Celebrate any special occasion with a decorated Giant Cookie! Perfect for birthdays, graduations, and holidays, a giant chocolate chip cookie is always sure to put a smile on that special somebody’s face!
I blame Target for this post.
I was in the Valentine’s Day section innocently picking up Valentine’s Day cards and treats for my kids’ school friends when I walked past this heart-shaped giant cookie pan. I just couldn’t resist! I had to get it and take it home so I could make a heart-shaped giant cookie for my girls.
We’ve all been there, right?
So for any of you out there who have a weird, giant heart-shaped, egg-shaped, shamrock-shaped, whatever-shaped pan, here’s my favorite giant chocolate chip cookie recipe. Consider it my Valentine’s Day gift to you. 🙂
If you don’t happen to have a giant cookie pan, you clearly have more self-control over impulse buys than I do. Lol. Just free-form it on a baking sheet lined with parchment paper. Or, you know, go pick up one of these pans at Target or Michaels or order one on Amazon.
You could also make this in an 8-inch or 9-inch round cake pan, only it will be a bit thicker and need to cook for another 5 minutes longer.
This giant cookie recipe is not only delicious and loaded with lots of chocolate chips, but it’s fun to make too! And so much less expensive than the costly ones you see at the mall.
Also, some people calls these giant cookie cakes or cookie pizzas or what-have-you. Mostly I think it’s because they often get decorated with frosting and sprinkles. It really is a great birthday cake alternative for anyone who prefers cookies anyway!
How to Make a Giant Cookie
Making this giant cookie recipe is just as easy as making a batch of chocolate chip cookies, except that instead of scooping out individual cookies, you just press the dough into a large pan.
The proportions are slightly different (less butter, flour, sugar, etc. so it fits in one of these giant cookie pans) from my favorite soft & chewy chocolate chip cookie recipe, but the fantastic flavor and soft texture are just the same. The proportions were based off the ones included with the pan, which was made by Wilton, although I made some slight changes like adding cornstarch because it makes the cookie extra soft.
I find it easiest to drop chunks of dough around the pan, then spread and press it in using the back of a rubber spatula. It will spread out and fill in the pan while the cookie bakes. I save 1/4 cup of the chocolate chips for sprinkling over the top of the cookie and pressing in a bit so they make it look pretty.
Once the giant cookie has cooled completely, decorate it by piping swirls of frosting around the edges and sprinkles. I used classic chocolate buttercream frosting this time around since I was doing a Valentine’s Day themed giant cookie, but you could use regular buttercream dyed to whatever color you like for any other occasion.
And if you have steadier hands and better decorating skills than me (not a very high standard), you could even pipe a birthday message, holiday greeting, or the ever popular “congratulations” onto the cookie to personalize it.
Giant cookies make a great, thoughtful gift. Or serve it whole and slice into bars for people to enjoy.
More Cookie Recipes We Love (and You Will Too!)
- Peanut Butter M&M Cookies
- Double Lemon Glazed Cookies
- Raspberry Chocolate Chunk Cookies
- Toffee Oatmeal Chocolate Chip Cookies
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1 1/2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup semisweet chocolate chips, divided
- 1/2 batch chocolate buttercream frosting
- Preheat oven to 350 degrees F. Spray pan with cooking spray or line with parchment paper cut into the shape of the pan if using a giant cookie pan.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 minutes.
- Add egg and vanilla and mix well.
- Add flour, cornstarch, baking soda, and salt and mix well.
- Stir in 1/2 cup of the chocolate chips and spread cookie dough into prepared pan. Sprinkle the remaining 1/4 cup of chocolate chips over the top and press gently into the cookie dough.
- Bake for 14-16 minutes until golden brown. Cool completely.
- Make chocolate buttercream frosting. Pipe swirls of frosting around the border, then cut and serve.
If baking in an 8-inch or 9-inch pan, the cookie will take 5-8 minutes longer to bake.
Amount Per Serving: Calories: 316 Saturated Fat: 8g Cholesterol: 41mg Sodium: 147mg Carbohydrates: 42g Fiber: 1g Sugar: 25g Protein: 3g
If you try this recipe, please rate it and leave a comment on this post. Getting feedback from you helps me and other readers too! And if you’re on Pinterest, feel free to leave a comment and photo there if you have one! Also, if you share on INSTAGRAM, use the hashtag #houseofnasheats and tag me (@houseofnasheats) so I can stop by and give your post some love. Thank you!!!