2eggs
2cupswhite chocolate chips
Instructions
In smaller bowl, mix flour, baking soda and salt. Set aside.
In a larger bowl, mix sugar, brown sugar, melted butter and eggs until completely combined. Add the vanilla. Mix well and then add the flour mixture.
Stir in the white chocolate chips.
Cover a cookie sheet with parchment paper. Using a scoop, drop cookies onto cookie sheet. If you want the large cookies, use a large 3 TBSP scoop. If you want smaller cookies, use a medium, 1.5 TBSP cookie scoop.
Bake in 350 degree F oven. Large cookies take 12-14 minutes. Smaller cookies take 9-11 minutes.
Leave them on the tray for 5 minutes then transfer to a cooling rack.
Recipe Notes
Yields 4 dozen medium (regular sized, 1.5 TBSP scoop) cookies or 2 dozen large (3 TBSP scoop) cookies.
Nutrition Facts
MRS. FIELDS WHITE CHOCOLATE CHIP COOKIES
Amount Per Serving
Calories 168Calories from Fat 72
% Daily Value*
Total Fat 8g12%
Saturated Fat 5g25%
Cholesterol 24mg8%
Sodium 154mg6%
Potassium 48mg1%
Total Carbohydrates 21g7%
Sugars 14g
Protein 1g2%
Vitamin A3.5%
Vitamin C0.1%
Calcium2.8%
Iron2.8%
* Percent Daily Values are based on a 2000 calorie diet.
Eloquent white chocolate almond clusters are super easy. Just follow these simple step by step photo instructions for perfect results.
Everybody loves great candy, and it makes awesome gifts. What would be better than to give great candy that you made yourself? Just don’t tell them how easy it is to make.
I have a wonderful chocolate peanut cluster recipe that many people use for holiday gifts, but it is time to change it up a bit. This kicks up that recipe a few notches.
My Rating:
This is the easiest 5 rating of the year.
Pro Tips: Recipe Notes for Crock Pot White Chocolate Almond Clusters
What is White Chocolate?
The FDA said to be called white chocolate; a product contains at least of 20% cocoa butter, 14% milk solids, and 3.5% milk fat — and no more than 55% sugar or other sweeteners. There is a bit more to it, but that is enough for us. FDA Offical Definition
Note that there is no cocoa powder in white chocolate. Obviously, that would no longer be white. Some will argue it is not chocolate without the cocoa powder. That is an argument for another day.
What “chocolate” to use?
White cooking chips are almost never labeled as chocolate since they don’t meet the minimum requirements. Many are just downright bad.
Since the main “feature” of this recipe is the coating, I went with one of the top-rated chips from Ghirardelli. I added a bar of white cooking chocolate for more cocoa butter. I also used some “Almond Bark.”
NOTE: This is NOT a sponsored post, and I have no relationship of any type with Ghirardelli. I mention them by name since it is a commonly available good quality brand. There are other excellent choices also. But the quality of the components is important for top quality results.
Almond Bark vs. Candy Melts:
Candy Melts, candy wafers, chocolate coating, and almond bark are products made for coating without needing to temper chocolate or other special handling.
Almond bark (which do not contain almonds) is a bit old school, and in recent years, we see more “candy melt” products available. These candy making components will have partly hydronated oil that will firm up the coating and have no cocoa butter.
Think of them all as interchangeable. They will help you produce excellent results with no fuss.
Some people like the results with just almond bark / candy melts and only use these for all the “chocolate” in a recipe like this. I want better.
The Nuts:
I used roasted almonds this time, but you can add almost anything. Since we are using a closed crock pot, you don’t want anything with significant water.
The Ratio:
You will want about 1 1/2 pounds of “chocolate” to 1 pound of nuts. It can be a little more or a little less.
I used an 11 oz bag of chips, 4 oz of white chocolate baking bar, and 10 oz of almond bark (5 squares of the brand I used). So 25 oz of “chocolate.”
Other Crock Pot Candies Crock Pot Chocolate Peanut Clusters Crock Pot Fudge
Decide on the “Chocolate” you are using. I have 11 oz. of Ghirardelli chips, one four oz bar of Ghirardelli white baking chocolate and I used 10 oz. of white almond bark.
Spray a smaller crock pot with a good coat of PAM.
Add 1 pound of almonds to the crock pot then top with all the “chocolate”. Cover and cook on low for 2 hours.
Mix well then spoon out onto parchment paper. The serving size is about one tablespoon which is about one heaping kitchen teaspoon.
I like to use two spoons: one to scoop and one to push it onto the parchment. Make them a little small with 3-4 almonds each and mix the crock pot occasionally while spooning.
Allow to cool about 30 minutes.
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Crock Pot White Chocolate Almond Clusters
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Rate this recipe!
Print Recipe
Eloquent white chocolate almond clusters are super easy. Just follow these simple step by step photo instructions for perfect results.
Servings
Prep Time
80
10minutes
Servings
Prep Time
80
10minutes
Crock Pot White Chocolate Almond Clusters
Votes: 0 Rating: 0 You:
Rate this recipe!
Print Recipe
Eloquent white chocolate almond clusters are super easy. Just follow these simple step by step photo instructions for perfect results.
Servings
Prep Time
80
10minutes
Servings
Prep Time
80
10minutes
Ingredients
1poundalmonds
11ozwhite chipsGhirardelli preferred
4ozwhite chocloate barGhirardelli preferred
10ozvanilla almond barkor candy melts
Servings:
Units:
Instructions
Decide on the “Chocolate” you are using. 11 oz. of Ghirardelli chips (one bag), one four oz bar of Ghirardelli white baking chocolate and I used 10 oz. of white almond bark.
Spray a smaller crock pot with a good coat of PAM.
Add 1 pound of almonds to the crock pot then top with all the “chocolate”.
Cover and cook on low for 2 hours.
Mix well then spoon out onto parchment paper. The serving size is about one tablespoon which is about one heaping kitchen teaspoon.
I like to use two spoons: one to scoop and one to push it onto the parchment. Make them a little small with 3-4 almonds each and mix the crock pot occasionally while spooning.
Allow to cool about 30 minutes.
Recipe Notes
Pro Tips
You can use a larger crock pot.
You need a ratio of about 1 pound of nuts to 1 1/2 pounds of “chocolate.”
Since the coating is the main feature of this recipe, you need good quality. There is a lot of bad white “chocolate” out there. I used Ghirardelli which is good quality.
I added the baking chocolate bar to get more cocoa butter and even better taste.
Think of almond bark and candy “melts” of various types as interchangeable.
I suggest getting about 4 almonds in most clusters as you spoon them out. They are very rich, and that is the size I think most people will want.
I got at least 80 pieces, but I had some bigger pieces. I think if you keep to the 4 almond per piece range, you will be closer to 100.
An easy recipe to double or cut in half.
Store in airtight container. If refigerated then good for several weeks. Freeze if you need to store longer.
________________________________
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated. Rating is done by clicking on the stars above.
Originally Published December 2, 2018
Nutrition Facts
Crock Pot White Chocolate Almond Clusters
Amount Per Serving
Calories 82Calories from Fat 54
% Daily Value*
Total Fat 6g9%
Saturated Fat 3g15%
Cholesterol 0.3mg0%
Sodium 15mg1%
Potassium 36mg1%
Total Carbohydrates 7g2%
Dietary Fiber 1g4%
Sugars 6g
Protein 1g2%
Vitamin A0.1%
Vitamin C0.1%
Calcium2%
Iron1%
* Percent Daily Values are based on a 2000 calorie diet.
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