Sweet Martha Cookies Recipe (Minnesota State Fair Copycat)
If you’ve ever visited the Minnesota State Fair, chances are you’ve stood in the famous Sweet Martha’s Cookie line. The smell of warm chocolate chip cookies fills the air, and nearly everyone leaves carrying one of those iconic overflowing buckets.
Since fair season only comes around once a year, I wanted to recreate that same fresh-from-the-oven experience at home. These Sweet Martha Cookies have everything people love about the original—soft centers, chewy edges, buttery flavor, and plenty of mini chocolate chips in every bite.
The biggest secret? Don’t overbake them! They may look slightly underdone when you remove them from the oven, but they’ll finish baking on the cookie sheet and develop that famous gooey texture.
Whether you’re missing the Great Minnesota Get-Together or simply craving bakery-style chocolate chip cookies, this recipe is always a crowd favorite.
Why You’ll Love This Recipe
- Inspired by the famous Minnesota State Fair cookies
- Soft, gooey, melt-in-your-mouth texture
- Loaded with mini chocolate chips
- Perfect for cookie platters and bake sales
- Easy to make ahead
- Freezer friendly
- Makes 5–6 dozen cookies
Ingredients
- ½ cup unsalted butter, softened
- ½ cup butter-flavored shortening
- 1¼ cups granulated sugar
- ¾ cup light brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 bag mini chocolate chips
Why Mini Chocolate Chips?
One thing that helps recreate the classic fair cookie is using mini chocolate chips instead of regular chips. They distribute more evenly throughout the cookie, giving you chocolate in every bite while keeping the cookies soft and tender.
How to Make Sweet Martha Cookies
Step 1
Cream together the softened butter and butter-flavored shortening until smooth.
Step 2
Add the granulated sugar, brown sugar, and vanilla extract. Beat until light and fluffy.
Step 3
Mix in the eggs one at a time, fully incorporating each egg before adding the next.
Step 4
In a separate bowl whisk together:
- Flour
- Baking soda
Slowly stir the dry ingredients into the wet ingredients.
Because the dough becomes thick, it’s easiest to mix the second half by hand with a sturdy wooden spoon.
Step 5
Fold in the mini chocolate chips until evenly distributed.
Step 6
Cover the bowl and refrigerate the dough for at least 45 minutes, although overnight produces the best flavor and texture.
Step 7
Preheat the oven to 350°F.
Line baking sheets with parchment paper.
Using a small cookie scoop, place dough balls about 2 inches apart.
Lightly flatten each cookie before baking.
Step 8
Bake for 6 minutes.
The cookies will still look pale and slightly underbaked.
That’s exactly what you want.
Leave them on the baking sheet for 5 minutes before transferring them to a cooling rack.
Tips for Perfect Sweet Martha Cookies
- Butter-flavored shortening helps recreate the authentic texture.
- Always chill the dough before baking.
- Use mini chocolate chips.
- Don’t overbake.
- Let the cookies finish cooking on the hot baking sheet.
- Bake one tray at a time for the most even results.
Variations
Double Chocolate
Mix in cocoa powder and use mini chocolate chips.
Peanut Butter Chocolate Chip
Replace half the butter with peanut butter.
Holiday Cookies
Add red and green mini M&Ms during Christmas.
Sea Salt
Sprinkle flaky sea salt over the cookies while they’re still warm.
Storage
Store cookies in an airtight container for up to 1 week.
Freeze baked cookies for up to 3 months.
The cookie dough also freezes beautifully, making it easy to bake fresh cookies whenever you’re craving them.
Frequently Asked Questions
Why do these only bake for 6 minutes?
The cookies continue baking on the hot cookie sheet after they’re removed from the oven. This creates their signature gooey texture.
Can I use regular chocolate chips?
Yes, but mini chocolate chips produce a texture that’s much closer to the famous Minnesota State Fair cookies.
Why chill the dough?
Chilling prevents excessive spreading and develops a richer buttery flavor.
Can I make the dough ahead?
Absolutely. The dough can be refrigerated overnight or frozen for later.
How many cookies does this recipe make?
Approximately 60–72 small cookies, depending on your scoop size.
Final Thoughts
These Sweet Martha Cookies capture everything that makes the famous Minnesota State Fair version so irresistible. They’re soft, buttery, loaded with chocolate chips, and best enjoyed warm with a cold glass of milk. Even if you can’t make it to the fair this year, you can still bring a little piece of Minnesota home with every batch.
Peyton and I had a lot of fun recreating these recipes at home for you all this month. It was truly a labor of love. We may not be able to go to the Minnesota State Fair this year but we definitely made new Minnesota State Fair memories at home.
Tomorrow we are kicking off the fall recipes! Be sure to check back. We’ll have 1 pot dinners as well as some pumpkin-themed eats throughout the month.
Chewy Chocolate Chip Cookies
Ingredients
- 1/2 C Butter, unsalted
- 1/2 C Butter Flavored Shortening
- 1 1/4 C Sugar
- 3/4 C Light Brown Sugar
- 1 tsp Vanilla Extract
- 2 Eggs
- 2 1/4 C Flour
- 1 tsp Baking Soda
- 1 bag Mini Chocolate Chips
Instructions
- You can use a stand mixer or hand mixer for the first part of the recipe but the second half is going to be mixed by hand. In a large bowl, combine the butter and shortening. Beat until it's creamy. Next, add sugar, brown sugar, and vanilla extract. Beat until well combined. Add the eggs in, one at a time. Be sure to mix the egg completely in before adding the second egg. In another large bowl, combine the flour and baking soda. Take a whisk and break up any clumps and whisk until combined. Gradually add the flour mixture to the wet mixture. Be sure to mix by hand. I found it easier if I added half the flour mixture and used a wooden spoon to stir. It is a little work to get it all combined. Fold in the chocolate chips. Use mini chips, these are going to be small cookies and the mini chips just go so much better. Cover with saran wrap and place in the fridge to chill. The longer the better. I like to chill my dough overnight. But at the very least, let it chill for 45 minutes. When you are ready to start baking, preheat your oven to 350.Line your pan with parchment paper. Use a small cookie scoop and scoop the cookie dough out. Place the cookie dough on pan about 2 inches apart. Press down on the dough. We are only cooking these for 6 minutes so the cookie needs a little help spreading. Place in the oven for 6 minutes. Even though the cookies may not look golden brown remove them from the oven and let them cool for about 5 minutes before you take them off the cookie sheet. They will continue to cook. Six minutes is the perfect bake time. Any longer and they start to become crispy. Repeat until you've baked all your cookies. Because these cookies are small you'll have 5-6 dozen cookies. This recipe makes a ton!Enjoy your cookies warm with a little cold milk.
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