Giant Cookie!

You don’t have to say giant cookie twice to get my attention. Why on earth wouldn’t I love a life-sized chocolate chip cookie?

From the ever-reliable and faithful, Aunt Marilyn, who got the recipe from her friend Elnora, who got it from a friend (quite a recipe trail)…this giant cookie has quite the legacy. Famous at bake sales, selling for around eight dollars a cookie, these confections are simple, simple, simple and so very popular.

I’ve made this giant cookie no less than six times – once topped with M&M’s, another time made with peanut butter chips in the dough, and many other versions. It’s versatile and can be tailored in so many ways. It makes a perfect thank you, a welcome for a new neighbor, a bake sale treat, and on and on. So what are you waiting for, make a giant cookie today!

Giant Cookie!

One Year Ago: Glazed Poppy Seed Bundt Cake
Two Years Ago: Frozen Key Lime Pie

Giant Cookie!

Yield: Makes 1 giant cookie

Giant Cookie!


  • 1/2 cup white sugar
  • 1/2 cup packed light brown sugar
  • 1/2 cup butter, melted and cooled
  • 1 egg
  • 1/2 teaspoon soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla
  • 1 1/2 cup flour
  • 1/2 cup chocolate chips


  1. Preheat oven to 350 degrees.
  2. In a medium bowl, cream together the sugars and butter. Add the egg and vanilla and mix. Add the dry ingredients and mix well. Fold in the chocolate chips.
  3. Line a large (11X17-inch) baking pan with foil and press the cookie into a circle. I press my cookie into a 9-inch circle, about 1/4 to 3/8-inch thick. When it bakes, it spreads to about 11 inches, which fits perfectly onto a 12-inch round cardboard circle you can find at most craft stores.
  4. If desired, top the cookie with M&M’s or any other garnishes. Bake for 13-16 minutes until the cookie is lightly golden brown. Let the cookie cool completely on the baking pan – this helps the cookie stabilize and set so it can be easily lifted off the pan. Once cool, gently use the foil to lift the cookie off the pan.

Recipe Source: adapted from Aunt Marilyn’s friend, Elnora, who got it from a friend!

149 Responses to Giant Cookie!

  1. Oh, how fun! I want to make one this weekend. I’ll probably eat the entire thing…

  2. Kim in MD says:

    OMG! That cookie is the size of a dinner plate! I have seen giant cookies in the cookie store at the mall, but I have never attempted to bake one at home. Now that you have posted this perfected tested recipe, I will definately make it! Thanks for sharing, Melanie! :-)

  3. Heather H. says:

    I’m going to make these for an end of school treat for my kids teachers!!

  4. I’ve never seen a homemade recipe for this–most people use gross store-bought dough. Thanks for sharing a homemade version! It looks perfect for kids!

  5. Bruce in De Pere says:

    I don’t think I could eat more than two.

  6. Cathryn says:

    This is SO PERFECT for today! I need to make my boys cookies for their father and son campout but I also needed NOT to eat any of it myself. :) This is exactly what I am going to make for them. Again, you have come to the rescue.

  7. Rachel says:

    You have never failed me, and today you made my day! I was wishing I could make one of these for my son’s soccer coach, but I’ve tried some recipes online that were severely lacking. Now that you’ve posted this one, I know it tastes awesome and I am making two this afternoon during naptime! THANK YOU!!!

  8. April says:

    This same recipe is in “Kid’s Cook” cookbook the only difference is 1 cup of “mix-ins” like the chocolate chips. It is the best recipe for chocolate chip cookies!

  9. Lauren says:

    oo i cant wait to try this! i hope my oven doesn’t ruin it though, it bakes a little too hot sometimes

  10. Silvia says:

    WOW, this is the size of a pizza!

