Giant cookie
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Giant cookie

An easy recipe for a giant cookie cake, for when a regular sized cookie just isn't enough! Kids will love getting to bake one of these.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: Dessert
Cuisine: American, British
Keyword: cookie
Servings: 16
Author: cookingwithmykids


  • 225 g (1 cup) unsalted butter, softened
  • 350 g (2 cups) soft light brown sugar
  • 2 eggs
  • ½ tsp vanilla extract
  • 400 g (3 1/3 cups) plain flour
  • ½ tsp salt
  • 2 ½ tsp bicarbonate of soda
  • 2 large packs of m&ms or chocolate chips


Preheat the oven to 170C and line an 8 inch/ 20cm cake tin with baking paper

    Mix the butter and sugar

    • Measure the butter and sugar out then add to a mixing bowl or freestanding mixer. Mix them together using the paddle attachment, a hand held mixer, or wooden spoons until the eggs and butter are light and fluffy.

    Add the eggs and vanilla extract

    • Break the eggs, one at a time, into a small bowl. Add them to your bowl, mixing it a little between each addition.
    • Turn the mixer down to a slower speed and add the vanilla extract into the bowl.

    Add the remaining ingredients

    • Measure the flour, salt, and bicarbonate of soda into a small bowl. Add these into your large bowl.
    • Mix everything together until you have a smooth dough. If you need to, use a spatula to scrape the mixture down from the sides of the bowl.
    • Add in one pack of the M&Ms or chocolate chips to your dough mixture. Give it one last mix so that everything is nicely combined.

    Make the giant cookie

    • Pour the cookie dough into your prepared cake tin. Press down the mixture with the back of a spoon. Sprinkle a few more M&Ms on top until it looks nice and colourful.

    Bake the cookies

    • Pop the giant cookie in the oven for roughly 15-20 minutes. It’s ready when the edge has turned golden brown and they’ve flattened down. It’ll still be a bit gooey in the middle but that’s how I like them. Cook it longer if you prefer a more crispy cookie.
    • Leave it in the cake tin to cool slightly, then move it to a wire rack to cool completely.