Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Giant Chocolate Chip Party Cookie
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- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 798
- Total Fat
- 43 g
- Saturated Fat
- 19 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 5 g
- Sugar
- 71 g
- Protein
- 12 g
- Cholesterol
- 62 mg
- Sodium
- 392 mg
A festive cookie for a celebration. While your oven is heating you can have kids decorate the cookie before baking it, and then once it cools, have them ice it with squiggles of frosting and chocolate drizzles before slicing it up to share.
- Level: Easy
- Total: 1 hr
- Prep: 20 min
- Cook: 40 min
- Yield: 12 to 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 798
- Total Fat
- 43 g
- Saturated Fat
- 19 g
- Carbohydrates
- 97 g
- Dietary Fiber
- 5 g
- Sugar
- 71 g
- Protein
- 12 g
- Cholesterol
- 62 mg
- Sodium
- 392 mg
Ingredients
Batter:
Vanilla Frosting:
Directions
- For the batter: Preheat the oven to 375 degrees F. Line a 12-inch deep dish pizza pan or 10-inch cast-iron skillet with aluminum foil and spray with nonstick cooking spray.
- Whisk the flour, oatmeal, baking soda, salt and cinnamon together in a medium bowl and set aside. Beat the butter, brown sugar and granulated sugar with an electric mixer on medium-high speed in a large bowl until well combined, about 2 minutes. Add the vanilla and eggs and beat until light in color, 2 to 3 minutes. Add the flour mixture and mix on low speed until well incorporated. Fold in the chocolate chips by hand using a rubber spatula.
- Press the dough into the prepared pan and arrange 12 to 15 peanut butter cups on the top, pressing flush into the dough. Bake until deep golden brown and set, 20 to 25 minutes for the pizza pan or 30 to 35 minutes for the skillet. Cool in the pan 10 minutes. If removing from the pan, invert the cookie onto a large plate and remove foil, then upright onto a cutting board.
- For the frosting: Beat the butter with the confectioners' sugar, milk and vanilla extract until firm enough to pipe. Transfer to a piping bag fitted with a round or star tip. When the cookie has cooled, drizzle with melted chocolate if using, then decorate as desired with the frosting and finish with sprinkles.
