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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
Ingredients
- 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
Instructions
- 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.
Notes
- 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
Nutrition
Don’t forget to pin this for later!
Originally posted 8/2015, updated 8/2020
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Mare says
It all over my oven so that tell my butter was to soft. Next time I’ll put it in a sheet pan! But I know it will Sill taste good!
Nicole Burkholder says
It does need to be back from the edges a bit so when it spreads you don’t lose the cookie batter to the oven. Pan size/type can have a bit of an effect on that as well, but you’re right-the likely culprit is over-softened butter. But you’re also right-it will still taste good! 🙂
SweetsOnTheStreetd says
I am a baker with a small in home bakery. My son always wants a store bought cookie cake for his bday! This year he turns 20! I made this for him and he is very happy! I made chocolate and peanut butter chip with vanilla ice cream and arame drizzle!
Nicole Burkholder says
That sounds delicious! I’m glad he enjoyed it for his birthday 🙂
Stacy says
Just wanted to let you know that this is a back-to-school tradition in our house 🙂 Today is big cookie day!
Nicole Burkholder says
What an awesome back to school tradition!!! I want to live in your house 😀 Thanks for sharing that with me. It makes me smile 🙂
Sharon says
This recipe is awesome. I chose it because of the brown sugar proportion. Soft and delish. I’ll test again tomorrow to see if it stays moist . I misread instructions, left only 1/2inch @ outside edge so I’ll be cleaning my oven. LOL Not sorry. Im thinking 20 servings. Any ideas?
Nicole Burkholder says
Yes, if you slice them narrowly. You can get 10 large slices easily, so slicing those in half should be perfect. Enjoy!
Sharon says
I sooo enjoy this recipe. Its still soft and moist 2nd day. It’s soft all the way to the edge. NUM! Now to get the size right and I’m off to the races!
Nicole Burkholder says
Thanks for reporting back! I don’t think we’ve ever had leftovers to test it on the second day 😀
Sharon says
It’s in the oven as I type this. Smells delish. My question is how many servings would you suggest this would make.
Michelle @ The Complete Savorist says
Hello delicious cookie.
Cathy says
My son would LOVE this!
Amberwebb says
I have a pizza stone and a metal pizza pan with little holes throughout for ventilation. Which do you think would work best? I’m concerned it won’t keep the shape with the pan since it’s totally flat. The pan has slightly rounded up edges to keep the shape, but I’m worried about the ventilation holes with that one (though I plan on lining with parchment paper as you recommend) because it may over cook the cookie.
Nicole Burkholder says
I would use the pizza stone. I think the holes may prove to be a problem. I use a pizza stone for mine and it works great.
Jessica McCorkle says
I did this. With the hole on the bottom. Burnt the bottom of the cookie. Like CHARRED.
Nicole Burkholder says
Good to know! For the record, everyone…do NOT use a ventilated pizza pan. They are designed to make things crispy, and this isn’t a recipe that you want to bake that way 😉 Thanks for sharing your experience!
Jeannette says
I made this yesterday for my 12 year old son’s birthday. He does not like cake so it is always a struggle to decide what to make him. He LOVED it! I followed the instructions exactly and really appreciated the tip about the butter. Mine spread only a little but I kept an eye on it while it was in the oven and was able to turn up the sides slightly using the parchment paper. I also had to cook it an extra few minutes because I make it too thick in the middle, I guess. I am usually not a great baker so I bragged all night about how great it turned out. I also make your peanut butter cups and they were so delicious. Thanks for your recipes, I will be trying more of them soon.
Nicole Burkholder says
I’m so glad to hear that he loved it! It’s SO much easier than birthday cake and who doesn’t like a giant slice of cookie? 🙂
Sara Harney says
Did you bake this on a pizza stone or in a round metal pan? I have a rectangular pizza stone that I think could work… I’ve just never used it for anything other than pizza! Thanks 🙂
Nicole Burkholder says
I used a pizza stone, but any round pizza pan would work. The recipe is designed so the dough doesn’t really “spread” when cooking. I’m sure the rectangular one would work, too. Then you would end up with more of a cookie bar than a “slice” of cookie pizza 🙂
Cathy says
I just finished making this recipe and used a 14″ pizza pan. I covered the pan with parchment paper as stated. The flavor is really good but my cookie “spread” all over the bottom of the oven 🙁 I noticed the dough was more like a batter so I put about 1/4 cup extra flour but other than that followed the recipe. I also used all butter instead of mixing butter and shortening. Any ideas what went wrong?
Nicole Burkholder says
I’m sorry to hear that! 🙁 You can see that mine just puffed up right to the edge of my pizza pan, so I’m not sure what happened. My only guess would be that your butter was too soft. That will cause regular cookies to spread into little puddles, and it would thin out your dough too much as well.
Cathy says
I think that’s exactly what happened. The butter was room temperature and I have had the same problem with other cookie recipes but didn’t realize what had happened until after I posted my concern. I will definitely be making this recipe again. It’s sooooo quick and easy and GOOD 🙂 Thanks!
Nicole Burkholder says
I usually keep my butter on the counter at room temperature for easy spreading, but for baking, it’s better to just barely be softened 🙂 Glad you figured it out! Now I’m thinking I need to make another one 🙂
Melissa says
Delicious! Just baked for my daughter’s birthday. Easy to make. Soft and chewy. Fun treat!
Nicole Burkholder says
Thank you! I’m so glad you liked it. 🙂
Amanda Gillihan says
Do you think this would work if I split the dough & baked in two 9inch round pans?
Nicole Burkholder says
Probably. The edges wouldn’t get as done and crispy because it’s in a pan instead of on top of a pizza round, but other than that, I think it would be fine. Just keep a close eye on it while it’s baking because the times may not be the same. If you plan on serving it outside the pan, be sure to grease it well so you can get it out without breaking the cookie. Let me know how it works! 🙂
Amanda Gillihan says
Wanted to update you that this worked great & no one believed that I made them & didn’t purchase from a bakery! Thanks!!
Nicole Burkholder says
Awesome! Did you make it in a pan or on a pizza sheet?
Cinthia calderon says
Hi Nicole, i was wondering What kind of a frosting would You recommend, since I have never done frosted cookies…
Mary Jane says
I just made this for my son’s end of the school year party! (We homeschool). We can’t wait to dig into it!
Nicole Burkholder says
I hope you liked it! Did you frost it or eat it plain?
Norma says
What kind of butter do you use? Salted or unsalted
Nicole Burkholder says
I always use salted butter. I will just decrease the salt in a recipe if it needs it.
Angela Parker says
Oh my goodness! This is the perfect dessert for my brother. He loves Giant cookie cakes for his birthday each year. Thanks for sharing!
Nicole Burkholder says
You’re so welcome! My kids love it, too. Just add a little frosting around the edges and some piping and it’s just like the fancy store-bought ones but WAY better tasting 🙂
Kimberly Leverett Osburn says
This is the answer to what kind of Birthday Cake are we having. With a combined total of 8 grandchildren between the two of us I’ll be making this a lot. Thanks for sharing. Stopping by from the Daily Blog Boost. <3 Kim
Nicole Burkholder says
I was just thinking I would use this for my oldest’s birthday cake in a couple months! 🙂