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Grab an enormous glass of milk and enjoy a slice of this perfect giant cookie cake! Better yet, try it warm with a generous scoop of vanilla ice cream.
This recipe for a giant cookie cake gives those restaurant cookie skillets a run for their money! Mostly because it’s much bigger (it’s cooked on a 12″ pizza pan) and it stays soft and delicious!
My oldest son, Bryce, was looking over my shoulder as I was on Pinterest one day. The cover for my Cookies board was this recipe for a giant cookie cake. As soon as he saw it, he said, “Ooooo, what’s that?!?”
When I opened it for him to see, he started reading through the ingredient list and asking if we could make it. Who can say no to that? Since then, we have used this Giant Cookie as a birthday cake for several parties.
There are no special ingredients for this giant cookie, other than maybe the chocolate candies. Everything else is stuff I already have in the pantry.
The nice thing is that you use fewer ingredients than you would for a full batch of cookies, and the baking is all done at once! No setting the timer and jumping up and down every 9 minutes. 😉
Although, if you ARE in the mood for making cookies (but still don’t want to make dozens of little ones) you’ve GOT to try my Jumbo Chocolate Chip Cookies! They are as big as your hand!
After mixing together the ingredients for the dough, simple press it evenly onto a pizza pan. You can use one with or without edges. If you don’t have a lip around the edge of your pan, be sure to stop about 1 1/2″ from the sides so the cookie has room to spread a bit.
I’ve used both a round baking stone (no edges) and a traditional pizza pan with just slightly raised edges. When I’m using the stone, I leave more room for spreading.
As a precaution, you can place a baking sheet on the lower rack in the oven to catch anything that goes over the sides. Honestly, though, I haven’t had that happen to me. The dough is pretty thick and doesn’t spread as much as it “puffs.” 🙂
Press the chocolate candies into the top of the dough. Don’t just fold them in, or they’ll get cooked into the dough and the pretty colors will be lost. Leave them sitting on top for a colorful finish.
Look at that beautiful golden color! Using a sheet of parchment paper under the cookie pizza will make it much easier to remove from the pan and slice for serving.
Use a pizza cutter to slice it up and serve warm! Add some vanilla ice cream for a special treat. You can also do frosting, but honestly, it’s quite sweet already and frosting takes it over the top for me. I’m happy with just a slice of this goodness.
Try my Halloween Giant Cookie Cake for some extra spooky goodness built on this basic recipe!
It wouldn’t be a party without an awesome birthday cake, though, so try this giant cookie cake for your next event! You can frost it, write on it with gel frosting, or just top it with ice cream- trust me, everyone’s going to love it!
Make sure you allow the cookie cake to cool a bit before slicing and serving, or you’ll have a melty, chocolately mess! I use a pizza slicer for serving which works very well. Enjoy!
Giant Cookie Cake
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 8 oz butter or use 4 oz butter and 1/2 cup shortening for 1 cup total
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla
- 2 cups semi sweet regular or miniature size chocolate chips
- 1.5 oz plain chocolate candies one regular sized bag of M&M's
- Preheat oven to 300° F. Line a 12 inch round pizza pan with a circle of parchment or non-stick foil.
- 2 1/2 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp saltMix flour, baking soda and salt together; set aside.
- 8 oz butter, 1 cup packed light brown sugar, 1/2 cup granulated sugar, 2 large eggs, 2 tsp vanilla, 2 cups semi sweet regular or miniature size chocolate chipsCream butter and both sugars by hand or with an electric mixer. Beat in the eggs and vanilla. When well mixed, add flour mixture and stir until blended. Fold in chocolate chips.
- 1.5 oz plain chocolate candiesPut all the batter on the pan and press it into a circle. Stop the circle about 1 ½ from the rim if there are no raised edges. Press chocolate candies decoratively into top.
- Bake on center rack for 32-35 minutes or until cookie is golden around edges and appears set.
- Be sure to leave room at the edge of the pan for spreading (about 1")
- Use parchment paper to line the pan for easy removal after baking
- Store covered at room temperature
- Reheat leftovers for a few seconds in the microwave-delicious!
- Allow to cool a bit before serving
Don’t forget to pin this for later!
Originally posted 8/2015, updated 8/2020
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Karen Vasunia says
Hi Nicole! Will the cookie stay soft longer if I use butter and shortening together? I’m making it a few days ahead for a wedding!
Nicole Burkholder says
Using shortening does help cookies to be softer, but I’m not sure it affects how long that will last. I would try to make this 1-2 days ahead of time at the most if possible 🙂