Giant Stuffed Chocolate Chip Cookie

Prep Time: 20 minutes

Bake Time: 25–32 minutes

Cooling Time: 20–30 minutes

Total Time: About 1 hour 15 minutes

Servings: 8–10 slices

Course: Dessert

Cuisine: American
If you love a classic chocolate chip cookie, just wait until you try this giant stuffed chocolate chip cookie. It has crisp, golden edges, a soft and chewy center, plenty of chocolate chips, and a gooey melted filling in the middle. It’s basically everything you want in a cookie, but baked into one oversized treat.

This is the kind of dessert that gets everyone’s attention when you bring it to the table. Instead of making dozens of small cookies, you make one big cookie that can be sliced and shared. Serve it warm, and that gooey center makes it extra special.

The best part? You don’t need any fancy equipment or complicated techniques. A bowl, a mixer or wooden spoon, and a baking pan are pretty much all you need.

Why You’ll Love This Giant Cookie

There’s something seriously fun about a cookie this big. The outside gets lightly crisp and golden while the inside stays soft and chewy. Chocolate chips are scattered throughout the dough, so you get a little chocolate in almost every bite.

The gooey center takes it to another level. You can use marshmallow cream, marshmallows, or a thick white chocolate filling depending on what you like.

It’s also a great dessert for parties, birthdays, movie nights, bake sales, or whenever you want something that feels a little more exciting than regular cookies.

Ingredients

For the Cookie Dough

• 1 cup unsalted butter, softened
• ¾ cup packed brown sugar
• ½ cup granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 ¾ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups semi-sweet chocolate chips

For the Gooey Center

• 1 cup marshmallow creme or marshmallow fluff
• ½ cup white chocolate chips, optional
• 2 tablespoons all-purpose flour

The small amount of flour helps make the filling a little thicker so it doesn’t spread too quickly while baking.

How to Make It

1. Prepare the Oven

Preheat your oven to 350°F (175°C).

Line a 9-inch round cake pan or deep oven-safe skillet with parchment paper. Leave a little parchment hanging over the sides. This makes it much easier to remove the giant cookie once it has cooled.

If you’re using a skillet, lightly grease the bottom and sides.

2. Make the Cookie Dough

Add the softened butter, brown sugar, and granulated sugar to a large mixing bowl.

Beat until the mixture is creamy and smooth, about 2 to 3 minutes.

Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.

Gradually add the dry ingredients to the wet ingredients. Mix just until everything comes together. Try not to overmix the dough because too much mixing can make the cookie tougher.

Fold in the chocolate chips.

At this point, you should have a thick, soft cookie dough.

3. Make the Gooey Filling

If you’re using marshmallow creme, mix it with the flour until slightly thickened.

For extra chocolate flavor, you can also add white chocolate chips to the filling.

Keep the filling chilled while you assemble the cookie. This makes it easier to work with.

4. Assemble the Giant Cookie

Divide the cookie dough into two portions.

Press the first portion into the prepared pan, creating an even layer. Make sure the dough reaches close to the edges.

Leave a slight raised border around the outside. This helps keep the filling from leaking out during baking.

Spoon the marshmallow filling into the center.

Don’t spread it all the way to the edge. Leave about 1 inch of cookie dough around the filling.

Take the remaining cookie dough and flatten it between your hands.

Carefully place the dough over the filling. Press the edges together to completely seal the cookie.

This step is important. If there are gaps around the edges, the filling can escape while baking.

Add a few extra chocolate chips on top if you want that bakery-style look.

5. Bake

Place the pan in the preheated oven and bake for approximately 25 to 32 minutes.

The exact baking time will depend on the size and depth of your pan.

You want the outside to look golden brown while the center still looks slightly soft.

Don’t wait until the entire cookie looks completely firm. It will continue cooking from the residual heat after you take it out of the oven.

If the top starts browning too quickly, loosely cover it with aluminum foil for the last few minutes.

6. Let It Cool

This is probably the hardest part.

Let the giant cookie cool in the pan for at least 20 to 30 minutes before slicing.

If you cut it immediately, the center may be extremely hot and runny.

For the best texture, serve it warm but not piping hot.

You can also place a slice in the microwave for about 10 to 15 seconds before serving. Add a scoop of vanilla ice cream on top for the ultimate dessert.

Tips for the Best Giant Chocolate Chip Cookie

Don’t overbake it. The cookie should look golden around the edges but still slightly soft in the middle. Overbaking will give you a dry, hard cookie.

Seal the filling well. Make sure the top and bottom layers of dough are pressed together around the entire edge.

Use room-temperature butter. Softened butter blends much better with the sugars and gives the cookie a better texture.

Don’t use melted butter. Melted butter can make the dough too loose and may cause the cookie to spread more than you want.

Chill the filling. A colder filling is easier to keep in the center while you’re assembling the cookie.

Add extra chocolate chips. A few extra chips on top make the cookie look even more tempting.

Easy Filling Variations

The marshmallow center is delicious, but you can switch it up depending on what you have in your pantry.

For a white chocolate center, use melted white chocolate mixed with a little heavy cream and let it cool until thick.

For a Nutella center, spread a thick layer of chilled Nutella in the middle before covering it with the remaining dough.

For a peanut butter center, mix creamy peanut butter with powdered sugar until thick enough to shape.

For a caramel center, use thick caramel sauce rather than a thin caramel syrup.

You can even add chopped walnuts, pecans, or milk chocolate chips to the cookie dough.

How to Store It

Store leftover giant cookie in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate it for up to 5 days. Let it come closer to room temperature before serving, or warm individual slices in the microwave.

You can also freeze the baked cookie. Wrap individual slices tightly and place them in a freezer-safe container. Freeze for up to 2 months.

When you’re ready to eat one, thaw it and warm it gently in the microwave.

Frequently Asked Questions

Can I make this cookie without the filling?

Absolutely. Simply divide the dough in half, place the first half into the pan, add the remaining dough on top, and bake as directed. You’ll still have a delicious giant chocolate chip cookie.

Can I use regular marshmallows?

Yes. Mini marshmallows work well, although marshmallow creme gives you a smoother, gooier center. If using marshmallows, keep them toward the center rather than near the edges.

Why did my filling leak out?

Usually, this happens when the cookie dough wasn’t completely sealed around the filling. Make sure the top layer overlaps the bottom layer and pinch the edges together before baking.

Can I make it in a skillet?

Yes! A cast-iron skillet works beautifully for this recipe. Just keep an eye on the baking time because different skillets can bake the cookie at slightly different rates.

Final Thoughts

This giant stuffed chocolate chip cookie is proof that sometimes bigger really is better. You get all the classic flavors of a homemade chocolate chip cookie, but with a soft, gooey center that makes every slice feel like a special treat.

It’s easy enough for a weekend baking project but impressive enough to serve at a party. And honestly, you don’t need a special occasion. Warm chocolate chip cookie dough, a gooey center, and a scoop of vanilla ice cream are reason enough.