  11. Maria says:

    That is one big cookie. I think I could eat it all by myself:)

  12. grace says:

    we used to request giant cookies decorated with frosting in lieu of a birthday cake. you can’t go wrong, obviously. :)

  13. I love this! You could do so many fun (and yummy) things with it. Thank you for sharing.

  14. how is this different from a reg choc. chip cookie recipe shaped into a big cookie? just curious :)

  15. Kira says:

    This was so good! It was so nice to make the dough and just dump the entire batch on the sheet and press into the circle. This dough was delicious and yet stayed together well after it was baked, cooled and moved onto a plate. So great to have a recipe that is measured out exactly the right size for one giant cookie. Thanks.

  16. Cammee says:

    I had to try this the minute I saw it. When I would bake cookies as a child, I would get bored after cooking a few batches so I would make a giant cookie with the rest of the dough. My mom would get so frustrated with me and the giant cookie never cooked all the way through. So guess what I did with this yummy giant? I took it straight to my mom!

  17. Katrina says:

    LOVE big, giant cookies!

  18. Mel says:

    Cammee – what a nice daughter you are!! I used to do the same thing with cookie dough and it would make ME frustrated because the big gigantic cookie would always be burned on the edges and gooey in the middle. I’m glad this version worked out for you!

  19. Mel says:

    Thanks, Kira! I appreciate you checking back in with your feedback on this recipe, I’m so glad you liked it!

  20. Mel says:

    Hi Tia – I don’t know the exact answer, but due to the makeup of ingredients, it cooks more evenly than other cookie doughs I’ve tried to mold into a big cookie. Every cookie recipe has a different ratio of fat, flour, sugar, etc. For some reason, this recipe makes a perfect giant cookie – whatever the science may be!

  21. Kelly says:

    I LOVE THIS! Of course, I love c.c.c. but my kids are going to explode when they see this. Great idea. Thanks!

  22. Jaime says:

    That. Is. Perfect.

  23. Melanie says:

    Yum!! My boys would love this!!

  24. Denissa says:

    This was WONDERFUL & so easy! Made it for dessert last night and my boys loved it :) Thanks for another great recipe…I’ve LOVED everything from Aunt Marilyn ;) her chocolate chip cake is to DIE for..can’t make it too often though, not so good for the thights ;)

  25. cheri says:

    Would this work with splenda?

  26. Mel says:

    Cheri – the short answer is I don’t know since I don’t bake with splenda, but it’s worth a try.

  27. Sook says:

    Oh that really is giant! :)

  28. Mel says:

    Thanks, Denissa! Listen, my thighs are angry at Aunt Marilyn, too, so I feel your pain. Glad you have loved these recipes!

  29. just letting you know says:

    Sorry, but I noticed that the instructions do not include adding in the vanilla. I made this today, for a second time and realized it then. I haven’t forgotten it, but just wanted to make sure no one else did cuz this cookie is awesome! It was perfect for a take in dinner and also great for an after meeting dessert. Thanks.

  30. Jenny says:

    LOVED IT! Super easy to make with the “oh-so-helpful” assistance of my 3 and 5 year olds, we whipped this together and baked it for an object lesson. Everyone was happy with the outcome. I must admit I was skeptical…’cause the giant cookie thing NEVER works out and holds together and bakes evenly, etc., etc., etc., but this was perfect! Thanks for another great recipe.

  31. Alicia says:

    Thank you, thank you once again (and thanks to Aunt Marilyn who never fails!). We made a “test” cookie the other night for our family night, and it got such great reviews we’re making 4 more today to decorate with frosting/lettering and to give to teachers for our last day of school tomorrow.

    Thanks for the tip about the 12 inch cake boards; we’re going to wrap them up in cellophane & ribbons (like a gift basket) and use the lip of the board to keep the piped decorations from getting smooshed. :)

    Very tasty, and super-easy. You rock!! :)

  32. Mel says:

    Alicia – actually, I should thank you (and the others who mentioned it!) – I’m going to make these cookies for a teacher thank you and I never would have had the idea until I read the comments. So thanks for the idea!

