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giant everything cookies
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Giant Everything Cookies

Prep Time15 minutes
Cook Time15 minutes
Course: Dessert
Servings: 12 cookies
Author: Anaga

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!