These are the BEST cookies ever (and I say that without bias!). Perfectly crisp on the outside, soft in the middle, and fully customizable to any taste- what’s not to love?! Plus, with this recipe you can either make giant cookies like I did or use a smaller cookie scoop for a more traditional cookie size. In any case, read on for the recipe:
Giant Everything Cookies
Servings: 12 cookies
Equipment
- Stand Mixer
Ingredients
- 1 cup butter 2 sticks, softened
- ¾ cup brown sugar
- ¾ cup granulated sugar
- 2 eggs
- 2 tsp vanilla extract
- 2 ¼ cups all purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup chocolate chips
- 1 cup mini m&ms
- ½ cup mini marshmallows
- 1 cup mini reese’s peanut butter cups
- Other optional mix-ins: oreos white chocolate chips, pretzels
Instructions
- Preheat your oven to 325°F.
- In the bowl of a stand mixer, cream together the butter and sugars until light and fluffy (about 3 minutes).
- Add in the eggs and vanilla and mix again for 3 minutes on medium speed or until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt before adding it into the wet mixture in batches.
- When all of the flour has been just combined, use a spatula to fold in all of your desired mix ins.
- Use an ice cream scoop (about ½ cup) to portion out the cookie dough. Place no more than four scoops of dough on a lined baking sheet, spacing them about 5 inches apart.
- Top each ball of dough with a pretzel and a sprinkle of sea salt.
- Bake for 15 minutes or until the edges are light brown but the centers look undercooked. The cookies will finish setting on the hot pan!
- Allow to cool for 10 minutes on the pan before transferring to a wire rack to cool completely.
Notes
To make smaller cookies, preheat your oven to 375°F and use a cookie scoop to portion out the dough. Bake for 9-11 minutes or until the edges are golden brown and the centers look undercooked. Like their larger counterparts, these cookies will finish setting on the hot pan outside of the oven!
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