  33. Mel says:

    Jenny – what good little helpers you have! And what a good little mommy you are to let them “help!” I’m glad that this cookie beat the doubts you had and that it turned out. Thanks for letting me know!

  34. Mel says:

    just letting you know – thanks for the heads up! I’ve fixed the recipe.

  35. Erin says:

    I don’t know how I missed this post, but I found it yesterday and made it this morning. Gorgeous! And, I am using Heather H’s idea and using one as an end of the year treat for my daughter’s teacher. Thanks Mel and Heather H!!

  36. Nina says:

    Yum! I’m going to try this recipe this weekend for a friend’s birthday!

    I’m curious–do you have any idea why the butter needs to be melted and cooled, rather than simply softened to room temperature as in other recipes?


  37. [...] double, triple or quadruple its size and you have the perfect treat for a celebration. Take this Giant Chocolate Chip Cookie from Mel’s Kitchen Cafe, for instance. The cookie is baked as one huge, round cookie right on [...]

  38. Mel says:

    Hi Nina – I’m not sure about the butter being melted, except that I think it allows more flour to be added and absorbed into the dough so that the cookie bakes up sturdier than a normal chocolate chip cookie. (With softened butter, the same amount of flour would probably produce a dry, crumbly dough.)

  39. Mel says:

    Erin – glad you loved this!

  40. Nina says:

    Hi Mel,

    Thanks for your response.

    I’ve made this recipe twice now, following the recipe to a “T,” and both times I’ve had to bake it much longer than the recipe says–more like 20-22 minutes. And both times, the middle of the cookie still isn’t baked all the way, while the edges are hard and crunchy.

    Any idea what I might be doing wrong? I have an oven thermometer and it’s saying the oven’s at 350 degrees, so that isn’t the problem.

    It tastes really good, though! :)

  41. Mel says:

    Nina – what size is the dough circle when you put it into the oven? Perhaps it should be spread a bit thinner in order for it to bake more evenly. A lot can depend on the type of baking pan you use, how thin the dough is spread, etc. I’m sorry it hasn’t worked out so well! My advice would be to spread it out into a bigger circle and see how that goes.

  42. manda says:

    When you say soda, did you mean baking soda or regular soda?

  43. [...] post. But I have have indeed been making daily! I’ve made one of these for our sand toys, this one twice (because it was just so good!) and a batch of these which Norah and I enjoyed yesterday. [...]

  44. Mel says:

    manda – baking soda.

  45. tanya says:

    We have made this 4 times in the past 2 weeks… that sound tell you something!!! :o) We just signed up to get fresh raw milk from a local farm and its so good icy cold with a slice of giant cookie!!!

  46. Mel says:

    tanya – glad this giant cookie has made a frequent appearance in your house!

  47. I made this for my boyfriend and he LOVED it. Turned out great! I made a fudge icing and decorated it with a pastry bag and some m&ms. Thanks for sharing this perfect recipe. (I posted a pic on

  48. Mel says:

    Michelle – your giant cookie looks adorable. I love that thick fudge border…delicious!

  49. Bridget says:

    I made this cookie this weekend and it turned out awesome! Thanks for the recipe!

  50. Mel says:

    Thanks, Bridget!

  51. Amy M says:

    I made this last night for a couple of kids across the street to celebrate their first day of school today. This was very simple to throw together and the kids were impressed by the large cookie. I did have to cook it for quite a bit longer than the stated time, I think about 25 minutes total and the end result was still a little bit underdone. I will say that I only pressed the cookie into an 8.5 inch round instead of 9 and my baked cookie was also a half inch short of 12 inches which is most likely the reason for my underdone cookie and longer baking time. I also didn’t have time to let my melted butter cool as much as I would’ve liked since I was in a major hurry to put this together and deliver it before the boys I was giving it to went to bed which also likely contributed to the end result being underdone. Unlike some reviewers, my cookie cooked evenly through from edges to middle…the edges were only slightly crisp.

