A super easy giant cookie recipe that everyone will love. It’s the perfect Christmas cookie that is moist and crumbly. There are vegan options too.
‘Tis the season for giant Christmas cookies!
It’s moist, soft and crumbly! Tastes even better when topped with my favorite ice cream and chocolate sauce!
Large cookies are a holiday favorite around my house! It will become your favorite too.
Tips for making these big cookies
- This recipe makes 2 giant chocolate chip cookies and can feed 6-8 people.
- To make one cookie, use 2 scoops of cookie dough. I used the regular ice cream scoop to measure the dough
- Soften the butter to room temperature. I covered the butter stick with a mug for about 15 minutes. That softened it to the right temperature.
- Be sure to chill the dough for 30 minutes because it will make the cookie moist.
- I used a 7″ pizza pan to bake these cookies. It’s the right size and pan for baking the cookies. Also, round pizza pan will make the perfect round cookies.
- Make sure you butter the pizza pan well before putting the dough. I lost one cookie because I couldn’t remove it from the cookie. Plus, the bottom got completely burnt.
- You can make a marble version of this cookie by adding partially melted chocolate chips to the cookie dough. Refrigerate for 30 minutes and then bake as usual.
- I put M&M’s before baking them, but ideally, you want to put it on top of the cookie after it has been baking for about 10 minutes.
Are M&M’s Vegan?
No, sadly, M&M’s are not vegan. M&M has yet to jump on the vegan band wagon. None of their existing line of candies are vegan friendly.
The reason they are not vegan is because they use milk and other dairy products in their candies. Also, they don’t use vegan-friendly sugars.
But, there is always good news where there is bad news.
Companies like No Whey Chocolate and UNREAL snacks are making vegan friendly M&M style candies. They are easy to get from Target or Online on their site and via Amazon too.
So, rejoice because we live in vegan-friendly times.
Vegan ingredients to use in this large cookies
- Plant-based butters – There are quite a few plant-based butters in the market that are dairy free and taste just like real butters.
- Vegan Sugars – Many sugars are cut using animal bones and animal char. Luckily, brands like Wholesome Organic Sugars make vegan granulated and brown sugars.
- Nut milks – I love using almond milk and hazelnut milk when I am baking vegan desserts. They keep the cookies moist. You can also use cashew milk and oat milk to bake these cookies.
- Chocolate Chips – I only use Enjoy LIfe’s chocolate chips because they are vegan friendly and made using 100% chocolate. They make dairy free chocolate chips that can be used in any dessert. I love using their mega chunks semi-sweet chocolate. They taste SOOO GOOD in this giant chocolate chip cookie recipe.
- M&Ms – Companies like No Whey Chocolate and UNREAL snacks make vegan friendly M&M style chocolates.
- Vanilla extract – Surprisingly, vanilla extract is not always vegan friendly. There was a practice of using extract from a beaver’s gland. That practice is being phased out. But, I always use Rodelle’s Pure Madagascar bourbon vanilla extract.
Bookmark my handy-dandy vegan ingredients guide for future use.
Ask me a question!
How do you know when a giant cookie is done?
Take a knife and gently insert the tip in the middle of the giant cookie. Remove it and look at the tip. If it has dough stuck on it, then the cookie is not ready.
If the knife tip is clean, then your cookies are done baking! Soon, you will be enjoying their cookie deliciousness.
How can I make my cookies moist?
Refrigerating the dough is the best way to make your cookies moist. The refrigerating process creates water crystals in between the air pockets. These crystals melt during the baking process which is what adds moisture to your cookies.
Also, refrigerating the dough will make it easier to put scoop out the dough and place it on the pizza tray.
Can I use my air fryer for cookies?
Cookies turn out perfectly in the air fryer. The trick is to keep the temps low. Low temps will make sure the whole cookie is cooked evenly.
So, bake the cookies between 250°F – 300°F in the air fryer. They will bake to the perfect crumbly texture.
To get the bottom of the cookie to be flawless, line of the air fryer tray with 2 layers of wax paper.
How do you store a giant cookie?
If you want to store the cookie whole, use containers like this (Affiliate Link) cake holder which can also be used in the freezer.
Even a (Affiliate Link) pie carriers will do the job of storing the large cookies.
I cut the big cookies into pieces and wrapped them wax paper and placed it cookie jar. Or, put the wrapped cookies in ziploc bags and refrigerate them. Use up within a week.
What toppings to add on a giant cookie?
If you want even more desserts, check out my vegan desserts collection.
How to bake a jumbo cookie
- In a bowl, add 1/4 cup of softened butter, 2/3 cup of dark brown sugar and 2 Tbsp of granulated sugar
- Use a spoon or a hand blender to blend it completely
- Add 1 tsp Vanilla extract and 1/4 cup milk
- Use a hand blender to mix it
- Add 1 cup all purpose flour, 1/2 tsp baking powder and 1/8 tsp of salt. Blend until it’s silky smooth.
- Add the chocolate chip cookies and mix with a spoon. I use mega chunk cookies that I roughly chopped up.
- Cover with plastic wrap and refrigerate for 30 minutes. At the 25 min mark, start preheating your oven to 350°F
- After 30 minutes of refrigeration, remove the cookie dough and give it a gentle, quick stir
- Butter a 7″ pizza pan. I use the (Affiliate Link) Pizza pan that is part of these air fryer accessory pack
- Add 2 scoops worth of cookie dough into the pizza pan. Gently tap your pizza pan on a flat surface. This will flatten the bottom of the cookie dough a little
- Add the candy, if you are using. I added about 6 M&M’s to the top of the dough. Place the tray in the 350°F preheated oven. Bake for 25 minutes or until it passes the knife test.
- Let it cool for about 30 minutes before topping it with ice cream and chocolate sauce.
This recipe is inspired by Purely Kaylie.
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Super Easy Giant Cookie Recipe
Equipment
- Mixing bowl
Ingredients
- 1/4 cup butter dairy or non-dairy. Softened to room temperature
- 2/3 cup dark brown sugar I use Wholesome's Organic Dark Brown Sugar
- 2 Tbsp granulated sugar I use Wholesome's organic granulated sugar
- 1 tsp vanilla extract I use Rodelle's Pure Vanilla Extract
- 1/4 cup milk dairy or non-dairy
- 1 cup all purpose flour
- 1/2 tsp baking powder
- 1/8 tsp salt
- 1 Tbsp chocolate chips I use Enjoy Life's Mega Chunks
- 6 pieces candy see post for vegan friendly M&M
Instructions
- In a bowl, add butter, dark brown sugar and granulated sugar
- Use a spoon or a hand blender to blend it completely
- Add Vanilla extract and milk
- Add the chocolate chip cookies and mix with a spoon
- Cover with plastic wrap and refrigerate for 30 minutes
- Start preheating the oven when the cookie dough has been chilling for 25 minutes
- After 30 minutes of refrigeration, remove the cookie dough and give it a gentle, quick stir
- Butter a 7" pizza pan
- Add 2 scoops worth of cookie dough into the pizza pan
- Gently tap your pizza pan on a flat surface to flatten the bottom of the cookie
- Add the candy, if you are using
- Place in the oven and bake for 25 minutes. Remove and let it cool before serving
