Loaded Chocolate Chip Giant Cookies Recipe

These loaded chocolate chip cookies are the thing of dreams! These giant cookies are easy to make and makes a huge batch too! Topped with chocolate and peanut butter chips, these cookies just like Mom used to make!

These cookies are seriously delicious, I really can’t wait for you to try them! These giant cookies are so perfect and loaded with toppings for a truly indulgent treat!

How to Make This Loaded Chocolate Chip Cookies Recipe (Giant Cookies)

• Heat oven to 350°F and position the oven rack to the middle position. Line 2-3 large baking sheets with parchment paper.
• In the bowl of a stand mixer, combine granulated sugar, brown sugars, butter and oil. Mix on medium speed 3 minutes. Scrape down the sides after each minute. Add egg and vanilla and beat another 1 minute. Again, scrape down the sides.
• While the sugar mixture is mixing, whisk together flour, table salt, coarse salt and baking soda in a large bowl.
• Turn off the mixer and add the flour mixture. Turn the mixer to low and mix just until no flour is visible. Do not over-mix or the cookies won’t be as tender.
• Add the Rice Krispies, oats, coconut, chocolate chips and peanut butter chips. Mix just until incorporated.
• At this point, the dough can be placed in an airtight container and refrigerated up to two days. If refrigerating, remove the dough from the fridge 1 hour prior to using.
• When ready to bake, use a 2”-diameter scoop (2 tablespoon sizto scoop the batter for each cookie. Place 2”-3” apart on a baking sheet.
• Add extra chocolate and peanut butter chips to the top of the cookies, if more baking chips are desired.
• Bake 14-16 minutes, rotating the cookie sheet after 7 minutes.
• Transfer the giant cookies to a cooling rack and repeat the baking process until all cookies are baked.
• Enjoy!

Easy Giant Cookie Recipe

These giant cookies come together so quickly and easily and I love that this recipe makes a huge batch of 60! They are perfect to take to coffee mornings and cookie exchanges or whip up a batch before you entertain guests! i promise these will be a huge hit!

Loaded Cookie Recipe

Each of these cookies is loaded with two types of chocolate chips and peanut butter chips and each bite is just heaven sent! They are a huge hit with the whole family, and I wouldn’t be surprised if they don’t last for long! They are perfectly chewy and loaded with flavor!

How do you store these giant cookies?

These cookies will keep in an airtight container up to 3 days (if they last that long!) You can also freeze the cookies and they will last up to 6 months. Place the cookies in a double layer of zip-lock style, gallon-size bags and remove the air, defrost them at room temperature.

Top Tips to Make Giant cookies

• Bake the cookies in a pre-heated oven for the best results.
• If you don’t have a stand mixer, you can mix the dough by hand in a large bowl.
• Let the cookies cool on a rack before serving.

Be sure to check out these other delicious cookie recipes!

• BEST Gluten Free Chocolate Chip Cookies Recipe (Soft and Chewy!)
• Chocolate Mint Cookies (Creme de Menthe Thumbprint Cookies Recipe)
• Strawberry Cookies (Strawberry CAKE MIX COOKIES)
• S’mores Cookies (BEST Easy Cookie Recipe!)
• Soft Molasses Cookies Recipe

Recipe

Loaded Chocolate Chip Cookies Recipe

4.72 from 14 votes

Author: Becky Hardin

Prep: 20 minutes minutes

Cook: 16 minutes minutes

Total: 36 minutes minutes

Serves60 cookies

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These loaded chocolate chip cookies are the thing of dreams! These giant cookies are easy to make and makes a huge batch too! Topped with chocolate and peanut butter chips, these cookies just like Mom used to make!

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Ingredients

• ▢ 1 cup granulated sugar 200 grams
• ▢ ½ cup light brown sugar 107 grams
• ▢ ½ cup dark brown sugar 107 grams
• ▢ 1 cup unsalted butter 226 grams, room temperature (2 sticks)
• ▢ 1 cup canola oil 200 grams
• ▢ 1 large egg 50 grams, lightly beaten
• ▢ 1½ teaspoons pure vanilla extract 6 grams
• ▢ 3½ cups all-purpose flour 420 grams
• ▢ 1½ teaspoons kosher salt 5 grams
• ▢ 1 teaspoon baking soda 6 grams
• ▢ 1 cup Rice Krispies cereal 28 grams
• ▢ 1 cup old-fashioned rolled oats 100 grams
• ▢ ½ cup sweetened shredded coconut 43 grams
• ▢ 12 ounces milk chocolate chips 340 grams, divided (1 package), Ghirardelli recommended
• ▢ 11.5 ounces semi-sweet chocolate chips 326 grams, divided (1 package), Ghirardelli recommended
• ▢ 10 ounces peanut butter baking chips 283 grams, divided (1 package)

Recommended Equipment

• Kitchen Scale (optional)
• 2-3 Baking Sheet
• Cookie Portion Scoop

Instructions

• Preheat oven to 350°F and position the oven rack in the middle position. Line 2-3 large baking sheets with parchment paper. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, beat the granulated sugar, brown sugars, butter, and oil together. on medium speed for 3 minutes. Scrape down the sides after each minute. Add the egg and vanilla and beat another 1 minute. Again, scrape down the sides.
  1 cup granulated sugar, ½ cup light brown sugar, ½ cup dark brown sugar, 1 cup unsalted butter, 1 cup canola oil, 1 large egg, 1½ teaspoons pure vanilla extract
• While the sugar mixture is mixing, whisk the flour, salt, and baking soda together in a large bowl.
  3½ cups all-purpose flour, 1½ teaspoons kosher salt, 1 teaspoon baking soda
• Turn off the mixer and add the flour mixture. Turn the mixer to low and mix just until no flour is visible. Do not over-mix or the cookies won’t be as tender.
• Add the Rice Krispies, oats, coconut, and ¾ of the chocolate chips and peanut butter chips. Mix just until incorporated.
  1 cup Rice Krispies cereal, 1 cup old-fashioned rolled oats, ½ cup sweetened shredded coconut, 12 ounces milk chocolate chips, 11.5 ounces semi-sweet chocolate chips, 10 ounces peanut butter baking chips
• At this point, the dough can be placed in an airtight container and refrigerated up to 2 days. If refrigerating, remove the dough from the fridge 1 hour prior to using.
• When ready to bake, use a 2-inch diameter scoop (2 tablespoon size) to scoop the batter for each cookie. Place 2-3 inches apart on a baking sheet.
• Top cookies with the remaining ¼ chocolate and peanut butter chips.
• Bake 14-16 minutes, rotating the cookie sheet after 7 minutes.
• Transfer cookies to a cooling rack and repeat the baking process until all cookies are baked.

Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!

Becky’s tips

• If you only have light or dark brown sugar, you can use just one kind.
• Bake the cookies in a pre-heated oven for the best results.
• If you don't have a stand mixer, you can mix the dough by hand in a large bowl.
• Let the cookies cool on a rack before serving.

Storage: Store loaded chocolate chip cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition Information

Serving: 1cookie Calories: 196kcal (10%) Carbohydrates: 21g (7%) Protein: 2g (4%) Fat: 12g (18%) Saturated Fat: 5g (31%) Polyunsaturated Fat: 1g Monounsaturated Fat: 4g Trans Fat: 1g Cholesterol: 13mg (4%) Sodium: 95mg (4%) Potassium: 54mg (2%) Fiber: 1g (4%) Sugar: 13g (14%) Vitamin A: 133IU (3%) Vitamin C: 1mg (1%) Calcium: 10mg (1%) Iron: 1mg (6%)

Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!

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