This giant monster cookie is enormous and satisfies the biggest chocolate peanut butter craving. Reduced down from my soft and thick monster cookies recipe, this small-batch cookie recipe is plenty for 1-2 people.
Have you ever made an enormous cookie before?
And don’t cheat by telling me you’ve made chocolate chip cookie pizza or chocolate chip cookie cake, both of which are meant for a crowd. No, no. Giant chocolate chip cookies and big giant monster cookies are close, but not quite what I’m getting at. I’m talking about a REALLY GIANT COOKIE meant for one person. Two if you’re willing to share the wealth. It’s also great for gifting, maybe even as part of your Father’s Day recipes, so the recipient doesn’t have to share!
This recipe, brought back to life from my blog archives, yields one absolutely enormous monster cookie. Don’t let these pictures fool you. This cookie is 6 inches in diameter and about 1 million calories of goodness. Those cracks you see? Call them the Cookie Grand Canyon. The chocolate chips? Actual chocolate mountains.
Its size is simultaneously ridiculous and awesome.
I forgot how good this recipe was!!!! Mega giant cookies are just bigger, better versions of an already delicious dessert.
How to Make One Giant Monster Cookie
The ingredients are exactly the same as my regular batch of soft and thick monster cookies, only significantly reduced. The process is the same too, but you only need 1 bowl! Cream butter and sugars together, then beat in the dry ingredients. It’s best to use a mixer, but if you don’t have one, make sure the butter is nicely softened so you can easily mix it.
Want to leave out the peanut butter? No problem. For a giant oatmeal M&M cookie, simply skip the peanut butter. For a chocolate version, try my recipe for one giant double chocolate cookie. Or try my one giant sugar cookie or one giant oatmeal creme pie cookie. A giant cookie for all your favorite cookie cravings!
The only tricky part, if I can even call it that, is the egg. 1 egg is simply too much, so only use SOME of it. Crack 1 egg, beat it, then use 2 Tablespoons of the beaten egg. (Add the rest to your scrambled eggs the next morning!) Don’t use just the egg yolk or just the egg white in this cookie.
The cookie dough is a little sticky, but do your best to form it into a mound on the cookie sheet. A rubber spatula or spoon helps. You can always chill the dough in the refrigerator as you preheat the oven, too. Colder dough is easier to work with.
However, don’t chill too long or else the giant cookie won’t spread.
No Cookie Dough Chilling
That’s actually a bonus in this recipe: no cookie dough chilling required! It’s quick and easy, a definite bonus when peanut butter chocolate cravings are on the line.
(Here are all of my no dough chilling cookie recipes.)
Depending on your oven and how tall the cookie dough mound is, this giant cookie takes anywhere from 20-30 minutes. Since it’s so large, it’s best to bake it at a slightly lower temperature. Keep an eye on it. The cookie is done when the edges and top are lightly browned. The center stays nice and soft, but eventually sets as the cookie cools.
More Giant Cookie Recipes
One Giant Monster Cookie
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 1 cookie
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Use this cookie dough to make one giant monster cookie or 4 smaller monster cookies. Feel free to substitute the M&Ms or chocolate chips with your favorite add-ins such as chopped peanut butter cups, raisins, white chocolate chips, or chopped nuts.
Ingredients
- 2 Tablespoons (28g) unsalted butter, softened to room temperature
- 2 Tablespoons (25g) granulated sugar
- 2 Tablespoons (25g) packed light or dark brown sugar
- 2 Tablespoons (30ml) beaten egg (crack an egg, beat it, then use 2 Tbsp)
- 1/2 teaspoon pure vanilla extract
- 2 Tablespoons (31g) creamy peanut butter*
- 6 Tablespoons (46g) all-purpose flour (spooned & leveled)
- 2 Tablespoons (11g) old-fashioned whole rolled oats (or quick oats)
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/3 cup (65g) M&Ms
- 2 Tablespoons (22g) semi-sweet chocolate chips, plus extra for garnish if desired
Instructions
- Preheat oven to 325ยฐF (163ยฐC). Line a large baking sheet with parchment paper or a silicone baking mat.
- Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter, granulated sugar, and brown sugar together in a large bowl on medium-high speed until combined and creamy. Add beaten egg, vanilla extract, and peanut butter then beat on medium-high speed until combined. Scrape down the sides and up the bottom of the bowl as needed. Beat in the flour, oats, baking soda, and salt on low speed, then beat in the M&Ms and chocolate chips until combined. The dough will be sticky. If it’s too sticky to handle, chill in the refrigerator for 5-10 minutes.
- Shape into a mound in the center of the lined baking sheet. Bake for 20-30 minutes until edges and top are lightly browned. The center will look super soft, but it will set as the cookie cools. If the cookie isn’t spreading as it bakes, remove it from the oven, then gently flatten with a spoon.