    I cooked this on parchment paper instead of foil. Because my cookie sheets are only 12 inches wide and have edges like a jelly roll pan, I flipped the pan over and baked the cookie on the bottom so I wouldn’t have a ruined edge if the cookie spread a little bit too much on one side. Not having edges also made it much easier to remove since I could slide it rather than lift it.

    Overall I would say this recipe was a success and I will be making it again in the future. Kid’s love it! Next time I will ensure that my butter has cooled a little more and that I press the dough into the full 9 inches as the recipe states. If that still produces an underdone cookie, I will transfer the cookie directly onto a pizza stone halfway through cooking to give the bottom more of a crispyness and in hopes that the cookie will benefit from both the direct heat of the stone and the indirect heat of the oven more than it would simply on the cookie sheet alone.

    Thank you for another great recipe!!!

  52. Mel says:

    Amy – loved your review on this. Thanks! I think the idea of baking the cookie on the underside of the cookie sheet is brilliant. Really. Thanks for detailing your review of the recipe! I hope your friends liked it.

  53. Whitney says:

    I made this tonight and it was awesome! I’ve tried several other giant cookie recipes and this is the only one that worked! I was wondering if you have ever made this on a pizza stone? I want to make a bunch of these for an upcoming bake sale and all my cookie sheets will be busy making other goodies. Do you think the stone would work? Thanks for such a wonderful blog!!

  54. Mel says:

    Whitney – I’m so glad you liked this giant cookie! As for a baking stone – I imagine it would work but I would definitely bake it on parchment paper just so it comes off easily (you probably already planned on doing that but I thought I’d at least mention it since I’ve never baked a cookie on a baking stone).

  55. Amy M says:

    Hi Whitney -

    Just wanted to let you know that I’ve baked regular sized cookies directly on a pizza stone and they’ve turned out great…soft in the middle and crispy on the outside. While I wouldn’t normally use parchment paper, I second Mel’s suggestion for using it with this receipe since it’s such a huge cookie and needs time to cool before being moved off its’ baking surface. If you didn’t use the parchment you’d need to let it cool directly on the stone which would take forever to cool completely and just might burn the bottom. Since you want to make these for a bake sale I wonder if you could go to your local take and bake pizza place and purchase several of the disposable paper trays they bake the pizzas on? It would solve your lack of baking sheet problem and might make packaging them for re-sale much easier since I’m sure you can get one that’s almost exactly 11 inches like this cookie bakes into. GOOD LUCK!!!

  56. Whitney says:

    Wow, thanks for the quick responses! Today I made two more of these (bithday party tonight and family reunion tomorrow, those are my excuses anyway :). I tried the first one on the pizza stone and it was very gooey in the middle even though the edges got very crispy. So I did the second one on the cookie sheet and it was perfect! Amy- great idea about the pizza place! I called and they said they would possibly donate some disposable pans (the bake sale is to raise money for a local child that’s in the hospital). They are suppose to call me back later today. Thanks for the idea!!

  57. Kristen D says:

    This is a great recipe!! Just made 6 for a bake sale that will benefit my cousin who has leukemia. My 5 y/o son kept coming in the kitchen telling me that we should not sell them. I made one more for my son so as not to torture him any longer with 6 giant cookies sitting on the kitchen table.

  58. Mel says:

    Thanks, Kristen! What a worthy cause for a bake sale. And what a nice mom to throw in an extra giant cookie in the oven for your son!

  59. [...] too big, or your Pakistani friends won’t be able to eat them because they’re too rich. This is super fun, with a ba-gillion different ways to make it. I’ve already done a spicy chocolate [...]

  60. Louise says:

    Perfect recipe! I’ve made two in the past week, and both were received with high compliments and great surprised looks :). It’s fun and easy and a fast way to make someone’s day better. Thanks!

  61. Mel says:

    Thanks, Louise!

