Why You’ll Love This Recipe

I love this recipe because it delivers that perfect balance between chewy and crisp. The combination of butter and butter-flavored shortening gives the cookies a bakery-quality texture that stays soft even after cooling. They’re quick to make, require simple ingredients, and taste just as amazing fresh from the oven as they do the next day. Whether I’m baking them for family, friends, or a sweet snack at home, they always bring smiles all around.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

½ cup unsalted butter, room temperature
½ cup butter-flavored shortening
1 ¼ cup granulated sugar
¾ cup brown sugar
1 teaspoon vanilla extract
2 eggs, room temperature
2 ¼ cup flour
1 teaspoon baking soda
½ teaspoon salt
1 ½ cups mini chocolate chips

Directions

I start by adding the butter, shortening, and sugars to a large mixing bowl. Using a hand or stand mixer, I beat everything together until the mixture becomes light and fluffy—this step makes the cookies soft and airy.

Next, I add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

In a separate bowl, I whisk together the flour, baking soda, and salt. I gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough. Then, I gently fold in the mini chocolate chips.

Once the dough is ready, I cover the bowl and refrigerate it for at least 30 minutes to let it firm up. Chilling helps the cookies hold their shape while baking.

When I’m ready to bake, I preheat the oven to 350°F (175°C) and line two large cookie sheets with parchment paper. I scoop out tablespoon-sized portions of dough, roll them into balls, and place them evenly spaced on the prepared sheets.

I bake the cookies for 6–8 minutes, just until the edges turn a light golden color while the centers remain soft. After removing them from the oven, I let them cool on the pan for a few minutes before transferring them to a wire rack to finish cooling.

Servings and Timing

This recipe makes about 24 cookies and takes roughly 51 minutes total—15 minutes of prep, 6–8 minutes of baking, and 30 minutes of chilling. It’s an easy and quick treat to whip up anytime I’m craving a batch of classic, fair-style cookies.

Variations

I love experimenting with these cookies. Sometimes I use a mix of dark and milk chocolate chips for richer flavor, or I add chopped nuts for a bit of crunch. For a fun twist, I stir in colorful candies or drizzle melted chocolate over the cooled cookies. Around the holidays, I replace the vanilla with almond extract or sprinkle a touch of sea salt on top before baking to enhance the sweetness.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days—they stay wonderfully soft. If I want them warm again, I heat them in the microwave for about 10 seconds. The dough also freezes beautifully; I scoop it into balls, freeze them on a tray, and transfer to a freezer bag. Whenever I want fresh cookies, I bake them straight from frozen, adding a minute or two to the baking time.

FAQs

Why use both butter and shortening?

The butter gives flavor while the shortening adds softness and helps the cookies stay chewy longer.

Can I skip chilling the dough?

I can, but chilling prevents spreading and gives the cookies a thicker, chewier texture.

Can I use regular chocolate chips?

Yes, but I love mini chips because they distribute evenly through every bite.

How do I know when the cookies are done?

They should be just lightly golden on the edges and still soft in the center—they’ll firm up as they cool.

Can I add nuts?

Absolutely! Chopped pecans or walnuts make a delicious addition.

Can I freeze the dough?

Yes, it freezes well for up to 3 months. I bake straight from frozen when ready.

Why did my cookies spread too much?

The dough might have been too warm—chilling helps keep the cookies thick and chewy.

Can I use all butter instead of shortening?

Yes, but the cookies will spread a bit more and have a slightly crisper texture.

What can I serve these with?

They’re perfect with a glass of milk, a scoop of ice cream, or even a drizzle of caramel.

Can I make them smaller or larger?

Yes, I just adjust the baking time—smaller cookies bake faster, and larger ones take a minute or two longer.

Conclusion

These Minnesota State Fair Cookies are a delicious taste of classic fairground comfort. I love how soft, chewy, and perfectly sweet they are, with just the right amount of chocolate in every bite. Whether I’m baking them for a crowd or treating myself to a little homemade sweetness, they always turn out golden, irresistible, and full of that nostalgic fair magic.