Giant Cookies
Giant cookies with a chewy texture, rich chocolate flavor, and gooey marshmallows, perfect for sharing with friends and family for a fun, indulgent treat.
Ingredients
Instructions
- Beat margarine and sugar together until light and fluffy. Blend in egg and vanilla.
- Combine flour, cocoa, soda, and salt together.
- Add the dry ingredients to the margarine and sugar mixture.
- Stir in 1/2 cup candies and 1/4 cup nuts.
- Place the dough on a foil-lined, lightly greased 12 to 13-inch pizza pan.
- Spread the dough to within 1 1/2 inches of the edge of the pan.
- Sprinkle remaining candies and nuts over the dough.
Tips & Substitutions
For a twist, consider adding chocolate chips or dried fruits to the dough for extra flavor. If you're out of margarine, you can substitute with butter or coconut oil. Make sure to use a pizza pan for a large, even cookie, and adjust the baking time as needed based on the thickness. For a festive touch, try adding festive sprinkles on top before baking.
Serving Suggestions
These giant cookies are perfect for sharing at parties or gatherings. Serve them warm with a scoop of ice cream on the side for a delightful dessert. They pair beautifully with a glass of cold milk or your favorite hot beverage. For a fun twist, serve alongside Berry Time Shortcake for a variety of flavors.
Storage & Reheating
Store leftover giant cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, you can freeze them. To reheat, simply place them in a preheated oven at 350°F (175°C) for about 5-10 minutes, or until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Giant Cookies contains roughly 614 calories, with 12g protein, 96g carbohydrates, and 21g fat. It is an excellent source of iron (49% of the Daily Value), protein (24% of the Daily Value), and dietary fiber (24% of the Daily Value), and a good source of vitamin C and vitamin A. It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may change the texture of the cookies. Consider using a mix of both for a healthier option while maintaining some lightness in the cookie.
What can I substitute for marshmallows?
If you don't have marshmallows, you can try using mini chocolate chips or dried fruit like raisins or cranberries for added sweetness and texture. Just keep in mind that this will alter the flavor profile slightly.
How do I prevent the cookies from spreading too much?
To minimize spreading, make sure your margarine is at room temperature but not too soft. Chilling the dough for 30 minutes before baking can also help maintain the cookie's shape. Additionally, ensure that your baking soda is fresh for optimal results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).