This giant monster cookie is enormous and satisfies the biggest chocolate peanut butter craving. Reduced down from my 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 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 food.
How to Make One Giant Monster Cookie
The ingredients are exactly the same as my regular batch of 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 XXL Death by 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.
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.
- 2 Tablespoons (29g) 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 (spoon & leveled)
- 2 Tablespoons (10g) 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
- Preheat oven to 325°F (163°C). 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.
- One Batch: Want to make a whole batch of monster cookies? Here’s my recipe for 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.
Keywords: cookie, monster cookies