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Giant Cookie with Whipped Cream and Syrup Drizzle

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A show-stopping giant cookie served warm and topped with fluffy whipped cream and a generous drizzle of syrup. Perfect for sharing and ideal as a fun dessert centerpiece.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/2 cups chocolate chips or chunks
  • For Topping:
  • 1 cup heavy cream, chilled
  • 2 tablespoons powdered sugar
  • 1/2 teaspoon vanilla extract
  • Syrup of choice (chocolate, caramel, or maple)

Instructions

  1. Preheat oven to 350°F (175°C). Grease or line a 10-inch round cake or pizza pan with parchment paper.
  2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
  3. Beat in eggs one at a time, then stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add dry ingredients to the wet mixture until just combined.
  6. Fold in chocolate chips or chunks.
  7. Press the dough evenly into the prepared pan.
  8. Bake for 20–25 minutes, or until the edges are golden and the center is just set.
  9. Let the cookie cool slightly in the pan before removing.
  10. In a mixing bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
  11. Top the slightly warm cookie with whipped cream and drizzle with your preferred syrup just before serving.

Notes

  • Serve the cookie warm for a gooey center or let it cool for cleaner slices.
  • Try different add-ins like nuts, white chocolate, or toffee bits.
  • The whipped cream and syrup can be swapped with ice cream and fudge for a sundae twist.

Nutrition

Keywords: giant cookie, skillet cookie, cookie cake, whipped cream dessert, syrup drizzle, party dessert

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