giant cookie

A delicious treat baked in your slow cooker, lovely served warm with ice cream and chocolate sauce

Slow Cooker Giant Chocolate Chip Cookie

g butter (at room temp)

75 g light muscovado sugar

g caster sugar

eggs

tbsp vanilla extract

flour

tsp baking powder

tsp salt

g dark choc chips (or chopped milk or dark chocolate)

g sultanas (or raisins, currants)

Beat together the butter, two sugars, eggs and vanilla extract till light and fluffy.

In a different bowl stir together the flour, baking powder and salt.

Next stir the flour mixture into the butter mixture. I kneaded it together till it all came together like biscuit dough. Sides of the bowl should clean when it is the right consistency.

Stir in the choc chips and sultanas and make sure they are evenly distributed.

Grease your slow cooker bowl with butter, and cut grease proof paper to fit the base and put it in. Grease the top of the paper too.

Spoon the dough into the slow cooker bowl and flatten/press into the sides.

Slow cook for 3 hrs on low, with lid on. You may need to switch to high for the last 30 mins.

For the last 30 mins leave the lid half open.

Take the bowl out the slow cooker and cool for half an hour.

Turn the cookie out on to a cooling rack, remove the grease proof paper for the bottom, and slice to serve.

This recipe is perfect for a one-person cookie! Use the air fryer to make this quickly and easily without waiting for you oven to heat up.

Easy Cookie Recipe

butter

brown sugar

sugar

vanilla

baking soda

salt

chocolate chips

Preheat air fryer to 350 degrees.

Add the butter, brown sugar, and granulated sugar...

Add the butter, brown sugar, and granulated sugar to a mixing bowl and stir with a spoon to combine. 

Add the egg yolk and vanilla and stir...

Add the egg yolk and vanilla and stir well.

Mix in the flour, baking soda, and salt...

Mix in the flour, baking soda, and salt to form a dough.

Stir in the chocolate chips.

Shape the dough into a large ball and...

Shape the dough into a large ball and flatten lightly to form a ball of cookie dough that is about 4 inches in diameter.

Carefully place a piece of parchment paper down...

Carefully place a piece of parchment paper down in the preheated air fryer basket and place the cookie dough in the center. The dough will spread a bit, so be sure that the parchment is large enough to allow space for spreading.

Air fry for 5 minutes.

Cool for 5 minutes before serving. 

https://mediavine-res.cloudinary.com/video/upload/ljntlwlyvtrfuljlhpgi.mp4

This AIR FRYER COOKIE FOR ONE recipe is sized perfectly for the air fryer. With this you will get one big chocolate chip cookie. Big enough to share, but so good that you won’t want to.

Air Fryer Chocolate Chip Cookie

The best single serve cookie recipe made vegan with crispy edges and soft centers.

Vegan Single Serve Chocolate Chunk Cookie

tsp ground flax meal

water

tbsp brown sugar (packed)

tbsp white sugar

tsp vanilla extract

tbsp all purpose flour

tsp baking soda

sea salt

chocolate

Preheat the oven to 350 F and prepare a baking sheet with parchment paper. Place the flax and water into a small bowl and stir together and then set it aside to gel while you prepare your other ingredients.

In a mixing bowl, use a hand held mixer to cream together the vegan butter and sugars. Add in the vanilla and mix until combined. Add in the flax mix and continue beating until well blended.

Add in the flour, baking powder, baking soda and salt to the mixture and beat until no dry spots remain. Fold in chocolate chunks. The cookie dough will be a little wet and that&#x27;s okay, do your best to form it into a large ball and place it in the center of the baking tray.

Bake the cookie for 8 minutes, remove it from the oven and tap the baking sheet on the counter 3-4 times (I like to drop the the tray from 4-5 inches) to help deflate the cookie. Return to the oven for 4-5 minutes and golden brown. The center may look undone but it will set as it cools.

Let the cookie cool for at least 15 minutes before serving.

Cookies and cream dessert pizza is a decadent sweet treat your whole family will love. Loaded with chocolate chip cookies, a smooth cream cheese icing, chopped Oreos and white chocolate, this easy dessert is a hit!

