Giant Single-Serve Flavorful Cookies
These oversized cookies are perfect for a treat to share or enjoy alone. Each cookie measures six inches across and serves one or two people, making them a fun twist on standard batch baking.
Instructions
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Prepare Oven and Peanuts Butter Dough
Preheat the oven to 350°F. For the peanut butter cookie, combine softened butter, peanut butter, sugar, and brown sugar in a bowl and mix until creamy. Stir in the beaten egg and vanilla. -
Mix Peanut Butter Dry Ingredients
Add the flour, baking soda, and salt to the peanut butter mixture. Mix until just combined. -
Shape and Bake Peanut Butter Cookie
Form the dough into a large ball. Wet a fork and dip it into sugar. Place the dough ball on a parchment-lined baking sheet and press it flat with the fork to create a 3-inch wide disc. Bake for 13 minutes, or until lightly browned around the edges and soft in the middle. -
Prepare Snickerdoodle Dough
For the snickerdoodle, combine softened butter, sugar, and brown sugar until creamy. Mix in the beaten egg and vanilla. -
Mix Snickerdoodle Dry Ingredients
Add the flour, cream of tartar, baking soda, and salt. Mix until just combined. -
Coat and Shape Snickerdoodle
Form the dough into a large ball. Combine 1/2 teaspoon sugar with 1/4 teaspoon cinnamon. Wet a fork, dip it in plain sugar, then roll the dough ball in the cinnamon sugar mixture. -
Bake Snickerdoodle
Place the coated ball on a parchment-lined baking sheet and flatten it into a 4-inch round disc. Bake for 13 to 14 minutes, or until lightly browned at the edges and soft in the center. -
Prepare Sugar Cookie Dough
For the sugar cookie, combine softened butter and sugar until creamy. Mix in the beaten egg and vanilla or almond extract. -
Mix Sugar Cookie Dry Ingredients
Add the flour, baking soda, and salt. Mix until just combined. Fold in sprinkles if using. -
Shape and Bake Sugar Cookie
Form the dough into a large ball. Place it on a parchment-lined baking sheet and press it into a 3-inch wide disc. Bake for 14 to 15 minutes, or until lightly browned at the edges and soft in the center. -
Make Buttercream Frosting
Allow the sugar cookie to cool completely. In a separate bowl, cream the softened butter with a spoon. Add the powdered sugar, salt, and almond extract. Stir in enough milk to achieve a suitable frosting consistency. -
Frost
Spread the buttercream frosting over the cooled sugar cookie.
Video
“GIANT SINGLE SERVE COOKIE RECIPE (Peanut Butter Cookie , Sugar Cookie & Snickerdoodle)” by Leigh Anne Wilkes, watch on YouTube.
About this recipe
This recipe offers three classic flavors in a giant, single-serve format. The peanut butter and sugar versions are pressed into discs and baked until soft in the center, while the snickerdoodle is rolled in cinnamon sugar before baking.
The sugar cookie can be finished with a simple almond buttercream frosting after cooling. These cookies are best enjoyed fresh, offering a large portion for a single sitting or a lovely shared dessert moment.
