Raise your cool factor and be voted the most epic parent on the planet. Make this Giant Chocolate Chip Cookie with Marshmallow Confetti. It’s another Giant Cookie recipe that can be adapted to any holiday, special occasion or no occasion at all! Red and green candies on a triangular cookie for Christmas, orange candies on a giant pumpkin, it’s all good!
For this one, I went down the Easter treats aisle and picked up several bags of candy: M & Ms, Robin Eggs, spring sprinkles (frinkles) and Springtime Chocolate chips with the pink and yellow colors as well as the standard chocolate. That had JT excited already!
Make, then shape and bake the plain cookie.
Once the cookie comes out of the oven, let it cool awhile, then enlist your super helpers to assist with the marshmallows and decorating! Be creative – anything goes!!! Share your pics on my FB page, Four Mile Ridge FB page, or on www.fourmileridge.com 🙂 Please!
Put the cookie back in the oven for 3 minutes and the marshmallows will melt and the candies will soften. When the molten mess comes out of the oven, be prepared to guard it because your kitchen will suddenly become a hotspot of activity: greedy grubby fingers – big and small.
I’m sure the Giant Peanut Butter Cookie would also work with the Marshmallow Confetti, try it and post pics!!!
Make sure the pan is cool enough to touch before enlisting the help of any tender-fingered little folk for helpers! Ouch!!!
- Prep Time : 15 minutes
- Cook Time : 18 minutes
- Yield : 25 pieces
- Allergens : gluten
- bread flour or all- purpose flour - 2 1/2 cups
- baking soda - 1 tsp
- salt - 1 tsp
- softened butter - 1 cup (2 sticks)
- sugar - 3/4 cup
- brown sugar - 3/4 cup
- vanilla - 1 tsp
- eggs - 2 extra large
- chocolate chips (white, peanut butter or semi-sweet) - 2 cups
- assorted candies - M & Ms, Robin Eggs, Reese's Pieces
Preheat oven to 375 degrees F. Line a jelly roll pan or a half sheet pan with parchment (silicon baking mats do not work well for this recipe). The pan should have edges. In a small bowl, mix the flour, baking soda and salt. Set aside. Mix the butter and sugars til fluffy, add the eggs (one at a time, mix well after each) and vanilla. Add the flour with mixer on low. Shut off the mixer and scrape the bowl well, especially the bottom. Mix again gently. Batter should be stiff. Pour in the chocolate chips and mix.
Scrape the cookie dough into the center of the parchment and dust with flour. Shape and flatten using hands and a rolling pin, dusting with flour as necessary.
Bake for 15 minutes. If edges start to look brown before center, carefully cover with foil and finish baking.
Cool partly before decorating with marshmallows and candies for safety. Place the Giant Cookie back in the oven to melt the marshmallows and candies for 2 - 3 minutes.