  62. Katie says:

    I was searching for giant cookie recipes to make for my boyfriend for his birthday.
    I don’t know a lot about baking, especially as i’m only 15. Haha!
    This recipe looks good, but I wanted to make him ALL chocolate cookies (he’s a real chocoholic). How would I adapt it to make it chocolate?
    Also, is this a recipe for those really soft cookies? Not crunchy? If not, how would I make them softer?
    Thank you so much.

    Katie x

  63. Mel says:

    Hi Katie – yes, this is a soft, chewy cookie. As for making it all chocolate, I don’t dare try to guess at a substitution because it could affect how much the cookie spreads. My only tip would be to double the chocolate chips if he really loves chocolate. Good luck!

  64. [...] loves chocolate chip cookies, and turning the cookie into a cake/pie is just fun. I found a recipe here for a giant chocolate chip cookie.  Quick and easy — my kind of entertaining [...]

  65. Katie says:

    I think I will just put more chocolate chips in, i’m sure he’ll appreciate any cookie I make!
    One more question…
    What gas mark would I put the cookies on? I know you say 360 degrees, but I have a gas oven, and i’m not sure how to convert it.
    I think i’m going to have to make some smaller ones for his family, especially as he has a 5 year old sister! Haha. Do you have any recommendations? Or a recipe for smaller ones of these?
    Thank you!

    Katie x

  66. Katie says:

    And by white sugar, do you mean caster sugar?

    (Sorry, I did say I don’t really bake! I’m trying! Haha)
    Thanks x

  67. Mel says:

    Hi Katie – I don’t have a scaled down recipe for smaller cookies but you could just divide the dough in half and make two smaller sized cookies. I’m not sure how gas ovens convert with electric oven temperatures. You might try googling the issue to see what you can find – I don’t want to lead you astray! By white sugar, I mean granulated sugar. Is that the same as caster sugar?

  68. Katie says:

    Oh goodness! I’m not very good, am I..
    Is it just plain flour or self raising? I feel so embarrassed with all of these questions but I need to know.
    Thank you SO SO much!

  69. Mel says:

    Katie – no worries – the recipe calls for all-purpose flour, not self-rising flour.

  70. Katie says:

    Thank you so much for all your help. I’ve been and bought my ingredients today, i’ll have a go at making some soon! :D
    Yea, i’ll have a search for what temperature I should put it at, i’m sure i’ll find some conversion gadget. haha.

    Thanks again
    Katie x

  71. Katie says:

    Ok i’ve had a look. LAST question, haha.
    When you say 360 degrees.. is that degrees fahrenheit or centigrade?

    Katie x

  72. Mel says:

    Katie – 350 degrees Fahrenheit.

  73. [...] Cookie – Adapted from Mel’s Kitchen Cafe 1 1/2 cup flour 1/2 teaspoon baking soda 1/2 teaspoon salt 1/2 cup white sugar 1/2 cup brown sugar [...]

  74. Lauren says:

    I have a question
    Does this produce a flat cookie or a puffy cookie?
    From the pictures it looks “flatter” but I want to be sure, since I’m more fond of flat cookies. Thanks :)

  75. Mel says:

    Lauren – it’s somewhere in between but definitely more flat than it is cakey or puffy.

  76. Lindsay says:

    Could you substitute other mix-in’s for the chocolate chips? Like I was thinking m&m’s or white chocolate with nuts? Would that taste good or are those kinds of cookies made with a different base?

  77. Mel says:

    Lindsay – yes, you can definitely adapt this recipe to taste. The cookie base is like a chocolate chip cookie so it fares well with about any kind of chip or M&M!

  78. Krysta Lyn says:

    Add a couple Valentine M&M’s, and I think I just found my husband’s Valentine for this year…

  79. Casey says:

    is the brown sugar 1/2 cup loose or 1/2 cup packed?

    I’m sorry if you answered that already and i missed it!

  80. Mel says:

    Casey – 1/2 cup packed light brown sugar. I’ll edit the recipe so it is more clear!

  81. Monique says:

    What do you mean when it says melt and cool the butter? How would you go about melting it/cooling?