- Cool the cookie on the baking sheet for 10 minutes before eating. As it cools, press a few chocolate chips into the top, if desired, for garnish. Cookie freezes well up to 3 months. Thaw at room temperature.
Notes
- Special Tools (affiliate links): Baking Sheet | Silicone Baking Mat or Parchment Paper | Electric Mixer (Handheld or Stand)
- One Batch: Want to make a whole batch of monster cookies? Here’s my recipe for Soft & Thick Monster Cookies.
- 4 Smaller Monster Cookies: You can use this recipe to make four smaller monster cookies. Just divide the dough into 4 smaller mounds on the lined baking sheet. Bake for 10-12 minutes or until lightly browned around the edges.
- Peanut Butter: Use a thick non-natural style peanut butter such as Jif or Skippy. Crunchy peanut butter works, too! If using a natural peanut butter, make sure it’s on the thicker side. And feel free to skip the peanut butter, making no other changes to the recipe.
Reader Comments and Reviews
Hi! Any advice for adding sprinkles to this recipe? I’d like to make it a little more christmasy by adding red and green sprinkles but I’m not sure how much is okay to add or when is the right time to add them.
Thanks in advance!
Hi Greg, you can add a couple tablespoons of sprinkles when you add the M&Ms.
I’ve been trying to read this page, using Firefox on my Macbook Air, for 30 minutes. But each time I settle in, a huge car advertisement takes over the whole page – and it won’t go away! There’s nowhere I can find to dismiss it. The only way I can return to the recipe content is by reloading the page, which then loses my place. This is enormously irritating!
Hi John, I am having the same problem, and our ad network is working to fix this. So sorry for the annoyance!
Apologies as I am not sure where to post this! I had a single chocolate chip muffin recipe bookmarked and it now redirects to these cookies. I have not been able to find the chocolate chip muffin recipe either. Could you direct me to that recipe if it still exists? Thank you!
Hi Amelia, we were no longer satisfied with the outcome of that older recipe, so we unpublished it. We still have it though, so send us an email (to sally@sallysbakingaddiction.com) and we can forward it to you. Have you tried our Bakery-Style Chocolate Chip Muffins? See the recipe card for freezing instructions so that you can have one at a time!
That is the same exact reason I scrolled through the comments! And luckily this was the first one. That was my Saturday morning ritual. I loved the way it turned out. Same for any other of your recipes! So glad I saw your comment <3
Iโm not a big fan of peanut butter, or any nut butter. If I reduce the peanut butter to 1 Tbs do I increase the regular butter an additional tablespoon?
Hi Ali, peanut butter and butter are not a 1:1 swap and we haven’t tested that change, but let us know if you do! You may also enjoy this recipe for one giant sugar cookie (you could add M&Ms to the dough).
Great recipe- couldn’t believe so few ingredients would make a giant cookie, so I made 2 doubled up the ingredients for the second….both came out perfectly.
Thank you for creating one person cookies/deserts. My 88 year old mom loves to bake but cutting the recipes down is hard for her. THANK YOU
What are the grams in weight per cookie before baking? I want to make sure I get a monster cookie TY
Hi Jeannie! This recipe makes one giant cookie. We’re unsure of the weight of the dough.
what can I replace the 2 T of oats with – 2 T of flour
Hi Loretta, You could try making our giant Reese’s Pieces peanut butter cookie instead. You can swap the Reese’s Pieces for M&Ms.
Eating this as I write the review! Surprisingly good for a ‘single-serve-ish’ cookie, and super versatile in terms of fillings/toppings. Makes one cookie that is about as big as a side plate. YuM!
Great recipe! Iโm a baker but cookies seem to be my weakness lol. But this was super easy to follow and the cookie is delicious!
Hi there. Can’t wait to try this recipe with my 7 year old niece! I don’t have a paddle or whisk attachment for my hand mixer. Can I use the regular beaters on the hand mixer? Thanks so much
Hi L, yes, the regular beaters on a hand mixer will work just fine. Hope it’s a hit!
I did this by hand with a bowl and a rubber spatula. Super easy!
Banana cake. It is so delicious and easy to prepare.
Thank you Sally! This was delicious. I’m an 11 year old โ baker and i love fun and wonky desserts. I made it with no peanut butter or oats, so basically a m&m and ccc. I made this again with my friend and we used marshmallows, m&m’s, chocolate chips, and kit-kats. It was great!
I just have to thank you for your wonderful recipes, excellent directions and helpful tips. I have been baking for decades and learned many things from my mom, a home economics major and fabulous baker. But your advice on the importance of room temperature ingredients and thoroughly creaming the butter and sugar have definitely improved the quality of my baked goods. I have baked four different kinds of cookies in the past couple weeks (not good for my waistline!) and theyโve all turned out great. THANK YOU! Keep up the great work!
So glad you’ve been enjoying our recipes, Laurie!