Cookies & Cream Dessert Pizza

16 oz tube chocolate chip cookie dough (softened)

oz pkg cream cheese (softened)

Oreos (or more if you like)

White candy melts chocolate chips (melted)

Preheat oven to 350.

On 12” round pizza pan or cookie sheet press your cookie dough into a circle.

Bake for about 10-15 minutes or until slightly golden, remove and let cool.

Meanwhile in bowl mix together cream cheese, butter, vanilla extract and powdered sugar until combined.

Spread over cooled cookie crust.

Sprinkle with chopped Oreos to cover whole pizza.

Add candy melts to a small piping bag and melt, once melted cut the tip off and drizzle over pizza.

Topped with vanilla buttercream for the perfect cookie and frosting combo, this Sugar Cookie Cake is tender, chewy, and simple to make. It’s perfect for birthdays, holidays and any day you need a little cookie treat!

Easy Sugar Cookie Cake

(358 grams) all-purpose flour

(224 grams) unsalted butter, room temperature

+ 2 tbsp (181 grams) granulated sugar

tbsp (28 grams) light brown sugar

unsalted butter, room temperature

(230 grams) powdered sugar

cream

Preheat oven to 350°F (180°C). Prepare a 9 inch cake pan with parchment paper in the bottom and baking spray on the sides. Set aside.

Combine the flour, baking soda and salt in a medium sized bowl and set aside.

Cream the butter and sugars together in a large mixer bowl on medium speed until light in color and fluffy, 2-3 minutes. You should be able to see the change in color and texture and know it’s ready.

Add the vanilla extract and mix until well combined.

Add the dry ingredients to the butter mixture and mix until the dough is just well combined. Do not over mix. Once it’s well combined, use a rubber spatula to help it come together to form a more cohesive ball.

Press the cookie dough evenly into the cake pan and bake for 15-20 minutes, or until the edges just begin to turn golden.

Allow to cool completely in the pan. It will firm up as it cools.

Once cool, quickly invert the cookie onto a cooling rack. Quickly place another cooling rack on the bottom of the cookie (which is now facing up) and invert again, so that the cookie cake is upright.

To make the buttercream, add the butter to a large mixer bowl and beat until smooth.

Add about half of the powdered sugar and mix until well combined and smooth.

Add the vanilla extract and a tablespoon of cream or water and mix until well combined and smooth.

Add the rest of the powdered sugar and mix until smooth. Add more cream or water to get the right consistency.

Place the buttercream in a piping bag fitted with a piping tip (I used Ateco 847) and pipe shells of frosting around the outer edge of the cake.

Delicious. You are always my go to for any dessert recipes! Enjoy hearing about the kids as well. Thank you!

I doubled this recipe to fit it in the Wilton star shaped pan for my son's birthday! Everyone loved it and it was gobbled up with no leftovers! Thank you for the wonderful recipe!

Could you roll this out on a baking pan with parchment paper to make a thinner cookie cake?

Get baking with the kids who'll love this giant cookie that they can adapt with their favourite treats like marshmallows, pretzels, nuts, toffee or fudge

Giant cookie

light brown sugar

vanilla extract

plain flour

other cookie fillings,

vanilla ice cream, to serve (optional)

Heat oven to 180C/160C fan/gas 4. Tip the butter and sugar into a large mixing bowl, beat until combined, then stir in the yolks and vanilla. Tip in the flour, baking powder, chocolate chips, a pinch of sea salt and any other fillings you want to add. Mix until a crumbly dough forms.

Lightly butter a 25cm ovenproof frying pan. Spoon in and flatten the cookie mixture. For a gooey dessert, bake for 20 mins, leave to rest for 5 mins, then scoop straight from the pan and serve with ice cream, if you like. For a firmer cookie you can cut, bake for 30 mins, then leave to cool completely before cutting into wedges.

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The most viewed giant cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

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Easy Cookie Recipe

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Giant cookie

The most viewed giant cookie recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine