This giant monster cookie is enormous and satisfies the biggest chocolate peanut butter craving. Reduced down from my soft and thick monster cookies recipe, this small-batch cookie recipe is plenty for 1-2 people.
Have you ever made an enormous cookie before?
And don’t cheat by telling me you’ve made chocolate chip cookie pizza or chocolate chip cookie cake, both of which are meant for a crowd. No, no. Giant chocolate chip cookies and big giant monster cookies are close, but not quite what I’m getting at. I’m talking about a REALLY GIANT COOKIE meant for one person. Two if you’re willing to share the wealth. It’s also great for gifting, maybe even as part of your Father’s Day recipes, so the recipient doesn’t have to share!
This recipe, brought back to life from my blog archives, yields one absolutely enormous monster cookie. Don’t let these pictures fool you. This cookie is 6 inches in diameter and about 1 million calories of goodness. Those cracks you see? Call them the Cookie Grand Canyon. The chocolate chips? Actual chocolate mountains.
Its size is simultaneously ridiculous and awesome.
I forgot how good this recipe was!!!! Mega giant cookies are just bigger, better versions of an already delicious dessert.
How to Make One Giant Monster Cookie
The ingredients are exactly the same as my regular batch of soft and thick monster cookies, only significantly reduced. The process is the same too, but you only need 1 bowl! Cream butter and sugars together, then beat in the dry ingredients. It’s best to use a mixer, but if you don’t have one, make sure the butter is nicely softened so you can easily mix it.
Want to leave out the peanut butter? No problem. For a giant oatmeal M&M cookie, simply skip the peanut butter. For a chocolate version, try my recipe for one giant double chocolate cookie. Or try my one giant sugar cookie or one giant oatmeal creme pie cookie. A giant cookie for all your favorite cookie cravings!
The only tricky part, if I can even call it that, is the egg. 1 egg is simply too much, so only use SOME of it. Crack 1 egg, beat it, then use 2 Tablespoons of the beaten egg. (Add the rest to your scrambled eggs the next morning!) Don’t use just the egg yolk or just the egg white in this cookie.
The cookie dough is a little sticky, but do your best to form it into a mound on the cookie sheet. A rubber spatula or spoon helps. You can always chill the dough in the refrigerator as you preheat the oven, too. Colder dough is easier to work with.
However, don’t chill too long or else the giant cookie won’t spread.
No Cookie Dough Chilling
That’s actually a bonus in this recipe: no cookie dough chilling required! It’s quick and easy, a definite bonus when peanut butter chocolate cravings are on the line.
(Here are all of my no dough chilling cookie recipes.)
Depending on your oven and how tall the cookie dough mound is, this giant cookie takes anywhere from 20-30 minutes. Since it’s so large, it’s best to bake it at a slightly lower temperature. Keep an eye on it. The cookie is done when the edges and top are lightly browned. The center stays nice and soft, but eventually sets as the cookie cools.
More Giant Cookie Recipes
One Giant Monster Cookie
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 1 cookie
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Use this cookie dough to make one giant monster cookie or 4 smaller monster cookies. Feel free to substitute the M&Ms or chocolate chips with your favorite add-ins such as chopped peanut butter cups, raisins, white chocolate chips, or chopped nuts.
Ingredients
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 2 Tablespoons (25g) granulated sugar
- 2 Tablespoons (25g) packed light or dark brown sugar
- 2 Tablespoons (30ml) beaten egg (crack an egg, beat it, then use 2 Tbsp)
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons (31g) creamy peanut butter*
- 6 Tablespoons (46g) all-purpose flour (spooned & leveled)
- 2 Tablespoons (11g) old-fashioned whole rolled oats (or quick oats)
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup (65g) M&Ms
- 2 Tablespoons (22g) semi-sweet chocolate chips, plus extra for garnish if desired
Instructions
- Preheat oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone baking mat.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together in a large bowl on medium-high speed until combined and creamy. Add beaten egg, vanilla extract, and peanut butter then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the flour, oats, baking soda, and salt on low speed, then beat in the M&Ms and chocolate chips until combined. The dough will be sticky. If it’s too sticky to handle, chill in the refrigerator for 5-10 minutes.
- Shape into a mound in the center of the lined baking sheet. Bake for 20-30 minutes until edges and top are lightly browned. The center will look super soft, but it will set as the cookie cools. If the cookie isn’t spreading as it bakes, remove it from the oven, then gently flatten with a spoon.
- Cool the cookie on the baking sheet for 10 minutes before eating. As it cools, press a few chocolate chips into the top, if desired, for garnish. Cookie freezes well up to 3 months. Thaw at room temperature.
Notes
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Electric Mixer (Handheld or Stand)
- One Batch: Want to make a whole batch of monster cookies? Here’s my recipe for Soft & Thick Monster Cookies.
