Total Time
Prep 20 mins
Cook 10 mins

From I made these the day before Easter and within 30 minutes of coming out of the oven they were gone! I got 10 giant cookies and baked them for 10 minutes.

Ingredients Nutrition


  1. Preheat oven to 350*F.
  2. Line 2 cookie sheets with parchment paper.
  3. Melt the bittersweet chocolate in a saucepan over low heat; set aside.
  4. Whisk together the flour, cocoa powder, baking soda, and salt; set aside.
  5. In a large bowl, cream together the butter and both sugars with an electric mixer on high speed until light and fluffy, 2-3 minutes.
  6. Reduce speed to low; blend in the egg, egg yolk, and vanilla until just combined.
  7. Blend in the melted chocolate.
  8. Blend in the flour mixture, 1/4 cup at a time, until just combined.
  9. Gently stir in the cookies'n' creme chunks.
  10. Drop the dough by 1/4 cupfuls 2" apart onto the cookie sheets; bake 10-14 minutes, until the cookies are just set and the edges appear dry.
  11. Don't overbake.
  12. Cool completely (or until you just can't stand it anymore!) on a wire rack.
Most Helpful

4 5

as i am not a fan of the giant cookie i used a 1 1/2" cookie scoop and dropped 45 balls; i lightly pressed them with a fork and cooked for 9 min. on an air bake cookie sheet with parchment. they were nice and moist in the middle. i used 24 nuggets,and the next batch i make i will use semi sweet chocolate rather than the bitter sweet as the taste is just a bit strong for my liking.