Giant Cookie
Why settle for ordinary cookies when you can have a Giant Cookie?!? With this crazy easy recipe you'll just toss everything in your cast iron skillet. Then you can just sit back and await your oh so sweet, massive cookie bliss!
Servings: 12
Ingredients
- 3 cups All Purpose Flour
- 1 tsp. Baking Powder
- 1 tsp. Baking Soda
- 1/2 tsp. Salt
- 2 eggs
- 1 cup packed Brown Sugar
- 1 cup Granulated Sugar
- 2 cups Reese’s Pieces (a little less than one 15 oz. bag)
- 20 Reese’s Minis
- 1 1/2 cups Unsalted Butter softened
- 1 1/2 tsp. Vanilla Extract
- 1 tbsp. Orange Sprinkles (optional)
Instructions
- Gather your ingredients.
- Preheat oven to 325 degrees.
- Cut Mini Reese’s in half, and set aside.
- In medium bowl, whisk together Flour, Baking Powder, Baking Soda and Salt until well combined.
- In large mixing bowl, cream together Butter, Brown Sugar, White Sugar, and Vanilla Extract with mixer. After well mixed, add eggs and continue mixing.
- Gradually mix in flour mixture until all is well combined.
- Stir in Reese’s Pieces with large spoon.
- Lightly grease 12″ Cast Iron Skillet, then transfer dough into skillet, pressing down evenly with spatula.
- Bake for 33 – 40 minutes, or until cookie puffs up and edges are done and crispy. Center will be slightly gooey, which adds to the decadence of this over-the-top treat.
- Remove from oven and immediately sprinkle with optional Orange sprinkles, then gently press Reese’s minis evenly into top of cookie. Any leftover Reese’s Pieces can also be gently pressed into top of cookie.
- Allow cookie to cool in the Skillet for a few minutes, then go to town! Slice up pieces like a pie, or serve straight from the skillet with big scoops of Ice Cream in the center! ENJOY!
Notes
- Smaller Cookie Tip: For a smaller cookie, simply cut the recipe in half, use an 8" cast iron skillet, and bake until done (increasing bake time as needed) and edges are crispy and center is slightly gooey.
- Prep Ahead Tip: Your cookie dough can be made in advance if prepping ahead. After preparing dough and stirring in Reese's Pieces, cover tightly and store in refrigerator for up to 2 days.
- Storage Tip: Store individual slices or pieces of your cookie covered in an airtight container. Or simply cover the entire skillet with foil and leave on the counter. Leftovers can be stored at room temperature for up to 3 days.
- FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