- 4 Smaller Monster Cookies: You can use this recipe to make four smaller monster cookies. Just divide the dough into 4 smaller mounds on the lined baking sheet. Bake for 10-12 minutes or until lightly browned around the edges.
- Peanut Butter: Use a thick non-natural style peanut butter such as Jif or Skippy. Crunchy peanut butter works, too! If using a natural peanut butter, make sure it’s on the thicker side. And feel free to skip the peanut butter, making no other changes to the recipe.
Reader Comments and Reviews
Hey Sally, just wondering if you could use egg beaters for the half an egg for ease in measuring.
Hi Terri, egg beaters are mostly egg whites, so you’ll lose a bit of the richness without the yolk, but that should work in a pinch.
I love the size of this cookie, but I am not a fan of oats. Can I leave them our with good results? And what is the reason for a bit of peanut butter?
Hi Janet! This is a peanut butter oatmeal cookie. (And by adding M&Ms and chocolate chips, makes it a “monster” cookie. 🙂 ) To make it without both, it would require some testing. You could try this giant double chocolate cookie instead and replace the cocoa powder with more flour. And use M&Ms instead of chocolate chips.
Amazing! I used chocolate chips and toffee pieces because I didn’t have any M&Ms on hand and it turned out great! Perfect impromptu dessert for two 🙂
This recipe is so wonderful! I made the split batch and had to substitute coconut oil for butter and while it was a little bit too gooey and oily, it still tasted amazing and I ate all 4 in two days! Will be using this again!
Came out super good! Decided to go ahead and bake a second one for my sister’s family while the first one was cooking. Delicious- and a fun spectacle!
My family and I love making this! Our favorite is to add 1/3 cup crumbled Reese’s to it! Yum!
I doubled this and made it into 8 cookies, they turned out perfectly!
Hi Sally! I want to make a cookie that will fit in a giant heart shaped pan for Valentine’s Day!
Would you recommend this recipe, or another?
Thank you!!
Hi Alexandra, depending on the size of your pan, we’d recommend our Cookie Cake recipe. Such a fun idea for Valentine’s Day!
Thank you so much Lexi! I liked this cookie idea so much I tried it yesterday! Quick question though, I used a standard pie dish and the cookie came out super thick and greasy. To me it almost seemed under done. But edges were set. It was super gooey and flavour was great. But did I do something wrong??
10/10 Would make again and again!!!!!!
Perfect recipe as is! I shared this cookie with my sister and she loved it too. Dangerously delicious and easy to make!
Super peanut buttery and delicious!! Where did you come up with these recipes?
These were super easy and turned out beautifully! I used my ‘hand’ for mixing, never needed the mixer.
Next time will make them into oatmeal raisin and add cinnamon. Very easy recipe to make into a variety of different cookies. Thanks, Sally, another great recipe to add to my collection!
SusanD
I’ve been thinking of trying this as oatmeal raisin too! Trying to think of the amount of oats to add. Thoughts??
Hi Sally! Love your blog and recipes! I am wondering why mine seems to have spread more and doesn’t have cracks like your picture. I followed your recipe pretty exactly. Except maybe a tiny bit more butter, could that be why?
Hi Kim, We are using such small quantities of each ingredient here that even a little extra butter could throw off the texture. If you try again, try following the recipe exactly.
I make this giant chocolate chip cookie that is so big it fills a 16″ pizza pan. It is 1/2 thick and I make them for birthdays and decorate them as such. It cuts just like a cake into pie shaped servings, or you can cut off the edges to square it off and cut it into smaller squares. The choice is yours. I wish I could post a picture of it.
Omg! I would love to know your recipe if you’re willing to share it! I’ve been trying to find a good huge cookie for birthdays and whatnot.
Giant Chocolate Chip Cookie
Ingredients:
1 cup butter, softened
3/4 cup white sugar
3/4 cup packed brown sugar
1 teaspoon vanilla extract
2 eggs
2 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
2 cups semisweet chocolate chips
1 cup chopped walnuts (Optional)
Directions:
1. In large bowl, beat butter, granulated sugar, brown sugar, and vanilla until light and fluffy. Add eggs, one at a time, beating well.
2. Gradually add flour, salt, and baking soda, beating until well blended. Stir in chocolate chips and (nuts).
3. Spread in greased 14-16 inch round pizza pan. Bake at 375 degrees F (190 degrees C) for 20-25 minutes. Cool cookie in pan on a cooling rack. Decorate as desired.
I sometimes let the grandchildren do the decorations and they have a ball doing it. They can be so creative. Enjoy, Amanda <3
First ever giant cookie- perfection!! Thank you Sally!
Made this for my husband who thought it was so fun!!! He mentioned that he’s a big fan of flatter cookies. I used a pretty round mound, and it came out thick. Tasty, but I think he’d like it thinner next time. Can I flatten it out a bit before baking, or do I need a completely different recipe? Thanks!!
Hi Theresa! You can flatten the cookie dough mound prior to baking– that will help it spread a bit more.
This is my second time making these in a week (it’s only one cookie though, right?!). FABULOUS! I love that it only makes a small batch and It doesn’t take all afternoon to make a cookie. Thanks for the great recipe!
I made the XXL chocolate cookie linked in this post and it was an easy delight! When I don’t have to pull out the mixer to bake that’s a win (just like the monster cookie!) Thanks for bringing this one back to my attention.
Sally, I love all of your cookie recipes, but sometimes only one giant cookie will do! I would love to see more giant cookie versions of some of your recipes in the future. They’re perfect for splitting with my family so that I don’t eat a whole batch myself (oops). Keep up the great work!
I love your XXL cookie recipes! I have tried ALL of them. They are perfect for making a treat when I don’t want a whole batch leftover.
Now that is one BIG cookie!!! I have got to make one of those. Love the part about “Cookie Grand Canyon” and “chocolate chip mountains” 🙂 Very clever. Puts emphasis on how big this cookie is!
I love that your silpat sheets look just like mine — loved by lots of baking!
YES!!!
Sally, while they may be older recipes, I can assure you that your giant cookie recipes are NOT lost in the archives! My husband and I are major fans of the XXL death by chocolate cookie and it is a fairly regular dessert around here! 🙂
Just made these and baked 4 smaller ones instead of one giant one. The recipe says for the smaller cookies, only 8-10 minutes, bit it took me 20 minutes! Next time I would only use half of the sugar the recipe calls for because it was just too overpowering. Other than that, it was delicious!
100% making this with cookie butter 😀 I love all of your XXL cookie recipes but cookie butter in place of PB here is definitely a game changer (even though I adore PB) 😉 …my grocery store had a blowout sale on cookie butter for 94 CENTS this weekend. I bought 4 jars. I would have cleaned off the shelf but my teeny kitchen wont allow for that 🙁
Cookie update!! Tried this with cookie butter as promised and the taste and texture was AMAZING!!! My bf said he actually enjoyed this version better than the regular XXL cookie due to the addition of oats. (I saved him half of my cookie, how nice am I, seriously 😉 ) Will definitely make again sometime in the very near future 🙂
Sally, how is it you don’t recommend chilling this cookie dough, whereas for other cookie recipes you always insist on chilling?
No need! The cookie dough is super thick and sturdy, there’s no need for it. Though you can if you’d like.
Sally, I made this giant monster cookie and the giant chocolate-chocolate chip cookie this weekend. All I can say is WOW! I think I like this monster cookie even better than your recipe for the full batch. I didn’t have any M&Ms and was too lazy to go to the store, so I used a combo of white/dark/butterscotch chips to sort of make an “everything” cookie. The hubs freakin’ loved it, and he usually doesn’t get too jazzed about anything sweet. The chocolate one was great too, although I forgot to reduce salt since I used salted butter, so it was pretty salty — that was my own fault! It was still delicious, though. These giant cookie recipes are going to be my go-to now. There are only 2 of us, and when I bake an entire batch of cookies, I end up eating most of them myself. Hopefully the giant cookie recipes will help with my inner *need* to bake and not make me need to buy larger pants. Thanks again for all you do! 🙂
Hi Sally!
It would be awesome if you could post a recipe for a giant plain chocolate chip cookie!
Nikita, you know what works? Make this chocolate cookie recipe but replace the 2 Tbsp of cocoa powder with flour!
These cookies are SO good. I make these often for my husband and I! It is a pet peeve of mine when people comment just to say a recipe looks good, but don’t actually make the recipe. So I am here to say that these are the BEST!!! Sally, I would love it if you converted this recipe into a larger batch!
Thanks Mel! I have a very, very, very similar tasting batch of monster cookies here: https://route-span.live/2013/01/15/soft-baked-monster-cookies/%3C/p%3E
I just made this GIANT cookie- LOVE the recipe! I made a couple changes, and it still turned out great!
-I didn’t have soft butter, so I microwaved the butter on defrost for 30 sec. Perfect.
– I didn’t have m&m’s or chocolate, so I used coconut flakes and walnuts.
I had to cook it for another 6 minutes to get it to cook through, and brown, but now it’s beautiful- golden brown, and perfectly shaped. Thank you!
Truly the BEST giant cookie recipes I have ever tried! Love you and your blog! And thank you sooooo much for the fantastic monster cookie recipe. I had monster cookies at a VBS years ago and never found a recipe that even came close. Happy girl right here!