If you are trying to use up leftover Halloween Candy, or you just deserve something cool, try out this Giant Cookie Recipe!
Is it just me, or are you obsessed with overly small or overly large baked goods? Like mini-muffins, or a six-layer cake……or a GIANT COOKIE?!?!?!
There’s just something about serving something in a different portion size than what you are used to that makes it more fun.
We love this Giant Cookie recipe. Then you can eat just “ONE” and don’t have to feel guilty! HA. Or maybe just go with one slice, or you might just get a belly ache.
I have a couple of things that I really recommend to make sure your cookies come out perfectly every time.
- Airbake sheet. Let me tell you, I have a lot of pans that I love, but these I use 90% of the time for my cookies. They just cook them so evenly and don’t over-brown the bottoms. So especially if you are doing a cakey-type cookie, give these a try.
- Parchment sheets. You know, I used to always just buy rolls of parchment paper. But after I bought these pre-cut sheets, I realized that I actually probably save more money using them since I don’t pull of a piece that’s too big. So, precut + same price = win.
- Gigantor Spatula! Ok, so it’s actually a cake lifter – great tool to make sure your cakes don’t fall apart. But, I’m a fan of huge spatulas in general. And a cake lifter spatula works great for this cookie.
Giant Cookie Recipe
- 1 stick butter room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 large egg room temperature
- 1 teaspoon vanilla
- 1 1/2 cups flour
- 1/2 teaspoon baking soda
- pinch of salt
- 1/2 cup chocolate chips 1 snickers, 2 normal size reeces cups, handful of rolos or chopped oreos
Preheat oven to 350
In a medium bowl combine butter, sugar, and brown sugar. Mix until smooth and slightly fluffy.
Add egg and vanilla. Mix until combined.
Add flour baking soda, and salt. Mix until flour is completely incorporated.
Chop candy into small pieces. Fold in chocolate chips and half of candy.
Trace a nine inch circle onto parchment paper, flip paper over, and spread dough evenly into circle. Sprinkle the other half of the candy on top.
If dough is too thin, let it sit in the freezer for 15 minutes.
Bake for 17-19 minutes. Allow to cool completely on pan.
- AirBake Natural 2 Pack Cookie Sheet
- ChefLand Quilon Parchment Paper Pan Liner
- Nordic Ware Cake Lifter (Basically, a Giant Spatula!)