Take anything and make it mini or make it giant and it tastes 10x better. These are facts. And of-course if its dessert then its game over! Amirite?
What to do with Leftover Cookie Butter Spread?
This all started when I decided I needed to use up some leftover cookie butter spread that I had from making my No Bake Biscoff Cheesecake Cups. I did not have enough to make another round of cheesecake, but also there was not so little left l that I could eat whole jar without feeling guilty! So what could I do with this small amount of cookie butter?
And so the idea for a giant stuffed cookie was born! If you like your cookies soft and chewy then this one is for you!
The Giant Chocolate Chip Cookie
This recipe is a hybrid of the FitWaffleKitchen stuffed cookie, and Sally’s Baking Addiction giant chocolate chip cookies.
I used my round 7″ baking pans to make the ‘giant’ cookies. So they cooked almost like a thin cake or brownie. The cookie butter or biscoff spread inside the cake gave it an extra chewy texture inside. I used a mixture of sea salt chips and semi-sweet chocolate chips because thats what I had on hand, but of course it would work well with any mix of chocolate chips you like. And don’t forget to sprinkle a bit of sea salt over the cookie before baking! It makes all the difference to the taste! Especially with the sweetness of the Biscoff spread on the inside.
There is no resting time for this cookie dough, so you can make this in about 30-45 minutes! But you can also make the dough ahead of time and freeze it so you can have it ready for stuffed cookie emergencies.
Cookie Stuffing Possibilities
The cookie stuffing possibilities are also endless. Nutella, pistachio butter, peanut butter, even jam wold work really well. Just make sure you seal it into the two cookie layers before baking. Let me know what stuffing ideas you come up with!
This would be perfect for a birthday treat or even baked in the shape of a heart for valentines day!
I prefer to eat a slice of this giant cookie warm with a glass of milk. How will you eat your giant cookie?
Giant Biscoff Stuffed Cookie
- 2 1/4 cups all-purpose flour (spoon into measuring cup and level off the top)
- 1 1/2 tsp cornstarch
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter (room temperature)
- 3/4 cup brown sugar (packed down)
- 1/4 cup granulated sugar
- 1 large egg + 1 egg yolk (room temperature)
- 2 tsp pure vanilla extract
- 1 cup semi-sweet chocolate chips
- 1/2 cup sea salt chips (sub for more semi-sweet chocolate chips or chopped nuts if you like)
- pinch sea salt
- 1/2 cup cookie butter* (Biscoff or any other brand will work, or try nutella, peanut or pistachio butter!)
- Preheat oven to 325°F (163°C). Line two 7" to 9" cake pans with parchment paper. (If you don’t have cake pans you can use a baking sheet the shape won't be as perfectly round though.)
- Whisk 2 1/1 cup flour, 1 1/2 tsp cornstarch, 1 baking soda, and 1/2 tsp salt together in a medium bowl.
- Using a handheld or stand mixer fitted with a paddle attachment, beat 3/4 cup softened unsalted butter, 3/4 cup brown sugar, and 1/4 cup granulated sugar together in a large bowl on medium-high speed until combined and creamy, about 2 minutes. Add 1 egg, 1 egg yolk, and 2 tsp vanilla extract, and beat on medium-high speed until combined. Scrape down the sides and bottom of the bowl as needed.
- Add in the dry ingredients a cup at a time and continue beating on low speed, then beat in the 1 cup chocolate chips and 1/2 cup sea salt chips until combined. The dough will be quite thick but pliable.
- Divide the dough into roughly 4 portions. Take one 1/4 portion and flatten into the bottom of your baking dish. Making sure to push the cookie up the side of the pan about half an inch (1 cm) to form a lip. Repeat with the second pan.
- Warm up your cookie butter in the microwave until it is a pourable consistency (about 20 seconds). Pour the cookie butter into the centre of your prepared cookie pan. Making sure it doesn't spread all the way to the edge. Leave about 1/2 inch (1 cm) around the edges. You want that lip you prepared to be above the cookie butter so we can seal the spread inside the cookie.
- Take the remaining dough and gently flatten out to form a thin layer which you will place on top of the cookies. Make sure to seal the edges by pushing them in. You may need to do this in pieces. Don't worry if you see the edges of your pieces of dough on top, it will disappear once cooked. Just make sure your stuffing is completely sealed in.
- Sprinkle with sea salt and bake for 25-30 minutes or until edges and top are lightly browned. The center will look super soft, but it will set as the cookie cools.
- Cool the cookies in the pan for 15 minutes, then gently remove from the pan and transfer to a serving dish. Serve warm.
- Cookies stay fresh covered at room temperature for up to 1 week.