  82. Mel says:

    Monique – I melt my butter in the microwave and let it cool for about 15 minutes.

  83. Monique says:

    in the microwave for say about 30 seconds?

  84. Meghan says:

    What is “soda” is it like club soda or baking soda or something else? Would love to make this for my husband’s birthday coming up, he’s not a big sweet eater but LOVES giant cookies. Please clarify for me! I’m not much of a baker or cook, so sorry if the answer is pretty obvious!

  85. Mel says:

    Hi Meghan – the soda refers to baking soda.

  86. Megan says:

    LOVED THIS!! I made it with my preschool kiddos on a day we talked about all things giant in nature and they couldn’t believe we were making a giant cookie! They were so excited watching it in the oven. Tasted amazing to boot! I love the idea of giving this as a birthday treat for a friend or neighbor, so easy but has a fun wow factor. I kind of want to try it with nuts next time because my husband is a firm believer that anything is better with nuts. Trying the butter chicken and naan for Sunday dinner. Can’t wait. Thanks for all your great recipes.

  87. Liz says:

    I love this! We’ve made it three times in as many weeks. I increased the chocolate chips to 1 cup. The last time I made it was to teach a French friend of mine. She always wants to know how to make chocolate chip cookies, but they are so finicky to make that I hesitated. When I saw how easy and delicious this recipe was, I decided I would teach her. And she’s converted! She can’t wait to make it for her family.

  88. Dani says:

    That’s one pretty and a pretty big cookie :).

  89. Jenn says:

    I think I’m going to make some of these for my older son’s OLD teachers (last year’s teachers). They’ve been of great support and friendship with all of the issues we’ve had this year (middle school sucks!) and this would be a really cute way to thank them.

    what a cute idea, so glad I happened to click through to this from today’s (May 23rd) post (Red Velvet cake roll, I must try!)

  90. Gail says:

    Thanks for this recipe!! I too tried to make giant cookies as a child and ended up with the half cooked almost burnt mess. I just made four of these for my kids’ teachers and the office staff! They turned out perfect!! (like every single recipe I’ve ever tried from you!) :)

  91. Kayla says:

    This recipe was great….I had to make something for a “Everything is bigger in Vegas” themed party this weeked and these worked out perfect! I cant wait to make them again for another event they were such a big hit! Thank you for sharing!

  92. Florida Car says:

    A Giant cookie is a beautiful idea. A cookie the size of a pizza will be great for a Birthday party for kids (and for me).

  93. Meghan says:

    I just found this recipe and am really excited to try these! The only problem is that I’ll need to make the cookies about 24 hours before they’ll be eaten…do you have any suggestions for the best way to store them during that time?

  94. Mel says:

    Meghan – I would wrap the cookies really well in plastic wrap and store them in the refrigerator. Good luck!

  95. tonya says:

    WOW!! We are eating this RIGHT NOW & I couldn’t wait to tell you WOW!!

  96. Uswa says:

    Hi. For my birthday, I wanted to make a sort of cookie cake with four flavours of giant cookie, and judging by the reviews, this is a pretty good recipe. The last flavour is going to be triple choc (by that I mean chocolate cookie with dark and white choc chips), and I was going to look up another recipe for that, but then I thought I want the same texture and sweetness in all of the giant cookies, so I was wondering how to turn this recipe into one with a chocolate base without changing the texture too much. I’m only eleven and I bake about every fortnight from recipes I find on the internet, but I still have a long way to go, so if you can advise me on this, I’d appreciate it a lot.
    Thank you.

  97. Mel says:

    Uswa – to be honest, it is quite tricky to change a regular chocolate chip cookie to a chocolate base without changing the texture. I don’t even know where to start with this recipe since I’ve only ever made it as the recipe states. Your best bet would be to google search another chocolate cookie recipe. If you really want to try, you can sub in some cocoa powder for flour but you’ll have to play around with the amounts to get it just right. Good luck!

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