Skip to main content
Hand reaching in taking a slice of chocolate cookie with white chocolate chips from a sliced up cookie cake
30Total Time
20Prep Time
10Bake Time

Giant Cookie

Quick and easy

14 Reviews

  • Vegetarian

About the bake

Stuck on a decision on which flavour cookie you want? This cookie recipe allows you to make a bit of everything! One basic recipe, then split into 6 bowls and any cookie additions you want! Perfect for sharing.  We've chosen to flavour ours with: smarties, oreos, milk chocolate chips, white chocolate and raspberry, double chocolate chips and hazelnuts. 

30Total Time
20Prep Time
10Bake Time


  1. Step 1:

    Preheat the oven to 200ºc/Fan 180ºc /Gas Mark 6

  2. Step 2:

    Grease and line the base a 25cm round foil tray or cake tin. Make 6 dividers

    using strips of card 24cm long and 2 cm wide and wrap them in foil. Fold in

    half and place the points in the middle of the cake tin to divide the tin into 6


  3. Step 3:

    Cream together the butter and sugars and add the egg and vanilla

  4. Step 4:

    Mix in the flour and salt to make a soft dough

  5. Step 5:

    Divide the mixture into two equal amounts (about 315g)

  6. Step 6:

    Add the cocoa powder to one half and mix to make a chocolate dough

  7. Step 7:

    Divide each dough into 3 (About 105g each)

  8. Step 8:

    Into one chocolate piece mix the chocolate chips. Press this into one of the foil

    segments. The cookie pizza looks best if you alternate vanilla and chocolate


    Alternative Toppings and Flavourings

    Vary the toppings to your preference using nuts, zest, dried fruit
    or sweets! 5g is a good amount for each segment.

  9. Step 9:

    Press another chocolate piece into a segment and stud with hazelnuts. Press in

    the last chocolate piece and top with the mini Oreos.

  10. Step 10:

    Take a piece of vanilla dough and mix in the fudge chunks and press into a


  11. Step 11:

    Repeat this with another piece of vanilla dough and add smarties

  12. Step 12:

    Lastly repeat with the final piece of dough adding white chocolate chips.

    Press this into the final segment and sprinkle with the freeze dried raspberries

  13. Step 13:

    Check the the dough fills each segment completely so the cookie bakes


  14. Step 14:

    Bake in you preheated oven for 16 - 18 minutes. Allow to cool in the tin as the

    cookie will be soft when its hot

    Storage and Consumption

    Allow to cool before turning out of the tin and keep in an airtight container. Eat within 3 days.


  • For the Cookie

    • 125g Butter (unsalted)
    • 115g Billington's light muscovado sugar
    • 110g Billington's Unrefined Golden Caster Sugar
    • 1 Eggs (large)
    • 1 tsp Nielsen-Massey Vanilla Extract
    • 220g Self Raising Flour
    • 1 tsp Salt
    • 2 tbsp Cocoa powder
  • For the Toppings

    • 20g White chocolate chips
    • 1 tsp Freeze dried raspberries
    • 20g Milk chocolate chips
    • 10g Plain chocolate chips
    • 15g Hazelnuts
    • 15g Smarties
    • 7 Mini oreos
    • 20g Fudge chunks


  • Aluminium foil
  • Card board
  • Scissors
  • Round flan tin
  • Whisk

Nutritional Information

per 55g
  • 280cal Energy
  • 12g Fat
  • 6.9g of which Saturates
  • 38g Carbohydrates
  • 24g of which Sugars
  • 3.4g Protein
  • 0.64g Salt

Great recipes and more at

Exclusive gifts and kits to take your baking to the next level Competitions and baker of the month prizes More than 1,000 recipes to try.